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Ethiopian Coffee Beans 1kg
Coffee is an integral component of Ethiopian culture, and their heirloom varieties are among of the finest in the world. They are known for the complexity of their florals and the citrusy flavor.
Legend has it, one goatherder discovered the wonders of coffee when his herd became agitated and began consuming the coffee berries.
Yirgacheffe
The high altitudes as well as the rich soil of the Yirgacheffe region provide the ideal conditions for coffee cultivation. Ethiopian farmers also strive to protect the local environment and ensure that their communities have the ability to access sustainable livelihoods. They also are committed to promoting gender equality and the health of young women. The combination of these aspects creates Yirgacheffe one of the world's most prized coffee beans.
The coffee grown in the Yirgacheffe region is renowned for its delicate floral nuances and fruity sweetness. It has a smooth finish and is ideal for any occasion. It is great as a breakfast beverage or for a refreshing afternoon drink. It's also a great choice for those who like to drink iced coffee, or want to try out different brewing methods. This coffee is also available as a whole bean which allows the consumer to experience all of its flavor profiles.
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 wet processed at the Halo Fafate washing station, where our partners work with around 900 smallholder farmers who cultivate their coffee in garden-sized plots for supplemental income and as a hobby.
When coffee is wet processed the beans are soaked in large vats until all of the mucilage and fruit are removed from them. The beans are then dried until they are bare. This method produces classic washed Yirgacheffe with notes of flowers, citrus and chocolate. It is lighter in body than the natural process Yirgacheffe, with more pronounced acidity.
During harvest, coffee farmers collect cherries by hand, and carry them in baskets for the washing stations. After the beans are cleaned and sort, they are then sun-dried. This produces a cup with citrus and floral notes and is the most well-known version of Ethiopian coffee. The roasting process further enhances the citrus and floral aromas of this variety.
Many coffee drinkers appreciate that Yirgacheffe provides a fresh, clean taste with notes 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 prefer a light or medium roast. It is best to consume them without cream or milk since they can mask the unique flavor. It is a great match for Introducing Brown Bear Black Mamba: Extra Strong Coffee, sour cheeses and spices to bring out the citric and herbal notes.
Guji
The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect environment for coffee production. It also hosts numerous regional landraces, each one offering a unique flavor profile. The coffees of this region are usually medium to full-bodied, and are perfect for both espresso and filter. The flavor of coffee can differ based on the method of processing employed and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries floral jasmine aroma, and floral notes.
The rich tradition of the Oromo people in Guji is evident in their distinctive coffee. They started 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 grow their own coffee in a way that honors the region's heritage and showcases its cultural and natural beauty.
Similar to other regions in Ethiopia the farms of the Guji zone produce washed and Coffeee natural process coffees. The difference lies in the way the coffee cherry is processed. Washed-process coffee is mechanically de-pulped to remove the skin and pulp prior to fermentation. This process helps maintain the coffee's acidity and bright taste notes. The beans are dried on raised beds. This ensures an even temperature and a consistent drying process.
The natural process, on the other hand leaves the bean in its entirety while it is drying. This produces an energised cup with rich flavors and a silky mouthfeel. This process requires a lot of expertise and attention to ensure that the beans are not burned or overcooked. It is this level of care that creates a wonderful Guji coffee.
Guji's coffees are renowned for their smoothness, and a delicious taste. They can be brewed as filter or espresso at any roasting level. The natural process allows for the best expression of the fruity, floral and creamy flavors in this coffee. It's perfect for any occasion. If you're looking for a quick morning boost or a refined beverage to enjoy with your loved ones this coffee is the one for you.
Sidamo
A ripe and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is renowned for its floral, citrus and notes of berries. It is also known as a full-bodied coffee that has vibrant acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavor profiles.
Coffee farming is an important source of income for those in this region. It is also a significant contribution to the preservation of culture and the natural environment. The production of coffee is sustainable and requires a minimum amount of soil, water and fertilizer. The harvest is carried out by hand which reduces the use of pesticides as well as machinery.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is committed 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 offers technical assistance to the farm and assists members market their coffees in specialty markets. This helps them continue to improve their production and quality.
This coffee is from the Kilenso Resa co-op and has been dried without using any chemicals. This produces a smooth and creamy cup that has notes of blackberry, strawberry and the hint of milk chocolate. This is a beautiful coffee that showcases the artisanship of Ethiopian producers.
