Ethiopian Coffee Beans 1kg

Coffee is a vital component of Ethiopian culture, and their heirloom varietals are some of the most exquisite in the world. They are renowned for their the complexity of their florals and the citrusy flavor.

Legend has it that a goat herder discovered the benefits of coffee when his herd was agitated and took a bite of the fruit.

Yirgacheffe

The high altitudes and rich soil in the Yirgacheffe region create ideal conditions for coffee cultivation. In addition, Ethiopian farmers are committed to protecting the local environment and ensuring that their communities have access to sustainable livelihoods. They also dedicate themselves to promoting gender equality and the wellbeing of young women. The combination of these aspects creates Yirgacheffe one of the world's most prized coffee beans.

The Yirgacheffe coffee is renowned for its delicate floral and fruity flavors. It has a smooth, round finish that is perfect for any occasion. It is great as a breakfast drink or as an afternoon pick-me-up. It's also a good option for those who prefer to drink iced coffee or want to try out different brewing methods. This coffee is available in whole beans, allowing the consumer to enjoy the full range of flavors.

This particular lot is from the kebele, or 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 grow coffee in gardens-sized parcels as a supplemental income or hobby.

Wet processing involves the beans being soaked in large vats, until the mucilage and fruit have been removed. The beans are then dried until they are bare. This process produces the classic washed Yirgacheffe, with notes like chocolate, flowers and citrus. It is lighter than the natural Yirgacheffe and has a more prominent acidity.

During harvest, coffee growers pick cherries by hand and transport them in baskets to the washing stations. After the beans have been washed and sort, they are then sun-dried. This produces a cup with citrus and floral notes and is the most popular version of Ethiopian coffee. The roasting process further accentuates the floral and citrus aromas of this particular variety.

Many coffee drinkers note that Yirgacheffe has a vibrant, clean taste with hints of lemon, wine and berry. The beans are also renowned for their fruity, crisp flavors and smooth finish. These beans are perfect for those who prefer a medium or light roast. It is best to consume these without cream or milk as they can mask the distinctive flavor. It's great with strong, sour cheeses and spices to highlight the citric and herbal notes.

Guji

The Guji region is a rich volcanic soil, diverse landscapes and a great climate for coffee production. The region is also home to numerous regional landraces that have distinct flavors. The coffees of this region are usually medium to full-bodied and fee. A fruity, rich coffee. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is renowned for its citrus, floral and fruity 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 prized for its floral aromas and flavor profiles.

Coffee farming is an important source of income for the people in this region. It is also a major factor in the preservation of culture and the environment. Coffee production is a sustainable process that requires small amount of land, water and fertilizer. The harvest is done by hand which reduces the use of pesticides and machinery.

The Sidama coffee beans 1kg arabica Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region of southern Ethiopia. The coop is dedicated to improving lives of its members and focuses on organic farming. It offers benefits to its members like housing, education and clean drinking water. It also provides technical support on the farm and helps them market their coffees to specialty markets. This allows them to continue to improve their coffee production and quality.

This coffee is from the Kilenso Resa cooperative and is natural processed, which means that it was dried without any additional chemicals. The coffee is smooth, creamy cup that has notes of strawberry and blackberry. It also has hints of milk chocolate. This is a stunning coffee that showcases the skill of Ethiopian producers.

Coffee is grown between 1500 to 2200 meters above sea level. The beans grow slowly which allows them to absorb nutrients. This results in a coffee with a low acidity and a body that resembles tea. This is a versatile and well-rounded coffee that is a great choice for hot or iced. This is the perfect coffee for those who want to taste the essence of Ethiopian coffee. This is a must-try for all coffee lovers. This is a great choice for those who like lighter roasts, as it brings out the subtle flavors of the coffee.

Harar

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 a wine-like aroma and taste. Unlike other coffees, which are wet processed, Harar is dry-processed, and is often called espresso in the West. Natural processing allows for the flavor to be fruity, with notes of blueberries, strawberries, and apricots. Harar is also known for its strong chocolate notes and a distinctly spicy scent.

This is a wonderful option for those who like a rich, sweet and full-bodied cup of coffee with notes of chocolate and berries. The beans are harvested in small farms close to cities and then dried out in the sun. The coffee is then ground and flavored with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. It is also served with a slice of cake or a pastry.

Another coffee that is popular from Harar is the Grade 1 Natural, which has distinctive aroma and flavor because of its unique bean and the method of processing. This coffee is grown in Harar, a region with an ancient walled town which is home to Hyenas that are spotted. It is grown at altitudes up to 1,800 feet. The coffee is dried-processed and has a full body and rich crema when it is made into espresso.

Harar in addition to its coffee, is well-known for its wild markets that sell everything from spices to clothing to electronics and livestock. Spend a day exploring the stalls and taking pleasure in the vibrant atmosphere.

The city is also famous for its khat, a drink consumed by the locals to lead an unhurried and relaxed lifestyle. In the old town, you will find a wide selection of cafes and teas where you can try them. Chewing khat may help ease some digestive issues and help prevent heart disease, but it should be consumed in moderate consumption. Chewing khat for more than three days may result in a variety of health problems including stomach ulcers and constipation.