Ethiopian Coffee Beans 1kg
Coffee is an essential part of Ethiopian culture, and their heirloom varietals are some of the finest in the world. They are known for their floral complexity and citrus flavors.
Legend is that a goat herder discovered the benefits of coffee while his herd was restless and took a bite of the fruit.
Yirgacheffe
The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. Ethiopian farmers also work hard to protect the local environment and ensure that their communities are able to have sustainable livelihoods. They are also committed to increasing gender equality and health of young women. These factors make Yirgacheffe coffee one of the most sought-after coffees in the world.
The coffee cultivated in the Yirgacheffe region is known for its delicate floral notes and sweet fruity flavor. It has a smooth, round finish that is suitable for any occasion. It is perfect for a morning drink or a late afternoon energy boost. Additionally, it's an excellent choice for those who like drinking iced coffee or would like to try different brewing methods. It is also available as whole beans, which allows the consumer to enjoy the full range of flavors.
This particular lot is from the kebele village of Idido 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 garden-sized parcels to earn extra income or as a hobby.
When coffee is processed in a wet manner the beans are then immersed in large vats of water until all the mucilage and fruit are removed from them. The beans that are not soaked are dried. This creates the classic washed Yirgacheffe coffee that has notes of citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has more intense acidity.
During the time of harvest coffee farmers handpick cherries and transport them to washing stations in baskets. After the beans have been washed and sort, they are then sun-dried. This makes an aroma that is floral and citrus notes. It is the most popular form for Ethiopian coffee. The roasting process further accentuates the citrus and floral aromas of this variety.
Many coffee drinkers have noticed that Yirgacheffe has a bright and clean taste, with hints wine, lemon, berry, and more. These beans are known for their fruity, crisp flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. They are best enjoyed without cream or milk as they can mask the distinctive flavor of this variety. It is a great match for sour, strong cheeses and spices that highlight the citrus and herbal notes.
Guji
The Guji region is home to fertile volcanic soil, numerous landscapes and a great climate for coffee production. The region also hosts several regional landraces, which all have distinct flavors. The coffees from this region tend to be medium- to full-bodied and are great for espresso and filter. 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 floral jasmine aroma, and floral notes.
The rich tradition of the Oromo people in Guji is evident in their distinctive coffee. They started using coffee in the 10th century, mixing it up with edible fats to create energy balls they could take a bite of during long journeys. The Oromo people continue to cultivate their own coffee in a way that honors their past and reflects the stunning natural and cultural beauty of the region.
Similar to other regions in Ethiopia the farms in the Guji zone produce both washed and natural process coffees. The difference lies in the way the coffee cherry is processed. The coffee that is washed-processed is mechanically removed to remove the skin and pulp prior to fermentation. This process helps maintain the coffee's acidity and bright tasting notes. The beans are then dried on beds that are raised. This ensures an even temperature and a consistent drying process.
The natural process, on the other hand, leaves the bean intact as it dries. This produces a cup with rich flavor and silky texture. This process requires the highest amount of skill and attention in order to avoid the beans becoming burned or overcooked. It is this level of skill that makes a top Guji coffee.
Guji's coffees are famous 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 most fruity, floral, and creamy flavors. It's perfect for any occasion. Whether you want a morning pick me up or a sophisticated beverage to share with your friends this coffee is perfect the perfect choice for you.
Sidamo
A fruity and rich coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is renowned for its citrus, floral and berry notes. It is also known as a full-bodied coffee with vibrant acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavors.
Coffee farming is a vital source of income for people living in this region. It is also a major factor in the preservation of culture and the environment. Coffee production is a sustainable process that requires small amount of water, land and fertilizer. The harvest is typically done by hand, which eliminates the need for machinery and pesticides.
The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop focuses on organic agriculture and is dedicated to improving the lives of its members. It provides benefits to its members like housing, education, and drinking water that is safe for consumption. It also provides technical support on the farm and helps them market their coffees to specialty markets. This helps them to improve their production and quality.
This coffee is from the Kilenso Resa cooperative and is natural processed, which means that it was dried without any additional chemicals. This coffee makes a smooth, creamy cup with notes like blackberry and strawberry. It also has hints of milk chocolate. This is a beautiful coffee that showcases the skill of Ethiopian producers.
The coffee is grown at high altitudes between 1500 to 2200 m.a.s.l. The beans will grow slowly which allows them to absorb nutrients. The result is a balanced and balanced coffee with low acidity, strong fruit nuance and a body that is tea-like. It is a very well-rounded and versatile coffee that can be enjoyed both hot and chilled. This is the perfect coffee for those who want to taste the essence of Ethiopian coffee. It is a must try for anyone who loves coffee! This is a wonderful option for those who prefer lighter roasts, as it brings out the subtle flavors of the coffee.
nescafe coffee 1kg
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 distinct wild-variety Arabica with an almost wine-like taste and aroma. In contrast to other coffees, which are processed with water, Harar is dry-processed, and is often referred to as espresso in the West. The natural process results in a pronounced fruity taste with notes of apricot, strawberry and blueberry. Harar is known for its intensely spicy aroma and strong chocolate notes.
It is a good option for those who like full-bodied rich and sweet coffee with hints of chocolate and berries. The beans are harvested from small farms in the vicinity of the city, then dried in the sun. The coffee is then ground and mixed with sugar. Harar is typically served with anise or fennel seeds (known as anjwa), to add sweetness and aroma. Harar can also be served with a slice of cake or a pastry.
Another coffee that is popular from Harar is the Grade 1 Natural, which has a unique flavor and aroma because of its unique bean and processing technique. This coffee is grown at altitudes of 1,800 meters in the Harar region, which is home to an ancient walled city that is home to spotted hyenas. This coffee is dried processed and has a rich crema and full body when it is made into espresso.
In addition to the coffee, Harar is also famous for its bustling marketplaces that sell everything from spices and traditional clothes to livestock and electronic devices. Take a stroll through the stalls, and taking pleasure in the vibrant atmosphere.
The city is also famous for its Khat. People chew it to create a tranquil and slow life. You can try a variety of varieties at the many cafes and tea houses that are located in the old town. It is a great way to avoid heart diseases and ease digestive issues by chewing khat. However it is crucial to take it in moderation. Chewing khat for more than three days may lead to a number of health issues, including stomach ulcers and constipation.