Ethiopian Coffee Beans 1kg
Coffee is an essential part of Ethiopian culture, and their heirloom varieties are some of the most exquisite in the world. They are renowned for their the complexity of their florals and the citrusy flavor.
Legend has it that a goat herder discovered the benefits of coffee while his herd was restless and took a bite of the fruits.
Yirgacheffe
The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Additionally, Ethiopian farmers are committed to preserving the local environment and ensuring that their communities can access sustainable livelihoods. They also believe in promoting gender equity and the health of young women. The combination of these factors creates Yirgacheffe one of the most sought-after coffee beans.
The Yirgacheffe coffee is known for its delicate floral and fruity aromas. It has a smooth finish and is ideal for any occasion. It can be enjoyed as a breakfast beverage or for a refreshing afternoon drink. It's also a great choice for those who like to drink iced coffee, or want to try out different methods of brewing. This coffee is available as whole beans, which allows the consumer to enjoy the full range of flavors.
This particular batch comes from the kebele (or village) of Idido located in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners are working with 900 smallholders that cultivate coffee in small parcels of garden size for supplemental income or hobby.
When coffee is processed wet the beans are stored in large vessels until all of the fruit and mucilage have been removed from them. The beans that are not soaked are dried. This method yields the classic washed Yirgacheffe coffee, with notes of citrus, flowers, and chocolate. It is lighter than natural Yirgacheffe and has more pronounced acidity.
During harvest, coffee growers pick their cherries by hand and carry them in baskets for the washing stations. After the beans are cleaned and sorted after which they are dried in the sun. This produces the cup with floral and citrus notes. It is the most sought-after version of Ethiopian coffee. The roasting process further enhances the floral and citrus aromas of this variety.
Many coffee drinkers appreciate that Yirgacheffe provides a fresh clean taste that is fresh and fresh with hints of lemon, wine and berry. They are renowned for their refreshing, fruity flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. It is best to eat them without milk or cream as they can mask the unique flavor. It's great with sour, strong cheeses and spices that bring out the citrus and herbal notes.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it a perfect environment for coffee production. It is also home to a wide variety of regional landraces, with each offering a distinct flavor profile. Coffees from this region are typically medium to full-bodied, and are excellent for filter and espresso. However, the flavor of the coffee may differ depending on the processing method and the farm itself. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied with berry notes and a floral jasmine scent.
The rich culture of the Oromo people of Guji is reflected in their distinctive coffee. They first began using coffee in the 10th century, mixing it with edible fats in order to make energy balls that they could take a bite of during long journeys. The Oromo people still grow their own coffee today in a manner that is respectful of their culture and is a reflection of the beautiful natural and cultural beauty of the region.
The farms in the Guji Zone produce washed coffee and natural processed coffee. The difference is the way the coffee cherry is processed. Washed-process coffee is de-pulped mechanically to remove the pulp and skin prior to fermentation. This process helps to maintain the coffee's acidity as well as its bright tasting notes. The beans are then dried on raised beds. This ensures an even temperature and a consistent drying process.
1kg coffee beans how many cups keeps the coffee bean unharmed when it is dried on the bed. This produces a more balanced cup with complex flavors and a silky mouthfeel. This process requires a lot of expertise and attention to ensure that the beans aren't burned or overcooked. This level of skill is what makes a top Guji.
Guji’s coffees are known for their smoothness, and a delicious taste. They can be brewed as espresso or filter at any roasting level. The natural process allows the coffee to express its fullest floral, fruity and creamy flavours. It is perfect for any occasion. If you're looking for an early morning boost or a classy drink to enjoy with your friends, this coffee is ideal for you.
Sidamo
A rich and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is well-known for its floral, citrus and fruity notes. It is also renowned for its full body and crisp acidity. The Sidamo area includes the micro-region of Yirgacheffe, which is a highly prized coffee because of its distinctive floral aromas and flavor profiles.
Coffee farming is a significant source of income for the people in this region. It is also an important contributor to the preservation of the environment and culture. The production of coffee is a sustainable process that requires small amount of water, land and fertilizer. The harvesting process is generally done by hand, which reduces the need for machinery and pesticides.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone of southern Ethiopia. The coop focuses on organic farming and is committed to improving the lives of its members. It offers benefits to its members such as housing, education and clean drinking water. It also provides technical assistance for the farm and assists members market their coffees in specialty markets. This helps them improve the quality of their coffee and increase production.
The coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without any additional chemicals. This results in a smooth and creamy cup that has notes of blackberry, strawberry and hints of milk chocolate. It is a beautiful cup of coffee that shows off the craftsmanship and expertise of Ethiopian producers.
Coffee is grown between 1500 and 2200 meters above sea level. The beans will grow slowly and allow them to absorb nutrients. The result is a well-balanced coffee with low acidity, strong fruit nuance and a body that is tea-like. It is a well-rounded and versatile coffee that can be enjoyed hot or iced. This is the perfect coffee for those who wish to experience the real essence of Ethiopian coffee. This is a must-try for all coffee lovers. This is a fantastic choice for those who enjoy light roasts because it highlights the subtle flavors of the coffee.
Harar
Harar located in eastern Ethiopia is famous for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea in the northeast. It is a distinctive wild variety Arabica with an almost wine-like taste and aroma. Harar, unlike other coffees that are wet-processed is dry-processed and is commonly called espresso in the Western world. The natural processing method results in a pronounced fruity flavor with notes of apricot, strawberry and blueberry. Harar is known for its intensely spicy flavor and strong chocolate notes.
It is a good option for those who prefer a full-bodied, rich and sweet coffee with a hint of chocolate and berries. The beans are gathered in small farms near the cities and then dried in the sun. The coffee is then ground and mixed with sugar. In the traditional way, Harar is served with a fennel or anise seed (known as Ajwa) to add sweetness and a scent. It can also be enjoyed with a pastry or cake.
Another well-known coffee from Harar is the Grade 1 Natural, which has distinctive aroma and flavor due to its special bean and processing method. The coffee is grown at high altitudes up to 1,800 meters in the Harar region, which has an ancient walled city that is home to spotted hyenas. The coffee is dried-processed and has an intense body and a rich crema when brewed into espresso.
In addition to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and clothes to livestock and electronic devices. Spend an afternoon wandering the stalls, and enjoy the vibrant atmosphere.
The city is also famous for its khat, which is chewed by the residents to promote a slow and relaxed daily life. You can sample a variety of varieties at the many cafes and tea houses in the old town. It can be beneficial to prevent heart health and help with digestive issues by chewing khat. However it is essential to take it in moderation. Chewing khat for more than three days may lead to a number of health problems including constipation and stomach ulcers.