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Ethiopian Coffee Beans 1kg
Ethiopian coffee is a staple of Ethiopian culture, and their varieties that are heirloom are among the best in the world. They are famous for their floral complexity and citrus flavor.
Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd became restless and began consuming the coffee berries.
Yirgacheffe
The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. Additionally, Ethiopian farmers are committed to preserving the environment and ensuring that their communities have access to sustainable livelihoods. They also are committed to promoting gender equality and the well-being of young women. The combination of these elements make Yirgacheffe one of the world's most sought-after coffee beans.
The coffee that is grown in the Yirgacheffe region is renowned for its delicate floral flavors and sweet fruity flavor. It has a smooth, long-lasting finish and is perfect for any occasion. It is ideal for a morning drink or a late afternoon energy boost. It's also a great option for those who prefer to drink iced coffee or who want to experiment with different brewing methods. The coffee is available as whole beans, which allows the consumer to experience the full range of flavors.
This particular batch comes from the kebele (or village) of Idido in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners are working with 900 smallholders that cultivate coffee in small parcels of garden size to earn extra income or as a hobby.
Wet processing involves soaking the beans in large vessels, until the mucilage and fruit have been removed. The beans are then dried until they are bare. This produces the traditional washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter in body than natural process Yirgacheffe and has more intense acidity.
During the time of harvest, coffee farmers handpick cherries and take them to the washing stations in baskets. After the beans are washed and sort after which they are dried in the sun. This process produces the cup with floral and citrus notes, and is the most well-known version of Ethiopian coffee. The roasting process also enhances the floral and citrus aromas of this particular variety.
Many coffee drinkers appreciate that Yirgacheffe has a vibrant clean taste that is fresh and fresh with notes of wine, lemon and berry. These beans are also known for their fruity, crisp flavors and smooth finish. These beans are ideal for those who prefer a medium or light roast. It is recommended to enjoy them without milk or cream since they can mask the distinctive flavor. It is a great match for strong, sour cheeses and spices to enhance the citric and herbal notes.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it a perfect location for coffee production. The region also hosts several regional landraces, which all possess a distinct flavor profile. The coffees from this region tend to be medium to full-bodied and are great for both filter and espresso. However, the taste of the coffee can vary according to the process and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries as well as floral jasmine scent and floral notes.
The rich culture of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they first began to drink coffee in the 10th century AD. They mixed it with edible fat to make bite-sized energy ball that they ate on long journeys. The Oromo people continue to cultivate their own coffee today in a manner that honors their culture and reflects the beautiful natural and cultural beauty of the region.
As with other regions in Ethiopia the farms in the Guji zone produce washed and natural process coffees. The difference lies in the manner that the coffee cherries are processed after harvesting. Washed-process coffee is de-pulped mechanically to remove the pulp and skin prior to fermentation. This process helps preserve the coffee's acidity and bright taste notes. The beans are dried on raised beds. This helps to ensure an even temperature and a consistent drying process.
The natural process, on the other hand leaves the bean in its entirety while it is drying. This results in a more balanced cup with distinct flavors and a smooth mouthfeel. This process requires the highest ability and care to ensure that the beans aren't burned or overcooked. It is this level of care that makes a great Guji coffee.
Guji's coffees are famous for their smoothness, and exquisite taste. They are great for both filter and espresso and can be used at any roast level. The natural process allows for the best expression of the fruity, floral and creamy tastes of this coffee. It is ideal for any occasion. Whether you want an early morning boost or a classy drink to enjoy with your friends this coffee is perfect for you.
Sidamo
A fruity and rich coffee from the birthplace of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee. It is known for its floral and citrus notes. It is also referred to as a full-bodied, robust coffee with vibrant acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavor profiles.
The cultivation of coffee is a significant source of income for people living in this region. It is also a major element in preserving the environment and the culture. The production of coffee is sustainable and requires a minimal amount of soil, water and fertilizer. The harvest is typically done by hand, which eliminates the need for machinery and pesticides.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone of southern Ethiopia. The coop is committed to improving lives of its members and focuses on organic farming. It provides benefits to its members like housing, schooling and clean drinking water. It also provides technical assistance on the farm, and helps the farmers market their coffees to specialty markets. This aids them in improving the quality of their coffee and increase production.
