Ethiopian Coffee Beans 1kg coffee beans price

Coffee is an essential part of Ethiopian culture, and their heirloom varieties are some of the most exquisite in the world. They are known for their floral complexity and citrus flavors.

Legend is that a goat herder discovered the wonders of coffee when his herd became restless and took a bite of the berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. Ethiopian farmers also work hard to protect the local environment and ensure that their communities are able to gain sustainable livelihoods. They are also committed to promoting gender equity and the wellbeing of young women. These aspects make Yirgacheffe Best coffee beans 1kg one of the most sought-after coffees in the world.

The coffee that is grown in the Yirgacheffe region is known for its delicate floral notes and sweet fruity flavor. It has a smooth, round finish that is appropriate for any occasion. It is great as a breakfast beverage or a post-workout boost. It's also a good option for those who prefer to drink iced coffee, or are looking to test different methods of brewing. It is also available as a whole bean, which lets the user explore all its flavor profiles.

This particular lot comes from the kebele, or village, of Idido in the woreda 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 for supplemental income and as an interest.

Wet processing involves the beans to be soaked in large vessels, until the mucilage and fruits have been removed. The beans that are not soaked are dried. This method produces the traditional washed Yirgacheffe coffee with notes of flowers, citrus, and chocolate. It is lighter than natural Yirgacheffe and has more prominent 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 an aroma that is citrus and floral notes. It is the most popular type of Ethiopian coffee. The roasting process is a great way to enhance the lemony and floral aromas of this variety.

Many coffee drinkers note that Yirgacheffe has a vibrant, clean taste with the scent of wine, lemon and berry. The beans are also renowned for their crisp, fruity flavors and smooth finish. They are a great choice for those who like moderate to light roast. It is recommended to eat them without cream or milk as they can mask the unique flavor. It is a great match for strong, sour cheeses and spices that enhance the citrus and herbal notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, making it a perfect environment for coffee production. It is also home to many regional landraces, with each one offering a unique flavor profile. The coffees from this area are usually medium to full-bodied and are ideal for espresso coffee beans 1kg and filter. However, the flavor of the coffee may differ depending on the method of processing and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes floral jasmine aroma, and floral notes.

The rich tradition of the Oromo people in Guji is reflected in their distinctive coffee. They began using coffee around the 10th century, mixing it up with edible fats to create energy balls that they could take a bite of during long journeys. Today, the Oromo people continue to cultivate their own coffee in a way that is respectful of the region's history and showcases its natural and cultural beauty.

As with other regions in Ethiopia the farms of the Guji zone produce 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 skin and pulp before being fermented. This process helps maintain the acidity of the coffee, as well as 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 an energised cup with rich flavors and a silky mouthfeel. The process requires the most expertise and attention to ensure that the beans aren't burned or overcooked. This level of skill is what makes a top Guji.

Guji's coffees are renowned for their smoothness and exquisite taste. They can be brewed using espresso or filter at any roasting level. The natural process allows the coffee to express its most fruity, floral and creamy flavours. It's perfect for any occasion. If you're looking for a morning pick me up or a classy drink to share with your friends, this coffee is for you.

Sidamo

Ethiopia is the home of coffee. A fruity, rich coffee. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is renowned for its citrus, floral and berry notes. It is also referred to as a full-bodied, robust coffee with vibrant acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe which is a highly prized coffee because of its distinctive floral aromas and flavor profiles.

Coffee farming is a significant source of income for those in this region. It is also a key contributor to preserving the environment and the culture. Coffee production is sustainable, and requires a minimum amount of fertiliser, water, and land. The harvesting process is generally done by hand, which eliminates the need for machinery and pesticides.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop focuses on organic farming and is dedicated to improving the lives of its members. It provides benefits to its members, such as housing, education and clean drinking water. It also offers technical assistance to the farm, and helps members market their coffees in specialty markets. This helps them to improve their coffee production and quality.

This coffee is from the Kilenso Resa co-op and has been dried without any chemicals. This coffee produces a smooth, creamy cup that has notes like blackberry and strawberry. It also has hints reminiscent of milk-chocolate. This is a gorgeous cup of coffee that shows off the craftsmanship and expertise of Ethiopian producers.

Coffee is grown between 1500 and 2200 meters above sea level. This means that the beans grow slowly and have more time to absorb nutrients. The result is a balanced and balanced coffee with low acidity, strong fruit nuance and tea-like body. It is a very well-rounded and versatile coffee that is able to be enjoyed both hot and iced. This is the perfect coffee for those looking to taste the real essence of Ethiopian coffee. It is a must try for all coffee lovers! It is also a good choice for those who enjoy lighter roasting, since it accentuates the subtleties of the Coffee Beans 1Kg Arabica'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 distinctive wild variety Arabica with an almost wine-like aroma and taste. In contrast to other coffees, which are wet-processed, Harar is dry-processed, and is commonly referred to as espresso in the West. Natural processing allows for an aroma that is fruity with notes such as apricots, strawberries and blueberries. Harar is also renowned for its strong chocolate notes and intensely spicy aroma.

It is a good option for those who like full-bodied rich and sweet coffee with notes of berries and chocolate. The beans are harvested in small farms near the cities and then dried out 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 add sweetness and aroma. You can also enjoy it with a pastry or cake.

Another coffee that is popular from Harar is the Grade 1 Natural, which has distinct aroma and flavor because of its unique bean and processing method. This coffee is grown at high altitudes of up to 1 kg coffee beans,800 meters in the Harar region, which has an ancient city wall that is home to spotted hippos. This coffee is dry-processed and has a full body and rich crema when made into espresso.

Harar as well as its coffee, is well-known for its wild markets that sell everything from spices clothing to electronics and livestock. Take a stroll around the stalls and enjoying the electric atmosphere.

The city is also well-known for its khat, which is consumed by the locals to lead a slow and relaxed daily lifestyle. In the old town, you'll discover a variety of teas and cafes where you can try the teas. It is beneficial to avoid heart disease and ease digestive problems by chewing khat. However, it is important to consume it in moderation. Chewing khat for longer than three days could cause a variety of health issues like stomach ulcers and constipation.