Ethiopian Coffee Beans 1kg
Coffee is an integral element of Ethiopian culture, and their heirloom varietals are some of the finest in the world. They are known for their floral complexity and citrus-like flavors.
Legend is that a goat herder discovered the wonders of coffee when his herd became restless and took a bite of the fruits.
Yirgacheffe
The high altitudes as well as the rich soils in the Yirgacheffe region provide the ideal conditions for coffee cultivation. Ethiopian farmers also strive to preserve the local environment, and to ensure that their communities can have sustainable livelihoods. They also believe in promoting gender equity and the health of young women. These aspects make Yirgacheffe coffee one of the most sought-after beans for coffee in the world.
The Yirgacheffe coffee is famous for its delicate floral and fruity flavors. It has a smooth, rounded finish that is suitable for any occasion. It is great for breakfast or as an afternoon pick-me-up. It is also a good choice for those who like to drink iced coffee or are looking to test different methods of brewing. It is also available as whole beans, allowing the consumer to experience the variety of flavors.
This particular lot comes from the kebele village of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners are working with 900 smallholders that cultivate coffee in garden-sized parcels as a supplemental income or hobby.
When coffee is wet processed, the beans are soaked in large vats until all the mucilage and fruit have been removed. The beans are then dried until they're bare. This creates the classic washed Yirgacheffe coffee with notes of citrus, flowers, and chocolate. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity.
During harvest, coffee growers pick their cherries by hand and transport them in baskets for the washing stations. After the beans have been cleaned and sorted and dried in the sun, they are then roasted. This produces a cup that has citrus and floral notes. It is the most well-known version of Ethiopian coffee. The roasting process amplifies the lemony and floral aromas in this variety.
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. These beans are ideal for those who prefer a light or medium roast. They are best consumed without cream or milk, which can drown out the unique flavor of this type of roast. It pairs well with strong, sour cheeses and spices to enhance the herbal and citric notes.
Guji
The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect environment for coffee production. It also hosts a wide variety of regional landraces, each one offering a unique flavor profile. The coffees from this region tend to be medium- to full-bodied and are perfect for both espresso and filter. The flavor of coffee can differ based on the method of processing used and the farm that produces it. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with berry notes and a floral jasmine aroma.
Guji's unique coffee reflects the rich culture of Oromo people. starbucks coffee beans 1kg is believed that they began to use coffee as early as the 10th century AD. They mixed it with edible fats to make bite-sized energy balls that they chewed on while on long journeys. Today the Oromo people continue to grow their own coffee in a manner that honors the region's heritage and showcases its cultural and natural beauty.
The farms of the Guji Zone produce both 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 skin and pulp before being fermented. This process helps to maintain the coffee's acidity as well as its bright tasting notes. The beans are dried on raised beds. This ensures a consistent and controlled drying process.
The natural process however leaves the bean in its entirety while it is drying. This results in a more balanced cup with rich flavors and a silky mouthfeel. The process requires the most expertise and attention to ensure that the beans do not get burned or overcooked. This level of craftsmanship is what makes a good Guji.
Guji's coffees are known for their smoothness and exquisite taste. They can be brewed using espresso or filter at any roasting level. The natural process allows the coffee to express its fullest floral, fruity and creamy flavours. It is ideal for any occasion, whether you're looking for a morning pick-me-up or a classy beverage to enjoy with your friends.
Sidamo
A ripe and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee. It is known for its floral and citrus notes. It is also renowned for its full body and fresh acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and distinctive flavor profiles.
Coffee farming is a significant source of income for people in this region. It is also a major element in preserving the environment and the culture. The production of coffee is sustainable and requires a minimum amount of fertiliser, water, and land. The harvest is done by hand, which cuts down on the need for pesticides and machines.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone of southern Ethiopia. The coop is committed to improving lives of its members and focuses on organic farming. It provides benefits to its members like housing, education and clean drinking water. It also provides technical assistance on the farm and assists them market their coffees to specialty markets. This helps them continue to improve their production and quality.
This coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without any additional chemicals. This produces a smooth and creamy cup that has notes of blackberry, strawberry and some milk chocolate. It is a beautiful cup of coffee that shows off the artisanship and skill of Ethiopian producers.
Coffee is grown between 1500 to 2200 meters above sea level. The beans will develop slowly and allow them to absorb nutrients. The result is a coffee with a low acidity and a body that resembles tea. It's a versatile and well-rounded coffee that is a great choice for hot or chilled. This is the ideal coffee for those who want to taste the essence of Ethiopian coffee. It is a must try for anyone who loves coffee! This is a great option for those who prefer a light roast, because it brings out the subtle flavors of the coffee.
Harar
In the eastern part of Ethiopia and 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. Harar is different from other coffees that are processed with water, 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 also known for its strong chocolate notes and a distinctly spicy aroma.
It is a great choice for those who prefer an intense rich and sweet coffee with notes of berries and chocolate. The beans are harvested from small farms in the vicinity of the city and then dried in the sun. The coffee is then grounded and mixed with sugar. In the traditional way, Harar is served with anise or fennel seeds (known as ajwa) to add sweetness and fragrance. You can also enjoy it with a pastry or cake.
Another popular coffee from Harar is the Grade 1 Natural, which has distinctive aroma and flavor due to its special bean and the method of processing. This coffee is grown in Harar, a region with an ancient walled town that is home to Hyenas with spotted spots. It is grown at altitudes up to 1,800 feet. This coffee is processed dry and has a thick, rich crema and full body when brewed into espresso.
Harar as well as its coffee, is also famous for its wildly-expanding markets which sell everything from spices to cultural dresses to electronics and livestock. Take a stroll through the stalls, taking pleasure in the vibrant atmosphere.
The city is also known for its Khat, which is consumed by the residents to promote a relaxed and slow daily lifestyle. In the old town, you'll discover a variety of cafes and teas where you can sample them. It is a great way to avoid heart health and help with digestive issues by chewing khat. However, it is important to consume it in moderation. Chewing khat more than 3 days can cause a variety of health problems, including stomach ulcers and constipation.