Levinmiles5256

Ethiopian Coffee Beans 1kg

Ethiopian coffee is an essential component of Ethiopian culture and their varieties of heirloom are among the best in the world. They are famous for their floral complexity and citrus flavor.

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

Yirgacheffe

The high altitudes as well as the rich soil of the Yirgacheffe region provide the ideal conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the environment and ensuring their communities can access sustainable livelihoods. They also are committed to encouraging gender equality and the health of young women. These aspects make Yirgacheffe coffee one of the most sought-after beans for coffee around the world.

The Yirgacheffe coffee is renowned for its delicate floral and fruity aromas. It has a silky finish and is ideal for any occasion. It is great as a breakfast drink 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 different brewing methods. The coffee is also available as a whole bean which allows the customer to taste all the flavors.

This particular lot is from the kebele 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 are working with 900 smallholders that cultivate coffee in gardens-sized parcels as a supplemental income or hobby.





When coffee is processed in a wet manner the beans are stored in large vessels until all the fruit and mucilage have been removed from them. The uncooked beans are then dried. This produces the classic washed Yirgacheffe, with notes like chocolate, flowers and citrus. 1kg roasted coffee beans is lighter than natural Yirgacheffe and has a more pronounced acidity.

During the harvest time coffee farmers handpick cherries and take them to the washing stations in baskets. After the beans are washed and sorted, they are sun-dried. This process produces a cup with citrus and floral notes and is the most sought-after version of Ethiopian coffee. The roasting process is a great way to enhance the floral and lemony aromas of this variety.

Many coffee drinkers have noted that Yirgacheffe has a fresh and clean taste, with hints lemon, wine and berry. They are also known for their crisp, fruity flavors and smooth finish. They are a great choice for those who prefer a medium or light roast. It is best to enjoy them without cream or milk as they can mask the distinctive flavor. It is a great match for strong, sour cheeses and spices that enhance the herbal and citrus notes.

Guji

The Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it a perfect location for coffee production. The region also hosts many regional landraces that each have a different flavor profile. The coffees from this region tend to be medium - to full-bodied and are great for both filter and espresso. The flavor of coffee may differ depending on the method of processing employed and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes floral jasmine aroma, and floral notes.

Guji's distinctive coffee is a reflection of the rich culture of Oromo people. It is believed that they first began to use coffee from the 10th century AD, mixing it with edible fats to make bite-sized energy ball that they ate traveling for long distances. The Oromo people continue to grow their own coffee in a way that honors their past and reflect the stunning natural and cultural beauty of the region.

The farms in the Guji Zone produce both washed and natural processed coffee. The difference is in the method by which the coffee cherries are processed after harvesting. Washed-process coffee is mechanically de-pulped to remove the pulp and skin prior to fermentation. This process helps maintain the coffee's acidity as well as its bright tasting notes. The beans are then dried on raised beds. This ensures a consistent and controlled drying process.

The natural process, on the other hand, leaves the bean intact while it is drying. This results in a more balanced cup that has rich flavors and a silky mouthfeel. This process requires the highest amount of skill and care in order to avoid the beans from being burned or overcooked. It is this level of care that makes a great Guji coffee.

Guji’s coffees are known for their smoothness and delicious taste. They can be brewed as filter or espresso at any roasting level. The natural process allows the coffee to express its fullest floral, fruity and creamy flavours. It is perfect for any occasion. Whether you want an early morning boost or a sophisticated beverage to enjoy with your friends this coffee is perfect for you.

Sidamo

A fruity and rich coffee from the birth place of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial grade 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 area includes the micro-region of Yirgacheffe that is a highly sought-after coffee due to its unique floral aromas and flavor profiles.

Coffee farming is an important source of income for those in this region. It is also an important contributor to the preservation of culture and the natural environment. Coffee production is sustainable and uses a small amount of water, land and fertilizer. The harvest is usually 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 agriculture and is committed to improving the lives of its members. It provides benefits to its members, such as housing, schooling and clean drinking water. It also offers technical assistance on the farm and assists members sell their coffees on specialty markets. This helps them continue to improve their coffee production and quality.

This coffee comes 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 that has notes like blackberry and strawberry. It also has hints reminiscent of milk-chocolate. It is a beautiful cup of coffee that shows off the skill and craftsmanship of Ethiopian producers.

The coffee is grown at high altitudes between 1500 to 2200 m.a.s.l. This means that the beans grow slowly and have more time to absorb nutrients. This results in a coffee with an acidity that is low and a tea-like body. It is a wonderfully balanced and versatile coffee that can be enjoyed hot or iced. This is the perfect coffee for those looking to taste the true essence of Ethiopian coffee. It is a must try for all coffee lovers! This is a wonderful option for those who prefer light roasts as it brings out the subtle flavors of the coffee.

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 a wine-like aroma and taste. In contrast to other coffees, which are wet-processed, Harar is dry-processed, and is often referred to as espresso in the West. The natural processing method creates a fruity taste with notes of apricot, strawberry and blueberry. Harar is also renowned for its strong chocolate notes and a distinctly spicy aroma.

It is a good choice for those who enjoy an intense rich and sweet cup of coffee with notes of chocolate and berries. The beans are harvested on small farms in the city and then dried out in the sun. The coffee is then finely ground and flavored with sugar. Harar is typically served with anise or fennel seeds (known as anjwa), to add sweetness 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 distinctive aroma and flavor because of its unique bean and processing technique. The 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. This coffee is processed dry and has a full body and a thick crema when it is made into espresso.

In addition to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and cultural clothes to electronics and livestock. Take a stroll through the stalls and taking pleasure in the vibrant atmosphere.

The city is also known for its khat. Locals chew it to create a tranquil and slow life. You can taste a range of flavors at the numerous tea houses and cafes in the old town. It is a great way to avoid heart health and help with digestive issues by chewing khat. However it is crucial to take it in moderate amounts. Chewing khat more than 3 days can cause numerous health problems such as stomach ulcers and constipation.