Ethiopian Coffee Beans 1kg
Coffee is a vital element of Ethiopian culture, and their heirloom varietals are some of the finest in the world. They are known for the floral complexity and citrus taste.
Legend has it that a goat herder discovered the wonders of coffee while his herd was agitated 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 work hard to preserve the local environment and ensure that their communities can access sustainable livelihoods. They are also dedicated to encouraging gender equality and the wellbeing of young women. These aspects make Yirgacheffe coffee one of the most sought-after beans for coffee around the world.
The coffee grown in the Yirgacheffe region is known for its delicate floral notes and fruity sweetness. It has a smooth, long-lasting finish and is ideal for any occasion. It is ideal to enjoy a cup of coffee in the morning or a post-workout pick-me-up. Additionally, it's a great choice for those who enjoy drinking iced coffee or want to experiment with various methods of brewing. This coffee is available as whole beans, which allows the consumer to experience all of its 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 wet processed at the Halo Fafate washing station, where our partners work with around 900 smallholder farmers who cultivate their coffee in garden-sized plots for supplemental income and as a hobby.
When coffee is processed in a wet manner the beans are then immersed in large vats of water until all of the fruit and mucilage have been removed. The beans that are not soaked are dried. This process produces the traditional washed Yirgacheffe coffee, with notes of citrus, flowers and chocolate. It is lighter in body than natural process Yirgacheffe and has more noticeable acidity.
During the time of harvest coffee farmers handpick cherries and transport them to washing stations in baskets. After the beans have been washed and sort, they are then sun-dried. This makes the cup with citrus and floral notes. It is the most well-known version of Ethiopian coffee. The roasting process enhances the floral and lemony scents of this coffee.
Many coffee drinkers have noted that Yirgacheffe has a bright and clean taste, with hints lemon, wine, berry, and more. These beans are also known for their fresh, fruity flavors and smooth finish. They are a great choice for those who enjoy a light to medium roast. It is best to consume these without cream or milk since they can mask the distinctive 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 blessed with a rich volcanic soil and diverse landscapes, which makes it a perfect environment for coffee production. The region is also home to many regional landraces that each possess a distinct flavor profile. Coffees from this region are often medium to full-bodied and are excellent for filter and espresso. However, the flavor of the coffee may differ depending on the processing method and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes as well as floral jasmine scent and floral notes.
The rich culture of the Oromo people of Guji is evident in their distinctive coffee. They started using coffee in the 10th century, mixing it up with edible fats to create energy balls that they could consume during long journeys. Today the Oromo people continue to grow their own coffee in a manner that is respectful of the heritage of the region and showcases its natural and cultural beauty.
Like many other regions in Ethiopia, the farms of the Guji zone produce washed and natural process coffees. The difference lies in how the coffee cherry is processed. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps maintain the coffee's acidity, and the bright notes of taste. The beans are then dried on raised beds. This ensures a consistent and regulated drying process.
However, the natural process keeps the coffee bean in its entirety as it dries on the bed. This produces a cup with rich flavor and silky texture. The process requires the most ability and care to ensure that the beans are not burned or overcooked. This level of skill is what makes a top Guji.
Guji’s coffees are known for their smoothness, and exquisite taste. They are great for both filter and espresso, and can be made at any roast level. The natural process allows the coffee to express its fullest fruity, floral and creamy flavours. It is perfect for any occasion, whether looking for a morning pick-me-up or a sophisticated drink to enjoy with friends.
Sidamo
A fruity and rich coffee from the birth place of coffee, Ethiopia. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is known for its citrus, floral and berry notes. It is also renowned for its full body and fresh acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavor profiles.
Coffee farming is a major source of income for the people in this region. It is also a major element in preserving the natural environment and culture. The production of coffee is a sustainable process that requires small amount of land, water and fertilizer. The harvest is usually done by hand, which decreases the need for machinery and pesticides.
Going In this article (SCFCU) represents more than 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is dedicated to improving the lives of its members and focuses on organic farming. It offers its members housing as well as education and clean drinking water. It also provides technical assistance on the farm and helps members sell their coffees on specialty markets. This assists them in improving the quality of their coffee and increase production.
This coffee is from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without additional chemicals. This makes a smooth and creamy cup with notes of strawberry, blackberry and hints of milk chocolate. This is a stunning coffee that showcases the skill of Ethiopian producers.
The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. The beans grow slowly and allow them to absorb nutrients. The result is a well-balanced coffee with low acidity, strong fruit nuance, and a tea-like body. It is an incredibly versatile and well-rounded cup that can be enjoyed cold or hot. This is the perfect coffee for those who wish to experience the true essence Ethiopian coffee. This is a must try for all coffee lovers. This is a great choice for those who enjoy light roasts because it brings out the subtle flavors of the coffee.
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 wild variety Arabica with a wine-like aroma and taste. Unlike other coffees, which are processed with water, 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 apricots, strawberries and blueberries. Harar is known for its intensely spicy scent 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 in small farms close to cities and then dried out in the sun. The coffee is then finely ground and mixed with sugar. Traditionally, Harar is served with anise or fennel seeds (known as Ajwa) to add sweetness and fragrance. Harar can also be enjoyed with a slice of cake or a pastry.
Another well-known coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its unique bean and the method of processing. This coffee is grown in Harar an area that has an ancient walled town that is home to spotted Hyenas. It is grown at altitudes up to 1,800 feet. The coffee is dried-processed and has a full body and rich crema when brewed into espresso.
In addition to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and traditional clothes to electronics and livestock. Take a stroll through the stalls and taking in the electric atmosphere.
The city is also known for its Khat, which is chewed by the locals to create a relaxed and slow daily lifestyle. In the old town, you can discover a variety of teas and cafes where you can try them. It is beneficial to avoid heart diseases and ease digestive issues by chewing khat. However it is essential to consume it in moderate amounts. Chewing khat for more than three days could lead to a number of health issues like stomach ulcers and constipation.