Notes

14 Common Misconceptions About Ethiopian Coffee Beans 1kg
Ethiopian Coffee Beans 1kg

Ethiopian coffee is an essential part of Ethiopian culture and their varieties of heirloom are among the best in the world. They are renowned for their floral complexity and citrus-like flavors.

Legend is that a goat herder discovered the benefits of coffee when his herd became restless and took a bite of the fruit.

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring their communities can access sustainable livelihoods. They also dedicate themselves to promoting gender equality and the health of young women. The combination of these elements makes Yirgacheffe one of the most sought-after coffee beans.

The coffee cultivated in the Yirgacheffe region is renowned for its delicate floral notes and fruity sweetness. It has a smooth, rounded finish that is appropriate for any occasion. It is perfect to enjoy a cup of coffee in the morning or a late afternoon energy boost. Moreover, it is an excellent choice for those who enjoy drinking iced coffee, or wish to experiment with different brewing methods. It is also available as a whole bean which allows the consumer to explore all its flavor profiles.

This particular lot is from the kebele 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 work with smallholder farmers of 900 who cultivate their coffee in garden-sized plots to supplement their income and as an activity.

Wet processing involves soaking the beans in large vats, until the mucilage and fruit have been removed. The naked beans are then dried. This process produces the traditional washed Yirgacheffe with notes of flowers, citrus and chocolate. It is lighter than natural Yirgacheffe and has a more intense acidity.

During the harvest, coffee farmers collect cherries by hand, and then transport them in baskets to the washing stations. After the beans have been washed and sort after which they are dried in the sun. This produces a cup with citrus and floral notes and is the most popular type of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this variety.

Many coffee drinkers have noticed that Yirgacheffe has a bright and fresh taste, with hints of wine, lemon and berry. The beans are famous for their refreshing, fruity flavors and smooth finish. They are a good option for those who prefer medium to light roast. They are best enjoyed without milk or cream, which can drown out the unique flavor of this type of roast. It pairs well with strong, sour cheeses and spices that bring out the herbal and citrus notes.

Guji

The Guji region is home to fertile volcanic soil, numerous landscapes and a great climate for coffee production. It also houses numerous regional landraces, with each offering a distinctive flavor profile. The coffees of this region tend to be medium to full-bodied, and they are ideal for filter and espresso. The flavor of coffee may vary depending upon the method of processing used and the farm. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a mellow jasmine scent.

Guji's distinctive coffee reflects the rich culture of the Oromo people. It is believed that they began to make use of coffee in the 10th century AD. They mixed it with edible fats to make bite-sized energy balls which they would chew while traveling for long distances. Today the Oromo people continue to cultivate their own coffee in a manner that honors the region's heritage and showcases its cultural and natural beauty.

As with other regions in Ethiopia the farms in the Guji zone produce washed and natural process coffees. The difference lies in how the coffee cherry is processed. The coffee that is washed is removed mechanically to remove the pulp and skin before being fermented. This process helps preserve the acidity of the coffee and bright tasting notes. The beans are dried on raised beds. This ensures a uniform and controlled drying process.

The natural process keeps the coffee bean in its entirety when it is dried on the bed. This produces a more balanced cup that has distinct flavors and a smooth mouthfeel. The process requires the most skill and care to ensure that the beans do not get burned or overcooked. This level of craftsmanship is what makes a great Guji.

Guji's coffees are renowned for their smoothness and delicious taste. They are perfect for filter and espresso and can be used at any roast level. The natural process allows the coffee to express its most fruity, floral, and creamy flavors. It is ideal for any occasion. If you're looking for a quick morning boost or a sophisticated beverage to enjoy with your friends this coffee is perfect ideal for you.

Sidamo

A rich and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is known for its citrus, floral and fruity notes. It is also known as a full-bodied, robust coffee with vibrant acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavors.

Coffee farming is a significant source of income for people in this region. It is also a key element in preserving the environment and the culture. The production of coffee is sustainable and requires a minimal amount of land, water and fertilizer. The harvesting process is generally done by hand, which decreases the need for machinery and pesticides.

The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region in southern Ethiopia. 1kg coffee beans focuses on organic agriculture and is dedicated to improving the lives of its members. It provides benefits to its members such as housing, education, and clean drinking water. It also provides technical support on the farm, and helps them market their coffees to specialty markets. This aids them in improving the quality of their coffee and increase production.

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

The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. The beans grow slowly and allow them to absorb nutrients. The result is a cup with low acidity and a body that resembles tea. It's a versatile and well-rounded coffee that is a great choice for cold or hot. This is the ideal coffee for those who want to experience the real essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! This is a fantastic choice for those who like a light roast, because it brings out the subtle flavors of the coffee.

Harar

Harar, located in the eastern part of 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 aroma and taste. In contrast to other coffees, which are processed with water, Harar is dry-processed, and is commonly referred to as espresso in the West. Natural processing gives it the flavor to be fruity, with notes of apricots, strawberries and blueberries. Harar is also known for its strong chocolate notes and intensely spicy scent.

It is a great choice for those who prefer full-bodied, rich and sweet coffee with hints of chocolate and berries. The beans are harvested on small farms close to cities and then dried in the sun. The coffee is then finely ground and infused with sugar. Harar is typically served with anise or fennel seeds (known as anjwa) to enhance sweetness and aroma. It can also be enjoyed with a pastry or cake.

Another popular coffee from Harar is the Grade 1 Natural, which has distinctive aroma and flavor due to its special bean and processing method. The coffee is cultivated in Harar an area that has an ancient walled town that is home to spotted Hyenas. It is grown at altitudes of up to 1,800 feet. The coffee is dried-processed and has an intense body and a rich crema when made into espresso.


In addition to the coffee, Harar is also famous for its wildly bustling markets that sell everything from spices and clothes to electronics and livestock. Take a stroll through the stalls, taking pleasure in the vibrant atmosphere.

The city is also known for its Khat. People who eat it make a relaxing and sluggish life. You can sample a variety of flavors at the numerous cafes and tea houses that are located in the old town. It can be beneficial to avoid heart diseases and ease digestive issues by chewing khat. However it is crucial to consume it in moderation. Chewing khat more than three days can lead to a variety of health problems such as stomach ulcers and constipation.

Read More: https://www.coffeee.uk/categories/1kg-coffee-beans