Pearline Angulo asked 2 months ago
Ethiopian coffee beans 1kg of coffee beans (Theawakeningdigest.Com)
Coffee is an essential part of Ethiopian culture, and their heirloom varieties are some of the most exquisite in the world. They are known for floral complexity and citrus flavor.
Legend has it that a goat herder discovered the wonders of coffee while his herd became restless and ate the fruit.
Yirgacheffe
The Yirgacheffe region’s high altitudes, fertile soil and climate make it the perfect place for coffee farming. Additionally, Ethiopian farmers are committed to protecting the local environment and ensuring their communities have access to sustainable livelihoods. They also are committed to promoting gender equality and the well-being of young women. These aspects make Yirgacheffe coffee one of the most sought-after beans for coffee in the world.
The Yirgacheffe coffee is renowned for its delicate floral and fruity aromas. It has a smooth, rounded finish that is perfect for any occasion. It is ideal for a morning drink or a late afternoon energy boost. It’s also a good option for those who prefer to drink iced coffee, or who want to experiment with different brewing methods. The coffee is also available as a whole bean, which allows the customer to explore all its flavor profiles.
This particular lot comes 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 washing station, where our partners work with 900 smallholder farmers who grow their coffee in plots of garden size to earn extra income or as an activity.
Wet processing involves the beans to be soaked in large vats, ensuring that the mucilage and fruit have been removed. The beans are then dried until they are bare. This produces the traditional washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter than natural Yirgacheffe and has a more intense acidity.
During the time of harvest coffee farmers handpick cherries and transport them to washing stations in baskets. After the beans are cleaned and sort, they are then sun-dried. This makes the cup with floral and citrus notes. It is the most popular form for Ethiopian coffee. The roasting process also enhances the floral and citrus aromas of this variety.
Many coffee drinkers have noticed that Yirgacheffe has a vibrant and clean taste with hints wine, lemon and berry. They are renowned for their fruity, crisp flavors and smooth finish. They are a good option for those who prefer a light to medium roast. It is recommended to eat them without milk or cream since they can mask the unique flavor. It pairs well with strong, sour cheeses and spices that enhance the herbal and citrus notes.
Guji
The Guji region has an abundant volcanic soil, a variety of landscapes, and a favorable climate for coffee production. The region is also home to several regional landraces, which all possess a distinct flavor profile. The coffees from this area tend to be medium to full-bodied and are perfect for both filter and espresso. However, the taste of the coffee may differ depending on the processing method and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes as well as floral jasmine scent and floral notes.
The rich culture 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 take a bite of 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 is in the method by which the coffee cherries are processed after the harvesting. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps maintain the acidity of the coffee and the bright notes of taste. The beans are dried on beds that are raised. This ensures the proper temperature and consistency of the drying process.
In contrast, the natural process keeps the coffee bean unharmed when it is dried on the bed. This produces a cup with rich flavor and silky texture. The process requires the most ability and care 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 known for their smoothness, and a delicious taste. They can be brewed using filter or espresso at any roasting level. The natural process lets the coffee express its fullest floral, fruity and creamy tastes. It’s perfect for any occasion. If you’re looking for a morning pick me up or a classy drink to enjoy with your friends this coffee is perfect 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 known for its floral, citrus and berry notes. It is also renowned for its full body and crisp acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly sought-after for its 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 key factor in the preservation of the environment and culture. The production of coffee is sustainable and requires only a small amount of soil, water and fertilizer. The harvest is carried out by hand which reduces the need for pesticides and machines.
The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop focuses on organic farming and is committed to improving the lives of its members. 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 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 that has notes like blackberry and strawberry. It also has hints of milk-chocolate. This is a gorgeous cup of coffee that shows off the artisanship and skill of Ethiopian producers.
The coffee is grown at high altitudes, ranging from 1500 and 2200 m.a.s.l. The beans will grow slowly, allowing them to absorb nutrients. The result is a balanced and balanced coffee with a low acidity, a strong fruit nuance and tea-like body. This is a versatile and well-rounded coffee that is a great choice for hot or iced. This is the perfect coffee for those looking to taste the true essence of Ethiopian coffee. It is a must try for all coffee lovers! This is a great option for those who prefer lighter roasts, because it brings out the subtle flavors of the coffee.
Harar
Harar, located in eastern 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 that has the aroma and flavor of wine. Harar unlike other coffees that are processed with water, is dry-processed, and is typically called espresso in Western countries. The process is natural and results in a pronounced fruity flavor with notes of strawberry, apricot and blueberry. Harar is known for its intensely spicy aroma and strong chocolate notes.
It is a good option for those who enjoy a full-bodied rich and sweet coffee with notes of chocolate and berries. The beans are sourced from small farms near the city and then dried in the sun. The coffee is then finely ground and mixed with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. It can also be enjoyed with a cake or pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and taste due to the unique bean and processing techniques. This coffee is grown at altitudes up to 1,800 meters in the Harar region, which has an ancient walled city that is home to spotted hyenas. The coffee is dried-processed and has a full body and rich crema when made into espresso.
Harar, in addition to its coffee, is also famous for its wildly-expanding markets which sell everything from spices cultural dresses to electronics and livestock. Spend an afternoon wandering the stalls and enjoying the electric atmosphere.
The city is also well-known for its khat, which is chewed by locals to lead a relaxed and slow daily lifestyle. You can sample a variety of khats at the many tea houses and cafes in the old town. Chewing khat can ease certain digestive issues and can help reduce the risk of heart disease, but it must be taken in moderate amounts. Chewing khat more than 3 days can cause numerous health problems that include stomach ulcers as well as constipation.