15 Reasons Not To Ignore Ethiopian Coffee Beans 1kg
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 famous for their the floral complexity and citrus taste.
Legend is that a goat herder discovered the wonders of coffee while his herd was agitated and ate the fruits.
Yirgacheffe
The high altitudes and the rich soil of the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also work hard to protect the local environment and ensure that their communities can have sustainable livelihoods. They are also committed to increasing gender equality and wellbeing of young women. These factors make Yirgacheffe coffee one of the most sought-after beans for coffee in the world.
The Yirgacheffe coffee is known for its delicate floral and fruity aromas. It has a smooth, long-lasting finish and is ideal for any occasion. It is perfect for a morning beverage or an afternoon pick-me up. It's also a good choice for those who like to drink iced coffee, or who want to experiment with different methods of brewing. It is also available as a whole bean which lets the user taste all the flavors.
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 wash station, where our partners are working with 900 smallholders who cultivate coffee in small parcels of garden size for supplemental income or hobby.
Wet processing involves soaking the beans in large vats, until the mucilage and fruits have been removed. The naked beans are then dried. This method produces traditional washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity.
During harvest, coffee growers collect cherries by hand, and then transport them in baskets to the washing stations. After the beans are washed and sort, they are then sun-dried. This produces a cup with floral and citrus notes, and is the most popular form of Ethiopian coffee. The roasting process further enhances the floral and citrus aromas of this particular variety.
Many coffee drinkers have noted that Yirgacheffe has a fresh and clean taste, with hints lemon, wine and berry. The beans are famous for their fruity, crisp flavors and smooth finish. They are a great choice for those who enjoy a light to medium roast. They are best enjoyed without milk or cream, which can drown out the distinctive flavor of this particular variety. It's great with sour, strong cheeses and spices that bring out the citrus and herbal notes.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it a perfect environment for coffee production. The region also hosts many regional landraces that each have distinct flavors. The coffees from this region tend to be medium to full-bodied, and are perfect for both espresso and filter. The taste of coffee can vary depending upon the method of processing used and the farm. For example, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a floral jasmine scent.
The rich culture of the Oromo people in Guji is reflected in their distinctive coffee. They first began using coffee around the 10th century, mixing it up with edible fats to make energy balls they could consume during long journeys. Today the Oromo people continue to grow their own coffee in a manner that honors the region's heritage and showcases its cultural and natural beauty.
The farms of the Guji Zone produce washed coffee as well as natural processed coffee. The difference is the way the coffee cherry is processed. 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 bright tasting notes. The beans are dried on beds that are raised. This ensures the proper temperature and consistency of the drying process.
The natural process leaves the coffee bean in its entirety as it dries on the bed. This produces a more balanced cup that has complex flavors and a silky mouthfeel. This process requires the highest amount of skill and care to prevent the beans being burned or overcooked. It is this level of care that makes a great Guji coffee.
Guji’s coffees are known for their smoothness, and delicious taste. They can be brewed as espresso or filter at any roasting level. The natural process allows the coffee to express its fullest fruity, floral, and creamy flavors. It is perfect for any occasion. Whether you want a quick morning boost or a classy drink to enjoy with your loved ones this coffee is the one for you.
Sidamo
Ethiopia is the home of coffee. A fruity, rich coffee. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is renowned for its citrus, floral and fruity notes. It is also known for its full body and fresh acidity. 1 kg coffee beans includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and distinctive 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 culture. The production of coffee is sustainable and requires a minimal amount of water, land and fertilizer. The harvest is usually done by hand, which reduces the need for machinery and pesticides.
The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is dedicated to improving lives of its members and focuses on organic farming. It provides benefits to its members such as housing, education and drinking water that is safe for consumption. It also provides technical assistance on the farm, and helps members market their coffees in specialty markets. This helps them improve their production and quality of coffee.
This coffee comes from the Kilenso Resa co-op and has been dried without any chemicals. The coffee is smooth, creamy cup with notes like blackberry and strawberry. It also has hints of milk-chocolate. This is a gorgeous cup of coffee that showcases the skill and craftsmanship of Ethiopian producers.
The coffee is grown at high altitudes between 1500 to 2200 m.a.s.l. The beans will grow slowly, allowing them to absorb nutrients. The result is a balanced and balanced coffee with low acidity, strong fruit nuance and tea-like body. It is a wonderfully balanced and versatile coffee that can be enjoyed both hot and chilled. This is the ideal coffee for those looking to experience the real essence of Ethiopian coffee. This is a must try for anyone who is a coffee lover. This is a fantastic choice for those who like light roasts as it brings out the subtle flavors of the coffee.
Harar
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. Harar unlike other coffees that are wet-processed is dry-processed and is commonly called espresso in Western countries. The natural processing method results in a pronounced fruity flavor, with notes of apricot, strawberry and blueberry. Harar is also renowned for its strong chocolate notes and a distinctly spicy scent.
This is a fantastic option for those who like a rich, sweet and full-bodied coffee with notes of berries and chocolate. The beans are sourced from small farms near the city, then dried in the sun. The coffee is then ground and infused with sugar. In the traditional way, Harar is served with anise or fennel (known as Ajwa) to give it a sweet and aroma. You can also enjoy it 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, a region with an ancient walled town that is home to Hyenas that are spotted. It is grown at altitudes up to 1,800 meters. This coffee is processed dry and has a full body and rich crema when made into espresso.
Harar, in addition to its coffee, is also well-known for its wild markets that sell everything from spices to clothing to electronics and livestock. Spend an afternoon exploring the stalls and taking pleasure in the vibrant atmosphere.
The city is also famous for its khat. Locals chew it to create a tranquil and slow lifestyle. You can try a variety of varieties at the many cafes and tea houses that are located in the old town. Chewing khat may help ease some digestive problems and prevent heart disease, but it should be consumed with moderate amounts. Chewing khat more than three days may result in a variety of health issues like constipation and stomach ulcers.