Ethiopian Coffee Beans 1kg
Coffee is a vital element of Ethiopian culture and their heirloom varieties are among of the finest in the world. They are known for their floral complexity and citrus flavors.
Legend is that a goat herder discovered the wonders of coffee when his herd was restless and took a bite of the fruits.
Yirgacheffe
The high altitudes and rich soil in the Yirgacheffe region create ideal conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring that their communities have access to sustainable livelihoods. They also are committed to encouraging gender equality and the health of young women. The combination of these factors make Yirgacheffe one of the world's most sought-after coffee beans.
The Yirgacheffe coffee is famous for its delicate floral and fruity aromas. It has a smooth, rounded finish that is appropriate for any occasion. It is great as a breakfast drink or a post-workout boost. It is also a good choice for those who like to drink iced coffee or are looking to test different brewing methods. This coffee is available as whole beans, allowing the consumer to experience the full range of 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 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 for supplemental income and as an interest.
Wet processing involves the beans being soaked in large vats, ensuring that the mucilage and fruit have been removed. The beans that are not soaked are dried. This produces the classic washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter in body than natural process Yirgacheffe, with more pronounced acidity.
During the harvest season coffee farmers handpick cherries and then transport them to the washing stations in baskets. After the beans are washed and separated, they are dried in the sun. This process produces the cup with citrus and floral notes. It is the most well-known type of Ethiopian coffee. The roasting process further accentuates the floral and citrus aromas of this variety.
Many coffee drinkers have noticed that Yirgacheffe has a bright and fresh taste, with hints of wine, lemon, berry, and more. They are renowned for their refreshing, fruity flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. It is recommended to consume these without cream or milk because they can mask the distinctive flavor. It is a great match for strong, sour cheeses as well as spices that bring out the citrus and herbal notes.
Guji
The Guji region is home to fertile volcanic soil, numerous landscapes, and a perfect climate for coffee production. The region also has several regional landraces, which all have distinct flavors. Coffees from this region are often medium - to full-bodied and are great for both filter and espresso. The flavor of coffee can differ depending on the method of processing employed and the farm that produces it. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied, with berry notes and a floral jasmine aroma.
The rich culture of the Oromo people of Guji is evident in their distinctive coffee. They began using coffee around the 10th century, mixing it with edible fats to create energy balls that they could take a bite of during long journeys. The Oromo people continue to cultivate their own coffee in a way that honors their past and is a reflection of the stunning natural and cultural beauty of the region.
The farms in the Guji Zone produce both washed and natural processed coffee. The difference lies in how 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 maintain the coffee's acidity and bright tasting notes. The beans are dried on beds that are raised. This helps to ensure a regulated temperature and consistent drying process.
The natural process keeps the coffee bean unharmed as it dries on the bed. This produces a cup with a complex flavor and a silky texture. This process requires the highest amount of skill and attention in order to avoid the beans from being burned or overcooked. It is this level of craftsmanship that makes a great Guji coffee.
Guji's coffees are renowned for their smoothness and delicious taste. They are perfect for filter and espresso, and can be made at any roast level. The natural process permits the fullest expression of the fruity, floral and creamy flavors in this coffee. It is perfect for any occasion, whether you're seeking a refreshing morning drink or a classy drink to share with your friends.
Sidamo
Ethiopia is the home of coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is famous for its citrus and floral notes. It is also known for its full body and vibrant fresh acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and distinctive flavor profiles.
The cultivation of coffee is a significant source of income for people living in this region. It is also a major element in preserving the natural environment and culture. The production of coffee is sustainable and uses a small amount of water, land and fertilizer. The harvest is done by hand, which minimizes the need for pesticides and machinery.
Learn Even more represents more than 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop focuses on organic agriculture and is committed to improving the lives of its members. It offers its members housing as well as education and clean drinking water. It also provides technical assistance on the farm and assists members market their coffees in specialty markets. This allows them to continue to improve their coffee production and quality.
This coffee is from the Kilenso Resa co-op and has been dried without any chemicals. This coffee makes a smooth, creamy cup with notes of strawberry and blackberry. It also has hints of 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 and 2200 m.a.s.l. This means that the beans grow slowly and take longer to absorb nutrients. The result is a coffee with a low acidity and a tea-like body. It's an incredibly versatile and well-rounded cup that can be enjoyed hot or chilled. This is the perfect coffee for those looking to experience the real essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! It's also a good option for those who like lighter roasting, since it brings out the subtleties of the coffee's flavors.
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 distinctive wild variety Arabica with a wine-like flavor and aroma. Unlike other coffees, which are wet-processed, Harar is dry-processed, and is often called espresso in the West. The process is natural and creates a fruity flavor with notes of strawberry, apricot and blueberry. Harar is renowned for its intensely spicy scent and strong chocolate notes.
It is a great choice for those who prefer an intense, rich and sweet coffee with hints of berries and chocolate. The beans are sourced from small farms close to the city and then dried in the sun. The coffee is then ground and infused with sugar. Harar is typically served with anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. You can also enjoy it with a pastry or cake.
Another coffee that is popular from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its unique bean and processing method. The coffee is cultivated in Harar an area that has an ancient walled city that is home to spotted Hyenas. It is grown at altitudes up to 1,800 meters. This coffee is processed dry and has an intense body and a rich crema when brewed into espresso.
In addition to the coffee, Harar is also famous for its bustling marketplaces that sell everything from spices and clothes to electronics and livestock. Take a stroll around the stalls and taking in the buzzing atmosphere.
The city is also famous for its Khat. People who eat it create a relaxed and slow lifestyle. In the old town, you'll find a wide variety of teas and cafes in which you can try them. Chewing khat can help alleviate some digestive issues and help prevent heart disease, but it should be consumed with moderate amounts. Chewing khat more than three days can lead to various health issues, including stomach ulcers and constipation.