The coffee is grown at high altitudes, ranging from 1500 and 2200 m.a.s.l. The beans will develop slowly which allows them to absorb nutrients. The result is a cup 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 ideal coffee for those who wish to experience the essence of Ethiopian coffee. It is a must try for all coffee lovers! This is a fantastic choice for those who like light roasts because it highlights the subtle flavors of the coffee.
Harar
It is located in the eastern region of Ethiopia and is 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 wild variety Arabica with an aroma and flavor that resembles wine. Harar is different from other coffees that are processed with water, is dry-processed and is often called espresso in Western countries. The natural processing method creates a fruity flavor, with notes of strawberry, apricot and blueberry. Harar is also renowned for its rich chocolate notes and its intensely spicy scent.
It is a great choice for those who enjoy an intense rich and sweet coffee with hints of chocolate and berries. The beans are harvested from small farms in the vicinity of the city and then dried in the sun. The coffee is then ground and flavored with sugar. Traditionally, Harar is served with anise or fennel seeds (known as ajwa) to give it a sweet and a scent. It can also be enjoyed with a cake or pastry.
Another coffee that is popular from Harar is the Grade 1 kg coffee beans Natural, which has distinct aroma and flavor because of its unique bean and the method of processing. The coffee is cultivated in Harar an area that has an ancient walled town which is home to Hyenas that are spotted. It is grown at altitudes of up to 1,800 meters. This coffee is processed dry and has an intense body and a rich crema when it is made into espresso.
Harar as well as its coffee, is known for its crazy markets which offer everything from spices to clothing to electronics and livestock. Spend a day wandering through the stalls and taking in the electric atmosphere.
The city is also famous for its khat, which is chewed by locals to lead an unhurried and relaxed lifestyle. In the old town, you will discover a variety of teas and cafes in which you can try the teas. Chewing khat can ease some digestive problems and aid in preventing heart disease, but it should be taken in moderate amounts. Chewing khat more than three days could lead to a number of health problems including constipation and stomach ulcers.
Coffee is an integral component of Ethiopian culture, and their heirloom varieties are among of the finest in the world. They are known for the complexity of their florals and the citrusy flavor.
Legend has it, one goatherder discovered the wonders of coffee when his herd became agitated and began consuming the coffee berries.
Yirgacheffe
The high altitudes as well as the rich soil of the Yirgacheffe region provide the ideal conditions for coffee cultivation. Ethiopian farmers also strive to protect the local environment and ensure that their communities have the ability to access sustainable livelihoods. They also are committed to promoting gender equality and the health of young women. The combination of these aspects creates Yirgacheffe one of the world's most prized coffee beans.
The coffee grown in the Yirgacheffe region is renowned for its delicate floral nuances and fruity sweetness. It has a smooth finish and is ideal for any occasion. It is great as a breakfast beverage or for a refreshing afternoon drink. It's also a great choice for those who like to drink iced coffee, or want to try out different brewing methods. This coffee is also available as a whole bean which allows the consumer to experience all of its flavor profiles.
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 wet processed at the Halo Fafate washing station, where our partners work with around 900 smallholder farmers who cultivate their coffee in garden-sized plots for supplemental income and as a hobby.
When coffee is wet processed the beans are soaked in large vats until all of the mucilage and fruit are removed from them. The beans are then dried until they are bare. This method produces classic washed Yirgacheffe with notes of flowers, citrus and chocolate. It is lighter in body than the natural process Yirgacheffe, with more pronounced acidity.
During harvest, coffee farmers collect cherries by hand, and carry them in baskets for the washing stations. After the beans are cleaned and sort, they are then sun-dried. This produces a cup with citrus and floral notes and is the most well-known version of Ethiopian coffee. The roasting process further enhances the citrus and floral aromas of this variety.
Many coffee drinkers appreciate that Yirgacheffe provides a fresh, clean taste with notes 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 prefer a light or medium roast. It is best to consume them without cream or milk since they can mask the unique flavor. It is a great match for Introducing Brown Bear Black Mamba: Extra Strong Coffee, sour cheeses and spices to bring out the citric and herbal notes.
