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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 finest in the world. They are renowned for their floral complexity and citrus-like flavors.
Legend has it, a goatherder discovered coffee's wonders when his herd began to become restless and began consuming the coffee berries.
Yirgacheffe
The high altitudes and rich soil of the Yirgacheffe region create the perfect conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to protecting the local environment and ensuring that their communities can access sustainable livelihoods. They are also committed to increasing gender equality and wellbeing of young women. These aspects make Yirgacheffe coffee one of the most sought-after beans for coffee around the world.
The Yirgacheffe coffee is renowned for its delicate floral and fruity aromas. It has a soft, smooth finish that is appropriate for any occasion. It can be enjoyed as a breakfast beverage or as an afternoon pick-me-up. It's also a great option for those who prefer to drink iced coffee or who want to experiment with different brewing methods. This coffee is also available as a whole bean, which allows the customer to explore all 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 processed wet at the Halo Fafate washing station, where our partners work with smallholder farmers of 900 who cultivate their coffee on plots that are garden-sized to earn extra income or as an interest.
When coffee is wet processed the beans are immersed in large vats of water until all of the mucilage and fruit are removed from them. The naked beans are then dried. This process produces the traditional washed Yirgacheffe with notes of citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has more prominent acidity.
During the harvest time coffee farmers pick cherries and take them to washing stations in baskets. After the beans are washed and sort after which they are dried in the sun. This makes a cup that has citrus and floral notes. It is the most sought-after type of Ethiopian coffee. The roasting process is a great way to enhance the floral and lemony scents of this coffee.
Many coffee drinkers note that Yirgacheffe offers a bright and clean taste, with notes 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 moderate to light roast. It is best to enjoy them without cream or milk because they can mask the distinctive flavor. It pairs well with strong, sour cheeses and spices that enhance the citrus and herbal notes.
Guji
The Guji region is a fertile volcanic soil, numerous landscapes and a great climate for coffee production. The region is also home to several regional landraces, which all have a different flavor profile. The coffees from this area tend to be medium- to full-bodied, and are ideal for espresso and filter. However, the taste of the coffee may differ according to the process and the farm itself. For instance, the freshly brewed Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a floral jasmine aroma.
The rich tradition of the Oromo people in Guji is evident in their distinctive coffee. It is believed that they first began to use coffee from the 10th century AD. They mixed it with edible fat to create bite-sized energy balls that they chewed on while on long journeys. The Oromo people continue to grow their own coffee in a manner that honors their culture and reflects the vibrant natural and cultural beauty of the region.
The farms in the Guji Zone produce washed and natural processed coffee. The difference is the way the coffee cherry is processed. The process of washing coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps maintain the coffee's acidity, and fresh tasting notes. The beans are then dried on raised beds. This helps to ensure an even temperature and a consistent drying process.
However, the natural process leaves the coffee bean intact as it dries on the bed. This results in a cup that has a complex flavor and a silky texture. This process requires the highest amount of skill and care to prevent the beans being burned or overcooked. It is this level of skill that makes a great Guji coffee.
Guji's coffees are known for their smoothness and exquisite taste. They are perfect for filter and espresso, and can be used at any roast level. The natural process permits the fullest expression of the fruity, floral and creamy flavors in this coffee. It is ideal for any occasion. Whether you want a quick morning boost or a classy drink to enjoy with your friends this coffee is perfect ideal for you.
Sidamo
A rich and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee. It is renowned for its floral and citrus notes. It is also known as a full-bodied, robust coffee with vibrant acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavor profiles.
Coffee farming is an important source of income for the people in this region. It is also a major contributor to preserving the environment and culture. The production of coffee is sustainable and requires only a small amount of fertiliser, water, and land. The harvest is carried out by hand, which cuts down on the use of pesticides as well as machines.
The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is committed to improving the lives of its members and focuses on organic farming. It offers benefits to its members, such as housing, schooling and clean drinking water. It also provides technical assistance to the farm and helps members market their coffees in specialty markets. This helps them to improve their production and quality.
This coffee is from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without additional chemicals. This results in a smooth and creamy cup with notes of strawberry, blackberry and hints of milk chocolate. This is a gorgeous 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 will develop slowly which allows them to absorb nutrients. The result is a coffee with an acidity that is low and a body that resembles tea. It is a well-rounded and versatile coffee that is able to be enjoyed hot or chilled. This is the ideal coffee for those looking to taste the real essence of Ethiopian coffee. This is a must try for anyone who is a coffee lover. It is also a good choice for those who enjoy lighter roasting, since it brings out the subtleties of the coffee's flavours.
Harar
Harar located in eastern Ethiopia is famous for its coffee. It shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea in the northeast. It is a distinct wild-variety Arabica with an almost wine-like taste and aroma. Harar, unlike other coffees that are wet-processed, is dry-processed, and is typically called espresso in Western countries. The process is natural and results in a pronounced fruity taste with notes of strawberry, apricot and blueberry. Harar is known for its intensely spicy flavor and strong chocolate notes.
It is a great choice for those who like a full-bodied rich and sweet coffee with hints of berries and chocolate. The beans are gathered in small farms close to cities and then dried in the sun. The coffee is then ground and infused with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa), to add sweetness and aroma. It can also be enjoyed with a slice of cake or pastry.
Another coffee that is popular from Harar is the Grade 1 Natural, which has distinctive aroma and flavor due to its special bean and the method of processing. The coffee is grown at high altitudes up to 1,800 meters in the Harar region, which has an ancient city wall that is home to spotted hyenas. This coffee is dry processed and has a thick, rich crema and full body when brewed into espresso.
Harar in addition to its coffee, is also famous for its wildly-expanding markets which sell everything from spices to cultural dresses to electronics and livestock. Spend see this page exploring the stalls, taking pleasure in the vibrant atmosphere.
The city is also renowned for its khat. Locals chew it to create a tranquil and slow life. You can try a variety of varieties at the many cafes and tea houses that are located in the old town. It is a great way to prevent heart diseases and ease digestive issues by chewing khat. However it is essential to consume it in moderation. Chewing khat for longer than 3 days could cause numerous health problems such as stomach ulcers and constipation.