The coffee comes from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without additional chemicals. This produces a smooth and creamy cup that has notes of strawberry, blackberry and hints of milk chocolate. This is a beautiful coffee that showcases the craftsmanship of Ethiopian producers.
The coffee is grown at high altitudes, ranging from 1500 and 2200 m.a.s.l. The beans will grow slowly and allow them to absorb nutrients. This results in a coffee with an acidity that is low and a tea-like body. It is a wonderfully balanced and versatile coffee that is able to be enjoyed both hot and chilled. This is the ideal coffee for those who wish to experience the true essence Ethiopian coffee. This is a must-try for anyone who loves coffee. It is also a good option for those who like lighter roasting, since it highlights the subtleties of the coffee's flavor.
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 distinctive wild variety Arabica with a wine-like taste and aroma. Contrary to other coffees that are processed with water, Harar is dry-processed, and is often called espresso in the West. Natural processing gives it the flavor to be fruity, with notes such as apricots, strawberries and blueberries. Harar is also known for its strong chocolate notes and a distinctly spicy aroma.
It is a good choice for those who enjoy a full-bodied, rich and sweet coffee with a hint of berries and chocolate. The beans are gathered in small farms close to cities and then dried out in the sun. The 1kg coffee beans is then ground and mixed with sugar. Traditionally, Harar is served with anise or fennel (known as ajwa) to give it a sweet and aroma. It is also consumed with a slice cake or pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the particular beans and processing methods. This coffee is grown at altitudes of up to 1,800 meters in the Harar region, which is home to an ancient walled city that is home to spotted hippos. This coffee is dried processed and has a rich crema and full body when made into espresso.
In addition to the coffee, Harar is also famous for its bustling marketplaces which sell everything from spices and cultural clothes to livestock and electronic devices. Spend a day exploring the stalls, and taking in the electric atmosphere.
The city is also known for its khat, a drink chewed by the locals to lead an unhurried and relaxed life. In the old town, you can find a wide variety of teas and cafes where you can sample them. It can be beneficial to avoid heart disease and ease digestive problems by chewing khat. However it is crucial to take it in moderation. Chewing khat for more than 3 days could cause various health issues such as stomach ulcers and constipation.
Ethiopian coffee is a staple of Ethiopian culture, and their varieties that are heirloom are among the best in the world. They are famous for their floral complexity and citrus flavor.
Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd became restless and began consuming the coffee berries.
Yirgacheffe
The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. Additionally, Ethiopian farmers are committed to preserving the environment and ensuring that their communities have access to sustainable livelihoods. They also are committed to promoting gender equality and the well-being of young women. The combination of these elements make Yirgacheffe one of the world's most sought-after coffee beans.
The coffee that is grown in the Yirgacheffe region is renowned for its delicate floral flavors and sweet fruity flavor. It has a smooth, long-lasting finish and is perfect for any occasion. It is ideal for a morning drink or a late afternoon energy boost. It's also a great option for those who prefer to drink iced coffee or who want to experiment with different brewing methods. The coffee is available as whole beans, which allows the consumer to experience the full range of flavors.
This particular batch comes from the kebele (or village) of Idido in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners are working with 900 smallholders that cultivate coffee in small parcels of garden size to earn extra income or as a hobby.
Wet processing involves soaking the beans in large vessels, until the mucilage and fruit have been removed. The beans are then dried until they are bare. This produces the traditional washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter in body than natural process Yirgacheffe and has more intense acidity.
During the time of harvest, coffee farmers handpick cherries and take them to the washing stations in baskets. After the beans are washed and sort after which they are dried in the sun. This process produces the cup with floral and citrus notes, and is the most well-known version of Ethiopian coffee. The roasting process also enhances the floral and citrus aromas of this particular variety.
Many coffee drinkers appreciate that Yirgacheffe has a vibrant clean taste that is fresh and fresh with notes of wine, lemon and berry. These beans are also known for their fruity, crisp flavors and smooth finish. These beans are ideal for those who prefer a medium or light roast. It is recommended to enjoy them without milk or cream since they can mask the distinctive flavor. It is a great match for strong, sour cheeses and spices to enhance the citric and herbal notes.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it a perfect location for coffee production. The region also hosts several regional landraces, which all possess a distinct flavor profile. The coffees from this region tend to be medium to full-bodied and are great for both filter and espresso. However, the taste of the coffee can vary according to the process and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries as well as floral jasmine scent and floral notes.