Guji
The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect environment for coffee production. It also hosts numerous regional landraces, each one offering a unique flavor profile. The coffees of this region are usually medium to full-bodied, and are perfect for both espresso and filter. The flavor of coffee can differ based on the method of processing employed and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries floral jasmine aroma, and floral notes.
The rich tradition of the Oromo people in Guji is evident in their distinctive coffee. They started 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 grow their own coffee in a way that honors the region's heritage and showcases its cultural and natural beauty.
Similar to other regions in Ethiopia the farms of the Guji zone produce washed and Coffeee natural process coffees. The difference lies in the way the coffee cherry is processed. Washed-process coffee is mechanically de-pulped to remove the skin and pulp prior to fermentation. This process helps maintain the coffee's acidity and bright taste notes. The beans are dried on raised beds. This ensures an even temperature and a consistent drying process.
The natural process, on the other hand leaves the bean in its entirety while it is drying. This produces an energised cup with rich flavors and a silky mouthfeel. This process requires a lot of expertise and attention to ensure that the beans are not burned or overcooked. It is this level of care that creates a wonderful Guji coffee.
Guji's coffees are renowned for their smoothness, and a delicious taste. They can be brewed as filter or espresso at any roasting level. The natural process allows for the best expression of the fruity, floral and creamy flavors in this coffee. It's perfect for any occasion. If you're looking for a quick morning boost or a refined beverage to enjoy with your loved ones this coffee is the one for you.
Sidamo
A ripe and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is renowned for its floral, citrus and notes of berries. It is also known as a full-bodied coffee that has vibrant acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavor profiles.
Coffee farming is an important source of income for those in this region. It is also a significant contribution to the preservation of culture and the natural environment. The production of coffee is sustainable and requires a minimum amount of soil, water and fertilizer. The harvest is carried out by hand which reduces the use of pesticides as well as machinery.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is committed 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 offers technical assistance to the farm and assists members market their coffees in specialty markets. This helps them continue to improve their production and quality.
This coffee is from the Kilenso Resa co-op and has been dried without using any chemicals. This produces a smooth and creamy cup that has notes of blackberry, strawberry and the hint of milk chocolate. This is a beautiful coffee that showcases the artisanship of Ethiopian producers.
The coffee is grown at high altitudes, ranging from 1500 and 2200 m.a.s.l. The beans will develop slowly which allows them to absorb nutrients. The result is a cup 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 ideal coffee for those who wish to experience the essence of Ethiopian coffee. It is a must try for all coffee lovers! This is a fantastic choice for those who like light roasts because it highlights the subtle flavors of the coffee.
Harar
It is located in the eastern region of Ethiopia and is 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 wild variety Arabica with an aroma and flavor that resembles wine. Harar is different from other coffees that are processed with water, is dry-processed and is often called espresso in Western countries. The natural processing method creates a fruity flavor, with notes of strawberry, apricot and blueberry. Harar is also renowned for its rich chocolate notes and its intensely spicy scent.
It is a great choice for those who enjoy an intense rich and sweet coffee with hints of chocolate and berries. The beans are harvested from small farms in the vicinity of the city and then dried in the sun. The coffee is then ground and flavored with sugar. Traditionally, Harar is served with anise or fennel seeds (known as ajwa) to give it a sweet and a scent. It can also be enjoyed with a cake or pastry.
Another coffee that is popular from Harar is the Grade 1 kg coffee beans Natural, which has distinct aroma and flavor because of its unique bean and the method of processing. The coffee is cultivated in Harar an area that has an ancient walled town which is home to Hyenas that are spotted. It is grown at altitudes of up to 1,800 meters. This coffee is processed dry and has an intense body and a rich crema when it is made into espresso.
Harar as well as its coffee, is known for its crazy markets which offer everything from spices to clothing to electronics and livestock. Spend a day wandering through the stalls and taking in the electric atmosphere.
The city is also famous for its khat, which is chewed by locals to lead an unhurried and relaxed lifestyle. In the old town, you will discover a variety of teas and cafes in which you can try the teas. Chewing khat can ease some digestive problems and aid in preventing heart disease, but it should be taken in moderate amounts. Chewing khat more than three days could lead to a number of health problems including constipation and stomach ulcers.- 이전글Why We Are In Love With Starbucks Pike Place Roast 1kg (And You Should Also!) 24.06.25
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