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Ethiopian Coffee Beans 1kg
Ethiopian coffee is a staple of Ethiopian culture and their varieties that are heirloom are among the top in the world. They are famous for their complex floral aroma and citrus flavor.
Legend has it that a goat herder discovered the wonders of coffee when his herd became restless and took a bite of the fruit.
Yirgacheffe
The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. Ethiopian farmers also strive to protect the local environment and ensure that their communities have the ability to gain sustainable livelihoods. They are also committed to encouraging gender equality and the well-being for young women. The combination of these elements makes Yirgacheffe one of the most sought-after coffee beans.
The coffee grown in the Yirgacheffe region is known for its delicate floral notes and sweet fruity flavor. It has a smooth finish and is perfect for any occasion. It is great as a breakfast beverage or a post-workout boost. Additionally, it's ideal for those who love drinking iced coffee or want to try different methods of brewing. It is also available as a whole bean which lets the user explore all its flavor profiles.
This particular lot comes from the kebele (or 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 work with 900 smallholder farmers who grow their coffee in garden-sized plots for supplemental income and as an interest.
When coffee is wet processed the beans are then stored in large vessels until all of the mucilage and fruit have been removed from them. The beans are then dried until they're bare. This process yields the traditional washed Yirgacheffe coffee that has notes of citrus, flowers, and chocolate. It is lighter in body than the natural process Yirgacheffe, with more pronounced acidity.
During the time of harvest coffee farmers pick cherries and transport them to the washing stations in baskets. After the beans are cleaned and sorted and dried in the sun, they are then roasted. This produces the cup with citrus and floral notes. It is the most well-known version of Ethiopian coffee. The roasting process is a great way to enhance the floral and lemony scents of this coffee.
Many coffee drinkers have reported that Yirgacheffe has a bright and fresh taste, with hints of lemon, wine and berry. They are also known for their fresh, fruity flavors and smooth finish. They are a good option for those who prefer a light to medium roast. It is best to eat them without milk or cream because they can mask the unique flavor. It is a great match for strong, sour cheeses and spices to bring out the citric and herbal notes.
Guji
The Guji region is home to fertile volcanic soil, numerous landscapes, and a perfect climate for coffee production. The region also hosts numerous regional landraces that have distinct flavors. The coffees of this region tend to be 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. For example, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a floral jasmine aroma.
The rich culture of the Oromo people in Guji is evident in their distinctive coffee. It is believed that they first began to drink coffee from the 10th century AD, combining it with edible fats to make bite-sized energy balls which they would chew while traveling for long distances. Today, the Oromo people continue to grow their own coffee in a way that is respectful of the region's history and reflects its vibrant natural and cultural beauty.
As with other regions in Ethiopia the farms of 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 preserves the coffee's acidity, and fresh tasting notes. The beans are dried on beds that are raised. This ensures a consistent and controlled drying process.
The natural process however leaves the bean unharmed while it dries. This creates a cup with a complex flavor and a silky texture. This process requires a huge amount of skill and care to prevent the beans being burned or overcooked. It is this level of craftsmanship that makes a great Guji coffee.
Guji's coffees are famous for their smoothness and exceptional taste. They are excellent for both filter and espresso, and can be made at any roast level. The natural process allows for the best expression of the fruity, floral and creamy tastes of this coffee. It is perfect for any occasion. If you're looking for an early morning boost or a refined beverage to enjoy with your friends, this coffee is for you.
Sidamo
A rich and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of 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 region includes the micro-region of Yirgacheffe, which is a highly prized coffee due to its unique floral aromas and distinctive flavor profiles.
Coffee farming is a vital source of income for people living in this region. It is also a significant contributor to preserving the natural environment and culture. Coffee production is sustainable and uses a minimal amount of water, land and fertilizer. The harvest is done by hand, which cuts down on the use of pesticides and machinery.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone in southern Ethiopia. The coop focuses on organic agriculture and is dedicated to improving the lives of its members. It provides its members with housing as well as education and clean drinking water. It also provides technical assistance on the farm and helps the farmers market their coffees to specialty markets. This helps them improve their coffee quality and production.
The coffee comes from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without any additional chemicals. This coffee produces a smooth, creamy cup with notes of strawberry and blackberry. It also has hints of milk-chocolate. It is a beautiful cup of coffee that showcases the skill and craftsmanship of Ethiopian producers.
The coffee is grown at high altitudes, ranging from 1500 and 2200 m.a.s.l. kimbo 1kg grow slowly which allows them to absorb nutrients. The result is a balanced coffee with low acidity, strong fruit nuance, and a tea-like body. It is a wonderfully balanced and versatile coffee that is able to be enjoyed both hot and iced. This is the ideal coffee for those who wish to taste the true essence of Ethiopian coffee. It is a must try for anyone who loves coffee! This is a wonderful choice for those who enjoy a light roast, because it highlights the subtle flavors of the coffee.
Harar
Harar located in eastern 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 with an aroma and flavor that resembles wine. Contrary to other coffees that are wet-processed, Harar is dry-processed, and is often called espresso in the West. Natural processing allows for the flavor to be fruity, with notes such as blueberries, strawberries, and apricots. Harar is renowned for its intensely spicy aroma and strong chocolate notes.
This is a wonderful choice for those who enjoy an intense, sweet and full-bodied cup of coffee with notes of chocolate and berries. The beans are harvested in small farms near the cities and then dried out in the sun. The coffee is then finely ground and infused with sugar. Harar is typically served with a fennel seed or anise (known as anjwa) to give it a sweet taste and aroma. It is also consumed with a slice 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 grown at high altitudes of 1,800 meters in the Harar region, which has an ancient city wall which is home to spotted hyenas. This coffee is processed dry and has a full body and rich crema when it is made into espresso.
In addition to the coffee, Harar is also famous for its bustling marketplaces which sell everything from spices and cultural clothes to livestock and electronic devices. Take a stroll through the stalls and taking pleasure in the vibrant atmosphere.
The city is also known for its khat, a drink chewed by locals to create an unhurried and relaxed 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 amounts. Chewing khat for longer than 3 days could cause numerous health problems that include stomach ulcers as well as constipation.