Why We Are In Love With Ethiopian Coffee Beans 1kg (And You Should Also!)
Ethiopian Coffee Beans 1kg
Coffee is an integral part of Ethiopian culture and their heirloom varieties are some of the finest in the world. They are famous for their floral complexity and citrus-like flavors.
Legend has it, one goatherder discovered the wonders of coffee when his herd became agitated and began eating the coffee berries.
Yirgacheffe
The high altitudes and the rich soil in the Yirgacheffe region create ideal conditions for coffee cultivation. Ethiopian farmers also work hard to preserve the local environment, and to ensure that their communities are able to gain sustainable livelihoods. They are also dedicated to promoting gender equality and the well-being of young women. The combination of these elements creates Yirgacheffe one of the world's most sought-after coffee beans.
The coffee grown in the Yirgacheffe region is known for its delicate floral flavors and sweet fruity flavor. It has a smooth, round finish that is appropriate for any occasion. It can be enjoyed for breakfast or for a refreshing afternoon drink. Additionally, it's ideal for those who love drinking iced coffee or would like to experiment with various brewing methods. It is also available as whole beans, which allows the user to taste the full range of 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 processed wet at the Halo Fafate wash station, where our partners are working with 900 smallholders who cultivate coffee in gardens-sized parcels as a supplemental income or hobby.
When coffee is processed in a wet manner, the beans are immersed in large vats of water until all the mucilage and fruit have been removed. The beans are then dried until they are bare. This process produces the traditional washed Yirgacheffe with notes of citrus, flowers and chocolate. It is lighter in body than natural process Yirgacheffe and has more noticeable acidity.
During the harvest season coffee farmers pick cherries and then transport them to washing stations in baskets. After the beans are washed and sort and dried in the sun, they are then roasted. This process produces a cup that has floral and citrus notes. It is the most popular form for Ethiopian coffee. The roasting process is a great way to enhance the floral and lemony scents of this coffee.
Many coffee drinkers have reported that Yirgacheffe has a bright and clean taste with hints lemon, wine, berry, and more. They are also known for their crisp, fruity flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. It is recommended to enjoy them without cream or milk since they can mask the distinctive flavor. It pairs well with strong, sour cheeses as well as spices that bring out the citrus and herbal notes.
1 kg coffee beans is blessed with rich volcanic soil and diverse landscapes, making it a perfect location for coffee production. The region also hosts numerous regional landraces that have a different flavor profile. Coffees from this region are typically medium - to full-bodied and are ideal for filter and espresso. However, the taste of the coffee can vary according to the process and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries as well as floral jasmine scent and floral notes.
The rich tradition of the Oromo people in Guji is evident in their distinctive coffee. It is believed that they began to drink coffee in the 10th century AD, combining it with edible fat to make bite-sized energy ball that they chewed on while traveling for long distances. The Oromo people continue to grow their own coffee in a manner that is respectful of their past and reflects the beautiful natural and cultural beauty of the region.
Similar to other regions in Ethiopia the farms of the Guji zone produce both washed and natural process coffees. The difference is in the manner that the coffee cherry is processed after the harvesting. Washed-process coffee is de-pulped mechanically to remove the pulp and skin prior to fermentation. This process helps maintain the coffee's acidity and bright tasting notes. The beans are then dried on raised beds. This helps to ensure the proper temperature and consistency of the drying process.
The natural process however, leaves the bean intact while it is drying. This produces a cup with a complex flavor and a silky texture. The process requires the most expertise and attention to ensure that the beans are not burned or overcooked. It is this level of craftsmanship that makes a top Guji coffee.
Guji’s coffees are known for their smoothness, and a delicious taste. They are excellent for both filter and espresso and can be brewed at any roast level. The natural process allows the coffee to express its fullest floral, fruity, and creamy flavors. It is ideal for every occasion, whether you are looking for a quick pick-me-up in the morning or a classy drink to enjoy with friends.
Sidamo
Ethiopia is the birthplace of coffee. A rich, fruity coffee. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is well-known for its floral, citrus and fruity notes. It is also known as a full-bodied, robust coffee with lively acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavors.
Coffee farming is a crucial source of income for people of this region. It is also an important contribution to the preservation of culture and the natural environment. The production of coffee is sustainable and requires a minimal amount of land, water and fertilizer. The harvest is done by hand, which minimizes the use of pesticides as well as machinery.
The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is committed to improving the lives of its members and is focused on organic farming. It provides benefits to its members, such as housing, schooling and clean drinking water. It also provides technical assistance on the farm and helps them market their coffees to specialty markets. This helps them to improve their coffee production and quality.
This coffee is from the Kilenso Resa cooperative and is natural processed, which means that it was dried without additional chemicals. This coffee produces a smooth, creamy cup with notes like blackberry and strawberry. It also has hints of milk-chocolate. This is a stunning coffee that showcases the craftsmanship of Ethiopian producers.
The coffee is grown at high altitudes between 1500 to 2200 m.a.s.l. The beans will develop slowly and allow them to absorb nutrients. The result is a balanced coffee with low acidity, intense fruit nuance and tea-like body. It's a versatile and well-rounded coffee that is a great choice for hot or iced. This is the ideal coffee for those who want to experience the real essence of Ethiopian coffee. This is a must-try for all coffee lovers. It's also a great option for those who like light roasting, as it highlights the subtleties of the coffee's flavor.
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 in the northeast. It is a distinct wild-variety Arabica with a wine-like flavor and aroma. Harar unlike other coffees that are processed with water, is dry-processed and is commonly called espresso in Western countries. The natural processing process gives it a fruity flavor with notes such as blueberries, strawberries, and apricots. Harar is also known for its strong chocolate notes and a distinctly spicy scent.
It is a good choice for those who like an intense, rich and sweet coffee with notes of chocolate and berries. The beans are harvested in small farms in the city and then dried in the sun. The coffee is then grounded and mixed with sugar. Harar is typically served with anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. It can also be enjoyed with a slice of cake or a pastry.
Another well-known coffee from Harar is the Grade 1 Natural, which has a unique flavor and aroma due to its unique bean and processing method. This coffee is grown in Harar which is a region that has an ancient walled town which is home to Hyenas that are spotted. It is grown at altitudes of up to 1,800 meters. This coffee is processed dry and has a full body and a thick crema when it is made into espresso.
In addition to the coffee, Harar is also famous for its crazy marketplaces which sell everything from spices and traditional clothes to livestock and electronic devices. Spend a day wandering through the stalls and enjoying the vibrant atmosphere.
The city is also known for its khat. People chew it to create a relaxed 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 beneficial to avoid heart disease and ease digestive problems by chewing khat. However it is crucial to consume it in moderation. Chewing khat for longer than three days can lead to numerous health problems that include stomach ulcers as well as constipation.