20 Fun Facts About Ethiopian Coffee Beans 1kg

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 famous for their the complexity of their florals and the citrusy flavor.

Legend has it that a goatherder discovered coffee's wonders when his herd began to become restless and began eating the berries.

Yirgacheffe

The high altitudes and the rich soils in the Yirgacheffe region provide the ideal conditions for coffee cultivation.  machu picchu coffee beans 1kg  strive to protect the environment, and to ensure that their communities are able to access sustainable livelihoods. They also are committed to promoting gender equality and the health of young women. The combination of these factors make Yirgacheffe one of the world's most prized coffee beans.

The coffee cultivated in the Yirgacheffe region is known for its delicate floral flavors and sweet fruity flavor. It has a smooth, long-lasting finish and is perfect for any occasion. It can be enjoyed for breakfast or for a refreshing afternoon drink. Moreover, it is an excellent choice for those who enjoy drinking iced coffee or want to try different methods of brewing. This coffee is available as whole beans, allowing the consumer to enjoy all of its flavors.

This particular lot comes from the kebele, or village, of Idido in the woreda, or district, of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate washing station, where our partners work with 900 smallholder farmers who grow their coffee in plots of garden size for supplemental income and as a hobby.

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

During the harvest season coffee farmers pick cherries and then transport them to the washing stations in baskets. After the beans are cleaned and separated, they are dried in the sun. This process produces a cup with floral and citrus notes, and is the most well-known version of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this variety.

Many coffee drinkers have noticed that Yirgacheffe has a vibrant and clean taste, with hints of lemon, wine, and berry. These beans are also known for their crisp, fruity flavors and smooth finish. They are a good choice for those who enjoy a light to medium roast. It is recommended to enjoy them without milk or cream as they can mask the distinctive flavor. It is a great match for strong, sour cheeses as well as spices to highlight the herbal and citric notes.

Guji

The Guji region is home to an abundant volcanic soil, a variety of landscapes, and a favorable climate for coffee production. The region also hosts several regional landraces, which all have a different flavor profile. The coffees of this region tend to be medium to full-bodied, and are great for filter and espresso. However, the flavor of the coffee can vary depending on the processing method and the farm itself. For instance, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a mellow jasmine aroma.

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

As with other regions in Ethiopia the farms in the Guji zone produce both washed and natural process coffees. The difference lies in the method by which the coffee cherry is processed after harvesting. Washed process coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process preserves the acidity of the coffee and the bright notes of taste. The beans are dried on beds that are raised. This ensures the proper temperature and consistency of the drying process.

The natural process keeps the coffee bean intact when it is dried on the bed. This produces a more balanced cup with rich flavors and a silky mouthfeel. This process requires the greatest amount of skill and attention to prevent the beans from being burned or overcooked. It is this level of craftsmanship that makes a top Guji coffee.

Guji’s coffees are known for their smoothness and a delicious taste. They are excellent for both filter and espresso and can be used at any roast level. The natural process permits the fullest expression of the fruity, floral and creamy flavors of this coffee. It is ideal for any occasion, whether you're seeking a refreshing morning drink or a classy drink to share with your friends.

Sidamo

A fruity and rich coffee from the place of birth of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is renowned for its floral and citrus notes. It is also referred to as a full-bodied coffee with vibrant acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavors.

Coffee farming is a vital source of income for people of this region. It is also a significant contributor to the preservation of culture and the natural environment. Coffee production is a sustainable process that requires very little amount of water, land and fertilizer. The harvest is carried out by hand, which cuts down on the use of pesticides and machines.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone of southern Ethiopia. The coop is dedicated to improving lives of its members and is focused on organic farming. It provides its members with housing as well as education and clean drinking water. It also provides technical assistance on the farm, and helps members market their coffees in specialty markets. This helps them improve their coffee quality and production.

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

Coffee is grown between 1500 to 2200 meters above sea level. The beans grow slowly, allowing them to absorb nutrients. The result is a cup with a low acidity and a body that resembles tea. It's an incredibly versatile and well-rounded cup that can be enjoyed hot or chilled. This is the perfect coffee for those who want to experience the real essence of Ethiopian coffee. It is a must try for anyone who loves coffee! It's also a good choice for those who enjoy light roasting, as it highlights the subtleties of the coffee's flavor.

Harar

Harar, located in the eastern part of 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. In contrast to other coffees, which are wet processed, Harar is dry-processed, and is often called espresso in the West. Natural processing gives it a fruity flavor with notes such as apricots, strawberries and blueberries. Harar is also known for its rich chocolate notes and its intensely spicy scent.

This is a wonderful option for those who like the rich sweet and full-bodied coffee with notes of chocolate and berries. The beans are harvested from small farms close to the city and then dried in the sun. The coffee is then grounded and mixed with sugar. Harar is typically served with a fennel seed or anise (known as anjwa) to enhance sweetness and aroma. You can also enjoy it with a pastry or cake.

The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and taste due to the unique bean and processing techniques. The coffee is grown at high altitudes up to 1,800 meters in the Harar region, which has an ancient city wall which is home to spotted hyenas. This coffee is processed dry and has a rich crema and full body when brewed into espresso.

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

The city is also known for its khat, which is chewed by the locals to create an unhurried and relaxed lifestyle. You can sample a variety of khats at the many tea houses and cafes in the old town. Chewing khat may help ease some digestive issues and help reduce the risk of heart disease, but it should be taken in moderate amounts. Chewing khat more than 3 days could cause numerous health problems, including stomach ulcers and constipation.