15 Surprising Facts About Ethiopian Coffee Beans 1kg

Ethiopian Coffee Beans 1kg
Coffee is an essential element of Ethiopian culture and their heirloom varieties are among of the finest in the world. They are famous for their floral complexity and citrus flavor.
Legend has it that a goatherder discovered coffee's wonders when his herd became restless and began consuming the fruits.
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 committed to promoting gender equity and the health of young women. The combination of these elements makes Yirgacheffe one of the world's most sought-after coffee beans.
The coffee that is grown in the Yirgacheffe region is known for its delicate floral notes and fruity sweetness. It has a smooth finish and is perfect for any occasion. It is ideal for a morning drink or a late afternoon energy boost. 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 all of its flavors.
This particular lot comes from the kebele (or village) of Idido, 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 to supplement their income and as an interest.
When coffee is processed in a wet manner the beans are then immersed in large vats of water until all the mucilage and fruit have been removed from them. The naked beans are then dried. This method yields the traditional washed Yirgacheffe coffee, with notes of citrus, flowers, and chocolate. 1 kg of coffee beans 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 produces the cup with floral and citrus notes, and is the most sought-after version of Ethiopian coffee. The roasting process enhances the floral and lemony scents of this coffee.
Many coffee drinkers have noticed that Yirgacheffe provides a fresh clean taste that is fresh and fresh with hints of lemon, wine and berry. These beans are also known for their fresh, fruity flavors and smooth finish. They are a great choice for those who prefer a medium or light roast. They are best consumed without cream or milk which can muddle the unique flavor of this particular variety. It's great with strong, sour cheeses as well as spices that highlight the citrus and herbal notes.
Guji
The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. It also hosts numerous regional landraces, with each one offering a unique flavor profile. The coffees from this region tend to be medium- to full-bodied, and they are great for espresso and filter. The taste of coffee can differ depending on the method of processing used and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries floral jasmine aroma, and floral notes.
Guji's distinctive coffee reflects the rich culture of the Oromo people. They first began using coffee around the 10th century, mixing it with edible fats to create energy balls they could take a bite of during long journeys. Today the Oromo people continue to grow their own coffee in a manner that honors the region's heritage and reflects its vibrant cultural and natural beauty.
The farms in the Guji Zone produce washed and natural processed coffee. The difference lies in how the coffee cherry is processed. The coffee that is washed is removed mechanically to remove the skin and pulp before being fermented. This process helps to maintain the coffee's acidity and bright taste notes. The beans are dried on raised beds. This helps to ensure an even temperature and a consistent drying process.
The natural process leaves the coffee bean in its entirety as it dries on the bed. This creates a cup with rich flavor and silky texture. This process requires the highest skill and care to ensure that the beans aren't burned or overcooked. This level of skill is what makes a good Guji.
Guji's coffees are renowned for their smoothness and delicious taste. They are excellent for both filter and espresso, and can be made at any roast level. The natural process allows the coffee to release its fullest floral, fruity, and creamy flavors. It is ideal for every occasion, whether you are looking for a morning pick-me-up or a classy drink to enjoy with friends.
Sidamo
A rich and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is renowned for its citrus, floral and berry notes. It is also known as a full-bodied coffee with lively acidity. The Sidamo region includes the micro-region of Yirgacheffe which is a highly sought-after coffee due to its unique floral aromas and flavor profiles.
Coffee farming is a major source of income for those in this region. It is also a key element in preserving the natural environment and culture. Coffee production is sustainable, and requires a minimum amount of fertiliser, water, and land. The harvesting process is generally done by hand, which decreases the need for machines and pesticides.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone of southern Ethiopia. The coop focuses on organic farming and is dedicated to improving the lives of its members. It provides its members with housing, education and clean drinking water. It also provides technical support on the farm, and helps the farmers market their coffees to specialty markets. This aids them in improving the quality of their coffee and increase production.
This coffee is from the Kilenso Resa co-op and has been dried without any chemicals. This makes a smooth and creamy cup with notes of strawberry, blackberry and hints of milk chocolate. This is a beautiful cup of coffee that shows off the craftsmanship and expertise of Ethiopian producers.
Coffee is grown between 1500 and 2200 meters above sea level. The beans grow slowly, allowing them to absorb nutrients. The result is a cup with a low acidity and a body that resembles tea. It is a very well-rounded and versatile coffee that is able to be enjoyed hot or chilled. This is the perfect coffee for those who wish to taste the real essence of Ethiopian coffee. This is a must-try for all coffee lovers. It's also a good choice for those who enjoy light roasting, as it accentuates the subtleties of the coffee's flavor.
Harar
Harar located in the eastern part of Ethiopia is famous for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea in the northeast. It is a wild-variety Arabica that has an aroma and flavor that resembles wine. Unlike other coffees, which are wet processed, Harar is dry-processed, and is often referred to as espresso in the West. The process is natural and allows for an intense fruity flavor with notes of apricot, strawberry and blueberry. Harar is also known for its strong chocolate notes and a distinctly spicy aroma.
This is a great choice for those who love a rich, sweet and full-bodied cup of coffee with notes of berries and chocolate. The beans are harvested on small farms close to cities and then dried out in the sun. The coffee is then ground and mixed with sugar. Traditionally, Harar is served with anise or fennel (known as Ajwa) to give it a sweet and a scent. It can also be served with a slice of cake or a pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and flavor due to the particular bean and processing techniques. This coffee is grown at altitudes up to 1,800 meters in the Harar region, which is home to an ancient walled city which is home to spotted hippos. This coffee is dried processed and has a rich crema and full body when made into espresso.
In coffee bean 1kg to the coffee, Harar is also famous for its bustling marketplaces that sell everything from spices and traditional clothes to electronics and livestock. Spend an afternoon exploring the stalls, taking in the buzzing atmosphere.
The city is also known for its khat. People who eat it create a relaxed and slow life. In the old town, you can discover a variety of teas and cafes where you can try the drinks. Chewing khat may help ease some digestive issues and help prevent heart disease, but it must be consumed with moderate amounts. Chewing khat more than 3 days can cause various health issues that include stomach ulcers as well as constipation.