20 Fun Facts About Ethiopian Coffee Beans 1kg

Ethiopian Coffee Beans 1Kg arabica coffee beans

Coffee is an integral component of Ethiopian culture and their heirloom varieties are some of the most exquisite in the world. They are renowned for their floral complexity and citrus flavors.

Legend is that a goat herder discovered the benefits of coffee when his herd became restless and consumed the fruits.

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. Ethiopian farmers also strive to preserve the local environment, and to ensure that their communities can gain sustainable livelihoods. They also dedicate themselves 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 Yirgacheffe coffee is famous for its delicate floral and fruity flavors. It has a smooth, long-lasting finish and is ideal for any occasion. It is ideal for a morning beverage or an afternoon pick-me up. Additionally, it's a great choice for those who like drinking iced coffee, or wish to experiment with various methods of brewing. The coffee is available in whole beans, allowing the consumer to experience the variety of flavors.

This particular lot is from the kebele (or village) of Idido located 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 collaborate with around 900 smallholder farmers who cultivate their coffee in garden-sized plots to supplement their income and as an activity.

When coffee is processed in a wet manner the beans are then immersed in large vats of water until all the mucilage and fruit are removed from them. The naked beans are then dried. This yields the classic washed Yirgacheffe coffee, with notes of citrus, flowers, and chocolate. It is lighter than natural Yirgacheffe and has more pronounced acidity.

During harvest, coffee growers collect cherries by hand, and then transport them in baskets to washing stations. After the beans have been washed and sort, they are then sun-dried. This process produces the cup with citrus and floral notes, and is the most well-known type of Ethiopian coffee. The roasting process further accentuates the citrus and floral aromas of this variety.

Many coffee drinkers appreciate that Yirgacheffe offers a bright clean taste that is fresh and fresh with the scent of wine, lemon and berry. They are renowned for their fruity, crisp flavors and smooth finish. They are a great choice for those who enjoy a light to medium roast. They are best enjoyed without milk or cream, which can drown out the unique flavor of this type of roast. It is a great match for strong, sour cheeses as well as spices that enhance the citrus and herbal notes.

Guji

The Guji region is a rich volcanic soil, diverse landscapes, and a favorable climate for coffee production. It is also home to a wide variety of regional landraces, each offering a distinct flavor profile. Coffees from this region tend to be medium to full-bodied and are excellent for filter and espresso. The flavor of coffee can differ based on the processing method used and the farm. 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. It is believed that they first began to use coffee in the 10th century AD, mixing it with edible fat to make bite-sized energy balls that they ate on long journeys. The Oromo people still grow their own coffee in a way that honors their heritage and reflect the vibrant natural and cultural beauty of the region.

The farms in the Guji Zone produce washed coffee and natural processed coffee. The difference lies in how the coffee cherry is processed. The coffee beans 1kg arabica that is washed-processed is mechanically removed to remove the skin and pulp prior to fermentation. This process helps maintain the coffee's acidity as well as its bright tasting notes. The beans are then dried on beds that are raised. This ensures a consistent and regulated drying process.

The natural process, on the other hand leaves the bean unharmed as it dries. This produces an energised cup with distinct flavors and a smooth mouthfeel. This process requires the greatest amount of skill and care in order to avoid the beans being burned or overcooked. This level of craftsmanship is what makes a top Guji.

Guji's coffees are renowned for their smoothness, and delicious taste. They are excellent for both filter and espresso and can be used at any roast level. The natural process allows for the best expression of the floral, fruity and creamy tastes of this coffee. It is perfect for any occasion, whether you are seeking a refreshing morning drink or a classy beverage to enjoy with your friends.

Sidamo

A ripe and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee. It is famous for its floral and citrus notes. It is also referred to as a full-bodied, robust coffee with lively acidity. The Sidamo area includes the micro-region of Yirgacheffe, which is a highly prized coffee due to its unique floral aromas and flavors.

coffee 1kg farming is a significant source of income for people in this region. It is also an important factor in the preservation of culture and the natural environment. The production of coffee is sustainable and requires only a small amount of water, land and fertilizer. The harvest is typically done by hand, which eliminates the need for machines and pesticides.

The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is committed to improving lives of its members and is focused on organic farming. It offers benefits to its members like housing, education and clean drinking water. It also provides technical assistance to the farm and assists members sell their coffees on specialty markets. This assists them in improving their production and quality of coffee.

This coffee comes from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without any additional chemicals. This makes a smooth and creamy cup with notes of blackberry, strawberry and some milk chocolate. This is a beautiful coffee that showcases the artisanship of Ethiopian producers.

The coffee is grown at high altitudes between 1500 to 2200 m.a.s.l. The beans will develop slowly which allows them to absorb nutrients. This results in a coffee with low acidity and a tea-like body. It is a well-rounded and versatile coffee that is able to be enjoyed hot or iced. This is the perfect coffee for those looking to experience the true essence 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 highlights the subtleties of the coffee's flavors.

Harar

Harar located in eastern Ethiopia is renowned 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 the aroma and flavor of wine. Unlike other coffees, which are wet-processed, Harar is dry-processed, and is often called espresso in the West. The process is natural and allows for an intense fruity taste with notes of apricot, strawberry and blueberry. Harar is also known for its strong chocolate notes and a distinctly spicy aroma.

This is a fantastic choice for those who love the rich sweet and full-bodied coffee with notes of berries and chocolate. The beans are gathered in small farms in the city and then dried out in the sun. The coffee is then finely grounded and mixed with sugar. Traditionally, Harar is served with anise or fennel (known as Ajwa) to add sweetness and fragrance. Harar can also be consumed with a slice cake or a pastry.

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

In addition to the coffee, Harar is also famous for its bustling marketplaces which sell everything from spices and traditional dresses to livestock and electronics. Take a stroll around the stalls and taking in the electric atmosphere.

The city is also renowned for its Khat. People who eat it create a tranquil and slow lifestyle. In the old town, you will discover a variety of teas and cafes where you can taste the drinks. It is beneficial to prevent heart diseases and ease digestive issues by chewing khat. However it is essential to take it in moderation. Chewing khat for more than 3 days could cause numerous health problems such as stomach ulcers and constipation.