Ethiopian Coffee Beans 1kg
Ethiopian coffee is an essential part of Ethiopian culture, and their heirloom varieties are among the finest in the world. They are known for their floral complexity and citrus flavors.
Legend has it that a goat herder discovered the benefits of coffee when his herd became restless and consumed the berries.
Yirgacheffe
The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. Additionally, Ethiopian farmers are committed to protecting the local environment and ensuring that their communities have access to sustainable livelihoods. They are also dedicated to promoting gender equality and the well-being of young women. The combination of these aspects make Yirgacheffe one of the world's most sought-after coffee beans.
The Yirgacheffe coffee is known for its delicate floral and fruity aromas. It has a smooth, rounded finish that is suitable for any occasion. It is great for breakfast or a post-workout boost. It is also an excellent choice for those who enjoy drinking iced coffee, or wish to experiment with various methods of brewing. This coffee is available as whole beans, allowing the consumer to enjoy the full range of flavors.
This particular lot comes from the kebele, or village, of Idido in the woreda 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 grow coffee in garden-sized parcels for supplemental income or hobby.
Wet processing involves the beans being soaked in large vessels, until the mucilage and fruits have been removed. The uncooked beans are then dried. This method produces classic washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter than natural Yirgacheffe and has a more pronounced acidity.
During the harvest time coffee farmers handpick cherries and take them to washing stations in baskets. After the beans are cleaned and sort, they are then sun-dried. This process produces the cup with floral and citrus notes. It is the most well-known version of Ethiopian coffee. The roasting process enhances the floral and lemony aromas of this variety.
Many coffee drinkers appreciate that Yirgacheffe provides a fresh, clean taste with hints of lemon, wine and berry. They are also known for their fresh, fruity flavors and smooth finish. These beans are ideal for those who prefer a medium or light roast. They are best enjoyed without milk or cream as they can mask the distinctive flavor of this type of roast. It is a great match for strong, sour cheeses as well as spices that bring out the citrus and herbal notes.
Guji
The Guji region is a an abundant volcanic soil, a variety of landscapes, and a favorable climate for coffee production. The region is also home to many regional landraces that each have a different flavor profile. The coffees from this region are often medium - to full-bodied and are ideal for filter and espresso. The flavor of coffee can differ depending on the processing method used and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes, floral jasmine aroma 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 as early as the 10th century AD, mixing it with edible fats to make bite-sized energy ball which they would chew while traveling for long distances. The Oromo people still grow their own coffee in a way that honors their past and reflect the stunning natural and cultural beauty of the region.
The farms of the Guji Zone produce washed coffee as well as natural processed coffee. The difference lies in the method by which the coffee cherry is processed after the harvesting. The process of washing coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps maintain the coffee's acidity as well as its bright tasting notes. The beans are dried on raised beds. This helps to ensure a regulated temperature and consistent drying process.
The natural process however leaves the bean in its entirety while it is drying. This produces a cup with an intense flavor and silky texture. This process requires the highest ability and care to ensure that the beans are not 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 perfect for filter and espresso, and can be made at any roast level. The natural process lets the coffee express its most fruity, floral and creamy flavours. It is ideal for any occasion. Whether you want an early morning boost or a refined beverage to enjoy with your loved ones this coffee is perfect ideal for you.
Sidamo
Ethiopia is the place where coffee was first developed. coffee. A fruity, rich coffee. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is known for its floral, citrus and fruity notes. It is also known as a full-bodied coffee that has lively acidity. The Sidamo region includes the micro-region of Yirgacheffe, which is a highly prized coffee due to its unique floral aromas and flavors.
Coffee farming is a major source of income for people in this region. It is also a major factor in the preservation of the environment and the culture. Coffee production is a sustainable process that requires small amount of water, land and fertilizer. The harvesting process is generally done by hand, which eliminates the need for machines and pesticides.
The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is focused on organic farming and is dedicated to improving the lives of its members. It provides its members with housing, education and clean drinking water. It also provides technical support on the farm, and helps the farmers market their coffees to specialty markets. This assists them in improving 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 any additional chemicals. This coffee produces a smooth, creamy cup with notes like blackberry and strawberry. It also has hints of milk chocolate. It is a beautiful cup of coffee that shows off the craftsmanship and expertise of Ethiopian producers.
The coffee is grown at high altitudes, ranging from 1500 and 2200 m.a.s.l. This means that the beans develop slowly and have more time to absorb nutrients. The result is a cup with an acidity that is low and a body that resembles tea. kenco latte 1kg is a wonderfully balanced and versatile coffee that is able to be enjoyed hot or iced. This is the perfect coffee for those who wish to experience the real essence of Ethiopian coffee. It is a must try for anyone who loves coffee! It is also a good choice for those who prefer lighter roasting, since it brings out the subtleties of the coffee's flavors.
Harar
Harar, located in eastern Ethiopia, is famous for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea on the northeast. It is a wild-variety Arabica with an aroma and flavor that resembles wine. Harar is different from other coffees that are processed with water, is dry-processed, and is typically called espresso in the Western world. The natural processing process gives it an aroma that is fruity with notes of apricots, strawberries and blueberries. Harar is also renowned for its rich chocolate notes and its intensely spicy scent.
It is a good option for those who prefer a full-bodied, rich and sweet coffee with hints of berries and chocolate. The beans are gathered in small farms in the city and then dried in the sun. The coffee is then finely ground and mixed with sugar. Harar is typically served with a fennel seed or anise (known as anjwa) to give it a sweet taste and aroma. You can also enjoy it with a cake or pastry.
Another popular coffee from Harar is the Grade 1 Natural, which has distinctive aroma and flavor because of its unique bean and processing technique. This coffee is grown at altitudes of 1,800 meters in the Harar region, which is home to an ancient walled city which is home to spotted hyenas. The coffee is dried-processed and has an intense body and a rich crema when brewed into espresso.
In addition to the coffee, Harar is also famous for its bustling marketplaces that sell everything from spices and dresses to livestock and electronics. Spend a day wandering through the stalls and taking in the vibrant atmosphere.
The city is also known for its Khat. People who eat it create a relaxed and slow life. In the old town, you'll find a wide selection of teas and cafes in which you can taste the drinks. Chewing khat may help ease some digestive problems and reduce the risk of heart disease, but it must be consumed in moderate consumption. Chewing khat for longer than three days can lead to numerous health problems, including stomach ulcers and constipation.