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

Ethiopian Coffee Beans 1kg Arabica Coffee beans

Ethiopian coffee is an essential component of Ethiopian culture and their varieties of heirloom are among the finest in the world. They are famous for their floral complexity and citrus flavors.

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

Yirgacheffe

The high altitudes and the rich soil in the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also work hard to protect the local environment, and to ensure that their communities have the ability to have sustainable livelihoods. They are also dedicated to promoting gender equality and the wellbeing of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after beans for coffee in the world.

The Yirgacheffe coffee is renowned for its delicate floral and fruity flavors. It has a smooth, rounded finish that is perfect for any occasion. It's perfect for a morning beverage or a post-workout pick-me-up. It is also a great choice for those who love 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 is from the kebele village of Idido 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 to supplement their income and as an activity.

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

During the harvest season coffee farmers pick cherries and transport them to washing stations in baskets. After the beans are cleaned and sort, they are then sun-dried. This produces a cup that has citrus and floral notes. It is the most sought-after type of Ethiopian coffee. The roasting process enhances the floral and lemony scents of this coffee.

Many arabica coffee beans 1kg drinkers have noticed that Yirgacheffe has a bright and clean taste with hints lemon, wine and berry. The beans are also renowned for their fresh, fruity flavors and smooth finish. They are a good choice for those who like a light to medium roast. It is best to consume them without cream or milk as they can mask the distinctive flavor. It's great with strong, sour cheeses and spices to highlight the citric and herbal notes.

Guji

The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it a perfect location for coffee production. It is also home to many regional landraces, each offering a distinct flavor profile. The coffees from this area tend to be medium to full-bodied and are perfect for both filter and espresso. 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 berry notes as well as floral jasmine scent and floral notes.

Guji's distinctive coffee is a reflection of the rich culture of the Oromo people. They began using coffee in the 10th century, mixing it up with edible fats in order to make energy balls that they could consume during long journeys. Today the Oromo people continue to grow their own coffee in a manner that honors the region's heritage and reflects its vibrant cultural and natural beauty.

As with other regions in Ethiopia the farms of the Guji zone produce 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 preserve the acidity of the coffee, as well as fresh tasting notes. The beans are dried on beds that are raised. This ensures a uniform and controlled drying process.

In contrast, the natural process keeps the coffee bean in its entirety when it is dried on the bed. This creates 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 from being burned or overcooked. This level of craftsmanship is what makes a top Guji.

Guji's coffees are famous for their smoothness, and exquisite taste. They can be brewed using filter or espresso at any roasting level. The natural process permits the most full expression of the fruity, floral and creamy flavors in this coffee. It is ideal for every occasion, whether looking for a quick pick-me-up in the morning or a sophisticated drink to share with your friends.

Sidamo

Ethiopia is the home of coffee. A rich, fruity coffee. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is well-known for its citrus, floral and berry notes. It is also known as a full-bodied coffee with lively acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavor profiles.

Coffee farming is an important source of income for people in this region. It is also a key element in preserving the environment and culture. Coffee production is a sustainable process that requires very little amount of water, land and fertilizer. The harvest is usually done by hand, which reduces the need for machinery and pesticides.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone of southern Ethiopia. The coop is committed to improving the lives of its members and is focused on organic farming. It provides benefits to its members like housing, schooling and clean drinking water. It also provides technical assistance to the farm and assists members market their coffees in specialty markets. This helps them to improve their coffee beans 1kg production and quality.

This coffee beans 1kg comes from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without additional chemicals. This produces a smooth and creamy cup that has notes of blackberry, strawberry and some milk chocolate. This is a gorgeous coffee that showcases the artisanship of Ethiopian producers.

Coffee is grown between 1500 to 2200 meters above sea level. The beans will develop slowly, allowing them to absorb nutrients. The result is a cup with low acidity and a tea-like body. This is an incredibly versatile and well-rounded cup that is a great choice for hot or chilled. This is the perfect coffee for those who want to taste the real essence of Ethiopian coffee. It is a must try for anyone who loves coffee! This is a fantastic option for those who prefer a light roast, 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 1kg arabica coffee beans with an aroma and flavor that resembles wine. Harar unlike other coffees that are wet-processed is dry-processed, and is typically called espresso in Western countries. The natural processing process gives it the flavor to be fruity, with notes such as apricots, strawberries and blueberries. Harar is also known for its strong chocolate notes and intensely spicy scent.

It is a good choice for those who prefer an intense, rich and sweet coffee with notes of berries and chocolate. The beans are sourced 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 anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. It is also consumed with a slice cake or pastry.

Another well-known coffee from Harar is the Grade 1 Natural, which has a unique flavor and aroma because of its unique bean and processing technique. The coffee is grown at altitudes of 1,800 meters in the Harar region, which is home to an ancient walled city which is home to spotted hyenas. This coffee is dry processed and has a rich, creamy crema and full body when made into espresso.

In addition to the coffee, Harar is also famous for its bustling marketplaces that sell everything from spices and cultural dresses to livestock and electronics. Spend a day exploring the stalls, and taking in the electric atmosphere.

The city is also renowned for its khat. Locals chew it to create a tranquil and slow life. You can taste a range of flavors at the numerous tea houses and cafes in the old town. Chewing khat can help alleviate certain digestive issues and can help reduce the risk of heart disease, but it should be consumed with moderate consumption. Chewing khat more than three days could cause a variety of health issues like stomach ulcers and constipation.