The History Of Ethiopian Coffee Beans 1kg Ethiopian Coffee Beans 1kg

Coffee is an integral component of Ethiopian culture and their heirloom varieties are some of the finest in the world. They are known for their floral complexity and citrus-like flavors.

Legend has it that a goatherder discovered coffee's wonders when his herd became agitated and began to eat the berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. Ethiopian farmers also work hard to preserve the local environment, and to ensure that their communities are able to gain sustainable livelihoods. They also are committed to promoting gender equality and the health of young women. These factors make Yirgacheffe coffee one of the most sought-after coffees in the world.

The coffee cultivated in the Yirgacheffe region is known for its delicate floral nuances and fruity sweetness. It has a smooth, rounded finish that is suitable for any occasion. It's perfect for a morning drink or a late afternoon energy boost. It is also a good option for those who prefer to drink iced coffee, or are looking to test different brewing methods. It is also available as whole beans, allowing the user to taste the variety 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 processed wet at the Halo Fafate wash station, where our partners work 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 then stored in large vessels until all the mucilage and fruit have been removed from them. The naked beans are then dried. This process produces the traditional washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter in body than natural process Yirgacheffe and has more noticeable acidity.

During the harvest time coffee farmers handpick cherries and then transport them to washing stations in baskets. After the cherries have been cleaned and sorted and dried in the sun, they are then roasted. This process produces the cup with floral and citrus notes. It is the most popular version of Ethiopian coffee. The roasting process amplifies the lemony and floral aromas in this variety.

Many coffee drinkers have noticed that Yirgacheffe offers a bright, clean taste with hints of lemon, wine, and berry. These beans are also known for their fruity, crisp flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. They are best enjoyed without cream or milk, which can drown out the unique flavor of this particular variety. It pairs well with strong, sour cheeses and spices that highlight the herbal and citrus notes.

Guji

The Guji region is a fertile volcanic soil, numerous landscapes, and a favorable climate for coffee production. It also houses many regional landraces, each offering a distinctive flavor profile. The coffees from this region tend to be medium to full-bodied and are excellent for filter and espresso. However, the flavor of the coffee may differ 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 of Guji is evident in their distinctive coffee. It is believed that they first began to make use of coffee from the 10th century AD, mixing it with edible fat to make bite-sized energy ball which they would chew while on long journeys. Today the Oromo people continue to cultivate their own coffee in a way that is respectful of the region's history and showcases its natural and cultural beauty.

Like many other regions in Ethiopia the farms in the Guji zone produce washed and natural process coffees. The difference lies in how the coffee cherry is processed. The coffee that is washed is removed mechanically to remove the pulp and skin before being fermented. This process helps to maintain the coffee's acidity and bright tasting notes. The beans are dried on raised beds. www.coffeee.uk ensures a consistent and controlled drying process.

The natural process, on the other hand, leaves the bean intact while it dries. This produces a cup with rich flavor and silky texture. This process requires the greatest amount of skill and care to prevent the beans being burned or overcooked. This level of skill is what makes a top Guji.

Guji’s coffees are known for their smoothness, and exquisite taste. They are perfect for filter and espresso and can be brewed at any roast level. The natural process permits the fullest expression of the floral, fruity and creamy flavors of this coffee. It is ideal for every occasion, whether you are seeking a refreshing morning drink or a sophisticated beverage to enjoy with your friends.

Sidamo

A rich and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. It is renowned for its citrus and floral notes. It is also referred to as a full-bodied coffee with vibrant acidity. The Sidamo region includes the micro-region of Yirgacheffe, which is a highly sought-after coffee due to its unique floral aromas and flavors.

Coffee farming is an important source of income for the people in this region. It is also a significant element in preserving the environment and culture. Coffee production is sustainable, and requires only a small amount of soil, water and fertilizer. The harvesting is done by hand which reduces the use of pesticides and machines.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone in southern Ethiopia. The coop focuses 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 helps them market their coffees to specialty markets. This helps them improve their production and quality of coffee.

The coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without additional chemicals. This results in a smooth and creamy cup with notes of strawberry, blackberry and hints of milk chocolate. This is a beautiful coffee that showcases the skill of Ethiopian producers.

Coffee is grown between 1500 to 2200 meters above sea level. The beans will develop slowly which allows them to absorb nutrients. The result is a cup with an acidity that is low and a body that resembles tea. It is a very well-rounded and versatile coffee that is able to be enjoyed both hot and chilled. This is the perfect coffee for those looking to taste the essence of Ethiopian coffee. It is a must try for anyone who loves coffee! It's also a great choice for those who prefer light roasting, as it accentuates the subtleties of the coffee's flavours.

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 the Western world. Natural processing allows for an aroma that is fruity with notes of apricots, strawberries and blueberries. Harar is also known for its rich chocolate notes and its intensely spicy aroma.

It is a great choice for those who like an intense rich and sweet cup of coffee with hints of berries and chocolate. The beans are harvested on small farms close to cities and then dried out in the sun. The coffee is then ground and flavored with sugar. In the traditional way, Harar is served with anise or fennel (known as Ajwa) to give it a sweet and aroma. Harar can also be consumed with a slice cake or pastry.

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

Harar in addition to its coffee, is well-known for its wild markets that offer everything from spices to clothes of the culture to electronic gadgets and livestock. Take a stroll through the stalls, taking in the buzzing atmosphere.


The city is also famous for its khat. People chew it to make a relaxing and sluggish lifestyle. You can try a variety of flavors at the numerous cafes and tea houses that are located in the old town. It can be beneficial to prevent heart diseases and ease digestive issues by chewing khat. However it is essential to take it in moderate amounts. Chewing khat more than three days may lead to a number of health problems including constipation and stomach ulcers.