Five Things Everybody Gets Wrong About Ethiopian Coffee Beans 1kg

Ethiopian Coffee Beans 1kg
Coffee is an integral component of Ethiopian culture, and their heirloom varietals are some of the finest in the world. They are known for floral complexity and citrus flavor.
Legend has it that a goat herder discovered the wonders of coffee while his herd was agitated and ate the fruits.
Yirgacheffe
The high altitudes and rich soil in the Yirgacheffe region create the perfect conditions for coffee cultivation. In addition, Ethiopian farmers are committed to protecting the local environment and ensuring their communities have access to sustainable livelihoods. They are also dedicated to promoting gender equality and the wellbeing of young women. The combination of these aspects creates Yirgacheffe one of the world's most prized coffee beans.
The Yirgacheffe coffee is renowned for its delicate floral and fruity flavors. It has a soft, smooth finish that is appropriate for any occasion. It's perfect for a morning beverage or an afternoon pick-me up. It is also an excellent choice for those who love drinking iced coffee or would like to experiment with various methods of brewing. This coffee is also available as a whole bean which allows the consumer to taste all the 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 smallholder farmers of 900 who cultivate their coffee in plots of garden size to supplement their income and as a hobby.
When coffee is processed in a wet manner the beans are then soaked in large vats until all the fruit and mucilage have been removed. The beans are then dried until they're bare. This method creates the traditional washed Yirgacheffe coffee, with notes of citrus, flowers and chocolate. It is lighter in body than the natural process Yirgacheffe and has more intense acidity.
During harvest, coffee growers pick cherries by hand and transport them in baskets to washing stations. After the beans have been washed and separated, they are dried in the sun. This produces the cup with citrus and floral notes and is the most popular version of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this variety.
Many coffee drinkers have noticed that Yirgacheffe offers a bright, clean taste with hints of lemon, wine, and berry. The beans are famous for their fruity, crisp flavors and smooth finish. They are a great choice for those who like a light to medium roast. It is recommended to enjoy them without cream or milk since they can mask the unique flavor. It pairs well with strong, sour cheeses and spices that bring out the herbal and citrus notes.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it a perfect environment for coffee production. It also hosts many regional landraces, each one offering a unique flavor profile. Coffees from this region are often medium - to full-bodied and are excellent for filter and espresso. However, the flavor of the coffee will vary depending on the method of processing and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries, floral jasmine aroma and floral notes.
The rich culture of the Oromo people in Guji is evident in their distinctive coffee. It is believed that they first began to make use of coffee from the 10th century AD. They mixed it with edible fats to make bite-sized energy ball that they chewed on while traveling for long distances. The Oromo people still grow their own coffee today in a manner that honors their culture and is a reflection of the stunning natural and cultural beauty of the region.
As with other regions in Ethiopia, the farms of the Guji zone produce washed and natural process coffees. The difference lies in the manner that the coffee cherry is processed after harvesting. The coffee that is washed-processed is mechanically removed to remove the pulp and skin prior to fermentation. This process preserves the coffee's acidity, and the bright notes of taste. 1 kg coffee beans are dried on raised beds. This ensures a consistent and controlled drying process.
The natural process leaves the coffee bean in its entirety as it dries on the bed. This results in a more balanced cup with rich flavors and a silky mouthfeel. This process requires the highest expertise and attention to ensure that the beans do not get burned or overcooked. It is this level of skill that makes a great Guji coffee.
Guji's coffees are famous for their smoothness, and a delicious taste. They can be brewed using filter or espresso at any roasting level. The natural process allows the coffee to release its fullest fruity, floral, and creamy flavors. It is perfect for any occasion, whether looking for a morning pick-me-up or a sophisticated beverage to enjoy with your friends.
Sidamo
A rich and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is known for its floral, citrus and berry notes. It is also referred to as a full-bodied, robust coffee with vibrant acidity. The Sidamo area includes the micro-region of Yirgacheffe, which is a sought-after coffee because of its distinctive floral aromas and flavor profiles.
Coffee farming is a significant source of income for people in this region. It is also a significant contribution to the preservation of culture and the environment. The production of coffee is a sustainable process that requires very little amount of water, land and fertilizer. The harvest is usually done by hand, which decreases the need for machines and pesticides.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone of southern Ethiopia. The coop is focused on organic farming and is committed to improving the lives of its members. It provides benefits to its members like housing, education and clean drinking water. It also provides technical support on the farm, and helps them market their coffees to specialty markets. This helps them continue to improve their production and quality.
The coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without additional chemicals. This makes a smooth and creamy cup with notes of strawberry, blackberry and the hint of milk chocolate. This is a gorgeous coffee that showcases the artisanship of Ethiopian producers.
Coffee is grown between 1500 to 2200 meters above sea level. The beans grow slowly which allows them to absorb nutrients. The result is a well-balanced coffee with a low acidity, a strong fruit nuance, and a tea-like body. It is a wonderfully balanced and versatile coffee that is able to be enjoyed hot or chilled. This is the perfect coffee for those looking to taste the real essence of Ethiopian coffee. This is a must try for all coffee lovers. It is also a good option for those who like lighter roasting, since it brings out the subtleties of the coffee's flavor.
Harar
Harar located in eastern Ethiopia, is famous for its coffee. It shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea on the northeast. It is a wild variety Arabica with a wine-like aroma and taste. 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 flavor with notes of apricot, strawberry and blueberry. Harar is well-known for its intensely spicy flavor and strong chocolate notes.
This is a great option for those who like the rich, sweet and full-bodied cup of coffee with notes of chocolate and berries. The beans are harvested in small farms close to cities and then dried in the sun. The coffee is then finely ground and mixed with sugar. Traditionally, Harar is served with a fennel or anise seed (known as ajwa) to give it a sweet and a scent. It is also 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 due to its unique bean and processing method. The coffee is grown at altitudes of up to 1,800 meters in the Harar region, which has an ancient city wall that is home to spotted hyenas. This coffee is dry-processed and has a full body and a thick crema when brewed into espresso.
Harar in addition to its coffee, is also famous for its wildly-expanding markets which sell everything from spices clothing to electronics and livestock. Spend an afternoon exploring the stalls, taking pleasure in the vibrant atmosphere.
The city is also famous for its khat, a drink chewed by the locals to create a slow and relaxed daily lifestyle. In the old town, you will discover a variety of teas and cafes in which you can taste the drinks. Chewing khat may help ease certain digestive issues and can help reduce the risk of heart disease, but it should be consumed in moderate consumption. Chewing khat for longer than 3 days could cause numerous health problems that include stomach ulcers as well as constipation.