Ethiopian Coffee Beans 1kg
Coffee is an integral part of Ethiopian culture and their heirloom varieties are some of the finest in the world. They are famous for their floral complexity and citrus flavors.
Legend is that a goat herder discovered the benefits of coffee while his herd was restless and took a bite of the fruit.
Yirgacheffe
The high altitudes as well as the rich soils in the Yirgacheffe region create the perfect conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring that their communities have access to sustainable livelihoods. They also dedicate themselves to encouraging gender equality and the health of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffees around the world.
The Yirgacheffe coffee is known for its delicate floral and fruity aromas. It has a smooth, long-lasting finish and is perfect for any occasion. It can be enjoyed as a breakfast beverage or a post-workout boost. Moreover, it is an excellent choice for those who like drinking iced coffee, or wish to experiment with different methods of brewing. This coffee is also available as a whole bean, which allows the consumer to taste all the flavor profiles.
This particular lot is from the kebele (or village) of Idido, in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is processed wet at the Halo Fafate washing station, where our partners work with smallholder farmers of 900 who cultivate their coffee in plots of garden size for supplemental income and as a hobby.
Wet processing involves the beans to be soaked in large vats, until the mucilage and fruit have been removed. The beans that are not soaked are dried. This produces the traditional washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter in body than natural process Yirgacheffe and has more intense acidity.
During harvest, coffee growers pick cherries by hand and then transport them in baskets for the washing stations. After the cherries have been washed and sort after which they are dried in the sun. This makes the cup with floral and citrus notes. It is the most well-known version of Ethiopian coffee. The roasting process enhances the lemony and floral aromas of this variety.
Many coffee drinkers have noticed that Yirgacheffe has a vibrant, clean taste with notes of wine, lemon and berry. They are also known for their fresh, fruity flavors and smooth finish. They are a great choice for those who prefer a medium or light roast. It is recommended to enjoy these without cream or milk since they can mask the unique flavor. It's great with strong, sour cheeses as well as spices to bring out the herbal and citric notes.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. It also houses numerous regional landraces, with each offering a distinctive flavor profile. The coffees of this region are usually medium to full-bodied, and are great for espresso and filter. However, the flavor of the coffee may differ depending on the method of processing and the farm itself. For instance, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a mellow jasmine scent.
The rich tradition of the Oromo people in Guji is evident in their distinctive coffee. It is believed that they began to use coffee in the 10th century AD, mixing it with edible fats to make bite-sized energy balls that they chewed on while traveling for long distances. The Oromo people continue to grow their own coffee today in a manner that is respectful of their past and is a reflection of the stunning natural and cultural beauty of the region.
The farms in the Guji Zone produce washed coffee and natural processed coffee. The difference lies in the way the coffee cherry is processed. The coffee that is washed is removed mechanically to remove the skin and pulp before being fermented. This process helps preserve the coffee's acidity, and bright tasting notes. The beans are dried on raised beds. This ensures an even temperature and a consistent drying process.
The natural process keeps the coffee bean unharmed when it is dried on the bed. This results in a cup that has an intense flavor and silky texture. This process requires a lot of skill and care to ensure that the beans are not burned or overcooked. This level of craftsmanship is what makes a great Guji.
Guji's coffees are renowned for their smoothness, and exquisite taste. They can be brewed as espresso or filter at any roasting level. The natural process permits the best expression of the floral, fruity and creamy tastes of this coffee. It's perfect for any occasion. If you're looking for a morning pick me up or a refined beverage to enjoy with your loved ones this coffee is the one ideal 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 of commercial grade coffee and is famous for its citrus and floral notes. It is also known as a full-bodied, robust coffee with vibrant acidity. The Sidamo region includes the micro-region of Yirgacheffe that is a sought-after coffee because of its distinctive floral aromas and flavor profiles.
Coffee farming is a crucial source of income for people living in this region. It is also an important factor in the preservation of culture and the natural environment. The production of coffee is sustainable and requires a minimum amount of fertiliser, water, and land. The harvest is typically done by hand, which reduces the need for machinery and pesticides.
The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region in southern Ethiopia. The coop is committed to improving the lives of its members and focuses on organic farming. It offers benefits to its members such as housing, schooling and clean drinking water. It also provides technical assistance on the farm, and helps them sell their coffees to 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 using any chemicals. This coffee makes a smooth, creamy cup that has notes of strawberry and blackberry. It also has hints reminiscent of milk-chocolate. This is a stunning coffee that showcases the skill of Ethiopian producers.
The coffee is grown at high altitudes, ranging from 1500 and 2200 m.a.s.l. This means that the beans are able to grow slower and have more time to absorb nutrients. The result is a well-balanced coffee with a low acidity, a strong fruit nuance and tea-like body. This is an incredibly versatile and well-rounded cup that can be enjoyed hot or iced. This is the perfect coffee for those looking to taste the real essence of Ethiopian coffee. This is a must-try for all coffee lovers. It's also a good option for those who like light roasting because it accentuates the subtleties of the coffee's flavor.
Harar
Located in the eastern part of Ethiopia and 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 that has a wine-like aroma and taste. check unlike other coffees that are wet-processed, is dry-processed and is often called espresso in Western countries. The natural process results in a pronounced fruity flavor with notes of strawberry, apricot and blueberry. Harar is renowned for its intensely spicy flavor and strong chocolate notes.
It is a good option for those who like an intense rich and sweet cup of coffee with notes of berries and chocolate. The beans are harvested in small farms in the city and then dried in the sun. The coffee is then ground and infused with sugar. Harar is typically served with anise or fennel seeds (known as anjwa) to enhance sweetness and aroma. It can also be served with a slice of cake or a pastry.
Another popular coffee from Harar is the Grade 1 Natural, which has a unique flavor and aroma due to its special bean and processing method. The coffee is grown at altitudes up to 1,800 meters in the Harar region, which has an ancient walled city which is home to spotted hyenas. This coffee is dry-processed and has an intense body and a rich crema when made into espresso.
Harar, in addition to its coffee, is famous for its wildly-expanding markets that offer everything from spices to clothes of the culture to electronic gadgets and livestock. Take a stroll through the stalls and taking in the buzzing atmosphere.
The city is also famous for its Khat, which is chewed by residents to promote a slow and relaxed daily lifestyle. In the old town, you'll find a wide variety of cafes and teas where you can taste the teas. Chewing khat can ease certain digestive issues and can help prevent heart disease, but it must be consumed in moderate consumption. Chewing khat for longer than three days could cause a variety of health issues, including constipation and stomach ulcers.