Ethiopian Coffee Beans 1kg
Ethiopian coffee is an essential component of Ethiopian culture and their varieties that are heirloom are among the top in the world. They are renowned for their floral complexity and citrus-like flavors.
Legend has it that a goat herder discovered the wonders of coffee when his herd was agitated and consumed the fruits.
Yirgacheffe
The high altitudes and the rich soil of the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also work hard to protect the environment and ensure that their communities can have sustainable livelihoods. They are also committed to encouraging gender equality and the well-being for young women. The combination of these factors make Yirgacheffe one of the most sought-after coffee beans.
The coffee cultivated 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's perfect for a morning drink or a late afternoon energy boost. Moreover, it is an excellent choice for those who enjoy drinking iced coffee or would like to experiment with different brewing methods. The coffee is also available as a whole bean, which allows the customer to experience all of its flavors.
This particular lot comes 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 900 smallholder farmers who grow their coffee in plots of garden size to earn extra income or as an activity.
Wet processing involves soaking the beans in large vessels, until the mucilage and fruit have been removed. The beans are then dried until they're bare. This process produces the classic washed Yirgacheffe with notes of flowers, citrus and chocolate. It is lighter than the natural Yirgacheffe and has more intense acidity.
During the harvest, coffee farmers collect cherries by hand, and transport them in baskets for the washing stations. After the beans have been washed and sorted, they are sun-dried. This process produces an aroma that is citrus and floral notes, and is the most popular form of Ethiopian coffee. The roasting process amplifies the floral and lemony aromas in this variety.
Many coffee drinkers have noticed that Yirgacheffe has a vibrant and clean taste, with hints of lemon, wine and berry. These beans are also known for their crisp, fruity flavors and smooth finish. These beans are ideal for those who prefer a light or medium roast. It is recommended to enjoy them without milk or cream as they can mask the distinctive flavor. It is a great match for strong, sour cheeses as well as spices to enhance the herbal and citric notes.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it a perfect environment for coffee production. It is also home to a wide variety of regional landraces, with each offering a distinct flavor profile. The coffees of this region tend to be medium- to full-bodied, and are perfect for both espresso and filter. However, the taste of the coffee can vary depending on the method of processing and the farm itself. For instance, the freshly brewed Kayon Mountain coffee from Guji is full-bodied and sweet with berry notes and a floral jasmine scent.
The rich tradition of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they began to make use of coffee as early as the 10th century AD. They mixed it with edible fat to make bite-sized energy balls that they ate traveling for long distances. 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.
As with other regions in Ethiopia, the farms of the Guji zone produce both 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 prior to fermentation. This process helps preserve the acidity of the coffee and the bright notes of taste. The beans are dried on raised beds. This ensures a consistent and controlled drying process.
However, the natural process keeps the coffee bean intact when it is dried on the bed. This creates a cup with a complex flavor and a silky texture. This process requires the highest ability and care to ensure that the beans do not get burned or overcooked. It is this level of skill that makes a great Guji coffee.
Guji’s coffees are known for their smoothness, and a delicious taste. They are perfect for filter and espresso and can be used at any roast level. The natural process allows for the fullest expression of the floral, fruity and creamy flavors of this coffee. It is ideal for any occasion, whether you are looking for a quick pick-me-up in the morning or a classy drink to enjoy with friends.
Sidamo
Ethiopia is the birthplace 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 referred to as a full-bodied coffee that has lively acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and distinctive flavor profiles.
Coffee farming is a major source of income for the people in this region. It is also a major factor in the preservation of culture and the natural environment. The production of coffee is sustainable and requires a very little amount of land, water and fertilizer. The harvest is done by hand, which cuts down on the need for pesticides and machinery.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone of southern Ethiopia. The coop focuses on organic agriculture and is dedicated to improving the lives of its members. It offers its members housing, education and clean drinking water. It also offers technical assistance for the farm, and helps members market their coffees in specialty markets. This helps them 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 like blackberry and strawberry. It also has hints reminiscent of milk-chocolate. This is a stunning coffee that showcases the skill of Ethiopian producers.
www.coffeee.uk is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. This means that the beans grow slowly and are able to absorb nutrients. The result is a balanced and balanced coffee with a low acidity, a strong fruit nuance, and a tea-like body. This is an incredibly versatile and well-rounded cup that is a great choice for cold or hot. This is the perfect coffee for those looking to experience the real essence of Ethiopian coffee. This is a must try for anyone who loves coffee. It's also a good option for those who like light roasting because it highlights the subtleties of the coffee's flavours.
Harar
Harar located in the eastern part of Ethiopia, is famous for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea in the northeast. It is a distinctive wild variety Arabica with an almost wine-like flavor and aroma. Contrary to other coffees that are wet processed, Harar is dry-processed, and is often called espresso in the West. The natural processing method results in a pronounced fruity taste with notes of strawberry, apricot and blueberry. Harar is also renowned for its strong chocolate notes and a distinctly spicy aroma.
This is a fantastic option for those who like a rich, sweet and full-bodied cup of coffee with notes of chocolate and berries. The beans are sourced from small farms in the vicinity of the city and then dried in the sun. The coffee is then finely ground and mixed with sugar. Harar is typically served with a fennel seed or anise (known as anjwa) to give it a sweet taste and aroma. It is also enjoyed with a slice of cake or a pastry.
Another coffee that is popular from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its special bean and processing method. The coffee is grown at altitudes of 1,800 meters in the Harar region, which has an ancient city wall that is home to spotted hippos. The coffee is dried-processed and has a full body and a thick crema when made into espresso.
In addition to the coffee, Harar is also famous for its bustling marketplaces which sell everything from spices and traditional clothes to livestock and electronic devices. Spend an afternoon wandering the stalls, and enjoy the vibrant atmosphere.
The city is also famous for its Khat. People chew it to make a relaxing and sluggish life. In the old town, you'll discover a variety of teas and cafes where you can sample them. Chewing khat can help alleviate certain digestive issues and can help prevent heart disease, but it should be consumed with moderation. Chewing khat for more than three days could lead to a number of health issues like constipation and stomach ulcers.