Ethiopian
Coffee Beans 1kgEthiopian coffee is a staple of Ethiopian culture and their varieties that are heirloom are among the top in the world. They are known for floral complexity and citrus flavor.
Legend has it that a goat herder discovered the benefits of coffee while his herd was restless and consumed the berries.
Yirgacheffe
The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Additionally, Ethiopian farmers are committed to preserving the environment and ensuring that their communities have access to sustainable livelihoods. They also believe in increasing gender equality and health of young women. The combination of these factors makes Yirgacheffe one of the world's most prized coffee beans.
The coffee cultivated in the Yirgacheffe region is famous for its delicate floral notes and fruity sweetness. It has a soft, smooth finish that is appropriate for any occasion. It can be enjoyed for breakfast or a post-workout boost. It is also a good choice for those who like to drink iced coffee or want to try out different methods of brewing. This coffee is also available as a whole bean, which lets the user experience all of its flavors.
This particular lot is from the kebele (or village) of Idido, in the woreda (or district)
1kg of coffee beans Yirgacheffe, in the Gedeo Zone. The coffee is wet-processed at the Halo Fafate washing station, where our partners work with around 900 smallholder farmers who cultivate their coffee on plots that are garden-sized for supplemental income and as an interest.
When coffee is wet processed the beans are stored in large vessels until all the fruit and mucilage are removed from them. The beans that are not soaked are dried. This process produces the traditional washed Yirgacheffe, with notes like chocolate, flowers and citrus. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity.
During the time of harvest coffee farmers pick cherries and take them to washing stations in baskets. After the beans are cleaned and sorted, they are sun-dried. This produces a cup with citrus and floral notes, and is the most well-known type of Ethiopian coffee. The roasting process enhances the lemony and floral scents of this coffee.
Many coffee drinkers have noticed that Yirgacheffe has a bright and clean taste, with hints wine, lemon and berry. They are also known for their crisp, fruity flavors and smooth finish. These beans are perfect for those who prefer a light or medium roast. They are
Best coffee beans 1kg enjoyed without cream or milk as they can mask the distinctive flavor of this type of roast. It is a great match for strong, sour cheeses as well as spices that enhance the herbal and citrus notes.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. The region is also home to many regional landraces that each possess a distinct flavor profile. The coffees from this region are typically medium - to full-bodied and are ideal for filter and espresso. However, the taste of the coffee will vary depending on the method of processing and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes, floral jasmine aroma and floral notes.
Guji's distinctive coffee reflects the rich culture of the Oromo people. They first began using coffee around the 10th century, mixing it up with edible fats to make energy balls that they could take a bite of during long journeys. Today the Oromo people continue to grow their own coffee in a manner that is respectful of the region's history and reflects its vibrant natural and cultural beauty.
The farms in the Guji Zone produce both washed and natural processed coffee. The difference is in the manner that the coffee cherries are processed after harvesting. The coffee that is washed-processed is mechanically removed to remove the pulp and skin prior to fermentation. This process helps maintain the coffee's acidity as well as its 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 however leaves the bean in its entirety while it is drying. This results in an energised cup with distinct flavors and a smooth mouthfeel. This process requires the highest expertise and attention to ensure that the beans aren't burned or overcooked. This level of skill is what makes a top Guji.
Guji's coffees are famous for their smoothness and exquisite taste. They are excellent for both filter and espresso and can be made at any roast level. The natural process allows the coffee to express its fullest fruity, floral and creamy tastes. It is ideal for any occasion. Whether you want an early morning boost or a classy drink to enjoy with your loved ones this coffee is perfect for you.
Sidamo
A ripe and fruity coffee from the birthplace
1 kg of coffee beans coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. It is known for its citrus and floral notes. It is also referred to as a full-bodied, robust coffee with vibrant acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavors.
Coffee farming is a crucial source of income for the people living in this region. It is also a key element in preserving the environment and culture. Coffee production is sustainable and requires a very little amount of water, land and fertilizer. The harvesting is done by hand, which cuts down on the use of pesticides and machinery.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone of southern Ethiopia. The coop focuses on organic farming and is dedicated to improving the lives of its members. It offers benefits to its members such as housing, schooling and drinking water that is safe for consumption. 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 the use of any chemicals. This results in a smooth and creamy cup that has notes of blackberry, strawberry and some milk chocolate. This is a gorgeous cup of coffee that showcases the craftsmanship and expertise of Ethiopian producers.
Coffee is grown between 1500 to 2200 meters above sea level. The beans will grow slowly and allow them to absorb nutrients. The result is a well-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 can be enjoyed cold or hot. This is the ideal coffee for those looking to taste the true essence of Ethiopian coffee. It is a must try for anyone who loves coffee! It is also a good choice for those who prefer light roasting because it highlights the subtleties of the coffee's flavours.
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 with an aroma and flavor that resembles wine. Contrary to other coffees that are wet processed, Harar is dry-processed, and is commonly referred to as espresso in the West. The process is natural and allows for an intense fruity taste 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 like a full-bodied rich and sweet cup of coffee with notes of chocolate and berries. The beans are sourced from small farms near the city and then dried in the sun. The coffee is then ground and mixed with sugar.