Ethiopian Coffee
Beans 1kgCoffee is an integral part of Ethiopian culture and their heirloom varieties are among of the most exquisite in the world. They are famous for their floral complexity and citrus-like flavors.
Legend is that a goat herder discovered the wonders of coffee when 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 environment and ensuring their communities can access sustainable livelihoods. They are also dedicated to encouraging gender equality and the wellbeing of young women. The combination of these elements makes Yirgacheffe one of the world's most prized coffee beans.
The coffee grown in the Yirgacheffe region is known for its delicate floral nuances and fruity sweetness. It has a smooth, rounded finish that is suitable for any occasion. It's perfect to enjoy a cup of coffee in the morning or a late afternoon energy boost. It's also a good option for those who prefer to drink iced coffee or want to try out different brewing methods. The coffee is available as whole beans, allowing the user to taste all of its flavors.
This particular batch comes from the kebele (or village) of Idido in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is wet processed at the Halo Fafate washing station, where our partners work with 900 smallholder farmers who grow their coffee in plots of garden size to supplement their income and as an interest.
Wet processing involves soaking the beans in large vats, until the mucilage and fruit have been removed. The beans that are not soaked are dried. This method produces traditional washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter in body than natural process Yirgacheffe, with more pronounced acidity.
During the harvest,
coffee bean 1kg farmers pick cherries by hand and transport them in baskets to the washing stations. After the beans are cleaned and sorted, they are sun-dried. This process produces an aroma that is citrus and floral notes and is the most popular version of Ethiopian coffee. The roasting process amplifies the lemony and floral aromas in this variety.
Many coffee drinkers have noticed that Yirgacheffe has a fresh and clean taste with hints wine, lemon, berry, and more. They are renowned for their fruity, crisp flavors and smooth finish. These beans are perfect for those who prefer a medium or light roast. They are
Best coffee beans 1kg enjoyed without milk or cream as they can mask the distinctive flavor of this type of roast. It is a great match for strong, sour cheeses as well as spices to bring out the herbal and citric notes.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it the perfect place for coffee production. The region is also home to numerous regional landraces that have a different flavor profile. Coffees from this region tend to be medium - to full-bodied and are ideal for filter and espresso. However, the flavor of the coffee may differ according to the process and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes, floral jasmine aroma and floral notes.
The rich tradition of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they began to drink coffee in the 10th century AD, mixing it with edible fat to create bite-sized energy balls which they would chew while on long journeys. Today, the Oromo people continue to grow their own coffee in a way that is respectful of the region's history and showcases its natural and cultural beauty.
Like many other regions in Ethiopia, the farms of the Guji zone produce washed and natural process coffees. The difference lies in how the
coffee beans 1kg cherry is processed. Washed-process coffee is mechanically de-pulped to remove the skin and pulp prior to fermentation. This process helps preserve the acidity of the coffee, as well as the bright notes of taste. The beans are dried on beds that are raised. This ensures a regulated temperature and consistent drying process.
In contrast, the natural process keeps the coffee bean intact as it dries on the bed. This results in a cup that has rich flavor and silky texture. This process requires a huge amount of skill and attention in order to avoid the beans from being burned or overcooked. This level of skill is what makes a top Guji.
Guji’s coffees are known for their smoothness and exquisite taste. They can be brewed using filter or espresso at any roasting level. The natural process lets the coffee express its fullest floral, fruity and creamy tastes. It is perfect for any occasion. If you're looking for a quick morning boost or a classy drink to enjoy with your friends, this coffee is for you.
Sidamo
Ethiopia is the birthplace of coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee and is known for its floral and citrus notes. It is also known as a full-bodied coffee with vibrant acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe, which is a highly sought-after coffee due to its unique floral aromas and distinctive flavor profiles.
Coffee farming is a crucial source of income for the people living in this region. It is also a key factor in the preservation of the natural environment and culture. Coffee production is sustainable, and requires a minimum amount of fertiliser, water, and land. The harvest is done by hand, which cuts down on the use of pesticides as well as machinery.
The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region of southern Ethiopia. The coop is dedicated to improving lives of its members and is focused on organic farming. It offers benefits to its members like housing, schooling and drinking water that is safe for consumption. It also provides technical assistance for the farm and helps members sell their coffees on specialty markets. This assists them in improving the quality of their coffee and increase production.
This coffee comes from the Kilenso Resa co-op and has been dried without the use of any chemicals. This results in a smooth and creamy cup that has notes of blackberry, strawberry and some milk chocolate. This is a stunning coffee that showcases the artisanship of Ethiopian producers.
Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans grow slowly and are able to absorb nutrients. The result is a balanced and balanced coffee with low acidity, strong fruit nuance and tea-like body. It is a wonderfully balanced and versatile coffee that is able to be enjoyed hot or iced. This is the ideal coffee for those who want to experience the true essence Ethiopian coffee. This is a must try for all coffee lovers. This is a fantastic choice for those who like lighter roasts, as it brings out the subtle flavors of the coffee.
Harar
It is located in the eastern region of Ethiopia and bordered by Somalia to the southeast, Djibouti to the east, Sudan to the south and Eritrea to the northeast, Harar is known for its coffee. It is a distinct wild-variety Arabica with an almost wine-like flavor and aroma. Harar is different from other coffees that are processed with water, is dry-processed and is commonly called espresso in the Western world. The natural processing process gives it an aroma that is fruity with notes of blueberries, strawberries, and apricots. Harar is also renowned for its rich chocolate notes and its intensely spicy scent.
It is a good option for those who like a full-bodied rich and sweet cup of coffee with notes of chocolate and berries. The beans are harvested on small farms close to cities and then dried out in the sun. The coffee is then ground and flavored with sugar. Harar is typically served with anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. You can also enjoy it with a pastry or cake.
The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and flavor due to the special bean and processing techniques. The coffee is cultivated in Harar which is a region that has an ancient walled town which is home to Hyenas that are spotted. It is grown at altitudes ranging from to
1 kg coffee beans,800 feet. This coffee is processed dry and has a rich, creamy crema and full body when made into espresso.
Harar in addition to its coffee, is also well-known for its wild markets which sell everything from spices to clothes of the culture to electronic gadgets and livestock. Spend a day exploring the stalls and taking in the electric atmosphere.
The city is also known for its Khat, which is chewed by the locals to lead a slow and relaxed daily life. You can taste a range of khats at the many cafes and tea houses that are located in the old town. Chewing khat can ease certain digestive issues and can help reduce the risk of heart disease, but it should be consumed with moderate consumption. Chewing khat for more than three days can cause a variety of health issues like stomach ulcers and constipation.