Ethiopian Coffee Beans
1kg of coffee beansEthiopian coffee is a staple of Ethiopian culture and their varieties of heirloom are among the top in the world. They are renowned for their complex floral aroma and citrus flavor.
Legend has it that a goat herder discovered the wonders of
coffee beans 1kg arabica while his herd became restless and ate the berries.
Yirgacheffe
The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. Ethiopian farmers also strive to protect the environment, and to ensure that their communities have the ability to have sustainable livelihoods. They are also committed to increasing gender equality and well-being for young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffees in the world.
The Yirgacheffe coffee is famous for its delicate floral and fruity flavors. It has a smooth, round finish that is suitable for any occasion. It is perfect for a morning beverage or a late afternoon energy boost. It's also a great choice for those who like to drink iced coffee or who want to experiment with different methods of brewing. The coffee is also available as a whole bean, which allows the customer to explore all its flavor profiles.
This particular lot is from the kebele, or village, of Idido in the woreda, or 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 who cultivate coffee in garden-sized parcels to earn extra income or as a hobby.
Wet processing involves the beans being soaked in large vats, until the mucilage and fruits have been removed. The beans are then dried until they're bare. This method yields the traditional washed Yirgacheffe coffee with notes of flowers, citrus, and chocolate. It is lighter than natural Yirgacheffe and has a more prominent acidity.
During the harvest season coffee farmers handpick cherries and take them to the washing stations in baskets. After the beans are washed and sort after which they are dried in the sun. This makes an aroma that is citrus and floral notes. It is the most sought-after version of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this variety.
Many coffee drinkers have noticed that Yirgacheffe has a vibrant and fresh taste, with hints of wine, lemon, berry, and more. The beans are famous for their fruity, crisp flavors and smooth finish. They are a great choice for those who like medium to light roast. It is best to consume them without milk or cream because they can mask the distinctive flavor. It pairs well with strong, sour cheeses and spices to highlight the citric and herbal notes.
Guji
The Guji region is blessed with rich volcanic soil and diverse landscapes, making it a perfect environment for coffee production. The region also hosts many regional landraces that each possess a distinct flavor profile. The coffees from this region tend to be medium to full-bodied and are great for both filter and espresso. The flavor of coffee can differ based on the method of processing used and the farm that produces it. 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 started using coffee in the 10th century, mixing it with edible fats in order to make energy balls they could take a bite of during long journeys. Today, the Oromo people continue to cultivate their own coffee in a way that is respectful of the region's history and reflects its vibrant cultural and natural beauty.
Like many other regions in Ethiopia the farms of the Guji zone produce washed and natural process coffees. The difference lies in the way the coffee cherry is processed. Washed process coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps preserve the acidity of the coffee and fresh tasting notes. The beans are dried on raised beds. This ensures a uniform and controlled drying process.
However, the natural process leaves the coffee bean intact as it dries on the bed. This produces a more balanced cup that has rich flavors and a silky mouthfeel. The process requires the most ability and care to ensure that the beans aren't 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 brewed at any roast level. The natural process allows the coffee to release its fullest floral, fruity and creamy flavours. It's perfect for any occasion. If you're looking for an early morning boost or a refined beverage to enjoy with your loved ones this coffee is the one ideal for you.
Sidamo
A ripe and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee. It is known for its citrus and floral notes. It is also known for its full body and fresh acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe which is a highly prized coffee because of its distinctive floral aromas and flavors.
Coffee farming is a crucial source of income for people living in this region. It is also a major contributor to preserving the environment and the culture. Coffee production is sustainable, and requires only a small amount of soil, water and fertilizer. The harvesting is done by hand, which minimizes the use of pesticides as well as machinery.
The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is dedicated to improving lives of its members and focuses on organic farming. It offers benefits to its members like housing, education and clean drinking water. It also provides technical assistance on the farm, and helps them sell their coffees to specialty markets. This helps them improve 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 produces a smooth and creamy cup that has notes of blackberry, strawberry and some milk chocolate. This is a gorgeous cup of coffee that shows off the craftsmanship and expertise of Ethiopian producers.
The coffee is grown at high altitudes, between 1500 to 2200 m.a.s.l. The beans grow slowly which allows them to absorb nutrients. The result is a balanced coffee with low acidity, intense fruit nuance and a body that is tea-like. It's a versatile and well-rounded coffee that can be enjoyed hot or iced. This is the perfect coffee for those who wish to taste the essence of Ethiopian coffee. This is a must-try for all coffee lovers. This is a fantastic choice for those who like light roasts as it brings out the subtle flavors of the coffee.
Harar
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 the aroma and flavor of wine. In contrast to other coffees, which are wet-processed, Harar is dry-processed, and is often called espresso in the West. Natural processing allows for the flavor to be fruity, with notes of apricots, strawberries and blueberries. Harar is also known for its rich chocolate notes and its intensely spicy scent.
It is a great choice for those who like a full-bodied rich and sweet cup of coffee with a hint of chocolate and berries. The beans are harvested from small farms near the city, then dried in the sun. The coffee is then finely ground and flavored with sugar.