Notes

So You've Bought Ethiopian Coffee Beans 1kg ... Now What?
Ethiopian Coffee Beans 1kg

Ethiopian coffee is a staple of Ethiopian culture and their heirloom varieties are among the best in the world. They are known for floral complexity and citrus flavor.

Legend has it that a goat herder discovered the wonders of coffee while his herd was agitated and consumed the berries.

Yirgacheffe

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

The Yirgacheffe coffee is famous for its delicate floral and fruity flavors. It has a silky finish and is perfect for any occasion. It is ideal for a morning drink or a post-workout pick-me-up. It is also a great choice for those who like drinking iced coffee or want 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 village of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate washing station, where our partners work with around 900 smallholder farmers who cultivate their coffee in plots of garden size for supplemental income and as an interest.

Wet processing involves soaking the beans in large vats, ensuring that the mucilage and fruit have been removed. The beans are then dried until they're bare. This produces the classic washed Yirgacheffe coffee, with notes of citrus, flowers and chocolate. It is lighter in body than the 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 are washed and sort, they are then sun-dried. This process produces the cup with citrus and floral notes. It is the most well-known form for Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this variety.

Many coffee drinkers have noticed that Yirgacheffe offers a bright, clean taste with hints of lemon, wine 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. It is best to consume these without cream or milk since they can mask the distinctive flavor. It pairs well with strong, sour cheeses as well as spices to bring out the herbal and citric notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect environment for coffee production. It also houses numerous regional landraces, with each one offering a unique flavor profile. The coffees of this region tend to be medium- to full-bodied, and are perfect for both filter and espresso. However, the taste of the coffee will vary depending on the method of processing and the farm itself. For example, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a mellow jasmine aroma.

The rich culture of the Oromo people in Guji is evident in their distinctive coffee. They first began using coffee in the 10th century, mixing it with edible fats to create energy balls they could consume during long journeys. Today, the Oromo people continue to cultivate their own coffee in a way that is respectful of the heritage of the region and reflects its vibrant natural and cultural beauty.

The farms in the Guji Zone produce washed coffee as well as natural processed coffee. The difference is in the manner that the coffee cherry is processed after the harvesting. The process of washing coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process preserves the acidity of the coffee and fresh tasting notes. The beans are dried on raised beds. This ensures a regulated temperature and consistent drying process.

However, the natural process keeps the coffee bean intact as it dries on the bed. This produces a more balanced cup with rich flavors and a silky mouthfeel. This process requires a lot of skill and care to ensure that the beans do not get burned or overcooked. It is this level of craftsmanship that creates a wonderful Guji coffee.

Guji's coffees are famous for their smoothness, and exquisite taste. They can be brewed using espresso or filter at any roasting level. The natural process permits the best expression of the floral, fruity and creamy flavors in this coffee. It is ideal for any occasion. If you're looking for a morning pick me up or a sophisticated beverage to enjoy with your loved ones this coffee is the one the perfect choice for you.

Sidamo

Ethiopia is the home of coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is known for its citrus and floral notes. It is also known as a full-bodied coffee that has lively acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavor profiles.

Coffee farming is a significant source of income for the people in this region. It is also a major contributor to the preservation of culture and the natural environment. The production of coffee is sustainable and uses a small amount of land, water and fertilizer. The harvest is typically done by hand, which decreases the need for machines and pesticides.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone in southern Ethiopia. The coop focuses on organic agriculture and is committed to improving the lives of its members. It offers benefits to its members such as housing, education and drinking water that is safe for consumption. It also provides technical assistance on the farm and assists the farmers market their coffees to specialty markets. This allows them to continue to improve their production and quality.

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

The coffee is grown at high altitudes, ranging from 1500 and 2200 m.a.s.l. This means that the beans develop slowly and take longer to absorb nutrients. The result is a balanced coffee with low acidity, strong fruit nuance and tea-like body. It is a very well-rounded and versatile coffee that is able to be enjoyed hot or chilled. This is the ideal coffee for those looking to taste the essence of Ethiopian coffee. It is a must try for anyone who loves coffee! It's also a great choice for those who enjoy lighter roasting, since it accentuates the subtleties of the coffee's flavors.

Harar

Located 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 wild-variety Arabica that has an aroma and flavor that resembles wine. Harar unlike other coffees that are wet-processed, is dry-processed, and is typically called espresso in Western countries. The natural process results in a pronounced fruity flavor with notes of apricot, strawberry and blueberry. Harar is also known for its strong chocolate notes and intensely spicy aroma.

It is a good choice for those who prefer a full-bodied, rich and sweet coffee with notes of berries and chocolate. The beans are harvested from small farms close to the city, then dried in the sun. The coffee is then finely ground and infused with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa) to enhance sweetness and aroma. It is also enjoyed with a slice of cake or a pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and taste due to the unique bean and processing methods. This coffee is grown in Harar, a region with an ancient walled town that is home to spotted Hyenas. It is grown at altitudes of up to 1,800 feet. This coffee is dry processed and has a thick, rich crema and full body when brewed into espresso.

Harar, in addition to its coffee, is known for its crazy markets which offer everything from spices to clothing to electronics and livestock. Spend a day wandering through the stalls and taking in 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. In the old town, you'll find a wide selection of cafes and teas where you can try the teas. Chewing khat can ease certain digestive issues and can help aid in preventing heart disease, but it should be consumed in moderation. Chewing khat more than 3 days could cause a variety of health problems such as stomach ulcers and constipation.

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