Ethiopian coffee beans 1kg roasted coffee beans (just click the next article)
Ethiopian coffee is a staple of Ethiopian culture, and their heirloom varieties are among the top in the world. They are known for their complex floral aroma and citrus flavor.
Legend has it that the coffee-loving goatherder was able to discover its wonders when his herd became agitated and began to eat the fruits.
Yirgacheffe
The high altitudes as well as the rich soils in the Yirgacheffe region create the perfect conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to preserving the local environment and ensuring that their communities can access sustainable livelihoods. They are also dedicated to encouraging gender equality and the well-being of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after beans for coffee around the world.
The coffee that is grown in the Yirgacheffe region is known for its delicate floral nuances and fruity sweetness. It has a smooth, round finish that is perfect for any occasion. It is ideal to enjoy a cup of coffee in the morning or a post-workout pick-me-up. It's also a good choice for those who like to drink iced coffee, or want to try out different brewing methods. The coffee is available as whole beans, which allows the consumer to enjoy the variety of flavors.
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 wash station, where our partners work with 900 smallholders that cultivate coffee in small parcels of garden size as a supplemental income or hobby.
When coffee is wet processed, the beans are immersed in large vats of water until all of the fruit and mucilage are removed from them. The beans that are not soaked are dried. This produces the traditional washed Yirgacheffe, with notes like chocolate, flowers and citrus. It is lighter than the natural Yirgacheffe and has a more pronounced acidity.
During the harvest time coffee farmers pick cherries and then transport them to the washing stations in baskets. After the beans are washed and sorted, they are sun-dried. This process creates the cup with floral and citrus notes, and is the most popular type of Ethiopian coffee. The roasting process is a great way to enhance the floral and lemony scents of this coffee.
Many coffee drinkers have noted that Yirgacheffe has a bright and clean taste with hints lemon, wine, berry, and more. These beans are known for their refreshing, fruity flavors and smooth finish. They are a great choice for those who prefer a medium or light roast. They are best enjoyed without cream or milk, which can drown out the unique flavor of this type of roast. It pairs well with strong, sour cheeses and spices that highlight the herbal and citrus notes.
Guji
The Guji region is a an abundant volcanic soil, a variety of landscapes, and a perfect climate for coffee production. The region also has several regional landraces, which all have a different flavor profile. The coffees from this region are often medium - to full-bodied and are great for both filter and espresso coffee beans 1kg. However, the flavor of the coffee can vary depending on the method of processing and the farm itself. For example, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a floral jasmine aroma.
The rich tradition of the Oromo people in Guji is evident in their distinctive coffee. They first began using coffee around the 10th century, mixing it with edible fats in order to make 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 region's history and showcases its natural and cultural beauty.
Similar to other regions in Ethiopia, the farms of the Guji zone produce washed and natural process coffees. The difference lies in the manner that the coffee cherry is processed after harvesting. The coffee that is washed is removed mechanically to remove the pulp and skin before being fermented. This process helps preserve the acidity of the coffee, as well as fresh tasting notes. The beans are then dried on raised beds. This ensures a uniform and regulated drying process.
The natural process leaves the coffee bean intact when it is dried on the bed. This produces a more balanced cup with rich flavors and a silky mouthfeel. This process requires a lot of expertise and attention to ensure that the beans do not get burned or overcooked. This level of skill is what makes a top Guji.
Guji's coffees are renowned for their smoothness and delicious taste. They are great for both filter and espresso, and can be used at any roast level. The natural process lets the coffee express its fullest fruity, floral and creamy tastes. It is ideal for any occasion. If you're looking for a quick morning boost or a classy drink to share with your friends, this coffee is ideal for you.
Sidamo
A rich and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is well-known for its citrus, floral and fruity notes. It is also known as a full-bodied coffee with vibrant 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 significant source of income for those in this region. It is also a major element in preserving the environment and the culture. Coffee production is sustainable, and requires a minimum amount of fertiliser, water, and land. The harvesting process is generally 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 of southern Ethiopia. The coop is focused 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 market their coffees in specialty markets. This helps them continue to improve their production and quality.
This coffee is from the Kilenso Resa co-op and has been dried without any chemicals. This coffee produces a smooth, creamy cup with notes like blackberry and strawberry. It also has hints of milk-chocolate. This is a beautiful coffee that showcases the craftsmanship of Ethiopian producers.
Coffee is grown between 1500 and 2200 meters above sea level. This means that the beans are able to grow slower and take longer to absorb nutrients. The result is a balanced coffee with low acidity, intense fruit nuance and a body that is tea-like. It is a well-rounded and versatile coffee that can be enjoyed hot or iced. This is the perfect coffee for those looking to experience the essence of Ethiopian coffee. It is a must try for anyone who loves coffee! This is a fantastic option for those who prefer a light roast, because it brings out 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 wild-variety arabica coffee beans 1kg with a wine-like aroma and taste. Harar, unlike other coffees that are processed with water, is dry-processed and is often called espresso coffee beans 1kg in the Western world. The process is natural and allows for an intense fruity flavor, with notes of strawberry, apricot and blueberry. Harar is also renowned for its strong chocolate notes and intensely spicy aroma.
This is a fantastic choice for those who love an intense sweet and full-bodied coffee with notes of chocolate and berries. The beans are sourced from small farms in the vicinity of the city, then dried in the sun. The coffee is then ground and mixed with sugar. In the traditional way, Harar is served with a fennel or anise seed (known as ajwa) to add sweetness and aroma. It can also be consumed with a slice cake or a pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and flavor due to the particular bean and processing methods. The coffee is grown at high altitudes of 1,800 meters in the Harar region, which has an ancient walled city that is home to spotted hyenas. This coffee is dry processed and has a thick, rich crema and full body when it is made into espresso.
Harar, in addition to its coffee, is known for its crazy markets which sell everything from spices to clothes of the culture to electronic gadgets and livestock. Take a stroll around the stalls, and enjoy the electric atmosphere.
The city is also known for its Khat. Locals chew it to create a tranquil and slow life. In the old town, you can find a wide variety of teas and cafes in which you can taste the teas. Chewing khat can ease some digestive issues and help prevent heart disease, but it must be taken in moderation. Chewing khat for longer than three days could result in a variety of health issues like stomach ulcers and constipation.(Image: https://cdn.freshstore.cloud/offer/images/778/12757/lavazza-espresso-italiano-arabica-medium-roast-coffee-beans-1kg-12757.jpg)
