• 목록
• 글쓰기
• 게시판 리스트 옵션
  • 수정
  • 삭제

Ethiopian Coffee Beans 1kg Arabica Beans 1kg roasted coffee beans

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

Legend has it that a goatherder discovered coffee's wonders when his herd began to become restless and began to eat the berries.

Yirgacheffe

The high altitudes as well as the rich soils in the Yirgacheffe region create the perfect conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the environment and ensuring that their communities can access sustainable livelihoods. They also are committed to promoting gender equality and the well-being of young women. The combination of these elements makes Yirgacheffe one of the world's most sought-after coffee beans 1kg arabica beans.

The Yirgacheffe coffee is renowned for its delicate floral and fruity aromas. It has a smooth, rounded finish that is perfect 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 want to try out different methods of brewing. The coffee is available in whole beans, allowing 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 wet-processed at the Halo Fafate washing station, where our partners collaborate with smallholder farmers of 900 who cultivate their coffee in plots of garden size to supplement their income and as a hobby.

When coffee is wet processed the beans are stored in large vessels until all of the fruit and mucilage are removed from them. The beans that are not soaked are dried. This produces the traditional washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter in body than the natural process Yirgacheffe and has more intense acidity.

During harvest, coffee farmers collect cherries by hand, and transport them in baskets to washing stations. After the beans are cleaned and sorted after which they are dried in the sun. This process produces a cup with floral and citrus notes, and is the most well-known type of Ethiopian coffee. The roasting process further enhances the floral and citrus aromas of this variety.

Many coffee drinkers have noted that Yirgacheffe has a vibrant and clean taste with hints wine, lemon, berry, and more. They are renowned for their fruity, crisp flavors and smooth finish. These beans are ideal for those who prefer a medium or light roast. It is Best coffee beans 1kg to consume them without cream or milk because they can mask the unique flavor. It is a great match for strong, sour cheeses and spices that highlight the herbal and citrus notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, making it the perfect place for coffee production. The region is also home to several regional landraces, which all have a different flavor profile. The coffees of this region tend to be medium- to full-bodied and are great for filter and espresso. The flavor of coffee may differ based on the processing method used 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 started using coffee in the 10th century, mixing it up with edible fats to create energy balls they could chew on during long journeys. Today, the Oromo people continue to cultivate their own coffee in a manner that is respectful of the region's history and showcases its natural and cultural beauty.

Similar to 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 cherries are processed after the harvesting. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process preserves the coffee's acidity, and the bright notes of taste. The beans are then dried on raised beds. This ensures a consistent and controlled drying process.

The natural process however leaves the bean in its entirety as it dries. This creates a cup with an intense flavor and silky texture. This process requires the highest amount of skill and attention in order to avoid the beans becoming burned or overcooked. This level of skill is what makes a top Guji.

Guji's coffees are renowned for their smoothness and delicious taste. They are excellent for both filter and espresso, and can be brewed at any roast level. The natural process allows the coffee to release its fullest floral, fruity and creamy flavours. It is perfect for any occasion. If you're looking for a quick morning boost or a refined beverage to share with your friends, this coffee is the perfect choice for you.

Sidamo

Ethiopia is the place where coffee was first developed. coffee. A rich, fruity coffee. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is renowned for its citrus, floral and notes of berries. It is also known for its full body and crisp acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe, which is a highly prized coffee because of its distinctive floral aromas and flavor profiles.

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

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is committed to improving lives of its members and is focused on organic farming. It offers benefits to its members such as housing, education, and drinking water that is safe for consumption. It also provides technical assistance on the farm, and helps members sell their coffees on specialty markets. This allows them to continue to improve their coffee production and quality.

This coffee comes from the Kilenso Resa co-op and has been dried without the use of any chemicals. This results in a smooth and creamy cup with notes of blackberry, strawberry and some milk chocolate. This is a stunning coffee that showcases the craftsmanship of Ethiopian producers.

The coffee is grown at high altitudes, between 1500 to 2200 m.a.s.l. The beans will develop slowly, allowing them to absorb nutrients. The result is a well-balanced coffee with low acidity, strong fruit nuance and tea-like body. It is a very well-rounded and versatile coffee that is able to be enjoyed both hot and chilled. This is the perfect coffee for those who wish to experience the real essence of Ethiopian coffee. This is a must-try for anyone who loves coffee. It's also a good choice for those who enjoy light roasting, as it highlights the subtleties of the coffee's flavor.

Harar

Harar, located in eastern Ethiopia, is famous for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea in the northeast. It is a distinctive wild-variety 1kg arabica coffee beans with a wine-like aroma and taste. Unlike other coffees, which are wet processed, Harar is dry-processed, and is commonly referred to as espresso in the West. The process is natural and allows for an intense fruity flavor with notes of strawberry, apricot and blueberry. Harar is well-known for its intensely spicy scent and strong chocolate notes.

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

Another well-known coffee from Harar is the Grade 1 Natural, which has a unique flavor and aroma due to its unique bean and processing method. This coffee is grown at altitudes up to 1,800 meters in the Harar region, which is home to an ancient city wall that is home to spotted hyenas. This coffee is dried processed and has a thick, rich crema and full body when made into espresso.

Harar in addition to its coffee, is famous for its wildly-expanding markets which offer everything from spices to clothing to electronics 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 make a relaxing and sluggish lifestyle. You can taste a range of flavors at the numerous cafes and tea houses that are located in the old town. Chewing khat can help alleviate some digestive issues and help aid in preventing heart disease, but it should be consumed in moderate consumption. Chewing khat more than three days can lead to a number of health issues like constipation and stomach ulcers.