20 Things You Should Be Educated About Ethiopian Coffee Beans 1kg Ethiopian Coffee Beans 1kg

Coffee is an integral part of Ethiopian culture and their heirloom varietals are some of the most exquisite in the world. They are famous for their floral complexity and citrus flavor.

Legend has it that 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 Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring their communities have access to sustainable livelihoods. They are also committed to encouraging gender equality and the health of young women. The combination of these factors make Yirgacheffe one of the world's most prized coffee beans.

The Yirgacheffe coffee is renowned for its delicate floral and fruity aromas. It has a smooth, round finish that is suitable for any occasion. It is ideal for a morning drink or an afternoon pick-me up. Additionally, it's ideal for those who like drinking iced coffee, or wish to experiment with different brewing methods. It is also available as a whole bean, which lets the user explore all its 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 in plots of garden size for supplemental income and as an activity.

When coffee is processed in a wet manner, the beans are soaked in large vats until all of the fruit and mucilage have been removed from them. The beans are then dried until they are dry. This produces the classic washed Yirgacheffe, with notes like chocolate, flowers and citrus. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity.

During harvest, coffee farmers collect cherries by hand, and carry them in baskets to the washing stations. After the beans have been cleaned and sorted after which they are dried in the sun. This process produces a cup that has citrus and floral notes. It is the most sought-after type of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this particular variety.

Many coffee drinkers have noticed that Yirgacheffe has a vibrant and fresh taste, with hints of lemon, wine and berry. These beans are known for their refreshing, fruity flavors and smooth finish. These beans are ideal for those who prefer a light or medium roast. It is best to enjoy these without cream or milk as they can mask the distinctive flavor. It pairs well with strong, sour cheeses and spices to enhance the herbal and citric notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, making it a perfect location for coffee production. It is also home to many regional landraces, with each offering a distinct flavor profile. The coffees from this area tend to be medium to full-bodied, and they are perfect for both espresso and filter. However, the flavor of the coffee may differ according to the process and the farm itself. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a floral jasmine scent.

The rich tradition of the Oromo people in Guji is reflected in their distinctive coffee. They began using coffee around the 10th century, mixing it with edible fats to create energy balls that they could take a bite of during long journeys. Today, the Oromo people continue to cultivate their own coffee in a manner that is respectful of the region's history and showcases its natural and cultural beauty.

The farms of the Guji Zone produce both washed coffee and natural processed coffee. The difference is the way the coffee cherry is processed. The coffee that is washed-processed is mechanically removed to remove the skin and pulp prior to fermentation. This process helps preserve the acidity of the coffee, as well as fresh tasting notes. The beans are dried on beds that are raised. This ensures a uniform and controlled drying process.


In contrast, the natural process keeps the coffee bean unharmed as it dries on the bed. This results in a cup that has a complex flavor and a silky texture. This process requires a huge amount of skill and care to prevent the beans becoming burned or overcooked. This level of skill is what makes a top Guji.

Guji's coffees are famous for their smoothness and exquisite taste. They are perfect for filter and espresso and can be used at any roast level. The natural process permits the best expression of the floral, fruity and creamy flavors of this coffee. It is ideal for any occasion. If you're looking for a quick morning boost or a classy drink to enjoy with your friends, this coffee is for you.

Sidamo

A fruity and rich coffee from the birth place of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is renowned for its citrus, floral and notes of berries. It is also renowned for its full body and sharp acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavors.

Coffee farming is a crucial source of income for people living in this region. It is also a key element in preserving the environment and culture. The production of coffee is sustainable and requires a minimum amount of water, land and fertilizer. The harvest is carried out by hand, which cuts down on the use of pesticides and machinery.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone of southern Ethiopia. 1kg of coffee beans is focused on organic agriculture and is committed to improving the lives of its members. It provides benefits to its members such as housing, schooling and drinking water that is safe for consumption. It also provides technical assistance on the farm and assists the farmers market their coffees to specialty markets. This helps them continue to improve their coffee production and quality.

The coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without any additional chemicals. This coffee produces a smooth, creamy cup that has notes of strawberry and blackberry. It also has hints of milk-chocolate. This is a stunning coffee that showcases the skill of Ethiopian producers.

The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. The beans will develop slowly, allowing them to absorb nutrients. This results in a coffee with an acidity that is low and a body that resembles tea. It's a versatile and well-rounded coffee that can be enjoyed hot or chilled. This is the perfect coffee for those who want to experience the real essence of Ethiopian coffee. This is a must-try for anyone who loves coffee. It's also a good choice for those who enjoy light roasting because it accentuates the subtleties of the coffee's flavours.

Harar

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 wet processed, Harar is dry-processed, and is commonly referred to as espresso in the West. The natural process results in a pronounced fruity flavor, with notes of apricot, strawberry and blueberry. Harar is also known for its strong chocolate notes and a distinctly spicy aroma.

This is a wonderful choice for those who enjoy the rich, sweet and full-bodied cup of coffee with notes of chocolate and berries. The beans are sourced from small farms close to the city, then dried in the sun. The coffee is then grounded and mixed with sugar. In the traditional way, Harar is served with anise or fennel seeds (known as ajwa) to add sweetness and fragrance. It can also be enjoyed with a cake or pastry.

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

Harar as well as its coffee, is also known for its crazy markets that offer everything from spices to cultural dresses to electronics and livestock. Spend an afternoon wandering the stalls, and enjoy the buzzing atmosphere.

The city is also known for its khat. People chew it to create a relaxed and slow life. You can try a variety of varieties at the many cafes and tea houses that are located in the old town. Chewing khat may help ease some digestive issues and help prevent heart disease, but it must be consumed with moderate amounts. Chewing khat more than three days may cause a variety of health issues like constipation and stomach ulcers.