Notes

10 Inspirational Images Of 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 known for their complex floral aroma and citrus flavor.

Legend is that a goat herder discovered the wonders of coffee when his herd became restless and ate the fruit.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. In addition, Ethiopian farmers are committed to protecting the local environment and ensuring their communities can access sustainable livelihoods. They also believe in encouraging gender equality and the wellbeing of young women. These factors make Yirgacheffe coffee one of the most sought-after coffee beans in the world.

The Yirgacheffe coffee is renowned for its delicate fruity and floral flavors. It has a smooth, round finish that is appropriate for any occasion. It is perfect for a morning beverage or a post-workout pick-me-up. Additionally, it's a great choice for those who enjoy drinking iced coffee, or wish to try different brewing methods. It is also available in whole beans, allowing the consumer to enjoy the full range of flavors.

This particular lot comes from the kebele village of Idido in the woreda, or district, of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners are working with 900 smallholders who cultivate coffee in small parcels of garden size to earn extra income or as a hobby.

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

During the time of harvest, coffee farmers handpick cherries and take them to washing stations in baskets. After the beans are washed and sort, they are then sun-dried. This process produces a cup with floral and citrus notes, and is the most popular version of Ethiopian coffee. The roasting process enhances the lemony and floral scents of this coffee.

Many coffee drinkers have noticed that Yirgacheffe has a bright and fresh taste, with hints of lemon, wine, berry, and more. The beans are also renowned for their fruity, crisp flavors and smooth finish. They are a good choice for those who enjoy moderate to light roast. They are best enjoyed without cream or milk which can muddle the unique flavor of this variety. It pairs well with strong, sour cheeses and spices that enhance the herbal and citrus notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, making it the perfect place for coffee production. The region also has many regional landraces that each possess a distinct flavor profile. The coffees of this region tend to be medium to full-bodied, and they are ideal for filter and espresso. However, the flavor of the coffee may differ depending on the processing method 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 unique coffee reflects the rich culture of Oromo people. They began using coffee in the 10th century, mixing it with edible fats to create energy balls they could take a bite of during long journeys. The Oromo people continue to cultivate their own coffee in a manner that honors their culture and reflect the stunning natural and cultural beauty of the region.

The farms of the Guji Zone produce both washed and natural processed coffee. The difference lies in the manner that the coffee cherry is processed after the harvesting. Washed-process coffee is mechanically de-pulped to remove the skin and pulp prior to fermentation. This process helps maintain the coffee's acidity and bright taste notes. The beans are dried on raised beds. This helps to ensure the proper temperature and consistency of the drying process.

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

Guji's coffees are renowned for their smoothness and exquisite taste. They are great for both filter and espresso, and can be made at any roast level. The natural process lets the coffee express its most fruity, floral, and creamy flavors. It is ideal for every occasion, whether you're seeking a refreshing morning drink or a classy drink to share with your friends.

Sidamo

A fruity and rich coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is known for its citrus, floral and berry notes. It is also referred to as a full-bodied coffee with lively acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe that is a highly prized coffee due to its distinctive floral aromas and distinctive flavor profiles.

Coffee farming is a vital source of income for the people of this region. It is also a key contributor to preserving the environment and culture. The production of coffee is sustainable, and requires a minimum amount of soil, water and fertilizer. The harvesting process is generally done by hand, which reduces 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 dedicated to improving the lives of its members. It provides its members with housing education, as well as clean drinking water. It also provides technical assistance on the farm and helps them market their coffees to specialty markets. This assists them in improving their production and quality of coffee.

This coffee is from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without additional chemicals. This makes a smooth and creamy cup with notes of blackberry, strawberry and some milk chocolate. This is a stunning coffee that showcases the craftsmanship of Ethiopian producers.


The coffee is grown at high altitudes between 1500 and 2200 m.a.s.l. The beans grow slowly, allowing them to absorb nutrients. The result is a balanced coffee with a low acidity, a strong fruit nuance, and a tea-like body. It is a very well-rounded and versatile coffee that can be enjoyed both hot and iced. This is the perfect coffee for those looking to experience the real essence of Ethiopian coffee. This is a must try for anyone who is a coffee lover. It's also a good option for those who like light roasting, as it highlights 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 distinctive wild variety Arabica with an almost 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 process is natural and creates a 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 love the rich, sweet and full-bodied cup of coffee with notes of berries and chocolate. The beans are harvested on small farms near the cities and then dried in the sun. The coffee is then ground and infused with sugar. Traditionally, Harar is served with anise or fennel (known as ajwa) to add sweetness and aroma. 1 kg of coffee beans can also enjoy it with a cake or pastry.

Another well-known coffee from Harar is the Grade 1 Natural, which has distinctive aroma and flavor because of its unique bean and processing method. The coffee is cultivated in Harar which is a region that has an ancient walled city 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.

Harar in addition to its coffee, is also known for its crazy markets that sell everything from spices cultural dresses to electronics and livestock. Take a stroll around the stalls and enjoying the electric atmosphere.

The city is also known for its Khat. Locals chew it to create a tranquil and slow life. In the old town, you will discover a variety of cafes and teas where you can taste the drinks. It is a great way to avoid heart disease and ease digestive problems by chewing khat. However, it is important to consume it in moderation. Chewing khat for longer than three days could cause a variety of health problems including constipation and stomach ulcers.

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