Ethiopian Coffee Beans 1kg Arabica coffee beans (stes.Tyc.edu.tw)
Coffee is an integral element of Ethiopian culture and their heirloom varieties are some of the finest in the world. They are known for their floral complexity and citrus flavors.
 Legend is that a goat herder discovered the benefits of coffee when his herd was agitated and consumed the fruit.
Yirgacheffe
The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. Ethiopian farmers also work hard to protect the local environment, and to ensure that their communities can have sustainable livelihoods. They also are committed to encouraging gender equality and the well-being of young women. These factors make Yirgacheffe coffee one of the most sought-after coffees in the world.
The Yirgacheffe coffee is famous for its delicate floral and fruity aromas. It has a smooth, rounded finish that is appropriate for any occasion. It can be enjoyed as a breakfast drink or for a refreshing afternoon drink. It's also a good choice for those who like to drink iced coffee or are looking to test different brewing methods. It is also available as a whole bean, which allows the consumer to taste all the flavor profiles.
This particular batch comes from the kebele (or village) of Idido located in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners work with 900 smallholders who cultivate coffee in small parcels of garden size to earn extra income or as a hobby.
When coffee is wet processed, the beans are soaked in large vats until all the fruit and mucilage are removed from them. The beans are then dried until they are bare. This process produces the classic washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter in body than natural process Yirgacheffe and has more intense acidity.
During the harvest season coffee farmers pick cherries and then transport them to washing stations in baskets. After the beans have been cleaned and sorted, they are then sun-dried. This produces an aroma that is floral and citrus notes, and is the most well-known version of Ethiopian coffee. The roasting process further accentuates the citrus and floral aromas of this variety.
Many coffee drinkers have noticed that Yirgacheffe has a vibrant clean taste that is fresh and fresh with hints 1kg of coffee beans lemon, wine and berry. These beans are also known for their fresh, fruity flavors and smooth finish. They are a great choice for those who prefer a medium or light roast. It is recommended to consume these without cream or milk as they can mask the distinctive flavor. It's great with strong, sour cheeses and spices that enhance the citrus and herbal notes.
Guji
The Guji region is a an abundant volcanic soil, a variety of landscapes and a great climate for coffee production. It also hosts many regional landraces, with each one offering a unique flavor profile. The coffees from this region tend to be medium to full-bodied, and are great for filter and espresso. However, the flavor of the coffee will vary according to the process and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries, floral jasmine aroma and floral notes.
Guji's distinctive coffee reflects the rich culture of Oromo people. It is believed that they first began to drink coffee as early as the 10th century AD. They mixed it with edible fats to create bite-sized energy balls which they would chew while on long journeys. Today the Oromo people continue to grow their own coffee in a manner that honors the region's heritage and showcases its cultural and natural beauty.
The farms of the Guji Zone produce washed and natural processed coffee. The difference lies in the way that the coffee cherries are processed after harvesting. Washed-process coffee is de-pulped mechanically to remove the skin and pulp prior to fermentation. This process helps maintain the coffee's acidity and bright tasting notes. The beans are dried on raised beds. This ensures a uniform and regulated drying process.
The natural process however leaves the bean in its entirety while it dries. This produces a cup with an intense flavor and silky texture. This process requires a huge amount of skill and care in order to avoid the beans being burned or overcooked. This level of craftsmanship is what makes a great Guji.
Guji's coffees are known for their smoothness and exquisite taste. They are perfect for filter and espresso and can be used at any roast level. The natural process allows the coffee to express its most fruity, floral and creamy flavours. It is ideal for any occasion. Whether you want a morning pick me up or a sophisticated beverage to share with your friends this coffee is the one 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 buy 1kg coffee beans in Ethiopia and is well-known for its floral, citrus and fruity notes. It is also renowned for its full body and fresh acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavor profiles.
 Coffee farming is a vital source of income for the people of this region. It is also a major element in preserving the environment and culture. Coffee production is sustainable, and requires a minimum amount of water, land and fertilizer. The harvest is carried out by hand, which cuts down on 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 focuses on organic farming and is dedicated to improving the lives of its members. It offers benefits to its members like housing, schooling and clean drinking water. It also provides technical assistance on the farm and assists them market their coffees to 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 any chemicals. This results in a smooth and creamy cup that has notes of strawberry, blackberry and the hint of milk chocolate. This is a gorgeous 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. The beans grow slowly, allowing them to absorb nutrients. This results in a coffee with a low acidity and a body that resembles tea. It is a versatile and well-rounded coffee that can be enjoyed hot or iced. This is the ideal coffee for those who want to taste the true essence of Ethiopian coffee. It is a must try for anyone who loves coffee! It is also a good choice for those who enjoy lighter roasting, since it brings out the subtleties of the coffee's flavor.
Harar
Located in the eastern part 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 coffee beans 1kg with an almost wine-like flavor and aroma. Harar unlike other coffees that are wet-processed, is dry-processed, and is typically called espresso in the Western world. The natural process allows for an intense fruity flavor with notes of apricot, strawberry and blueberry. Harar is also known for its rich chocolate notes and its intensely spicy scent.
This is a fantastic choice for those who love an intense, sweet and full-bodied coffee with notes of berries and chocolate. The beans are sourced from small farms close to the city, then dried in the sun. The coffee is then finely ground and infused with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa) to give it a sweet taste 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 distinct aroma and taste due to the unique bean and processing methods. This coffee is grown in Harar which is a region that has an ancient walled town that is home to Hyenas with spotted spots. It is grown at altitudes ranging from to 1,800 meters. This coffee is dried processed and has a rich crema and full body when it is made into espresso.
Harar, in addition to its coffee, is also famous for its wildly-expanding markets which offer everything from spices to clothes of the culture to electronic gadgets and livestock. Spend a day exploring the stalls, and taking pleasure in the vibrant atmosphere.
The city is also famous for its Khat. Locals chew it to create a relaxed and slow lifestyle. In the old town, you will find a wide variety of cafes and teas where you can sample them. Chewing khat can ease certain digestive issues and can help aid in preventing heart disease, but it should be consumed in moderate consumption. Chewing khat for longer than three days can result in a variety of health issues like constipation and stomach ulcers.
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