Why We Our Love For Ethiopian Coffee Beans 1kg (And You Should Too!)

Ethiopian Coffee Beans 1kg

Coffee is a vital part of Ethiopian culture, and their heirloom varieties are among of the most exquisite in the world. They are famous for their complex floral aroma and citrus flavor.

Legend has it that a goat herder discovered the wonders of coffee when his herd was restless and took a bite of the fruits.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Additionally, Ethiopian farmers are committed to preserving the environment and ensuring their communities can access sustainable livelihoods. They also are committed to promoting gender equality and the health of young women. The combination of these factors creates Yirgacheffe one of the world's most prized coffee beans.

The coffee grown in the Yirgacheffe region is renowned for its delicate floral nuances and sweet fruity flavor. It has a silky finish and is perfect for any occasion. It is perfect to enjoy a cup of coffee in the morning or an afternoon pick-me up. Additionally, it's an excellent choice for those who love drinking iced coffee, or wish to experiment with different brewing methods. It is also available as a whole bean which lets the user taste all the 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 on plots that are garden-sized to supplement their income and as an interest.

When coffee is processed in a wet manner the beans are then soaked in large vats until all the fruit and mucilage are removed from them. The uncooked beans are then dried. This yields the classic washed Yirgacheffe coffee with notes of flowers, citrus, and chocolate. It is lighter than natural Yirgacheffe and has more prominent acidity.

During the time of harvest coffee farmers handpick cherries and transport them to washing stations in baskets. After the beans are cleaned and sorted, they are then sun-dried. This produces a cup with citrus and floral notes and is the most sought-after form of Ethiopian coffee. The roasting process enhances the floral and lemony aromas of this variety.

Many coffee drinkers have noticed that Yirgacheffe has a vibrant and clean taste with hints wine, lemon and berry. They are renowned for their fruity, crisp flavors and smooth finish. They are a good choice for those who like a light to medium roast. They are best enjoyed without milk or cream which can muddle the distinctive flavor of this variety. It is a great match for sour, strong cheeses and spices that bring out the citrus and herbal notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, making it a perfect environment for coffee production. The region is also home to many regional landraces that each possess a distinct flavor profile. The coffees from this region tend to be medium- to full-bodied, and are ideal for espresso and filter. The flavor of coffee can differ depending on the method of processing used and the farm. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with berry notes and a floral jasmine aroma.

The rich tradition of the Oromo people of Guji is reflected in their distinctive coffee. It is believed that they first began to use coffee as early as the 10th century AD. They mixed it with edible fat to make bite-sized energy ball that they chewed on while on long journeys. The Oromo people still grow their own coffee today in a manner that honors their culture and reflects the beautiful natural and cultural beauty of the region.

The farms in the Guji Zone produce both washed coffee as well as natural processed coffee. The difference lies in how the coffee cherry is processed. The coffee that is washed-processed is mechanically removed to remove the pulp and skin prior to fermentation. This process helps preserve the acidity of the coffee, as well as fresh tasting notes. The beans are then dried on beds that are raised. This ensures a consistent and controlled drying process.

The natural process however leaves the bean in its entirety as it dries. This produces an energised cup with complex flavors and a silky mouthfeel. This process requires the highest expertise and attention to ensure that the beans are not burned or overcooked. This level of skill is what makes a great Guji.

Guji’s coffees are known for their smoothness and exquisite taste. They are great for both filter and espresso and can be brewed at any roast level. The natural process allows the coffee to express its fullest fruity, floral and creamy flavours. It is ideal for any occasion, whether you are seeking a refreshing morning drink or a classy drink to enjoy with friends.

Sidamo

Ethiopia is the place where coffee was first developed. coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee. It is renowned for its floral and citrus notes. It is also known as a full-bodied coffee with lively acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe, which is a sought-after coffee due to its unique floral aromas and flavors.

Coffee farming is a crucial source of income for people living in this region. It is also a major contribution to the preservation of the environment and culture.  1kg roasted coffee beans  is sustainable, and requires a minimum amount of water, land and fertilizer. The harvest is typically done by hand, which decreases the need for machines and pesticides.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region in southern Ethiopia. The coop is dedicated to improving the lives of its members and focuses on organic farming. It offers benefits to its members such as housing, education and clean drinking water. It also provides technical assistance on the farm and assists the farmers market their coffees to specialty markets. This helps them improve the quality of their coffee and increase production.

This coffee comes from the Kilenso Resa co-op and has been dried without any chemicals. This makes a smooth and creamy cup with notes of strawberry, blackberry and hints of milk chocolate. This is a beautiful cup of coffee that shows off the craftsmanship and expertise of Ethiopian producers.

The coffee is grown at high altitudes between 1500 and 2200 m.a.s.l. The beans will develop slowly, allowing them to absorb nutrients. The result is a well-balanced coffee with low acidity, intense fruit nuance and tea-like body. It is a very well-rounded and versatile coffee that can be enjoyed hot or chilled. This is the ideal coffee for those who wish to experience the real essence of Ethiopian coffee. This is a must-try for anyone who is a coffee lover. It's also a great choice for those who prefer lighter roasting, since it highlights the subtleties of the coffee's flavors.

Harar

It is located in the eastern region of Ethiopia and is 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 distinctive wild variety Arabica with an almost wine-like flavor and aroma. Harar, unlike other coffees that are wet-processed, is dry-processed, and is typically called espresso in the Western world. The natural processing method allows for an intense fruity taste with notes of apricot, strawberry and blueberry. Harar is known for its intensely spicy scent and strong chocolate notes.

It is a good option for those who prefer full-bodied rich and sweet coffee with a hint of chocolate and berries. The beans are harvested on small farms close to cities and then dried in the sun. The coffee is then ground and flavored with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa) to give it a sweet taste 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 distinctive aroma and flavor due to the special bean and processing methods. The coffee is cultivated in Harar which is a region that has an ancient walled town which is home to spotted Hyenas. It is grown at altitudes up to 1,800 feet. This coffee is dry processed and has a rich, creamy crema and full body when made into espresso.

In addition to the coffee, Harar is also famous for its bustling marketplaces which sell everything from spices and clothes to livestock and electronic devices. Spend an afternoon exploring the stalls, and taking in the buzzing atmosphere.

The city is also known for its khat, which is chewed by the residents to promote a slow and relaxed daily lifestyle. In the old town, you can find a wide selection of cafes and teas where you can try them. Chewing khat can ease some digestive problems and aid in preventing heart disease, but it should be consumed with moderate consumption. Chewing khat for longer than three days may cause a variety of health issues like constipation and stomach ulcers.