Ethiopian Coffee Beans 1kg

Ethiopian coffee is a staple of Ethiopian culture, and their varieties of heirloom are among the top in the world. They are known for the floral complexity and citrus taste.

Legend has it that a goat herder discovered the benefits of coffee while his herd became restless and took a bite of the berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. Additionally, Ethiopian farmers are committed to preserving the local environment and ensuring their communities can access sustainable livelihoods. They are also committed to promoting gender equity and the wellbeing of young women. These are the factors that 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 soft, smooth finish that is suitable for any occasion. It can be enjoyed for breakfast or as an afternoon pick-me-up. It's also a good option for those who prefer to drink iced coffee, or who want to experiment with different methods of brewing. This coffee is available as whole beans, allowing the user to taste the full range of flavors.

This particular lot comes from the kebele village of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is wet-processed at the Halo Fafate washing station, where our partners collaborate with around 900 smallholder farmers who cultivate their coffee beans uk 1kg on plots that are garden-sized to supplement their income and as an interest.

When coffee is wet processed, the beans are stored in large vessels until all the fruit and mucilage have been removed from them. The naked beans are then dried. This method produces the classic washed Yirgacheffe coffee that has notes of citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has a more pronounced acidity.

During the time of harvest, 1kg coffee beans price farmers handpick cherries and take them to the washing stations in baskets. After the cherries have been washed and sort after which they are dried in the sun. This process creates an aroma that is citrus and floral notes and is the most popular form of Ethiopian coffee. The roasting process is a great way to enhance the floral and lemony aromas of this variety.

Many coffee drinkers appreciate that Yirgacheffe offers a bright, clean taste with the scent of wine, lemon, and berry. These beans are also known for their fresh, fruity flavors and smooth finish. They are a good option for those who prefer a light to medium roast. They are best enjoyed without milk or cream as they can mask the unique flavor of this type of roast. It is a great match for sour, strong cheeses and spices that bring out the herbal and citrus notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect location for coffee production. The region also has many regional landraces that each have distinct flavors. The coffees from this region tend to be medium- to full-bodied, and are ideal for espresso and filter. The flavor of coffee may differ depending on the method of processing employed and the farm that produces it. For instance, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a mellow jasmine scent.

Guji's distinctive coffee reflects the rich culture of the Oromo people. They started using coffee around the 10th century, mixing it with edible fats to make energy balls they could consume during long journeys. The Oromo people continue to cultivate their own coffee today in a way that honors their culture and reflect the stunning natural and cultural beauty of the region.

The farms of the Guji Zone produce washed coffee 1kg as well as natural processed coffee. The difference lies in the manner that 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 coffee's acidity and bright taste notes. The beans are dried on beds that are raised. This helps to ensure a regulated temperature and consistent drying process.

However, the natural process keeps the coffee bean intact when it is dried on the bed. This results in a more balanced cup that has distinct flavors and a smooth mouthfeel. This process requires the highest skill and care to ensure that the beans aren't burned or overcooked. This level of craftsmanship is what makes a top Guji.

Guji's coffees are famous for their smoothness and exceptional taste. They can be brewed using filter or espresso at any roasting level. The natural process allows for the fullest expression of the fruity, floral and creamy tastes of this coffee. It is perfect for any occasion. If you're looking for a quick morning boost or a classy drink to share with your friends this coffee is perfect ideal for you.

Sidamo

Ethiopia is the birthplace of buy 1kg coffee beans. A rich, fruity coffee. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee. It is famous for its floral and citrus notes. It is also renowned for its full body and sharp acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and distinctive flavor profiles.

Coffee farming is a significant source of income for people in this region. It is also a key element in preserving the natural environment and culture. Coffee production is a sustainable process that requires very little amount of land, water and fertilizer. The harvesting process is generally done by hand, which eliminates the need for machinery and pesticides.

The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is focused on organic agriculture and is dedicated to improving the lives of its members. It provides its members with housing as well as education and clean drinking water. It also offers technical assistance to the farm and assists members sell their coffees on specialty markets. This helps them to improve their production and quality.

This coffee comes from the Kilenso Resa co-op and has been dried without using any chemicals. This produces a smooth and creamy cup that has notes of strawberry, blackberry and the hint of milk chocolate. This is a stunning coffee that showcases the craftsmanship of Ethiopian producers.

Coffee is grown between 1500 to 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, strong fruit nuance, and a tea-like body. It's a versatile and well-rounded coffee that is a great choice for hot or chilled. This is the ideal coffee for those who wish to taste the true essence of Ethiopian coffee. It is a must try for all coffee lovers! It's also a great choice for those who prefer light roasting because it highlights the subtleties of the coffee's flavours.

Harar

Harar located in eastern 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 in the northeast. It is a distinct wild-variety Arabica with an almost wine-like taste and aroma. Unlike other coffees, which are wet-processed, Harar is dry-processed, and is often referred to as espresso in the West. Natural processing allows for the flavor to be fruity, with notes of apricots, strawberries and blueberries. Harar is also renowned for its rich chocolate notes and its intensely spicy scent.

It is a great choice for those who like a full-bodied rich and sweet coffee with a hint of berries and chocolate. The beans are harvested on small farms near the cities and then dried out in the sun. The coffee is then finely ground and mixed with sugar. Traditionally, Harar is served with a fennel or anise seed (known as Ajwa) to add sweetness and a scent. It can also be enjoyed with a pastry or cake.

The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and taste due to the unique bean and processing methods. 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 ranging from to 1,800 meters. The coffee is dried-processed and has an intense body and a rich crema when made into espresso.

Harar as well as its coffee, is also well-known for its wild markets which sell everything from spices clothes of the culture to electronic gadgets and livestock. Spend an afternoon wandering the stalls and enjoying the electric atmosphere.

The city is also renowned for its khat. Locals chew it to create a tranquil and slow lifestyle. You can try a variety of flavors at the numerous cafes and tea houses that are located in the old town. Chewing khat can help alleviate some digestive issues and help aid in preventing heart disease, but it must be consumed in moderation. Chewing khat for longer than three days can lead to numerous health problems such as stomach ulcers and constipation.