Notes

15 Astonishing Facts About Ethiopian Coffee Beans 1kg
Ethiopian Coffee Beans 1kg

Coffee is a vital element of Ethiopian culture and their heirloom varietals are some of the finest in the world. They are famous for their the complexity of their florals and the citrusy flavor.

Legend is that a goat herder discovered the wonders of coffee when his herd was agitated and consumed the berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. Ethiopian farmers also work hard to protect the environment, and to ensure that their communities have the ability to access sustainable livelihoods. They also believe in encouraging gender equality and the well-being for young women. The combination of these factors creates Yirgacheffe one of the world's most sought-after coffee beans.

The Yirgacheffe coffee is renowned for its delicate floral and fruity flavors. It has a smooth, round finish that is appropriate for any occasion. It can be enjoyed for breakfast or for a refreshing afternoon drink. Moreover, it is ideal for those who enjoy drinking iced coffee, or wish to experiment with various brewing methods. The coffee is available as whole beans, which allows the consumer to enjoy the full range of flavors.

This particular lot is 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 work with smallholder farmers of 900 who cultivate their coffee in plots of garden size to earn extra income or as an interest.

When coffee is processed wet, the beans are stored in large vessels until all of the mucilage and fruit are removed from them. The beans are then dried until they are dry. This method creates the classic washed Yirgacheffe coffee with notes of flowers, citrus, and chocolate. It is lighter than the natural Yirgacheffe and has more pronounced acidity.

During harvest, coffee growers pick cherries by hand and transport them in baskets to washing stations. After the beans are cleaned and separated, they are dried in the sun. This process creates a cup with citrus and floral notes and is the most well-known type of Ethiopian coffee. The roasting process further enhances the floral and citrus aromas of this particular variety.

Many coffee drinkers note 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 medium or light roast. It is recommended to eat them without milk or cream because they can mask the distinctive flavor. It's great with strong, sour cheeses as well as spices to enhance the citric and herbal notes.


Guji

The Guji region is home to fertile volcanic soil, numerous landscapes and a great climate for coffee production. The region is also home to many regional landraces that each have a different flavor profile. The coffees from this region tend to be medium - to full-bodied and are great for both filter and espresso. The taste of coffee can differ based on the method of processing used and the farm that produces it. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes, floral jasmine aroma and floral notes.

The rich tradition of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they began to drink coffee from the 10th century AD, mixing it with edible fat to make bite-sized energy balls that they chewed on 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 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 method by which 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 coffee's acidity, and the bright notes of taste. The beans are dried on beds that are raised. This ensures a uniform and regulated drying process.

The natural process, on the other hand, leaves the bean intact while it is drying. This creates a cup with rich flavor and silky texture. The process requires the most skill and care to ensure that the beans do not get burned or overcooked. This level of skill is what makes a great Guji.

Guji's coffees are famous for their smoothness and a delicious taste. They can be brewed as filter or espresso at any roasting level. The natural process permits the best expression of the floral, fruity and creamy tastes of this coffee. It is ideal for every occasion, whether you're looking for a morning pick-me-up or a classy beverage to enjoy with your friends.

1kg coffee beans is the birthplace of coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee. It is known for its citrus and floral notes. It is also renowned for its full body and vibrant fresh acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavor profiles.

Coffee farming is a crucial source of income for people living in this region. It is also a significant contributor to the preservation of culture and the natural environment. Coffee production is sustainable and requires a very little amount of land, water and fertilizer. The harvest is done by hand, which cuts down on the use of pesticides and machines.

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

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

The coffee is grown at high altitudes between 1500 and 2200 m.a.s.l. The beans will develop slowly and allow them to absorb nutrients. The result is a coffee with low acidity and a tea-like body. It's an extremely versatile and well-rounded coffee that is a great choice for hot or iced. This is the ideal coffee for those who wish to taste the essence of Ethiopian coffee. It is a must-try for all coffee lovers! It is also a good choice for those who enjoy light roasting, as it brings out the subtleties of the coffee's flavours.

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 with a wine-like aroma and taste. In contrast to other coffees, which are processed with water, Harar is dry-processed, and is often called espresso in the West. The natural processing method allows for an intense fruity flavor with notes of apricot, strawberry and blueberry. Harar is known for its intensely spicy aroma and strong chocolate notes.

pure coffee beans is a great choice for those who like full-bodied, rich and sweet coffee with hints of chocolate and berries. The beans are harvested in small farms near the cities and then dried out in the sun. The coffee is then finely ground and flavored with sugar. In the traditional way, Harar is served with anise or fennel seeds (known as Ajwa) to add sweetness and aroma. It can also be enjoyed with a cake or pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the special beans and processing methods. 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 ranging from to 1,800 feet. This coffee is dried processed and has a thick, rich crema and full body when made into espresso.

Harar, in addition to its coffee, is also famous for its wildly-expanding markets which offer everything from spices to cultural dresses to electronics and livestock. 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 discover a variety of cafes and teas where you can sample them. Chewing khat may help ease certain digestive issues and can help aid in preventing heart disease, but it must be consumed with moderate consumption. Chewing khat more than three days can lead to a variety of health problems that include stomach ulcers as well as constipation.

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