Clifton Clem asked 2 months ago
Ethiopian Coffee Beans 1kg
Coffee is an essential component 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 the coffee-loving goatherder was able to discover its wonders when his herd became restless and began consuming the fruits.
Yirgacheffe
The high altitudes and rich soils in the Yirgacheffe region create the perfect conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to preserving the environment and ensuring their communities have access to sustainable livelihoods. They are also committed to encouraging gender equality and the well-being for young women. The combination of these elements makes Yirgacheffe one of the world’s most prized coffee beans.
The coffee cultivated in the Yirgacheffe region is renowned for its delicate floral flavors and fruity sweetness. It has a smooth, rounded finish that is suitable for any occasion. It’s perfect to enjoy a cup of coffee in the morning or a post-workout pick-me-up. Moreover, it is ideal for those who enjoy drinking iced coffee or would like to experiment with various brewing methods. The coffee is also available as a whole bean which allows the consumer to explore all its flavor profiles.
This particular lot comes from the kebele (or village) of Idido located 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 gardens-sized parcels as a supplemental income or hobby.
When coffee is wet processed the beans are then stored in large vessels until all of the mucilage and fruit have been removed. The beans are then dried until they are dry. This process yields the classic washed Yirgacheffe coffee that has notes of citrus, flowers, and chocolate. It is lighter than the natural Yirgacheffe and has more pronounced acidity.
During the time of harvest coffee farmers pick cherries and transport them to the washing stations in baskets. After the beans are washed and sorted, they are sun-dried. This process produces a cup with citrus and floral notes and is the most popular version of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this variety.
Many coffee drinkers appreciate that Yirgacheffe has a vibrant clean taste that is fresh and fresh with hints of lemon, wine, and berry. The beans are also renowned for their crisp, fruity flavors and smooth finish. They are a great option for those who prefer a light to medium roast. It is best to consume these without cream or milk because they can mask the distinctive flavor. It pairs well with strong, sour cheeses and spices to enhance the herbal and citric notes.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it a perfect location for coffee production. It also hosts numerous regional landraces, each offering a distinct flavor profile. Coffees from this region are typically medium to full-bodied, and are ideal for filter and espresso. The flavor of coffee may differ based on the method of processing used and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes as well as floral jasmine scent and floral notes.
Guji’s distinctive coffee reflects the rich culture of the Oromo people. They started using coffee in the 10th century, mixing it up with edible fats to create energy balls that they could chew on during long journeys. Today the Oromo people continue to cultivate their own coffee bean 1kg in a manner that is respectful of the heritage of the region and showcases its cultural and natural beauty.
The farms of the Guji Zone produce washed and natural processed coffee. The difference is in the method by which the coffee cherries are processed after the harvesting. The coffee that is washed is removed mechanically to remove the pulp and skin before being fermented. This process helps preserve the coffee’s acidity and bright tasting notes. The beans are dried on beds that are raised. This ensures a uniform and controlled drying process.
In contrast, the natural process leaves the coffee bean unharmed as it dries on the bed. This produces an energised cup with complex flavors and a silky mouthfeel. This process requires the greatest amount of skill and attention in order to avoid the beans becoming burned or overcooked. This level of craftsmanship is what makes a top Guji.
Guji’s coffees are known for their smoothness and exquisite taste. They are perfect for filter and espresso, and can be used at any roast level. The natural process allows the coffee to express its most fruity, floral and creamy flavours. It is ideal for every occasion, whether you are looking for a morning pick-me-up or a sophisticated drink to share with your friends.
Sidamo
Ethiopia is the birthplace of coffee. A fruity, rich coffee. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is renowned for its floral, citrus and notes of berries. It is also known for its full body and sharp acidity. The Sidamo area includes the micro-region of Yirgacheffe, which is a highly sought-after coffee because of its distinctive floral aromas and flavor profiles.
The cultivation of coffee is a significant source of income for the people living in this region. It is also a significant factor in the preservation of culture and the environment. Coffee production is sustainable and uses a minimal amount of water, land and fertilizer. The harvest is usually done by hand, which eliminates the need for machines and pesticides.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is focused on organic agriculture and is dedicated to improving the lives of its members. It offers benefits to its members like housing, schooling and clean drinking water. It also provides technical assistance to the farm and assists members market their coffees in specialty markets. This aids them in improving the quality of their coffee and increase production.
This coffee is from the Kilenso Resa co-op and has been dried without using any chemicals. The coffee is smooth, creamy cup that has notes like blackberry and strawberry. It also has hints reminiscent of milk-chocolate. This is a gorgeous cup of coffee that showcases the skill and craftsmanship of Ethiopian producers.
Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans grow slowly and have more time to absorb nutrients. The result is a coffee with an acidity that is low and a body that resembles tea. This is an incredibly versatile and well-rounded cup that can be enjoyed hot or iced. This is the ideal coffee for those looking to taste the real essence of Ethiopian coffee. This is a must-try for anyone who loves coffee. It is also a good choice for those who enjoy lighter roasting, since it accentuates the subtleties of the coffee’s flavors.
Harar
Harar located in eastern Ethiopia is renowned 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 wild-variety Arabica with an aroma and flavor that resembles wine. In contrast to other coffees, which are wet processed, Harar is dry-processed, and is often referred to as espresso in the West. The natural process creates a fruity flavor with notes of strawberry, apricot and blueberry. Harar is also known for its rich chocolate notes and its intensely spicy scent.
It is a good option for those who enjoy an intense rich and sweet coffee with a hint of berries and chocolate. The beans are gathered in small farms in the city and then dried in the sun. The coffee is then grounded and mixed with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa), to add sweetness and aroma. It can also be served with a slice of cake or a pastry.
Another coffee that is popular from Harar is the Grade 1 kg of coffee beans Natural, which has distinct aroma and flavor due to its unique bean and the method of processing. The coffee is cultivated in Harar an area that has an ancient walled city that is home to Hyenas with spotted spots. It is grown at altitudes of up to 1,800 meters. This coffee is dry-processed and has a full body and a thick crema when it is made into espresso.
In addition to the coffee, Harar is also famous for its wildly bustling markets that sell everything from spices and clothes to electronics and livestock. Spend an afternoon wandering the stalls and taking in the buzzing atmosphere.
The city is also famous for its Khat. People who eat it create a tranquil and slow life. You can taste a range of varieties at the many cafes and tea houses in the old town. It is a great way to prevent heart diseases and ease digestive issues by chewing khat. However it is crucial to consume it in moderation. Chewing khat for longer than three days can result in a variety of health issues like constipation and stomach ulcers.