The Advanced Guide To Ethiopian Coffee Beans 1kg Ethiopian Coffee Beans 1kg

Coffee is an essential part of Ethiopian culture, and their heirloom varietals are some of the most exquisite in the world. They are renowned for their complex floral aroma 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 eating the coffee berries.

Yirgacheffe

The high altitudes and the rich soil of the Yirgacheffe region create the perfect conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the environment and ensuring their communities have access to sustainable livelihoods. They also are committed to promoting gender equality and the wellbeing of young women. The combination of these factors creates Yirgacheffe one of the world's most prized coffee beans.

The Yirgacheffe coffee is famous for its delicate floral and fruity flavors. It has a smooth, rounded finish that is perfect for any occasion. It can be enjoyed as a breakfast beverage or as an afternoon pick-me-up. Moreover, it is a great choice for those who like drinking iced coffee, or wish to experiment with various brewing methods. It is also available in 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 wet processed at the Halo Fafate washing station, where our partners work with 900 smallholder farmers who grow their coffee in plots of garden size to supplement their income and as an interest.

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

During the harvest season coffee farmers pick cherries and transport them to the washing stations in baskets. After the beans are washed and separated, they are dried in the sun. This produces a cup with citrus and floral notes, and is the most well-known version of Ethiopian coffee. The roasting process amplifies the lemony and floral aromas in this variety.

Many coffee drinkers appreciate that Yirgacheffe has a vibrant, clean taste with the scent of wine, lemon, and berry. coffee beans 1kg are known for their fruity, crisp flavors and smooth finish. They are a good choice for those who like medium to light roast. It is recommended to eat them without cream or milk since they can mask the distinctive flavor. It's great with strong, sour cheeses and spices that bring out the herbal and citrus notes.

Guji

The Guji region is a rich volcanic soil, diverse landscapes, and a perfect climate for coffee production. It also houses a wide variety of regional landraces, with each offering a distinctive flavor profile. The coffees from this region tend to be medium to full-bodied, and are great for filter and espresso. The flavor of coffee can differ based on the method of processing used and the farm. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a floral jasmine aroma.

The rich culture 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 make energy balls they could chew on during long journeys. The Oromo people still grow their own coffee in a manner that is respectful of their heritage and reflects the stunning natural and cultural beauty of the region.

As with other regions in Ethiopia the farms in the Guji zone produce both washed and natural process coffees. The difference lies in the way that the coffee cherry is processed after harvesting. Washed process coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process preserves the coffee's acidity, and bright tasting notes. The beans are then dried on beds that are raised. This ensures the proper temperature and consistency of the drying process.

The natural process, on the other hand leaves the bean in its entirety while it dries. This results in a more balanced cup that has distinct flavors and a smooth mouthfeel. This process requires the greatest amount of skill and attention to prevent the beans being burned or overcooked. It is this level of care that makes a great Guji coffee.

Guji's coffees are renowned for their smoothness and a delicious taste. They can be brewed using filter or espresso at any roasting level. The natural process permits the fullest expression of the fruity, floral and creamy flavors of this coffee. It is ideal for any occasion. Whether you want a quick morning boost or a refined beverage to enjoy with your friends this coffee is the one for you.

Sidamo

A rich and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is known for its floral, citrus and fruity notes. It is also referred to as a full-bodied, robust coffee with lively acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavors.

Coffee farming is a major source of income for the people in this region. It is also a significant factor in the preservation of the environment and culture. Coffee production is sustainable, and requires a minimal amount of fertiliser, water, and land. The harvesting is done by hand, which minimizes the use of pesticides and machines.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region of southern Ethiopia. 1kg coffee beans is dedicated to improving lives of its members and focuses on organic farming. It offers its members housing, education and 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 coffee quality and production.

This 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 blackberry, strawberry and some milk chocolate. This is a stunning coffee that showcases the skill of Ethiopian producers.


The coffee is grown at high altitudes, ranging from 1500 and 2200 m.a.s.l. This means that the beans grow slowly and take longer to absorb nutrients. This results in a coffee with a low acidity and a body that resembles tea. This is an incredibly versatile and well-rounded cup that is a great choice for cold or hot. This is the perfect coffee for those who wish to experience the real essence of Ethiopian coffee. This is a must try for all coffee lovers. It's also a good choice for those who enjoy light roasting because it brings out the subtleties of the coffee's flavours.

Harar

It is located in the eastern region 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 the aroma and flavor of wine. Unlike 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 taste with notes of strawberry, apricot and blueberry. Harar is also known for its strong chocolate notes and intensely spicy scent.

It is a great choice for those who enjoy full-bodied rich and sweet coffee with hints of chocolate and berries. The beans are harvested from small farms in the vicinity of 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 give it a sweet taste and aroma. It can also be enjoyed with a slice of cake or a pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and flavor due to the special bean and processing methods. The coffee is grown at altitudes of 1,800 meters in the Harar region, which has an ancient walled city which is home to spotted Hyenas. This coffee is processed dry and has a full body and rich crema when brewed into espresso.

In addition to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and dresses to livestock and electronics. Spend an afternoon exploring the stalls, and taking pleasure in the vibrant atmosphere.

The city is also well-known for its Khat, which is chewed by residents to promote an unhurried and relaxed lifestyle. In the old town, you can discover a variety of teas and cafes in which you can taste them. Chewing khat can ease certain digestive issues and can help prevent heart disease, but it should be consumed in moderate consumption. Chewing khat more than 3 days can cause various health issues such as stomach ulcers and constipation.