Ethiopian Coffee Beans 1kg
Coffee is an essential component of Ethiopian culture and their heirloom varieties are among of the most exquisite in the world. They are famous for their floral complexity and citrus flavor.
Legend has it that a goat herder discovered the wonders of coffee when his herd was agitated and took a bite of the fruit.
Yirgacheffe
The high altitudes as well as the rich soil in the Yirgacheffe region provide the ideal conditions for coffee cultivation. Ethiopian farmers also work hard to preserve the local environment and ensure that their communities are able to access sustainable livelihoods. They also are committed to promoting gender equality and the health of young women. The combination of these factors make Yirgacheffe one of the most sought-after coffee beans.
The coffee that is grown in the Yirgacheffe region is renowned for its delicate floral flavors and sweet fruity flavor. It has a smooth, round finish that is suitable for any occasion. It is perfect for a morning beverage or a post-workout pick-me-up. It's also a great choice for those who like to drink iced coffee or are looking to test different brewing methods. It is also available as a whole bean which allows the consumer to explore all its flavor profiles.
This particular lot is from the kebele village of Idido in the woreda, or district, of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate washing station, where our partners work with smallholder farmers of 900 who cultivate their coffee on plots that are garden-sized to earn extra income or as an interest.
Wet processing involves the beans to be soaked in large vessels, until the mucilage and fruits have been removed. The naked beans are then dried. This produces the classic washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter than natural Yirgacheffe and has a more prominent acidity.
During harvest, coffee farmers collect cherries by hand, and carry them in baskets for the washing stations. After the beans are washed and sort after which they are dried in the sun. This makes an aroma that is floral and citrus notes. It is the most popular version of Ethiopian coffee. The roasting process is a great way to enhance the lemony and floral scents of this coffee.
starbucks coffee beans 1kg appreciate that Yirgacheffe provides a fresh clean taste that is fresh and fresh with notes of wine, lemon and berry. The beans are also renowned for their fresh, fruity flavors and smooth finish. They are a great choice for those who prefer a medium or light roast. It is best to enjoy them without cream or milk since they can mask the distinctive flavor. It is a great match for strong, sour cheeses as well as 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. It also houses many regional landraces, with each offering a distinctive flavor profile. Coffees from this region are often medium to full-bodied, and are excellent for filter and espresso. The flavor of coffee may vary depending upon the processing method used and the farm that produces it. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a floral jasmine scent.
The rich culture of the Oromo people in Guji is evident in their distinctive coffee. They started using coffee around the 10th century, mixing it with edible fats in order to make energy balls they could chew on during long journeys. The Oromo people still grow their own coffee today in a way that honors their past and reflect the vibrant natural and cultural beauty of the region.
The farms of the Guji Zone produce washed coffee as well as natural processed coffee. The difference lies in the way the coffee cherry is processed. The coffee that is washed-processed is mechanically removed to remove the pulp and skin prior to fermentation. This process helps maintain the acidity of the coffee and the bright notes of taste. The beans are then dried on raised beds. This helps to ensure a regulated temperature and consistent drying process.
In contrast, the natural process keeps the coffee bean in its entirety as it dries on the bed. This produces a cup with a complex flavor and a silky texture. The process requires the most skill and care to ensure that the beans aren't 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 used at any roast level. The natural process allows for the best expression of the fruity, floral and creamy flavors of this coffee. It is perfect for any occasion. Whether you want an early morning boost or a sophisticated beverage to enjoy with your loved ones this coffee is perfect for you.
Sidamo
Ethiopia is the birthplace of coffee. A fruity, rich coffee. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is known for its floral, citrus and notes of berries. It is also known as a full-bodied coffee that has lively acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavor profiles.
Coffee farming is a vital source of income for people living in this region. It is also a significant factor in the preservation of culture and the natural environment. The production of coffee is a sustainable process that requires very little amount of water, land and fertilizer. The harvest is usually done by hand, which eliminates the need for machines and pesticides.
The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region in southern Ethiopia. The coop is focused on organic agriculture and is committed to improving the lives of its members. It offers benefits to its members like housing, schooling and clean drinking water. It also provides technical assistance on the farm and assists the farmers market their coffees to specialty markets. This helps them to improve their production and quality.
The coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without additional chemicals. This produces a smooth and creamy cup with notes of strawberry, blackberry and some milk chocolate. This is a beautiful coffee that showcases the artisanship 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. The result is a cup with an acidity that is low and a tea-like body. This is a versatile and well-rounded coffee that is a great choice for cold or hot. This is the perfect coffee for those who wish to taste the real essence of Ethiopian coffee. This is a must try for anyone who is a coffee lover. This is a wonderful choice for those who like a light roast, because it highlights the subtle flavors of the coffee.
Harar
Located 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 an almost wine-like aroma and taste. Harar is different from other coffees that are wet-processed is dry-processed, and is typically called espresso in Western countries. Natural processing allows for the flavor to be fruity, with notes of apricots, strawberries and blueberries. Harar is known for its intensely spicy aroma and strong chocolate notes.
It is a good option for those who prefer an intense, rich and sweet coffee with hints of berries and chocolate. The beans are harvested on small farms in the city and then dried in the sun. The coffee is then finely ground and infused with sugar. Harar is typically served with anise or fennel seeds (known as anjwa), to add sweetness and aroma. It can also be enjoyed with a cake or pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and flavor due to the special beans and processing methods. This coffee is grown in Harar, a region with an ancient walled town that is home to spotted Hyenas. It is grown at altitudes of up to 1,800 feet. This coffee is processed dry and has a rich, creamy crema and full body when it is made into espresso.
In addition to the coffee, Harar is also famous for its crazy marketplaces which sell everything from spices and traditional clothes to livestock and electronic devices. Take a stroll through the stalls and taking in the electric atmosphere.
The city is also known for its Khat, which is chewed by the locals to create a slow and relaxed daily lifestyle. You can taste a range of flavors at the numerous tea houses and cafes in the old town. Chewing khat can help alleviate some digestive issues and help aid in preventing heart disease, but it must be taken in moderate amounts. Chewing khat for more than three days can lead to a variety of health problems that include stomach ulcers as well as constipation.