The rich culture of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they first began to drink coffee in the 10th century AD. They mixed it with edible fat to make bite-sized energy ball that they ate on long journeys. The Oromo people continue to cultivate their own coffee today in a manner that honors their culture and reflects the beautiful natural and cultural beauty of the region.
As with other regions in Ethiopia the farms in the Guji zone produce washed and natural process coffees. The difference lies in the manner that the coffee cherries are processed after harvesting. Washed-process coffee is de-pulped mechanically to remove the pulp and skin prior to fermentation. This process helps preserve the coffee's acidity and bright taste notes. The beans are dried on raised beds. This helps to ensure an even temperature and a consistent drying process.
The natural process, on the other hand leaves the bean in its entirety while it is drying. This results in a more balanced cup with distinct flavors and a smooth mouthfeel. This process requires the highest ability and care to ensure that the beans aren't burned or overcooked. It is this level of care that makes a great Guji coffee.
Guji's coffees are famous for their smoothness, and exquisite taste. They are great for both filter and espresso and can be used at any roast level. The natural process allows for the best expression of the fruity, floral and creamy tastes of this coffee. It is ideal for any occasion. Whether you want an early morning boost or a classy drink to enjoy with your friends this coffee is perfect for you.
SidamoA fruity and rich coffee from the birthplace of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee. It is known for its floral and citrus notes. It is also referred to as a full-bodied, robust coffee with vibrant acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavor profiles.
The cultivation of coffee is a significant source of income for people living in this region. It is also a major element in preserving the environment and the culture. The production of coffee is sustainable and requires a minimal amount of soil, water and fertilizer. The harvest is typically done by hand, which eliminates the need for machinery and pesticides.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone of southern Ethiopia. The coop is committed to improving lives of its members and focuses on organic farming. It provides benefits to its members like housing, schooling and clean drinking water. It also provides technical assistance on the farm, and helps the farmers market their coffees to specialty markets. This aids them in improving the quality of their coffee and increase production.
The coffee comes from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without additional chemicals. This produces a smooth and creamy cup that has notes of strawberry, blackberry and hints of milk chocolate. This is a beautiful coffee that showcases the craftsmanship of Ethiopian producers.
The coffee is grown at high altitudes, ranging from 1500 and 2200 m.a.s.l. The beans will grow slowly and allow them to absorb nutrients. This results in a coffee with an acidity that is low and a tea-like body. It is a wonderfully balanced and versatile coffee that is able to be enjoyed both hot and chilled. This is the ideal coffee for those who wish to experience the true essence Ethiopian coffee. This is a must-try for anyone who loves coffee. It is also a good option for those who like lighter roasting, since it highlights the subtleties of the coffee's flavor.
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 distinctive wild variety Arabica with a wine-like taste and aroma. Contrary to other coffees that are processed with water, Harar is dry-processed, and is often called espresso in the West. Natural processing gives it the flavor to be fruity, with notes such as apricots, strawberries and blueberries. Harar is also known for its strong chocolate notes and a distinctly spicy aroma.
It is a good choice for those who enjoy a full-bodied, rich and sweet coffee with a hint of berries and chocolate. The beans are gathered in small farms close to cities and then dried out in the sun. The 1kg coffee beans is then ground and mixed with sugar. Traditionally, Harar is served with anise or fennel (known as ajwa) to give it a sweet and aroma. It is also consumed with a slice cake or pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the particular beans and processing methods. This coffee is grown at altitudes of up to 1,800 meters in the Harar region, which is home to an ancient walled city that is home to spotted hippos. This coffee is dried processed and has a rich crema and full body when made into espresso.
In addition to the coffee, Harar is also famous for its bustling marketplaces which sell everything from spices and cultural clothes to livestock and electronic devices. Spend a day exploring the stalls, and taking in the electric atmosphere.
The city is also known for its khat, a drink chewed by the locals to lead an unhurried and relaxed life. In the old town, you can find a wide variety of teas and cafes where you can sample them. It can be beneficial to avoid heart disease and ease digestive problems by chewing khat. However it is crucial to take it in moderation. Chewing khat for more than 3 days could cause various health issues such as stomach ulcers and constipation.
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