Ethiopian Coffee Beans 1kg roasted coffee beans

Ethiopian coffee is an essential component of Ethiopian culture and their varieties that are heirloom are among the finest in the world. They are renowned for their floral complexity and citrus-like flavors.

Legend has it that a goat herder discovered the wonders of coffee while his herd was restless and ate the berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also strive to protect the environment and ensure that their communities have the ability to gain sustainable livelihoods. They also are committed to encouraging gender equality and the health of young women. These aspects 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 flavors. It has a soft, smooth finish that is perfect for any occasion. It is great as a breakfast drink or a post-workout boost. It is also an excellent choice for those who like drinking iced coffee, or wish to try different methods of brewing. The coffee is also available as a whole bean which allows the customer to experience all of its flavors.

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 wet-processed at the Halo Fafate washing station, where our partners collaborate with smallholder farmers of 900 who cultivate their coffee in garden-sized plots to earn extra income or as an activity.

Wet processing involves the beans to be soaked in large vats, until the mucilage and fruits have been removed. The beans are then dried until they are dry. This produces the classic washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter than natural Yirgacheffe and has a more pronounced acidity.

During the harvest season, coffee farmers handpick cherries and take them to the washing stations in baskets. After the beans have been washed and sort, they are then sun-dried. This process creates the cup with citrus and floral notes, and is the most sought-after form of Ethiopian coffee. The roasting process enhances the lemony and floral scents of this coffee.

Many coffee drinkers have noticed that Yirgacheffe provides a fresh and clean taste, with the scent of wine, lemon, and berry. The beans are famous for their fruity, crisp flavors and smooth finish. These beans are perfect for those who prefer a medium or light roast. It is best to eat these without cream or milk since they can mask the unique flavor. It's great with strong, sour cheeses and Coffeee.uk spices to highlight the citric and herbal notes.

Guji

The Guji region is home to an abundant volcanic soil, a variety of landscapes and a great climate for coffee production. It is also home to a wide variety of regional landraces, each offering a distinct flavor profile. The coffees of this region tend to be medium to full-bodied and are perfect for both filter and espresso. However, the flavor of the coffee will vary 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 of Guji is reflected in their distinctive coffee. They began using coffee around the 10th century, mixing it up with edible fats in order to make energy balls that they could take a bite of during long journeys. The Oromo people continue to grow their own coffee in a way that honors their heritage and is a reflection of the vibrant natural and cultural beauty of the region.

Like many other regions in Ethiopia, the farms of the Guji zone produce washed and natural process coffees. The difference lies in how the coffee cherry is processed. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process preserves the coffee's acidity, and the bright notes of taste. The beans are then dried on beds that are raised. This ensures a uniform and regulated drying process.

The natural process, on the other hand leaves the bean in its entirety as it dries. This results in a cup that has rich flavor and silky texture. This process requires a lot of ability and care to ensure that the beans do not get burned or overcooked. It is this level of skill that creates a wonderful Guji coffee.

Guji's coffees are famous for their smoothness, and a delicious taste. They can be brewed as espresso or filter at any roasting level. The natural process allows for the best expression of the floral, fruity and creamy tastes of this coffee. It is ideal for any occasion. Whether you want an early morning boost or a refined beverage to enjoy with your friends, this coffee is the perfect choice for you.

Sidamo

Ethiopia is the place where coffee was first developed. coffee. A fruity, rich coffee. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is well-known for its floral, citrus and notes of berries. It is also known as a full-bodied coffee with vibrant acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe which is a highly prized coffee because of its distinctive floral aromas and distinctive flavor profiles.

Coffee farming is a major source of income for those in this region. It is also a significant element in preserving the environment and the culture. The production of coffee is sustainable and requires only a small amount of fertiliser, water, and land. The harvesting is done by hand, which cuts down on the need for pesticides and machinery.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is committed to improving the lives of its members and is focused on organic farming. It offers benefits to its members like housing, schooling and drinking water that is safe for consumption. It also offers technical assistance on the farm and assists members sell their coffees on specialty markets. This helps them continue to improve their coffee production and quality.

This coffee comes from the Kilenso Resa co-op and has been dried without any chemicals. This results in a smooth and creamy cup that has notes of strawberry, blackberry and hints of milk chocolate. This is a gorgeous coffee that showcases the artisanship of Ethiopian producers.

Coffee is grown between 1500 to 2200 meters above sea level. The beans grow slowly which allows them to absorb nutrients. This results in a coffee with a low acidity and a body that resembles tea. It is a very well-rounded and versatile coffee that can be enjoyed hot or chilled. This is the perfect coffee for those who wish to experience the essence of Ethiopian coffee. This is a must try for anyone who loves coffee. It is also a good choice for those who enjoy light roasting, as it brings out the subtleties of the coffee's flavor.

Harar

It is located in the eastern region 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 with a wine-like aroma and taste. Harar is different from other coffees that are wet-processed, is dry-processed, and is typically called espresso in the Western world. Natural processing gives it the flavor to be fruity, with notes such as blueberries, strawberries, and apricots. Harar is renowned for its intensely spicy aroma and strong chocolate notes.

It is a good choice for those who like full-bodied, rich and sweet coffee with hints 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. In the traditional way, Harar is served with anise or fennel seeds (known as ajwa) to give it a sweet and aroma. It can also be enjoyed with a cake or pastry.

Another coffee that is popular from Harar is the Grade 1 Natural, which has distinctive aroma and flavor due to its special bean and the method of processing. The coffee is cultivated in Harar, a region with an ancient walled town that is home to Hyenas with spotted spots. It is grown at altitudes up to 1,800 meters. This coffee is dry-processed and has an intense body and a rich crema when brewed into espresso.

Harar, in addition to its coffee, is famous for its wildly-expanding markets that offer everything from spices to clothing to electronics and livestock. Take a stroll around the stalls, and enjoy the electric atmosphere.

The city is also well-known for its khat, which is chewed by the residents to promote a relaxed and slow daily lifestyle. In the old town, you can find a wide selection of teas and cafes in which you can taste the teas. Chewing khat can help alleviate certain digestive issues and can help reduce the risk of heart disease, but it should be consumed with moderate consumption. Chewing khat more than three days can lead to various health issues, including stomach ulcers and constipation.