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Ethiopian Coffee Beans 1kg

Coffee is an essential component of Ethiopian culture and their heirloom varietals are some of the finest in the world. They are famous for their complex floral aroma and citrus flavor.

Legend has it that a goat herder discovered the wonders of coffee when his herd was agitated and took a bite of the fruits.

Yirgacheffe

The high altitudes and the rich soil of the Yirgacheffe region provide the ideal conditions for coffee cultivation. In addition, Ethiopian farmers are committed to protecting the local environment and ensuring their communities have access to sustainable livelihoods. They also are committed to promoting gender equity and the health of young women. The combination of these aspects makes Yirgacheffe one of the world's most prized coffee beans.

The coffee cultivated in the Yirgacheffe region is famous for its delicate floral notes and sweet fruity flavor. It has a smooth finish and is ideal 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 whole beans, which allows the consumer to enjoy the full range of flavors.

This particular lot comes from the kebele village of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners work with 900 smallholders who grow coffee in gardens-sized parcels for supplemental income or hobby.

Wet processing involves the beans being soaked in large vats, ensuring that the mucilage and fruits have been removed. The uncooked beans are then dried. This process produces the traditional washed Yirgacheffe, with notes like citrus, flowers 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 then transport them in baskets to the washing stations. After the beans are cleaned and sorted, they are sun-dried. This produces the cup with citrus and floral notes. It is the most well-known form for Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this particular variety.

Many coffee drinkers have noted that Yirgacheffe has a bright and clean taste with hints lemon, wine and berry. These beans are known for their refreshing, fruity flavors and smooth finish. These beans are ideal for those who prefer a light or medium roast. It is best to eat them without milk or cream since they can mask the unique flavor. It's great with strong, sour cheeses and spices to highlight the citric and herbal notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, making it the perfect place for coffee production. It also houses a wide variety of regional landraces, each one offering a unique flavor profile. The coffees from this region are typically medium - to full-bodied and are excellent for filter and espresso. However, the flavor of the coffee can vary according to the process 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 scent.

Guji's unique coffee reflects the rich culture of Oromo people. It is believed that they began to make use of coffee in the 10th century AD, combining it with edible fat to make bite-sized energy ball 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.

Like many other regions in Ethiopia the farms of the Guji zone produce both 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 prior to fermentation. This process helps maintain the acidity of the coffee and fresh tasting notes. The beans are dried on beds that are raised. This ensures a consistent and regulated drying process.

However, the natural process keeps the coffee bean in its entirety when it is dried on the bed. This produces a more balanced cup with complex flavors and a silky mouthfeel. This process requires the greatest amount of skill and care in order to avoid the beans being burned or overcooked. It is this level of skill that creates a wonderful Guji coffee.

Guji's coffees are known for their smoothness and exceptional taste. They are perfect for filter and espresso and can be made at any roast level. The natural process allows the coffee to express its most fruity, floral and creamy flavours. It's perfect for any occasion. Whether you want a morning pick me up or a refined beverage to share with your friends this 6Kg Amorcaffe Intenso PLUS Coffee Beans - Rich is the one for you.

Sidamo

A ripe and fruity coffee from the birthplace of coffee bean 1kg, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee and is renowned for its floral and citrus notes. It is also known for its full body and crisp acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavor profiles.

Coffee farming is a significant source of income for people in this region. It is also a significant factor in the preservation of culture and the environment. The production of coffee 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 (SCFCU) represents 80,000 farmers in the Sidama zone of southern Ethiopia. The coop is dedicated to improving lives of its members and is focused on organic farming. It provides benefits to its members, such as housing, education and clean drinking water. It also offers technical assistance on the farm and helps members market their coffees in specialty markets. This allows them to continue to improve their coffee production and quality.

This coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without any additional chemicals. This produces a smooth and creamy cup that has notes of blackberry, strawberry and the hint of milk chocolate. This is a stunning coffee that showcases the artisanship of Ethiopian producers.

Coffee is grown between 1500 and 2200 meters above sea level. This means that the beans develop slowly and take longer to absorb nutrients. The result is a coffee with low acidity and a body that resembles tea. It is a wonderfully balanced and versatile coffee that can be enjoyed hot or chilled. This is the perfect coffee for those who want to experience the essence of Ethiopian coffee. It is a must try for all coffee lovers! This is a great choice for those who enjoy 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 distinctive wild variety Arabica with an almost wine-like aroma and taste. Harar is different from other coffees that are wet-processed, is dry-processed, and is typically called espresso in Western countries. Natural processing gives it an aroma that is fruity with notes such as blueberries, strawberries, and apricots. Harar is also known for its strong chocolate notes and a distinctly spicy scent.

This is a great choice for those who love the rich, sweet and full-bodied coffee with notes of berries and chocolate. The beans are harvested from small farms close to the city and then dried in the sun. The coffee is then finely grounded and mixed with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa) to enhance sweetness and aroma. It can also be enjoyed with a pastry or cake.

The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and flavor due to the particular beans and processing methods. The coffee is cultivated 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 of up to 1,800 meters. This coffee is processed dry and has a rich crema and full body when made into espresso.

In addition to the coffee, Harar is also famous for its wildly bustling markets which sell everything from spices and clothes to electronics and livestock. Take a stroll around the stalls and enjoying the buzzing atmosphere.

The city is also famous for its Khat, which is chewed by residents to promote an unhurried and relaxed life. In the old town, you will find a wide selection of teas and cafes in which you can taste the drinks. Chewing khat may help ease some digestive problems and aid in preventing heart disease, but it must be taken in moderate amounts. Chewing khat more than three days may cause a variety of health problems including stomach ulcers and constipation.