Ethiopian Coffee Beans Planet Java 1kg Espresso Coffee Beans - Medium Roast

Ethiopian coffee is an essential part of Ethiopian culture, and their heirloom varieties are among the best in the world. They are famous for their the floral complexity and citrus taste.

Legend is that a goat herder discovered the wonders of coffee while his herd was restless and took a bite of the fruits.

Yirgacheffe

The high altitudes and the rich soil of the Yirgacheffe region create the perfect conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to preserving the local environment and ensuring their communities have access to sustainable livelihoods. They are also committed to encouraging gender equality and the well-being for young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffees in the world.

The coffee cultivated in the Yirgacheffe region is known for Coffeee its delicate floral nuances and fruity sweetness. It has a smooth, rounded finish that is perfect for any occasion. It's perfect to enjoy a cup of coffee in the morning or a late afternoon energy 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 also available as a whole bean, which lets the user taste all the flavor profiles.

This particular lot is from the kebele (or village) of Idido located in the woreda (or district) of Yirgacheffe located 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 to earn extra income or as a hobby.

Wet processing involves soaking the beans in large vats, ensuring that the mucilage and fruit have been removed. The beans are then dried until they're bare. This method produces traditional washed Yirgacheffe with notes of citrus, flowers and chocolate. It is lighter than natural Yirgacheffe and has more pronounced acidity.

During harvest, coffee growers collect cherries by hand, and carry them in baskets to the washing stations. After the beans are washed and separated, they are dried in the sun. This process produces an aroma that is citrus and floral notes, and is the most sought-after version of Ethiopian coffee. The roasting process is a great way to enhance the lemony and floral aromas of this variety.

Many coffee drinkers have noted 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 great choice for those who enjoy a light to medium roast. It is best to consume them without cream or milk as they can mask the unique flavor. It is a great match for sour, strong cheeses and spices that enhance the herbal and citrus 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, each offering a distinct flavor profile. The coffees of this region are usually medium to full-bodied, and are great for espresso and filter. However, the taste of the coffee may differ according to the process and the farm itself. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied, with berry notes and a floral jasmine scent.

The rich tradition of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they began to drink coffee as early as the 10th century AD, combining it with edible fats to create bite-sized energy balls that they chewed on while on long journeys. The Oromo people continue to grow their own coffee in a way that honors their culture and reflect the stunning natural and cultural beauty of the region.

The farms of the Guji Zone produce both washed coffee and natural processed coffee. The difference is 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 acidity of the coffee and bright tasting notes. The beans are dried on raised beds. This ensures a consistent and regulated drying process.

The natural process however leaves the bean in its entirety as it dries. This results in a more balanced cup that has distinct flavors and a smooth mouthfeel. This process requires a lot of skill and care to ensure that the beans do not get burned or overcooked. This level of skill is what makes a good Guji.

Guji's coffees are known for their smoothness and exquisite taste. They are excellent for both filter and espresso, and can be made at any roast level. The natural process permits the fullest expression of the floral, fruity and creamy flavors in this coffee. It is ideal for any occasion. If you're looking for a quick morning boost or a refined beverage to enjoy with your friends this coffee is perfect for you.

Sidamo

Ethiopia is the birthplace of coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is renowned for its citrus and floral notes. It is also known for its full body and sharp acidity. The Sidamo area includes the micro-region of Yirgacheffe which is a highly prized coffee due to its unique floral aromas and distinctive flavor profiles.

Coffee farming is a major source of income for people in this region. It is also a key contributor to preserving the environment and culture. Coffee production is sustainable, and requires a minimal amount of water, land and fertilizer. The harvesting process is generally done by hand, which eliminates 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 dedicated to improving lives of its members and is focused on organic farming. It offers its members housing as well as education and clean drinking water. It also provides technical assistance to 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 cooperative and is natural processed, meaning that it was dried without additional chemicals. This coffee makes a smooth, creamy cup that has notes of strawberry and blackberry. It also has hints of milk chocolate. This is a beautiful coffee that showcases the skill of Ethiopian producers.

Coffee is grown between 1500 and 2200 meters above sea level. The beans will grow slowly and allow them to absorb nutrients. The result is a balanced coffee with low acidity, intense fruit nuance, and a tea-like body. It is a very well-rounded and versatile coffee that is able to be enjoyed both hot and iced. This is the ideal coffee for those who want to experience the true essence Ethiopian coffee. This is a must-try for all coffee lovers. It's also a great choice for those who enjoy light roasting, as it highlights 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 in the northeast. It is a wild-variety Arabica with an aroma and flavor that resembles wine. Unlike other coffees, which are wet processed, Harar is dry-processed, and is often referred to as espresso in the West. The natural process results in a pronounced fruity flavor, with notes of strawberry, apricot and blueberry. Harar is well-known for its intensely spicy flavor and strong chocolate notes.

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

The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and taste due to the unique bean and processing methods. The coffee is cultivated in Harar which is a region that has an ancient walled city that is home to Hyenas that are spotted. It is grown at altitudes up to 1,800 meters. This coffee is dried processed and has a thick, rich crema and full body when brewed into espresso.

In addition to the coffee, Harar is also famous for its wildly bustling markets that sell everything from spices and clothes to electronics and livestock. Spend an afternoon exploring the stalls, taking in the buzzing atmosphere.

The city is also known for its khat, which is consumed by the residents to promote a relaxed and slow daily lifestyle. You can taste a range of flavors at the numerous cafes and tea houses that are located in the old town. It is beneficial to avoid heart diseases and ease digestive issues by chewing khat. However, it is important to consume it in moderation. Chewing khat for longer than three days can lead to a number of health problems including constipation and stomach ulcers.