Ethiopian Coffee Beans 1kg

Ethiopian coffee is a staple of Ethiopian culture, and their varieties that are heirloom are among the best in the world. They are famous for their floral complexity and citrus-like flavors.

Legend has it that one goatherder discovered the wonders of coffee when his herd began to become restless and began consuming the coffee berries.

Yirgacheffe

The high altitudes and the rich soils in the Yirgacheffe region create the perfect conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring their communities have access to sustainable livelihoods. They also dedicate themselves to promoting gender equality and the well-being of young women. The combination of these aspects make Yirgacheffe one of the most sought-after coffee beans.

The coffee cultivated in the Yirgacheffe region is famous for its delicate floral flavors and sweet fruity flavor. It has a soft, smooth finish that is appropriate for any occasion. It is ideal to enjoy a cup of coffee in the morning or a late afternoon energy boost. It's also a good option for those who prefer to drink iced buy 1kg coffee beans, or want to try out different brewing methods. This coffee is available as whole beans, which allows the consumer to enjoy all of its flavors.

This particular lot is from the kebele village of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is wet processed at the Halo Fafate washing station, where our partners work with smallholder farmers of 900 who cultivate their coffee in garden-sized plots to earn extra income or as an activity.

Wet processing involves soaking the beans in large vessels, until the mucilage and fruits have been removed. The beans are then dried until they are bare. This creates the classic washed Yirgacheffe coffee that has notes of citrus, flowers, and chocolate. It is lighter than natural Yirgacheffe and has more intense acidity.

During the time of harvest 1kg coffee beans price farmers handpick cherries and transport them to the washing stations in baskets. After the beans are cleaned and sorted and dried in the sun, they are then roasted. This process produces the cup with floral and citrus notes. It is the most sought-after form for Ethiopian coffee. The roasting process amplifies the lemony and floral scents of this coffee.

Many coffee drinkers note that Yirgacheffe offers a bright and clean taste, with the scent of wine, lemon, and berry. These beans are known for their fruity, crisp flavors and smooth finish. These beans are perfect 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 type of roast. It's great with sour, strong cheeses and spices that enhance the herbal and citrus notes.

Guji

The Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. It also houses a wide variety of regional landraces, each offering a distinctive flavor profile. The coffees from this region are usually medium to full-bodied, and they are perfect for both filter and espresso. However, the taste of the coffee may differ depending on the method of processing and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries, floral jasmine aroma and floral notes.

Guji's distinctive buy 1kg coffee beans is a reflection of the rich culture of the Oromo people. They started using coffee in the 10th century, mixing it with edible fats to create energy balls that they could consume during long journeys. The Oromo people continue to cultivate their own coffee in a manner that honors their culture and is a reflection of the stunning 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 the way that the coffee cherry is processed after the harvesting. Washed process coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps preserve the acidity of the coffee and the bright notes of taste. The beans are then dried on raised beds. This helps to ensure the proper temperature and consistency of the drying process.

The natural process keeps the coffee bean unharmed when it is dried on the bed. This creates a cup with a complex flavor and a silky texture. This process requires the greatest amount of skill and attention to prevent the beans being burned or overcooked. It is this level of craftsmanship that makes a top Guji coffee.

Guji's coffees are known for their smoothness and delicious taste. They can be brewed using espresso or filter at any roasting level. The natural process allows the coffee to express its fullest floral, fruity and creamy tastes. It is perfect for any occasion. Whether you want a quick morning boost or a classy drink to enjoy with your friends this coffee is the one for you.

Sidamo

A rich and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee and is renowned for its citrus and floral notes. It is also renowned for its full body and vibrant fresh acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavors.

Coffee farming is a crucial source of income for the people of this region. It is also an important contribution to the preservation of culture and the environment. Coffee production is sustainable, and requires a minimal amount of fertiliser, water, and land. The harvesting process is generally done by hand, which reduces 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 focused on organic agriculture and is committed to improving the lives of its members. It provides benefits to its members, such as housing, schooling and drinking water that is safe for consumption. It also provides technical support on the farm and assists them market their coffees to specialty markets. This helps them improve their production and quality of coffee.

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

Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans develop slowly and are able to absorb nutrients. The result is a coffee with a low acidity and a body that resembles tea. This is an extremely versatile and well-rounded coffee that can be enjoyed cold or hot. This is the perfect coffee for those looking to taste the true essence of Ethiopian coffee. This is a must-try for anyone who loves coffee. It's also a good option for those who like lighter roasting, since it highlights the subtleties of the coffee's flavours.

Harar

In the eastern part 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 flavor and aroma. Harar is different from other coffees that are wet-processed, is dry-processed and is commonly called espresso in Western countries. The natural processing process gives it the flavor to be fruity, with notes of apricots, strawberries and blueberries. Harar is also renowned for its rich chocolate notes and its intensely spicy scent.

This is a fantastic option for those who like a rich, sweet and full-bodied cup of coffee with notes of berries and chocolate. The beans are sourced from small farms close to the city, and then dried in the sun. The coffee is then finely ground and flavored with sugar. In the traditional way, Harar is served with a fennel or anise seed (known as Ajwa) to give it a sweet and aroma. You can also enjoy it with a pastry or cake.

Another coffee that is popular from Harar is the Grade 1 Natural, which has a unique flavor and aroma due to its special bean and the method of processing. The coffee is grown at altitudes of up to 1,800 meters in the Harar region, which is home to an ancient city wall that is home to spotted Hyenas. This coffee is dried processed and has a thick, rich crema and full body when it is made into espresso.

Harar, in addition to its coffee bean 1kg, is well-known for its wild markets which sell everything from spices to clothes of the culture to electronic gadgets and livestock. Take a stroll around the stalls and enjoying the electric atmosphere.

The city is also well-known for its khat, which is chewed by residents to promote a relaxed and slow daily life. You can sample a variety of varieties at the many tea houses and cafes in the old town. Chewing khat can ease some digestive problems and reduce the risk of heart disease, but it must be consumed in moderate consumption. Chewing khat more than three days may result in a variety of health issues, including constipation and stomach ulcers.