Ethiopian Coffee Beans 1kg
Ethiopian coffee is a staple of Ethiopian culture, and their varieties of heirloom are among the finest in the world. They are famous for their complex floral aroma and citrus flavor.
Legend has it that one goatherder discovered the wonders of coffee when his herd became agitated and began to eat the berries.
Yirgacheffe
The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring their communities have access to sustainable livelihoods. They are also dedicated to encouraging gender equality and the health of young women. The combination of these elements make Yirgacheffe one of the world's most sought-after coffee beans.
The coffee cultivated in the Yirgacheffe region is famous for its delicate floral flavors and fruity sweetness. It has a silky finish and is ideal for any occasion. It is great for breakfast or for a refreshing afternoon drink. It is also a great choice for those who like drinking iced coffee or want to experiment with various methods of brewing. This coffee is available as whole beans, which allows the consumer to enjoy the variety of flavors.
This particular lot is from the kebele village of Idido in the woreda, or district, of Yirgacheffe in the Gedeo Zone. The coffee is wet-processed at the Halo Fafate washing station, where our partners collaborate with smallholder farmers of 900 who cultivate their coffee in plots of garden size to earn extra income or as an interest.
Wet processing involves soaking the beans in large vessels, until the mucilage and fruits have been removed. The beans that are not soaked are dried. This process produces the classic washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter in body than the natural process Yirgacheffe, with more pronounced acidity.
During harvest, coffee farmers pick their 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 produces an aroma that is floral and citrus notes, and is the most sought-after type of Ethiopian coffee. The roasting process enhances the lemony and floral scents of this coffee.
Many coffee drinkers have noted that Yirgacheffe has a bright and clean taste, with hints wine, lemon, berry, and more. These beans are known for their fruity, crisp flavors and smooth finish. They are a great choice for those who prefer a medium or light roast. It is recommended to eat them without milk or cream because they can mask the unique flavor. It's great with strong, sour cheeses and spices that enhance the herbal and citrus notes.
Guji
The Guji region has rich volcanic soil, diverse landscapes and a great climate for coffee production. It is also home to numerous regional landraces, with each one offering a unique flavor profile. The coffees from this region are usually medium to full-bodied and are great for espresso and filter. However, the flavor of the coffee will vary 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.
Guji's distinctive coffee is a reflection of the rich culture of Oromo people. It is believed that they first began to drink coffee as early as the 10th century AD, mixing it with edible fats to make bite-sized energy balls that they ate traveling for long distances. The Oromo people continue to cultivate their own coffee in a way that honors their heritage and reflect the vibrant natural and cultural beauty of the region.
The farms in the Guji Zone produce washed coffee as well as natural processed coffee. The difference lies in the way the coffee cherry is processed. Washed process coffee is de-pulped mechanically to remove the pulp and skin before being fermented. 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 consistent and controlled drying process.
The natural process however leaves the bean in its entirety while it dries. This results in a cup that has a complex flavor and a silky texture. This process requires the highest expertise and attention to ensure that the beans are not burned or overcooked. This level of skill is what makes a great Guji.
Guji's coffees are famous for their smoothness and delicious 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 flavors of this coffee. It is ideal for any occasion. Whether you want an early morning boost or a sophisticated beverage to enjoy with your loved ones, this coffee is the perfect choice for you.
Sidamo
Ethiopia is the place where coffee was first developed. coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is famous for its floral and citrus notes. It is also known as a full-bodied, robust coffee with lively acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe which is a sought-after coffee due to 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 contribution to the preservation of culture and the environment. Coffee production is sustainable and requires a small amount of water, land and fertilizer. The harvesting is done by hand, which cuts down on the need for pesticides and machines.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone of southern Ethiopia. The coop focuses on organic farming and is dedicated to improving the lives of its members. It offers its members housing, education and clean drinking water. It also offers technical assistance to the farm and helps members sell their coffees on specialty markets. This helps them continue to improve their production and quality.
This coffee comes from the Kilenso Resa co-op and has been dried without using any chemicals. The coffee is smooth, creamy cup with notes like blackberry and strawberry. It also has hints of milk-chocolate. This is a stunning coffee that showcases the skill of Ethiopian producers.
The coffee is grown at high altitudes between 1500 and 2200 m.a.s.l. This means that the beans are able to grow slower and have more time to absorb nutrients. The result is a well-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 perfect coffee for those looking to taste the real essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! It's also a great choice for those who enjoy light roasting because it highlights the subtleties of the coffee's flavours.
Harar
It is located in the eastern region of Ethiopia and is 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 a wine-like aroma and taste. Harar unlike other coffees that are processed with water, is dry-processed, and is typically called espresso in Western countries. The natural processing process gives it an aroma that is fruity with notes of apricots, strawberries and blueberries. Harar is known for its intensely spicy scent and strong chocolate notes.
It is a good choice for those who enjoy an intense rich and sweet coffee with hints of berries and chocolate. The beans are harvested in small farms close to cities and then dried in the sun. The coffee is then ground and flavored with sugar. Harar is typically served with a fennel seed or anise (known as anjwa), to add sweetness and aroma. costa coffee beans 1kg can also be enjoyed with a slice of cake or pastry.
Another coffee that is popular from Harar is the Grade 1 Natural, which has distinct aroma and flavor because of its unique bean and processing technique. The coffee is cultivated in Harar which is a region that has an ancient walled city that is home to Hyenas with spotted spots. It is grown at altitudes of up to 1,800 meters. This coffee is processed dry and has a full body and a thick crema when it is made into espresso.
In addition to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and dresses to livestock and electronics. Take a stroll through the stalls, taking in the electric atmosphere.
The city is also famous for its khat. People chew it to create a relaxed and slow life. In the old town, you will find a wide variety of teas and cafes where you can sample the drinks. It is a great way to avoid heart diseases and ease digestive issues by chewing khat. However it is crucial to consume it in moderation. Chewing khat more than three days could result in a variety of health issues like stomach ulcers and constipation.
