• 목록
• 답변
• 글쓰기
• 게시판 리스트 옵션
  • 수정
  • 삭제

Ethiopian Coffee Beans 1kg

Ethiopian coffee is an essential part of Ethiopian culture and their varieties that are heirloom are among the finest in the world. They are known for floral complexity and citrus flavor.

Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd became restless and began consuming the fruits.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also work hard to protect the environment, and to ensure that their communities can access sustainable livelihoods. They are also dedicated to promoting gender equality and the well-being of young women. The combination of these elements creates Yirgacheffe one of the most sought-after coffee beans.

The coffee cultivated in the Yirgacheffe region is famous for its delicate floral notes and sweet fruity flavor. It has a smooth, long-lasting finish and is perfect for any occasion. It is perfect to enjoy a cup of coffee in the morning or a post-workout pick-me-up. It's also a good choice for those who like to drink iced coffee or are looking to test different methods of brewing. It is also available as a whole bean, which allows the customer to explore all its flavors.

This particular lot comes from the kebele, or 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 small parcels of garden size as a supplemental income or hobby.

When coffee is processed wet the beans are stored in large vessels until all the mucilage and fruit are removed from them. The naked beans are then dried. This method produces traditional washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter than natural Yirgacheffe and has more intense acidity.

During the harvest season, coffee farmers handpick cherries and take them to washing stations in baskets. After the beans have been washed and sorted, they are sun-dried. This makes an aroma that is floral and citrus notes. It is the most popular type of Ethiopian coffee. The roasting process further accentuates the floral and citrus aromas of this particular variety.

Many coffee drinkers have reported that Yirgacheffe has a vibrant and fresh taste, with hints of wine, lemon, berry, and more. They are also known for their crisp, fruity flavors and smooth finish. They are a great choice for those who enjoy medium to light roast. It is recommended to consume these without cream or milk since they can mask the unique flavor. It pairs well with strong, sour cheeses as well as spices to bring out the citric and herbal notes.

Guji

The Guji region is a rich volcanic soil, diverse landscapes and a great climate for coffee production. The region is also home to numerous regional landraces that have a different flavor profile. Coffees from this region are typically medium to full-bodied and are ideal for filter and espresso. The flavor of coffee can vary depending upon the method of processing used and the farm that produces it. For example, the fresh Kayon Mountain 1kg coffee beans how many cups from Guji is sweet and full-bodied with notes of berries and a floral jasmine aroma.

The rich tradition of the Oromo people in Guji is evident in their distinctive coffee 1kg. It is believed that they first began to make use of coffee as early as the 10th century AD, mixing it with edible fats to create bite-sized energy balls that they chewed on while traveling for long distances. The Oromo people still grow their own coffee in a way that honors their culture and reflect the vibrant natural and cultural beauty of the region.

As with other regions in Ethiopia the farms in the Guji zone produce both washed and natural process coffees. The difference lies in the way 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 dried on raised beds. This helps to ensure a regulated temperature and consistent drying process.

The natural process however leaves the bean in its entirety while it dries. This results in an energised cup with complex flavors and a silky mouthfeel. This process requires the highest amount of skill and care to prevent the beans being burned or overcooked. It is this level of care that creates a wonderful Guji coffee.

Guji's coffees are renowned for their smoothness and delicious taste. They are great for both filter and espresso and can be used at any roast level. The natural process permits the most full expression of the floral, fruity and creamy flavors of this coffee. It is ideal for any occasion. Whether you want a quick morning boost or a classy drink to share with your friends, this coffee is the perfect choice for you.

Sidamo

A fruity and rich coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee and is famous for its floral and citrus notes. It is also referred to as a full-bodied, robust coffee with vibrant acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe that is a sought-after coffee because of its distinctive floral aromas and flavor profiles.

The cultivation of coffee is a significant source of income for people of this region. It is also a significant factor in the preservation of culture and the natural environment. Coffee production is sustainable, and requires only a small amount of soil, water and fertilizer. The harvesting is done by hand, which minimizes the use of pesticides and machines.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone of southern Ethiopia. The coop is committed to improving the lives of its members and focuses on organic farming. It offers its members housing, education and clean drinking water. It also provides technical support on the farm and helps the farmers market their coffees to specialty markets. This helps them to improve their production and quality.

This coffee is from the Kilenso Resa co-op and has been dried without using any chemicals. This coffee produces a smooth, creamy cup that has notes like blackberry and strawberry. It also has hints reminiscent of milk-chocolate. This is a gorgeous 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 grow slowly and allow them to absorb nutrients. The result is a coffee with low acidity and a tea-like body. It is a well-rounded and versatile coffee that can be enjoyed both hot and chilled. This is the ideal coffee for those who wish to taste the essence of Ethiopian coffee. It is a must try for anyone who loves coffee! It's also a good option for those who like light roasting, as it brings out the subtleties of the coffee's flavours.

Harar

Harar, located in the eastern part of Ethiopia, is famous for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea on the northeast. It is a wild-variety Arabica that has the aroma and flavor of wine. Harar, unlike other coffees that are wet-processed is dry-processed and is commonly called espresso in Western countries. The process is natural and allows for an intense fruity flavor, with notes of strawberry, apricot and blueberry. Harar is also known 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 a hint of chocolate and berries. The beans are harvested in small farms near the cities and then dried out in the sun. The coffee is then ground and mixed with sugar. In the traditional way, Harar is served with anise or fennel (known as Ajwa) to give it a sweet and a scent. It is also enjoyed with a slice of cake or pastry.

Another well-known coffee from Harar is the Grade 1 Natural, which has a unique flavor and aroma due to its special bean and processing technique. This coffee is grown in Harar which is a region that has an ancient walled town which is home to spotted Hyenas. It is grown at altitudes ranging from to 1,800 meters. This coffee is dry-processed and has an intense body and a rich crema when made into espresso.

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

The city is also known for its khat, a drink consumed by the locals to lead a relaxed and slow daily life. You can try a variety of flavors at the numerous cafes and tea houses in the old town. Chewing khat can ease some digestive problems and reduce the risk of heart disease, but it must be consumed in moderation. Chewing khat for more than three days could lead to a number of health issues, including constipation and stomach ulcers.