Ethiopian Coffee Beans 1kg
Coffee is an essential part of Ethiopian culture, and their heirloom varietals are some of the most exquisite in the world. They are famous for their the floral complexity and citrus taste.
Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd began to become restless and began consuming the berries.
Yirgacheffe
The high altitudes and rich soils in the Yirgacheffe region create the perfect conditions for coffee cultivation. In addition, Ethiopian farmers are committed to protecting the local environment and ensuring that their communities have access to sustainable livelihoods. They are also committed to promoting gender equity and the well-being for young women. The combination of these elements make Yirgacheffe one of the world's most prized coffee beans.
The coffee that is grown in the Yirgacheffe region is known for its delicate floral notes and sweet fruity flavor. It has a soft, smooth finish that is suitable for any occasion. It can be enjoyed as a breakfast drink or as an afternoon pick-me-up. Moreover, it is ideal for those who love drinking iced coffee or would like to experiment with various brewing methods. The coffee is also available as a whole bean, which allows the consumer to taste all the flavors.
This particular lot comes from the kebele (or village) of Idido located 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 work with 900 smallholders who grow coffee in garden-sized parcels for supplemental income or hobby.
Wet processing involves the beans being soaked in large vessels, until the mucilage and fruits have been removed. The uncooked beans are then dried. This process produces the traditional washed Yirgacheffe with notes of citrus, flowers and chocolate. It is lighter than natural Yirgacheffe and has a more prominent acidity.
During the harvest season, coffee farmers handpick cherries and transport them to washing stations in baskets. After the beans are washed and sort after which they are dried in the sun. This process creates the cup with floral and citrus notes, and is the most well-known form of Ethiopian coffee. The roasting process amplifies the floral and lemony scents of this coffee.
Many coffee drinkers have reported that Yirgacheffe has a bright and fresh taste, with hints of wine, lemon, berry, and more. The beans are also renowned for their fresh, fruity flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. They are best enjoyed without cream or milk, which can drown out the distinctive flavor of this variety. It pairs well with strong, sour cheeses and spices that enhance the citrus and herbal notes.
Guji
The Guji region is home to an abundant volcanic soil, a variety of landscapes, and a favorable climate for coffee production. The region is also home to numerous regional landraces that have distinct flavors. The coffees of this region tend to be medium to full-bodied and are great for filter and espresso. The flavor of coffee can differ depending on the method of processing used and the farm that produces it. 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 Oromo people. It is believed that they began to make use of coffee as early as the 10th century AD, combining it with edible fat to make bite-sized energy balls which they would chew while traveling for long distances. The Oromo people still grow their own coffee in a way that honors their culture and reflects the vibrant natural and cultural beauty of the region.
Similar to other regions in Ethiopia the farms of the Guji zone produce washed and natural process coffees. The difference lies in the manner that the coffee cherry is processed after harvesting. The coffee that is washed is removed mechanically to remove the skin and pulp before being fermented. This process preserves the acidity of the coffee and bright tasting notes. The beans are dried on raised beds. This helps to ensure a regulated temperature and consistent drying process.
The natural process however leaves the bean unharmed while it is drying. This results in a more balanced cup that has distinct flavors and a smooth mouthfeel. This process requires the highest amount of skill and attention in order to avoid the beans being burned or overcooked. This level of craftsmanship is what makes a great Guji.
Guji's coffees are renowned 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 flavors. It is ideal for every occasion, whether you are seeking a refreshing morning drink or a sophisticated drink to enjoy with friends.
Sidamo
Ethiopia is the place where coffee was first developed. coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee and is known for its floral and citrus notes. It is also known as a full-bodied coffee with lively acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and distinctive flavor profiles.
The cultivation of coffee is a significant source of income for the people of this region. www.coffeee.uk is also a key contributor to preserving the natural 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 need for pesticides and machinery.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone in southern Ethiopia. The coop is dedicated to improving lives of its members and focuses on organic farming. It offers benefits to its members such as housing, schooling and drinking water that is safe for consumption. It also provides technical assistance to the farm and assists members market their coffees in specialty markets. This allows them to 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 coffee makes a smooth, creamy cup that has notes of strawberry and blackberry. It also has hints reminiscent of milk-chocolate. This is a beautiful coffee that showcases the skill of Ethiopian producers.
The coffee is grown at high altitudes between 1500 and 2200 m.a.s.l. This means that the beans are able to grow slower and take longer to absorb nutrients. This results in a coffee with an acidity that is low and a tea-like body. It is a well-rounded and versatile coffee that can be enjoyed hot or chilled. This is the ideal coffee for those looking to experience the real essence of Ethiopian coffee. This is a must try for anyone who is a coffee lover. This is a fantastic choice for those who like a light roast, as it brings out the subtle flavors of the coffee.
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 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 the Western world. Natural processing allows for a fruity flavor with notes of apricots, strawberries and blueberries. Harar is also known for its strong chocolate notes and a distinctly spicy aroma.
It is a great choice for those who prefer full-bodied rich and sweet coffee with hints of chocolate and berries. The beans are harvested from small farms in the vicinity of the city, then dried in the sun. The coffee is then ground and mixed with sugar. In the traditional way, Harar is served with a fennel or anise seed (known as Ajwa) to give it a sweet and aroma. Harar 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 distinct aroma and flavor due to the special bean and processing methods. The coffee is grown at high altitudes of up to 1,800 meters in the Harar region, which is home to an ancient walled city that is home to spotted hippos. This coffee is processed dry and has a thick, rich crema and full body when made into espresso.
Harar, in addition to its coffee, is famous for its wildly-expanding markets which sell everything from spices clothes of the culture to electronic gadgets and livestock. Spend a day wandering through the stalls and taking in the buzzing atmosphere.
The city is also known for its khat. People who eat it make a relaxing and sluggish lifestyle. In the old town, you'll discover a variety of teas and cafes where you can try the drinks. It can be beneficial to avoid heart diseases and ease digestive issues by chewing khat. However, it is important to consume it in moderate amounts. Chewing khat more than three days can result in a variety of health problems including constipation and stomach ulcers.