Ethiopian Coffee Beans 1kg
Coffee is an integral component of Ethiopian culture and their heirloom varieties are among of the most exquisite in the world. They are known for floral complexity and citrus flavor.
Legend has it that a goat herder discovered the wonders of coffee when his herd became restless and ate the 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 also dedicate themselves to promoting gender equality and the wellbeing of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffee beans in the world.
The Yirgacheffe coffee is renowned for its delicate floral and fruity flavors. It has a silky finish and is perfect for any occasion. It is ideal for a morning beverage or an afternoon pick-me up. It's also a great option for those who prefer to drink iced coffee, or who want to experiment with different methods of brewing. It is also available in whole beans, allowing the consumer to enjoy the full range of flavors.
This particular batch comes from the kebele (or village) of Idido, in the woreda (or 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 to earn extra income or as a hobby.
Wet processing involves the beans to be soaked in large vats, ensuring that the mucilage and fruits have been removed. The beans are then dried until they are dry. This method yields the traditional washed Yirgacheffe coffee with notes of citrus, flowers, and chocolate. It is lighter than the natural Yirgacheffe and has a more intense acidity.
During the harvest, coffee farmers pick cherries by hand and then transport them in baskets to the washing stations. After the beans have been washed and separated, they are dried in the sun. This produces an aroma that is floral and citrus 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 appreciate that Yirgacheffe has a vibrant and clean taste, with the scent of wine, lemon and berry. These beans are also known for their fresh, fruity flavors and smooth finish. They are a great choice for those who like moderate to light roast. They are best enjoyed without milk or cream as they can mask the unique flavor of this variety. It is a great match for strong, sour cheeses and spices to enhance the herbal and citric notes.
Guji
The Guji region is home to rich volcanic soil, diverse landscapes and a great climate for coffee production. It also hosts a wide variety of regional landraces, each offering a distinctive flavor profile. The coffees of this region tend to be medium- to full-bodied and are perfect for both filter and espresso. However, the flavor of the coffee can vary depending on the processing method 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 reflects the rich culture of Oromo people. It is believed that they began to use coffee as early as the 10th century AD. They mixed it with edible fats to make bite-sized energy balls which they would chew while on long journeys. The Oromo people continue to grow their own coffee in a manner that honors their culture and reflect the beautiful natural and cultural beauty of the region.
As with other regions in Ethiopia the farms in the Guji zone produce washed and natural process coffees. 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 maintain the coffee's acidity and bright tasting notes. The beans are dried on raised beds. This helps to ensure an even temperature and a consistent drying process.
The natural process, on the other hand, leaves the bean intact as it dries. This creates a cup with an intense flavor and silky texture. This process requires a huge amount of skill and care in order to avoid the beans being burned or overcooked. This level of skill is what makes a top Guji.
Guji's coffees are famous for their smoothness, and a delicious taste. They can be brewed using filter or espresso at any roasting level. The natural process allows the coffee to release its most fruity, floral and creamy tastes. It is ideal for every occasion, whether you are looking for a quick pick-me-up in the morning or a classy drink to enjoy with friends.
Sidamo
A ripe and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is well-known for its floral, citrus and notes of berries. It is also renowned for its full body and sharp acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavors.
The cultivation of coffee is a significant source of income for the people living in this region. It is also a significant contributor to preserving the environment and the culture. The production of coffee is sustainable and uses a minimal amount of water, land and fertilizer. The harvest is usually done by hand, which decreases the need for machinery and pesticides.
The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region in southern Ethiopia. The coop is committed to improving the lives of its members and is focused on organic farming. It offers its members housing as well as education and clean drinking water. It also offers technical assistance for the farm and helps members sell their coffees on specialty markets. This assists them in improving their production and quality of coffee.
This coffee comes from the Kilenso Resa co-op and has been dried without the use of any chemicals. The coffee is smooth, creamy cup with notes like blackberry and strawberry. It also has hints of milk chocolate. It is a beautiful cup of coffee that showcases the artisanship and skill of Ethiopian producers.
The coffee is grown at high altitudes between 1500 and 2200 m.a.s.l. The beans will grow slowly and allow them to absorb nutrients. The result is a balanced coffee with a low acidity, a strong fruit nuance and a body that is tea-like. This is an extremely versatile and well-rounded coffee that is a great choice for hot or iced. This is the perfect coffee for those who want to experience the essence of Ethiopian coffee. It 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.
Coffeee
In the eastern part 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 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. Natural processing allows for the flavor to be fruity, with notes of apricots, strawberries and blueberries. Harar is renowned for its intensely spicy flavor and strong chocolate notes.
This is a great choice for those who enjoy the rich, sweet and full-bodied cup of coffee with notes of berries and chocolate. The beans are gathered in small farms near the cities and then dried in the sun. The coffee is then finely ground and infused with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa), to add sweetness and aroma. It can also be enjoyed with a slice of cake or pastry.
Another well-known coffee from Harar is the Grade 1 Natural, which has a unique flavor and aroma because of its unique bean and the method of processing. The coffee is cultivated in Harar, a region with an ancient walled town that is home to Hyenas with spotted spots. It is grown at altitudes ranging from to 1,800 meters. This coffee is dry-processed and has a full body and rich crema when made into espresso.
Harar in addition to its coffee, is also known for its crazy markets which offer everything from spices to clothes of the culture to electronic gadgets and livestock. Spend an afternoon wandering the stalls and taking in the vibrant atmosphere.
The city is also well-known for its khat, a drink consumed by the residents to promote a slow and relaxed daily lifestyle. You can sample a variety of khats at the many cafes and tea houses that are located in the old town. Chewing khat may help ease some digestive problems and prevent heart disease, but it should be taken in moderate amounts. Chewing khat more than 3 days can cause a variety of health problems that include stomach ulcers as well as constipation.