Ethiopian Coffee Beans 1kg
Ethiopian coffee is an essential component of Ethiopian culture and their heirloom varieties are among the best in the world. They are known for their floral complexity and citrus-like flavors.
Legend has it that one goatherder discovered the wonders of coffee when his herd became restless and began eating the coffee berries.
Yirgacheffe
The high altitudes as well as the rich soils in the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also strive to protect the environment, and to ensure that their communities can gain sustainable livelihoods. They also dedicate themselves to promoting gender equality and the wellbeing of young women. The combination of these factors make Yirgacheffe one of the most sought-after coffee beans.
The Yirgacheffe coffee is renowned for its delicate floral and fruity aromas. It has a smooth, long-lasting finish and is ideal for any occasion. It is ideal for a morning beverage or an afternoon pick-me up. It is also a good option for those who prefer to drink iced coffee or are looking to test different methods of brewing. The coffee is also available as a whole bean which allows the customer to taste all the flavor profiles.
This particular lot comes from the kebele, or village, of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners work with 900 smallholders that cultivate coffee in gardens-sized parcels for supplemental income or hobby.
When coffee is processed wet the beans are then soaked in large vats until all the mucilage and fruit have been removed. The uncooked beans are then dried. This produces the traditional washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity.
During the harvest time, coffee farmers handpick cherries and then transport them to washing stations in baskets. After the beans are washed and sort after which they are dried in the sun. This process produces a cup that has floral and citrus notes. It is the most sought-after version of Ethiopian coffee. The roasting process is a great way to enhance the lemony and floral aromas in this variety.
Many coffee drinkers have noted that Yirgacheffe has a fresh and clean taste, with hints lemon, wine, berry, and more. They are renowned for their refreshing, fruity flavors and smooth finish. They are a great choice for those who prefer a medium or light roast. They are best enjoyed without milk or cream as they can mask the unique flavor of this type of roast. It pairs well with strong, sour cheeses and spices that highlight the citrus and herbal notes.
Guji
The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect location for coffee production. It also houses numerous regional landraces, with each offering a distinctive flavor profile. The coffees from this region tend to be medium to full-bodied, and are excellent for filter and espresso. The flavor of coffee may vary depending upon the method of processing employed and the farm that produces it. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a mellow jasmine scent.
Guji's distinctive coffee reflects the rich culture of the Oromo people. They began using coffee around the 10th century, mixing it with edible fats to make energy balls they could chew on during long journeys. Today the Oromo people continue to cultivate their own coffee in a way that honors the region's heritage and reflects its vibrant natural and cultural beauty.
The farms of the Guji Zone produce washed coffee as well as natural processed coffee. The difference is in the way that the coffee cherry is processed after the harvesting. The process of washing coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process preserves the coffee's acidity, and fresh tasting notes. The beans are dried on raised beds. This ensures a consistent and controlled drying process.
In contrast, the natural process leaves the coffee bean unharmed when it is dried on the bed. This produces a cup with an intense flavor and silky texture. This process requires the greatest amount of skill and attention in order to avoid the beans becoming burned or overcooked. This level of craftsmanship is what makes a top Guji.
Guji's coffees are known for their smoothness and exceptional taste. They can be brewed using espresso or filter at any roasting level. The natural process allows the coffee to express its fullest floral, fruity, and creamy flavors. It is ideal for every occasion, whether seeking a refreshing morning drink or a sophisticated drink to share with your friends.
Sidamo
A rich and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee. It is renowned for its citrus and floral notes. It is also known as a full-bodied coffee with vibrant acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavors.
Coffee farming is a significant source of income for the people in this region. It is also a major contribution to the preservation of culture and the natural environment. The production of coffee is sustainable and requires a small amount of water, land and fertilizer. The harvest is usually done by hand, which decreases the need for machines and pesticides.
The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is dedicated to improving the lives of its members and focuses on organic farming. It offers benefits to its members such as housing, education and drinking water that is safe for consumption. It also provides technical assistance on the farm and helps members market their coffees in specialty markets. This assists them in improving their coffee quality and production.
This coffee comes from the Kilenso Resa co-op and has been dried without any chemicals. This results in a smooth and creamy cup with notes of strawberry, blackberry and the hint of milk chocolate. This is a gorgeous coffee that showcases the craftsmanship of Ethiopian producers.
The coffee is grown at high altitudes, between 1500 to 2200 m.a.s.l. This means that the beans grow slowly and have more time to absorb nutrients. The result is a coffee with an acidity that is low and a body that resembles tea. It is a well-rounded and versatile coffee that is able to be enjoyed both hot and chilled. This is the perfect coffee for those who wish to experience the true essence Ethiopian coffee. This is a must-try for anyone who is a coffee lover. It's also a great choice for those who prefer light roasting, as it highlights the subtleties of the coffee's flavours.
Harar
Harar, located in the eastern part of Ethiopia, is famous for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea on the northeast. It is a wild variety Arabica that has the aroma and flavor of wine. Harar unlike other coffees that are wet-processed is dry-processed and is often called espresso in Western countries. The process is natural and allows for an intense fruity flavor, with notes of apricot, strawberry and blueberry. Harar is well-known for its intensely spicy aroma and strong chocolate notes.
It is a great choice for those who prefer full-bodied rich and sweet cup of coffee with a hint of berries and chocolate. The beans are gathered in small farms close to cities and then dried in the sun. The coffee is then ground and mixed with sugar. Harar is typically served with anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. Harar can also be served with a slice of cake or a pastry.
1 kg coffee beans -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 cultivated in Harar, a region with an ancient walled town that is home to spotted Hyenas. It is grown at altitudes of up to 1,800 feet. This coffee is processed dry and has an intense body and a rich crema when brewed into espresso.
Harar, in addition to its coffee, is also well-known for its wild markets that sell everything from spices cultural dresses to electronics and livestock. Spend an afternoon wandering the stalls, and enjoy the buzzing atmosphere.
The city is also known for its Khat. Locals chew it to create a tranquil and slow lifestyle. In the old town, you will discover a variety of teas and cafes in which you can taste them. Chewing khat can help alleviate certain digestive issues and can help prevent heart disease, but it should be consumed in moderate consumption. Chewing khat for more than three days may lead to a number of health issues like stomach ulcers and constipation.