Ethiopian Coffee Beans 1kg
Coffee is an essential component of Ethiopian culture and their heirloom varietals are some of the finest in the world. They are known for the complexity of their florals and the citrusy flavor.
Legend is that a goat herder discovered the benefits of coffee while his herd was agitated and ate the berries.
Yirgacheffe
The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also strive to preserve the local environment and ensure that their communities have the ability to access sustainable livelihoods. They also dedicate themselves to encouraging gender equality and the well-being of young women. These factors make Yirgacheffe coffee one of the most sought-after coffee beans around the world.
The coffee cultivated in the Yirgacheffe region is known for its delicate floral flavors and sweet fruity flavor. It has a soft, smooth finish that is perfect for any occasion. It is ideal to enjoy a cup of coffee in the morning or a late afternoon energy boost. It is also a good choice for those who like to drink iced coffee, or want to try out different brewing methods. It is also available as a whole bean which lets the user taste all the flavor profiles.
This particular lot comes 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 wash station, where our partners are working with 900 smallholders who cultivate coffee in garden-sized parcels for supplemental income or hobby.
Wet processing involves the beans to be soaked in large vats, ensuring that the mucilage and fruit have been removed. The beans that are not soaked are dried. This method creates the traditional washed Yirgacheffe coffee with notes of flowers, citrus, and chocolate. It is lighter than the natural Yirgacheffe and has more pronounced acidity.
During the harvest time coffee farmers pick cherries and take them to washing stations in baskets. After the beans are cleaned and separated, they are dried in the sun. This process produces a cup with citrus and floral notes and is the most popular form of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this particular variety.
Many coffee drinkers have noted that Yirgacheffe has a bright and clean taste, with hints wine, lemon, berry, and more. The beans are also renowned for their crisp, fruity flavors and smooth finish. They are a good option for those who prefer a light to medium roast. They are best consumed without cream or milk which can muddle the distinctive flavor of this variety. It is a great match for sour, strong cheeses and spices that highlight the herbal and citrus notes.
Guji
The Guji region is blessed with rich volcanic soil and diverse landscapes, making it a perfect environment for coffee production. It also hosts a wide variety of regional landraces, each one offering a unique flavor profile. Coffees from this region tend to be medium - to full-bodied and are excellent for filter and espresso. However, the flavor of the coffee can vary depending on the processing method and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes floral jasmine aroma, and floral notes.
The rich culture of the Oromo people in Guji is reflected in their distinctive coffee. They began using coffee around the 10th century, mixing it with edible fats to create energy balls they could chew on during long journeys. Today, the Oromo people continue to grow their own coffee in a way that is respectful of the heritage of the region and reflects its vibrant natural and cultural beauty.
Like many other regions in Ethiopia, the farms of the Guji zone produce washed and natural process coffees. The difference is in the manner that the coffee cherry is processed after the harvesting. Washed process coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps maintain the acidity of the coffee, as well as the bright notes of taste. The beans are dried on raised beds. This helps to ensure a regulated temperature and consistent drying process.
The natural process, on the other hand, leaves the bean intact as it dries. This results in a more balanced cup that has distinct flavors and a smooth mouthfeel. This process requires a lot of expertise and attention to ensure that the beans are not burned or overcooked. This level of craftsmanship is what makes a top Guji.
Guji's coffees are known for their smoothness and delicious taste. They can be brewed as espresso or filter at any roasting level. The natural process allows for the best expression of the floral, fruity and creamy tastes of this coffee. It is ideal for any occasion, whether you're looking for a quick pick-me-up in the morning or a sophisticated beverage to enjoy with your friends.
Sidamo
Ethiopia is the home of coffee. A fruity, rich coffee. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is renowned for its citrus, floral and berry notes. It is also known for its full body and sharp acidity. The Sidamo region includes the micro-region of Yirgacheffe that is a sought-after coffee due to its unique floral aromas and flavors.
Coffee farming is a crucial source of income for people living in this region. It is also a significant element in preserving the environment and culture. The production of coffee is sustainable and requires a small amount of land, water and fertilizer. The harvest is typically done by hand, which reduces the need for machines and pesticides.
The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is dedicated to improving lives of its members and is focused on organic farming. It offers its members housing, education and clean drinking water. It also offers technical assistance on the farm, and helps members market their coffees in specialty markets. This assists them in improving their coffee quality and production.
The coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without additional chemicals. This results in a smooth and creamy cup with notes of strawberry, blackberry and hints of milk chocolate. This is a gorgeous cup of coffee that showcases the artisanship and skill of Ethiopian producers.
The coffee is grown at high altitudes, between 1500 and 2200 m.a.s.l. This means that the beans develop slowly and take longer to absorb nutrients. This results in a coffee with low acidity 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 who wish to experience the true essence Ethiopian coffee. It is a must try for all coffee lovers! 1kg of coffee beans is a fantastic choice for those who enjoy light roasts because it highlights the subtle flavors of the coffee.
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 on the northeast. It is a distinct wild-variety Arabica with an almost wine-like aroma and taste. Harar unlike other coffees that are wet-processed, is dry-processed and is commonly called espresso in Western countries. Natural processing allows for the flavor to be fruity, with notes such as blueberries, strawberries, and apricots. Harar is well-known for its intensely spicy aroma and strong chocolate notes.
This is a great choice for those who love an intense, sweet and full-bodied coffee with notes of chocolate and berries. The beans are harvested on small farms close to cities and then dried out in the sun. The coffee is then finely ground and infused with sugar. In the traditional way, Harar is served with anise or fennel (known as Ajwa) to give it a sweet and aroma. It can also be enjoyed with a pastry or cake.
Another popular coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor because of its unique bean and processing method. This coffee is grown at altitudes of up to 1,800 meters in the Harar region, which has an ancient city wall which is home to spotted Hyenas. This coffee is dried processed and has a rich crema and full body when it is made into espresso.
Harar as well as its coffee, is also known for its crazy markets which offer everything from spices to cultural dresses to electronics and livestock. Spend a day exploring the stalls, and taking in the buzzing atmosphere.
The city is also known for its khat. People chew it to make a relaxing and sluggish lifestyle. In the old town, you can find a wide selection of cafes and teas where you can try them. It is a great way to prevent heart diseases and ease digestive issues by chewing khat. However it is crucial to consume it in moderate amounts. Chewing khat for longer than three days can lead to numerous health problems, including stomach ulcers and constipation.