Ethiopian Coffee Beans 1kg

Ethiopian coffee is an essential part of Ethiopian culture and their varieties of heirloom are among the finest in the world. They are renowned for their floral complexity and citrus flavor.

Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd became restless and began to eat the coffee berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. In addition, Ethiopian farmers are committed to protecting the local environment and ensuring their communities have access to sustainable livelihoods. They are also committed to promoting gender equity and the wellbeing of young women. These factors make Yirgacheffe coffee one of the most sought-after beans for coffee in the world.

The coffee grown in the Yirgacheffe region is known for its delicate floral notes and fruity sweetness. It has a smooth, round finish that is suitable for any occasion. It's perfect for a morning drink or a late afternoon energy boost. Additionally, it's a great choice for those who love drinking iced coffee or want to try different methods of brewing. It is also available as a whole bean, which allows the customer to explore all its flavor profiles.

This particular lot 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 on plots that are garden-sized to earn extra income or as an interest.

When coffee is processed wet the beans are immersed in large vats of water until all of the mucilage and fruit are removed from them. The beans are then dried until they are bare. This process produces the classic washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter than natural Yirgacheffe and has a more pronounced acidity.

During the harvest, coffee farmers collect cherries by hand, and transport them in baskets to the washing stations. After the beans have been washed and sort, they are then sun-dried. This process produces the cup with floral and citrus notes, and is the most sought-after type of Ethiopian coffee. The roasting process further enhances the floral and citrus aromas 1kg of coffee beans this particular variety.

Many coffee drinkers appreciate that Yirgacheffe has a vibrant, clean taste with notes of wine, lemon and berry. They are also known for their fresh, fruity flavors and smooth finish. These beans are perfect for those who prefer a light or medium roast. It is best to eat them without cream or milk since they can mask the unique flavor. It is a great match for strong, sour cheeses and spices that highlight the citrus and herbal notes.

Guji

The Guji region is home to fertile volcanic soil, numerous landscapes and a great climate for coffee production. The region also hosts many regional landraces that each have distinct flavors. Coffees from this region are often medium to full-bodied, and are ideal for filter and espresso. The taste of coffee can differ depending on the processing method used and the farm that produces it. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes, floral jasmine aroma and floral notes.

Guji's unique coffee reflects the rich culture of the Oromo people. They began using coffee around the 10th century, mixing it with edible fats in order to make energy balls they could consume during long journeys. The Oromo people still grow their own coffee in a manner that honors their heritage and reflect the beautiful natural and cultural beauty of the region.

Similar to other regions in Ethiopia, the farms of the Guji zone produce washed and natural process coffees. The difference lies in the way that the coffee cherry is processed after the harvesting. Washed-process coffee beans 1kg arabica is de-pulped mechanically to remove the pulp and skin prior to fermentation. This process helps maintain the coffee 1kg's acidity, and bright tasting notes. The beans are dried on beds that are raised. This ensures an even temperature and a consistent drying process.

In contrast, the natural process leaves the coffee bean in its entirety when it is dried on the bed. This results in a more balanced cup that has distinct flavors and a smooth mouthfeel. This process requires a huge amount of skill and attention in order to avoid the beans from being burned or overcooked. It is this level of craftsmanship that makes a great Guji coffee.

Guji's coffees are known for their smoothness and exceptional taste. They can be brewed as espresso or filter at any roasting level. The natural process allows for the most full expression of the floral, fruity and creamy tastes of this coffee. It is perfect for any occasion, whether you're seeking a refreshing morning drink or a classy drink to share with your friends.

Sidamo

Ethiopia is the birthplace of coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee. It is known for its citrus and floral notes. It is also renowned for its full body and vibrant fresh acidity. The Sidamo area includes the micro-region of Yirgacheffe that is a highly prized coffee due to its unique floral aromas and flavors.

Coffee farming is a vital source of income for the people living in this region. It is also an important contributor to the preservation of culture and the environment. The production of coffee is sustainable and uses a minimal amount of water, land and fertilizer. The harvesting is done by hand, which cuts down on the use of pesticides as well as machines.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone of southern Ethiopia. The coop is focused on organic coffee beans 1kg agriculture and is dedicated to improving the lives of its members. It offers benefits to its members such as housing, schooling and clean drinking water. It also provides technical assistance for the farm, and helps members market their coffees in specialty markets. This helps them improve their production and quality of coffee.

This coffee is from the Kilenso Resa co-op and has been dried without any chemicals. The coffee is smooth, creamy cup that has notes of strawberry and blackberry. It also has hints of milk-chocolate. This is a beautiful cup of coffee that shows off the craftsmanship and expertise of Ethiopian producers.

Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans are able to grow slower and have more time to absorb nutrients. This results in a coffee with a low acidity and a tea-like body. It is an extremely versatile and well-rounded coffee that can be enjoyed hot or chilled. This is the perfect coffee for those who wish to experience the essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! It is also a good option for those who like light roasting, as it highlights the subtleties of the coffee's flavor.

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 1kg arabica coffee beans with an almost wine-like aroma and taste. Harar, unlike other coffees that are processed with water, is dry-processed, and is typically called espresso in the Western world. Natural processing allows for a fruity flavor with notes of apricots, strawberries and blueberries. Harar is also renowned for its rich chocolate notes and its intensely spicy scent.

This is a great option for those who like the rich sweet and full-bodied coffee with notes of berries and chocolate. The beans are harvested in small farms in the city and then dried in the sun. The coffee is then finely ground and mixed with sugar. In the traditional way, Harar is served with a fennel or anise seed (known as Ajwa) to give it a sweet and aroma. You can also enjoy it with a cake or pastry.

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, a region with an ancient walled city that is home to Hyenas with spotted spots. It is grown at altitudes up to 1,800 meters. The coffee is dried-processed and has an intense body and a rich crema when made into espresso.

In addition to the coffee, Harar is also famous for its crazy marketplaces which sell everything from spices and cultural dresses to livestock and electronics. Take a stroll through the stalls, taking in the buzzing atmosphere.

The city is also famous for its khat, a drink chewed by the residents to promote a slow and relaxed daily lifestyle. You can try a variety of varieties at the many tea houses and cafes in the old town. It is a great way to avoid heart disease and ease digestive problems by chewing khat. However it is crucial to take it in moderation. Chewing khat for more than three days may result in a variety of health issues like constipation and stomach ulcers.