Ethiopian Coffee Beans 1kg
Ethiopian coffee is a staple of Ethiopian culture and their varieties that are heirloom are among the finest in the world. They are renowned for their the floral complexity and citrus taste.
Legend is that a goat herder discovered the benefits of coffee while 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. Additionally, Ethiopian farmers are committed to protecting the local environment and ensuring their communities can access sustainable livelihoods. They are also dedicated to promoting gender equality and the well-being of young women. These factors make Yirgacheffe coffee one of the most sought-after beans for coffee in the world.
The coffee cultivated in the Yirgacheffe region is famous for its delicate floral notes and fruity sweetness. It has a smooth, long-lasting finish and is ideal for any occasion. It is ideal for a morning beverage or a post-workout pick-me-up. Additionally, it's ideal for those who love drinking iced coffee or want to try different brewing methods. This coffee is also available as a whole bean which lets the user taste all the flavor profiles.
This particular batch comes from the kebele (or village) of Idido located in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is wet processed at the Halo Fafate washing station, where our partners work with smallholder farmers of 900 who cultivate their coffee in plots of garden size for supplemental income and as an interest.
When coffee is wet processed, the beans are soaked in large vats until all the fruit and mucilage have been removed from them. The beans are then dried until they are bare. This creates the traditional washed Yirgacheffe coffee with notes of citrus, flowers, and chocolate. 1kg coffee beans uk is lighter than natural Yirgacheffe and has a more pronounced acidity.
During the time of harvest, coffee farmers handpick cherries and take them to the washing stations in baskets. After the beans have been cleaned and sorted after which they are dried in the sun. This produces the cup with floral and citrus notes, and is the most well-known form of Ethiopian coffee. The roasting process further accentuates the floral and citrus aromas of this variety.
Many coffee drinkers have reported that Yirgacheffe has a bright and clean taste, with hints lemon, wine and berry. The beans are also renowned for their fresh, fruity flavors and smooth finish. They are a great choice for those who like a light to medium roast. They are best enjoyed without cream or milk as they can mask the unique flavor of this particular variety. It's great with strong, sour cheeses as well as spices that enhance the herbal and citrus notes.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it a perfect location for coffee production. It also houses 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 espresso and filter. However, the flavor of the coffee will vary depending on the method of processing and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes floral jasmine aroma, and floral notes.
Guji's unique coffee reflects the rich culture of the Oromo people. They began using coffee around the 10th century, mixing it with edible fats to create energy balls that they could take a bite of during long journeys. 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 cultural and natural 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 manner that the coffee cherries are processed after harvesting. Washed-process coffee is mechanically de-pulped to remove the skin and pulp prior to fermentation. This process helps preserve the coffee's acidity, and fresh tasting notes. The beans are then dried on raised beds. This ensures a consistent and regulated drying process.
The natural process however, leaves the bean intact as it dries. This produces a more balanced cup with complex flavors and a silky mouthfeel. This process requires the greatest amount of skill and care in order to avoid 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 exquisite taste. They are excellent for both filter and espresso and can be brewed at any roast level. The natural process lets the coffee express its fullest fruity, floral and creamy tastes. It's perfect for any occasion. Whether you want a quick morning boost or a classy drink to enjoy with your friends, this coffee is ideal for you.
Sidamo
Ethiopia is the home of coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. It is renowned for its citrus and floral notes. It is also referred to as a full-bodied coffee that has vibrant acidity. coffee beans offer is comprised of the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavors.
Coffee farming is a major source of income for those in this region. It is also an important contribution to the preservation of culture and the natural environment. Coffee production is sustainable and uses a minimal amount of water, land and fertilizer. The harvest is usually done by hand, which eliminates the need for machinery and pesticides.
The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is focused on organic farming and is committed to improving the lives of its members. It offers benefits to its members, such as housing, education, and clean drinking water. It also provides technical support on the farm and assists them sell 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 using any chemicals. This coffee makes a smooth, creamy cup with notes like blackberry and strawberry. It also has hints reminiscent of milk-chocolate. This is a beautiful cup of coffee that showcases the skill and craftsmanship of Ethiopian producers.
Coffee is grown between 1500 and 2200 meters above sea level. This means that the beans develop slowly and have more time to absorb nutrients. The result is a well-balanced coffee with a low acidity, a strong fruit nuance and tea-like body. It is a versatile and well-rounded coffee that can be enjoyed cold or hot. This is the perfect coffee for those who wish to experience the real essence of Ethiopian coffee. This is a must try for all coffee lovers. It is also a good option for those who like light roasting because it accentuates the subtleties of the coffee's flavours.
Harar
Located in the eastern part 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 that has an aroma and flavor that resembles wine. Harar, unlike other coffees that are wet-processed, is dry-processed and is commonly called espresso in Western countries. The process is natural and allows for an intense fruity taste with notes of strawberry, apricot and blueberry. Harar is renowned for its intensely spicy scent and strong chocolate notes.
This is a great option for those who like an intense, sweet and full-bodied cup of coffee with notes of chocolate and berries. The beans are gathered in small farms close to cities and then dried in the sun. The coffee is then finely ground and mixed with sugar. In the traditional way, Harar is served with a fennel or anise seed (known as ajwa) to add sweetness and fragrance. It can also be enjoyed with a pastry or cake.
The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and taste due to the unique bean and processing methods. This coffee is grown at altitudes up to 1,800 meters in the Harar region, which is home to an ancient city wall that is home to spotted Hyenas. This coffee is dried processed and has a rich, creamy crema and full body when it is made into espresso.
Harar in addition to its coffee, is famous for its wildly-expanding markets which offer everything from spices to cultural dresses to electronics and livestock. Spend a day wandering through the stalls, and enjoy the vibrant atmosphere.
The city is also well-known for its khat, which is consumed by the locals to lead a slow and relaxed daily life. You can taste a range of flavors at the numerous tea houses and cafes in the old town. Chewing khat can ease certain digestive issues and can help aid in preventing heart disease, but it should be consumed in moderation. Chewing khat for more than 3 days could cause various health issues, including stomach ulcers and constipation.