Olga Fergerson

Ethiopian Coffee Beans 1kg

coffee bean 1kg is a vital element of Ethiopian culture and their heirloom varietals are some of the most exquisite 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 became restless and began consuming the coffee berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. In addition, Ethiopian farmers are committed to preserving the environment and ensuring their communities have access to sustainable livelihoods. They are also dedicated to encouraging gender equality and the wellbeing of young women. The combination of these factors make Yirgacheffe one of the most sought-after coffee beans.

The coffee that is grown in the Yirgacheffe region is famous for its delicate floral nuances and sweet fruity flavor. It has a soft, smooth finish that is appropriate for any occasion. It is ideal for a morning beverage or a post-workout pick-me-up. Additionally, it's ideal for those who enjoy drinking iced coffee, or wish to try different brewing methods. It is also available as a whole bean, which allows the customer to taste all the flavor profiles.

This particular lot comes from the kebele, or village, of Idido in the woreda 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 1kg coffee beans price in garden-sized plots to earn extra income or as a hobby.

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

During harvest, coffee growers pick their cherries by hand and then transport them in baskets to washing stations. After the beans are washed and separated, they are dried in the sun. This makes a cup that has floral and citrus notes. It is the most sought-after type of Ethiopian 1kg roasted coffee beans. The roasting process also enhances the floral and citrus aromas of this variety.

Many coffee drinkers have reported that Yirgacheffe has a fresh and clean taste with hints wine, lemon, berry, and more. These beans are also known for their fresh, fruity flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. It is recommended to enjoy them without cream or milk because they can mask the distinctive flavor. It's great with strong, sour cheeses and spices to enhance the herbal and citric notes.

Guji

The Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. It is also home to many regional landraces, with 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. 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. They first began using coffee in the 10th century, mixing it with edible fats to make energy balls they could take a bite of during long journeys. The Oromo people continue to cultivate their own coffee in a way that honors their culture and reflects the vibrant natural and cultural beauty of the region.

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

The natural process however leaves the bean unharmed while it is drying. This results in a cup that has rich flavor and silky texture. The process requires the most ability and care to ensure that the beans are not burned or overcooked. It is this level of craftsmanship that creates a wonderful Guji coffee.

Guji's coffees are known for their smoothness and exceptional taste. They are great for both filter and espresso, and can be used at any roast level. The natural process allows for the fullest expression of the floral, fruity and creamy flavors in this coffee. It's perfect for any occasion. Whether you want an early morning boost or a classy drink to enjoy with your loved ones this coffee is perfect the perfect choice for you.

Sidamo

A rich and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee and is renowned for its citrus and floral notes. It is also renowned for its full body and fresh acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavors.

Coffee farming is a vital source of income for people living in this region. It is also a major factor in the preservation of the natural environment and culture. Coffee production is sustainable and uses a very little amount of water, land and fertilizer. The harvest is carried out by hand which reduces the need for pesticides and 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 focuses on organic farming. It offers benefits to its members like housing, education and drinking water that is safe for consumption. It also offers technical assistance for the farm, and helps members sell their coffees on specialty markets. This helps them improve their coffee quality and production.

This coffee beans 1kg arabica comes from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without additional chemicals. This coffee makes a smooth, creamy cup with notes of strawberry and blackberry. It also has hints reminiscent of milk-chocolate. This is a beautiful coffee that showcases the craftsmanship of Ethiopian producers.

Coffee is grown between 1500 and 2200 meters above sea level. The beans will grow slowly which allows them to absorb nutrients. This results in a coffee with an acidity that is low and a body that resembles tea. It is a very well-rounded and versatile coffee that is able to be enjoyed hot or iced. This is the ideal coffee for those looking to taste 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

In the eastern part 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 that has an aroma and flavor that resembles wine. Harar, unlike other coffees that are processed with water, is dry-processed, and is typically called espresso in Western countries. The process is natural and results in a pronounced fruity taste with notes of apricot, strawberry and blueberry. Harar is also renowned for its strong chocolate notes and intensely spicy scent.

It is a great choice for those who like full-bodied rich and sweet cup of coffee with a hint of berries and chocolate. The beans are gathered in small farms near the cities and then dried out in the sun. The coffee is then finely ground and mixed with sugar. Traditionally, Harar is served with anise or fennel (known as ajwa) to give it a sweet and fragrance. It is also consumed with a slice cake or pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the particular bean and processing methods. The coffee is grown at altitudes of up to 1 kg of coffee beans,800 meters in the Harar region, which has an ancient city wall that is home to spotted hyenas. This coffee is processed dry and has a full body and rich crema when it is made into espresso.

Harar as well as its coffee, is also well-known for its wild markets which offer everything from spices to cultural dresses to electronics and livestock. Spend a day wandering through the stalls and taking in the buzzing atmosphere.

The city is also well-known for its khat, which is chewed by residents to promote a slow and relaxed daily life. You can sample a variety of khats at the many tea houses and cafes in the old town. It is a great way to avoid heart disease and ease digestive problems by chewing khat. However, it is important to take it in moderate amounts. Chewing khat for longer than 3 days could cause a variety of health problems such as stomach ulcers and constipation.