Ethiopian Coffee Beans 1kg
Coffee is a vital element of Ethiopian culture, and their heirloom varieties are some of the finest 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 wonders of coffee while his herd became restless and ate the fruits.
Yirgacheffe
The high altitudes and rich soil in the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also strive to protect the local environment and ensure that their communities can have sustainable livelihoods. They also are committed to promoting gender equity and the wellbeing of young women. These factors make Yirgacheffe coffee one of the most sought-after beans for coffee in the world.
The coffee that is grown in the Yirgacheffe region is famous for its delicate floral notes and fruity sweetness. It has a smooth, rounded finish that is appropriate for any occasion. It's perfect to enjoy a cup of coffee in the morning or a post-workout pick-me-up. It is also a good option for those who prefer to drink iced coffee or who want to experiment with different methods of brewing. The coffee is also available as a whole bean which allows the customer to taste all the flavors.
This particular lot is 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 wash station, where our partners work with 900 smallholders who grow coffee in gardens-sized parcels as a supplemental income or hobby.
When coffee is processed wet, the beans are soaked in large vats until all the mucilage and fruit are removed from them. The beans that are not soaked are dried. This process yields the classic washed Yirgacheffe coffee with notes of citrus, flowers and chocolate. It is lighter than natural Yirgacheffe and has a more intense acidity.
During the harvest, coffee farmers pick their cherries by hand and then 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 that has floral and citrus notes. It is the most well-known version of Ethiopian coffee. The roasting process also enhances the floral and citrus aromas of this particular variety.
Many coffee drinkers have noted that Yirgacheffe has a fresh and fresh taste, with hints of wine, lemon, berry, and more. These beans are also known for their fruity, crisp flavors and smooth finish. They are a good choice for those who enjoy medium to light roast. It is recommended to consume them without cream or milk as they can mask the distinctive flavor. It's great with strong, sour cheeses and spices to enhance the citric and herbal notes.
Guji
The Guji region is home to an abundant volcanic soil, a variety of landscapes and a great climate for coffee production. It is also home to many regional landraces, with each one offering a unique flavor profile. Coffees from this region are typically medium to full-bodied, and are ideal for filter and espresso. The flavor of coffee can differ depending on the method of processing used and the farm that produces it. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a mellow jasmine scent.
The rich tradition of the Oromo people in Guji is reflected in their distinctive coffee. They started using coffee around the 10th century, mixing it with edible fats in order to make energy balls that they could consume during long journeys. Today, the Oromo people continue to grow their own coffee in a way that honors the region's heritage and reflects its vibrant natural and cultural beauty.
Like many other regions in Ethiopia the farms in the Guji zone produce both washed and natural process coffees. The difference is the way the coffee cherry is processed. Washed-process coffee is de-pulped mechanically to remove the skin and pulp prior to fermentation. This process helps to maintain the coffee's acidity as well as its bright tasting notes. The beans are dried on raised beds. This ensures an even temperature and a consistent drying process.
kimbo extra cream espresso beans 1kg , leaves the bean intact while it dries. This results in a more balanced cup with rich flavors and a silky mouthfeel. This process requires the greatest amount of skill and attention to prevent the beans from being burned or overcooked. It is this level of skill that makes a top Guji coffee.
Guji's coffees are renowned for their smoothness, and exquisite taste. They can be brewed using filter or espresso at any roasting level. The natural process lets the coffee express its most fruity, floral and creamy tastes. It's perfect for any occasion. Whether you want an early morning boost or a sophisticated beverage to enjoy with your friends this coffee is perfect the perfect choice for you.
Sidamo
A fruity and rich coffee from the place of birth of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is known for its citrus and floral notes. It is also referred to as a full-bodied, robust coffee with lively acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavor profiles.
Coffee farming is a crucial source of income for the people of this region. It is also a significant contributor to the preservation of culture and the environment. The production of coffee is sustainable and requires only a small amount of soil, water and fertilizer. The harvesting is done by hand, which minimizes the use of pesticides as well as machinery.
The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop focuses on organic farming 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 assists members sell their coffees on specialty markets. This allows them to continue to improve their production and quality.
This coffee is from the Kilenso Resa co-op and has been dried without using any chemicals. This coffee makes a smooth, creamy cup that has notes like blackberry and strawberry. It also has hints reminiscent of milk-chocolate. It is a beautiful cup of coffee that shows off the artisanship and skill of Ethiopian producers.
The coffee is grown at high altitudes between 1500 to 2200 m.a.s.l. This means that the beans grow slowly and are able to absorb nutrients. The result is a coffee with a low acidity and a tea-like body. It's a versatile and well-rounded coffee that is a great choice for hot or iced. This is the perfect coffee for those who wish to experience the essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! It's also a good choice for those who enjoy light roasting because it highlights the subtleties of the coffee's flavors.
Harar
Harar located in the eastern part of Ethiopia is famous for its coffee. It shares a border with 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 a wine-like flavor and aroma. Harar, unlike other coffees that are wet-processed is dry-processed and is commonly called espresso in the Western world. The natural processing process gives it the flavor to be fruity, with notes of apricots, strawberries and blueberries. Harar is also known for its rich chocolate notes and its intensely spicy scent.
This is a fantastic choice for those who love the rich, sweet and full-bodied coffee with notes of berries and chocolate. The beans are sourced from small farms close to the city, and then dried in the sun. The coffee is then ground and infused with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa) to give it a sweet taste and aroma. It can also be enjoyed with a pastry or cake.
Another well-known coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its special bean and the method of processing. The coffee is cultivated in Harar, a region with an ancient walled town that is home to Hyenas that are spotted. It is grown at altitudes ranging from to 1,800 meters. The coffee is dried-processed and has a full body and a thick crema when it is made into espresso.
Harar, in addition to its coffee, is also famous for its wildly-expanding markets that sell everything from spices cultural dresses to electronics and livestock. Spend an afternoon exploring the stalls, taking pleasure in the vibrant atmosphere.
The city is also well-known for its khat, a drink chewed by the locals to create a slow and relaxed daily lifestyle. In the old town, you will find a wide variety of teas and cafes in which you can sample them. Chewing khat can help alleviate certain digestive issues and can help reduce the risk of heart disease, but it must be consumed in moderate amounts. Chewing khat for longer than three days may cause a variety of health issues like stomach ulcers and constipation.