1kg-coffee-beans

Ethiopian Coffee Beans 1kgEthiopian coffee is a staple of Ethiopian culture and their heirloom varieties are among the top in the world. They are famous for their floral complexity and citrus-like flavors.Legend has it that a goat herder discovered the wonders of coffee while his herd was agitated and consumed the fruit.YirgacheffeThe Yirgacheffe region’s high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also strive to protect the environment, and to ensure that their communities have the ability to have sustainable livelihoods. They also are committed to promoting gender equality and the health of young women. The combination of these elements makes Yirgacheffe one of the world’s most sought-after coffee beans.The Yirgacheffe coffee is known for its delicate fruity and floral flavors. It has a smooth finish and is ideal for any occasion. It is perfect for a morning drink or an afternoon pick-me up. It’s also a good option for those who prefer to drink iced coffee or who want to experiment with different methods of brewing. The coffee is available as whole beans, which allows the user to taste the variety of flavors.This particular lot comes from the kebele (or village) of Idido in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is wet processed at the Halo Fafate washing station, where our partners work with 900 smallholder farmers who grow their coffee in garden-sized plots to earn extra income or as an activity.Wet processing involves the beans being soaked in large vessels, until the mucilage and fruits have been removed. The uncooked beans are then dried. This process produces the traditional washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter in body than natural process Yirgacheffe and has more noticeable acidity.During the harvest season coffee farmers handpick cherries and then transport them to the washing stations in baskets. After the beans have been cleaned and sorted and dried in the sun, they are then roasted. This process produces a cup that has citrus and floral 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 noted that Yirgacheffe has a fresh and fresh taste, with hints of lemon, wine and berry. The beans are famous for their refreshing, fruity flavors and smooth finish. They are a good choice for those who enjoy a light to medium roast. They are best enjoyed without cream or milk which can muddle the distinctive flavor of this type of roast. It is a great match for strong, sour cheeses and spices to bring out the citric and herbal notes.GujiThe Guji region is a an abundant volcanic soil, a variety of landscapes, and a favorable climate for coffee production. It also hosts many regional landraces, with each one offering a unique flavor profile. The coffees from this area tend to be medium to full-bodied, and are perfect for both espresso and filter. The flavor of coffee may vary depending upon the method of processing employed and the farm that produces it. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries floral jasmine aroma, and floral notes.Guji’s distinctive coffee is a reflection of the rich culture of the Oromo people. It is believed that they 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 traveling for long distances. The Oromo people still grow their own coffee in a manner that honors their heritage and is a reflection of the vibrant natural and cultural beauty of the region.As with 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. 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 as well as its bright tasting notes. The beans are dried on raised beds. This ensures a consistent and regulated drying process.The natural process however leaves the bean unharmed as it dries. This creates a cup with a complex flavor and a silky texture. This process requires a lot of expertise and attention to ensure that the beans aren’t burned or overcooked. It is this level of craftsmanship that creates a wonderful Guji coffee.Guji’s coffees are known for their smoothness and exquisite taste. They can be brewed using filter or espresso at any roasting level. The natural process lets the coffee express its fullest floral, fruity and creamy tastes. It is ideal for any occasion, whether you are looking for a morning pick-me-up or a classy beverage to enjoy with your friends.SidamoA ripe and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is well-known for its floral, citrus and notes of berries. It is also known for its full body and sharp acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and distinctive flavor profiles.Coffee farming is a major source of income for people in this region. It is also a major contributor to preserving the natural environment and culture. The production of coffee is sustainable, and requires only a small amount of fertiliser, water, and land. The harvest is usually 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 of southern Ethiopia. The coop is committed to improving lives of its members and is focused on organic farming. It offers its members housing, education and clean drinking water. It also offers technical assistance to the farm, and helps members market their coffees in specialty markets. This allows them to continue to improve their production and quality.This coffee comes from the Kilenso Resa co-op and has been dried without the use of any chemicals. This coffee makes a smooth, creamy cup that has notes of strawberry and blackberry. It also has hints reminiscent of milk-chocolate. This is a stunning coffee that showcases the skill of Ethiopian producers.Coffee is grown between 1500 to 2200 meters above sea level. The beans will develop slowly and allow them to absorb nutrients. The result is a coffee with low acidity and a tea-like body. This is an incredibly versatile and well-rounded cup that can be enjoyed hot or chilled. This is the perfect coffee for those who wish to experience the true essence Ethiopian coffee. This is a must try for anyone who is a coffee lover. This is a great option for those who prefer lighter roasts, because it highlights the subtle flavors of the coffee.HararIt 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 a wine-like taste and aroma. Harar unlike other coffees that are wet-processed, is dry-processed, and is typically called espresso in the Western world. The process is natural and creates a fruity flavor, with notes of strawberry, apricot and blueberry. 1kg roasted coffee beans is also renowned for its rich chocolate notes and its intensely spicy aroma.It is a great choice for those who prefer an intense rich and sweet cup of coffee with hints of berries and chocolate. The beans are sourced from small farms near the city, and then dried in the sun. The coffee is then finely grounded and mixed with sugar. Harar is typically served with anise or fennel seeds (known as anjwa) to enhance sweetness and aroma. You can also enjoy it with a pastry or cake.Another well-known coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its special bean and processing method. This coffee is grown in Harar which is a region that has an ancient walled town that is home to spotted Hyenas. It is grown at altitudes up to 1,800 feet. The coffee is dried-processed and has a full body and rich crema when it is made into espresso.Harar, in addition to its coffee, is known for its crazy markets that sell everything from spices to clothes of the culture to electronic gadgets and livestock. Spend an afternoon exploring the stalls, and taking in the buzzing atmosphere.The city is also known for its khat. Locals chew it to create a relaxed and slow lifestyle. You can try a variety of flavors at the numerous cafes and tea houses that are located in the old town. Chewing khat may help ease some digestive problems and aid in preventing heart disease, but it must be consumed in moderate consumption. Chewing khat more than three days could result in a variety of health issues, including constipation and stomach ulcers.