Holmgaardploug9103

Ethiopian Coffee Beans 1kg

Ethiopian coffee is a staple of Ethiopian culture, and their varieties of heirloom are among the finest in the world. They are renowned for their floral complexity and citrus-like flavors.

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

Yirgacheffe

The high altitudes and the rich soils in the Yirgacheffe region provide the ideal conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the environment and ensuring their communities have access to sustainable livelihoods. They are also dedicated to encouraging gender equality and the well-being of young women. The combination of these aspects creates Yirgacheffe one of the most sought-after coffee beans.

The coffee grown in the Yirgacheffe region is famous for its delicate floral notes and fruity sweetness. It has a smooth, rounded finish that is suitable for any occasion. It's perfect to enjoy a cup of coffee in the morning or a post-workout pick-me-up. It's also a great choice for those who like to drink iced coffee or want to try out different brewing methods. The coffee is available in whole beans, allowing the consumer to experience all of its 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 collaborate with smallholder farmers of 900 who cultivate their coffee in plots of garden size to earn extra income or as an interest.

Wet processing involves the beans to be soaked in large vats, until the mucilage and fruits have been removed. The beans are then dried until they are dry. This process produces the classic washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter than the natural Yirgacheffe and has more prominent acidity.

During the harvest time coffee farmers pick cherries and take them to the washing stations in baskets. After the cherries have been washed and sort and dried in the sun, they are then roasted. This produces an aroma that is floral and citrus notes. It is the most well-known type of Ethiopian coffee. The roasting process further enhances the floral and citrus aromas of this variety.

Many coffee drinkers note that Yirgacheffe has a vibrant clean taste that is fresh and fresh with the scent of wine, lemon, and berry. These beans are also known for their fresh, fruity flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. They are best consumed without cream or milk which can muddle the distinctive flavor of this type of roast. It pairs well with strong, sour cheeses as well as spices to enhance the citric and herbal notes.

Guji

The Guji region is a rich volcanic soil, diverse landscapes, and a favorable climate for coffee production. The region also has many regional landraces that each possess a distinct flavor profile. The coffees from this area are usually medium to full-bodied and are ideal for filter and espresso. The flavor of coffee may differ based on the processing method used and the farm that produces it. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a floral jasmine aroma.





Guji's distinctive coffee is a reflection of the rich culture of the Oromo people. It is believed that they first began to drink coffee in the 10th century AD, mixing it with edible fats to make bite-sized energy balls which they would chew while on long journeys. The Oromo people continue to cultivate their own coffee today in a way that honors their culture and reflect the stunning natural and cultural beauty of the region.

Similar to other regions in Ethiopia the farms in the Guji zone produce both washed and natural process coffees. The difference lies in the manner that the coffee cherries are processed after the harvesting. The coffee that is washed is removed mechanically to remove the skin and pulp before being fermented. This process preserves the coffee's acidity, and the bright notes of taste. The beans are dried on beds that are raised. This ensures a consistent and regulated 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 an intense flavor and silky texture. This process requires the greatest amount of skill and care in order to avoid the beans becoming burned or overcooked. It is this level of skill that makes a top Guji coffee.

Guji's coffees are renowned for their smoothness and a delicious taste. They are perfect for filter and espresso and can be brewed at any roast level. The natural process lets the coffee express its fullest fruity, floral and creamy flavours. It is perfect for any occasion, whether seeking a refreshing morning drink or a classy drink to share with your friends.

Sidamo

A fruity and rich coffee from the birth place 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 coffee with vibrant acidity. The Sidamo region includes the micro-region of Yirgacheffe that is a highly sought-after coffee due to its distinctive floral aromas and flavor profiles.

Coffee farming is a significant source of income for those in this region. buy arabica coffee beans is also a significant contribution to the preservation of culture and the natural environment. Coffee production is sustainable, and requires a minimal amount of fertiliser, water, and land. The harvesting process is generally done by hand, which decreases the need for machinery 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 committed to improving lives of its members and focuses on organic farming. It provides benefits to its members like housing, education, and clean drinking water. It also offers technical assistance for the farm and assists members sell their coffees on specialty markets. This allows them to continue to improve their coffee production and quality.

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

Coffee is grown between 1500 and 2200 meters above sea level. The beans will develop slowly which allows them to absorb nutrients. The result is a balanced coffee with a low acidity, a strong fruit nuance and a body that is tea-like. It is a wonderfully balanced and versatile coffee that is able to be enjoyed both hot and chilled. This is the ideal coffee for those looking to experience the real essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! It's also a great choice for those who enjoy lighter roasting, since it accentuates 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 distinctive wild-variety Arabica with a wine-like aroma and taste. Harar, unlike other coffees that are processed with water, is dry-processed, and is typically called espresso in Western countries. The natural processing method results in a pronounced fruity taste with notes of apricot, strawberry and blueberry. Harar is well-known for its intensely spicy aroma and strong chocolate notes.

This is a fantastic option for those who like a rich, sweet and full-bodied cup of coffee with notes of berries and chocolate. The beans are harvested in small farms near the cities and then dried in the sun. The coffee is then grounded and mixed with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa) to enhance sweetness and aroma. It is also enjoyed with a slice of cake or a pastry.

Another well-known coffee from Harar is the Grade 1 Natural, which has a unique flavor and aroma because of its unique bean and processing technique. This coffee is grown at altitudes 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 thick, rich crema and full body when brewed into espresso.

In addition to the coffee, Harar is also famous for its bustling marketplaces that sell everything from spices and clothes to electronics and livestock. Spend a day exploring the stalls, taking in the buzzing atmosphere.

The city is also famous for its khat. People who eat it create a tranquil and slow life. You can try a variety of flavors at the numerous cafes and tea houses in the old town. Chewing khat can help alleviate certain digestive issues and can help reduce the risk of heart disease, but it must be taken in moderation. Chewing khat more than 3 days can cause a variety of health problems, including stomach ulcers and constipation.