Ethiopian Coffee Beans 1kg
Coffee is an integral component of Ethiopian culture, and their heirloom varieties are some of the most exquisite in the world. They are famous for their the floral complexity and citrus taste.
Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd began to become restless and began consuming the coffee berries.
Yirgacheffe
The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also strive to protect the local environment and ensure that their communities are able to have sustainable livelihoods. They also are committed to promoting gender equality and the wellbeing of young women. The combination of these factors creates Yirgacheffe one of the most sought-after coffee beans.
The Yirgacheffe coffee is famous for its delicate fruity and floral flavors. It has a smooth finish and is ideal for any occasion. It's perfect to enjoy a cup of coffee in the morning or an afternoon pick-me up. Moreover, it is a great choice for those who like drinking iced coffee or want to experiment with various methods of brewing. It is also available as whole beans, allowing the consumer to experience the variety of flavors.
This particular lot is 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 are working with 900 smallholders who grow coffee in small parcels of garden size as a supplemental income or hobby.
When coffee is processed wet, the beans are soaked in large vats until all the mucilage and fruit have been removed. The naked beans are then dried. This process yields the traditional washed Yirgacheffe coffee that has notes of flowers, citrus, and chocolate. It is lighter than natural Yirgacheffe and has a more prominent acidity.
During harvest, coffee farmers pick cherries by hand and then transport them in baskets to washing stations. After the cherries have been washed and sort, they are then sun-dried. This makes the cup with floral and citrus notes. It is the most popular form for Ethiopian coffee. The roasting process amplifies the lemony and floral aromas in this variety.
Many coffee drinkers appreciate that Yirgacheffe provides a fresh, clean taste with the scent of wine, lemon, and berry. These beans are also known for their fruity, crisp flavors and smooth finish. They are a good choice for those who enjoy medium to light roast. It is recommended to eat these without cream or milk as they can mask the distinctive flavor. machu picchu coffee beans 1kg with strong, sour cheeses as well as spices that enhance the citrus and herbal notes.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it the perfect place for coffee production. It also houses a wide variety of regional landraces, with each offering a distinctive flavor profile. The coffees from this region tend to be medium to full-bodied, and are ideal for filter and espresso. However, the taste of the coffee will vary depending on the method of processing and the farm itself. For example, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with berry notes and a floral jasmine scent.
Guji's distinctive coffee reflects the rich culture of Oromo people. It is believed that they first began to make use of coffee in the 10th century AD, combining it with edible fat to create bite-sized energy balls that they ate traveling for long distances. Today, the Oromo people continue to cultivate their own coffee in a manner that is respectful of the region's history and reflects its vibrant natural and cultural beauty.
Similar to other regions in Ethiopia the farms of the Guji zone produce both washed and natural process coffees. The difference is in the method by which the coffee cherry is processed after the harvesting. Washed-process coffee is de-pulped mechanically to remove the pulp and skin prior to fermentation. This process helps maintain the acidity of the coffee, as well as bright tasting notes. The beans are then dried on beds that are raised. This helps to ensure the proper temperature and consistency of the drying process.
The natural process, on the other hand leaves the bean unharmed while it dries. This creates a cup with a complex flavor and a silky texture. This process requires the greatest amount of skill and care to prevent the beans being burned or overcooked. It is this level of care that makes a top Guji coffee.
Guji's coffees are renowned for their smoothness, and a delicious taste. They are great for both filter and espresso and can be brewed at any roast level. The natural process allows the coffee to release its most fruity, floral and creamy flavours. It is perfect for any occasion, whether you are looking for a quick pick-me-up in the morning or a classy beverage to enjoy with your friends.
Sidamo
Ethiopia is the birthplace of coffee. A rich, fruity coffee. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is known for its citrus, floral and berry notes. It is also known for its full body and sharp acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavor profiles.
Coffee farming is a vital source of income for the people living in this region. It is also a significant contribution to the preservation of culture and the natural environment. The production of coffee is sustainable and uses a very little amount of water, land and fertilizer. The harvest is usually done by hand, which reduces the need for machinery and pesticides.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone of southern Ethiopia. The coop is dedicated to improving 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 assists them market their coffees to specialty markets. This helps them to improve their coffee production and quality.
This coffee is 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 strawberry, blackberry and the hint of milk chocolate. This is a beautiful coffee that showcases the artisanship 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 take longer to absorb nutrients. The result is a balanced and balanced coffee with low acidity, strong fruit nuance and a body that is tea-like. It is a wonderfully balanced and versatile coffee that can be enjoyed hot or chilled. This is the ideal coffee for those looking to taste the essence of Ethiopian coffee. This is a must-try for all coffee lovers. This is a fantastic choice for those who enjoy lighter roasts, because it highlights 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. In contrast to other coffees, which are processed with water, Harar is dry-processed, and is often referred to as espresso in the West. The natural processing process gives it the flavor to be fruity, with notes of apricots, strawberries and blueberries. Harar is well-known for its intensely spicy flavor and strong chocolate notes.
This is a fantastic choice for those who love a rich sweet and full-bodied coffee with notes of chocolate and berries. The beans are harvested from small farms in the vicinity of the city, then dried in the sun. The coffee is then ground and infused with sugar. Traditionally, Harar is served with anise or fennel seeds (known as Ajwa) to add sweetness and fragrance. Harar can also be served with a slice of cake or a pastry.
Another well-known coffee from Harar is the Grade 1 Natural, which has a unique flavor and aroma due to its unique bean and the method of processing. The coffee is cultivated in Harar which is a region that has an ancient walled town that is home to spotted Hyenas. It is grown at altitudes of 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 wildly bustling markets which sell everything from spices and cultural clothes to electronics and livestock. Spend an afternoon exploring the stalls, and taking in the electric atmosphere.
The city is also famous for its Khat. Locals chew it to create a tranquil and slow lifestyle. In the old town, you will find a wide selection of teas and cafes in which you can taste the teas. Chewing khat can help alleviate certain digestive issues and can help aid in preventing heart disease, but it must be taken in moderate consumption. Chewing khat more than three days could result in a variety of health issues, including constipation and stomach ulcers.