Notes

An Easy-To-Follow Guide To Ethiopian Coffee Beans 1kg
Ethiopian Coffee Beans 1kg

Coffee is an integral part of Ethiopian culture and their heirloom varieties are among of the finest in the world. They are renowned for their the complexity of their florals and the citrusy flavor.

Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd began to become restless and began consuming the coffee berries.

Yirgacheffe

The high altitudes and the rich soil of the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also strive to protect the local environment and ensure that their communities can gain sustainable livelihoods. They also believe in encouraging gender equality and the well-being for young women. These factors make Yirgacheffe coffee one of the most sought-after coffees around the world.

The Yirgacheffe coffee is famous for its delicate fruity and floral flavors. It has a smooth, long-lasting finish and is ideal for any occasion. It's perfect for a morning drink or an afternoon pick-me up. It is also a good choice for those who like to drink iced coffee, or are looking to test different brewing methods. The coffee is available in whole beans, allowing the user to taste the variety of flavors.

This particular batch comes from the kebele (or village) of Idido located 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 around 900 smallholder farmers who cultivate their coffee on plots that are garden-sized for supplemental income and as an interest.

Wet processing involves the beans to be soaked in large vats, until the mucilage and fruit have been removed. The uncooked beans are then dried. This method produces the traditional washed Yirgacheffe coffee that has notes of citrus, flowers and chocolate. It is lighter in body than natural process Yirgacheffe, with more pronounced acidity.

During the harvest time, coffee farmers handpick cherries and then transport them to the washing stations in baskets. After the beans are cleaned and separated, they are dried in the sun. This process produces an aroma that is citrus and floral notes, and is the most popular type of Ethiopian coffee. The roasting process enhances the floral and lemony scents of this coffee.

Many coffee drinkers have reported that Yirgacheffe has a fresh and fresh taste, with hints of wine, lemon and berry. They are renowned for their refreshing, fruity flavors and smooth finish. They are a great choice for those who enjoy medium to light roast. They are best consumed without cream or milk as they can mask the unique flavor of this type of roast. It's great with strong, sour cheeses and spices to enhance the citric and herbal notes.


Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, making it a perfect environment for coffee production. The region is also home to several regional landraces, which all have a different flavor profile. The coffees from this region are usually medium to full-bodied, and are great for espresso and filter. The taste of coffee can vary depending upon the method of processing employed and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes floral jasmine aroma, and floral notes.

The rich culture of the Oromo people of Guji is evident in their distinctive coffee. It is believed that they began to use coffee as early as the 10th century AD, mixing it with edible fat to create bite-sized energy balls that they ate traveling for long distances. The Oromo people still grow their own coffee today in a manner that honors their past and is a reflection of the beautiful 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 is in the manner that the coffee cherries are processed after the harvesting. The coffee that is washed-processed is mechanically removed to remove the skin and pulp prior to fermentation. This process helps preserve the coffee's acidity, and the bright notes of taste. The beans are dried on beds that are raised. This ensures a regulated temperature and consistent drying process.

The natural process however leaves the bean unharmed while it is drying. This creates a cup with an intense flavor and silky texture. This process requires the highest expertise and attention to ensure that the beans do not get burned or overcooked. It is this level of skill that creates a wonderful Guji coffee.

Guji's coffees are known for their smoothness and exceptional taste. They are perfect for filter and espresso and can be used at any roast level. The natural process lets the coffee express its fullest floral, fruity and creamy flavours. It is perfect for any occasion, whether you're seeking a refreshing morning drink or a sophisticated beverage to enjoy with your friends.

Sidamo

A rich and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is renowned for its floral, citrus and fruity notes. It is also renowned for its full body and crisp acidity. The Sidamo area includes the micro-region of Yirgacheffe that is a sought-after coffee due to its distinctive floral aromas and flavor profiles.

Coffee farming is a major source of income for the people in this region. It is also a significant element in preserving the environment and the culture. Coffee production is sustainable, and requires a minimal amount of soil, water and fertilizer. The harvest is carried out by hand, which cuts down on the need for pesticides and machines.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is dedicated to improving lives of its members and is focused on organic farming. It provides its members with housing education, as well as clean drinking water. It also provides technical assistance for the farm and helps members sell their coffees on specialty markets. This helps them improve their coffee quality and production.

This coffee is 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 strawberry, blackberry and the hint of milk chocolate. This is a gorgeous coffee that showcases the craftsmanship of Ethiopian producers.

Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans grow slowly and have more time to absorb nutrients. The result is a balanced and balanced coffee with a low acidity, a strong fruit nuance and tea-like body. It is a well-rounded and versatile coffee that can be enjoyed both hot and chilled. This is the perfect coffee for those who wish to taste the real essence of Ethiopian coffee. This is a must-try for anyone who loves coffee. It's also a great choice for those who prefer light roasting, as it highlights the subtleties of the coffee's flavors.

Harar

It 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 wild variety Arabica with an aroma and flavor that resembles wine. Harar is different from other coffees that are wet-processed, is dry-processed and is often called espresso in Western countries. 1 kg coffee beans is natural and allows for an intense fruity flavor with notes of apricot, strawberry and blueberry. Harar is renowned for its intensely spicy flavor and strong chocolate notes.

This is a great choice for those who enjoy an intense, sweet and full-bodied coffee with notes of chocolate and berries. The beans are sourced from small farms near the city 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. Harar can also be enjoyed with a slice of cake or pastry.

Another popular coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its unique bean and processing method. The coffee is grown at high altitudes up to 1,800 meters in the Harar region, which has an ancient walled city which is home to spotted hippos. This coffee is dry-processed and has a full body and rich crema when brewed into espresso.

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

The city is also well-known for its khat, which is consumed by the locals to create a slow and relaxed daily lifestyle. You can taste a range of varieties at the many cafes and tea houses that are located in the old town. Chewing khat can ease some digestive problems and prevent heart disease, but it must be consumed in moderate amounts. Chewing khat for more than three days could cause a variety of health issues, including constipation and stomach ulcers.

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