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

Ethiopian Coffee beans 1Kg (http://www.capelinks.com)

Coffee is a vital component of Ethiopian culture and their heirloom varieties are among of the finest in the world. They are known for floral complexity and citrus flavor.

Legend has it that a goat herder discovered the benefits of coffee when his herd was restless and took a bite of the fruit.

Yirgacheffe

The high altitudes as well as the rich soil of the Yirgacheffe region create ideal conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring that their communities can access sustainable livelihoods. They also dedicate themselves to encouraging gender equality and the well-being of young women. These aspects make Yirgacheffe coffee one of the most sought-after beans for coffee around the world.

The coffee that is grown in the Yirgacheffe region is famous for its delicate floral notes and fruity sweetness. It has a soft, smooth finish that is appropriate for any occasion. It is great as a breakfast beverage or as an afternoon pick-me-up. It's also a good choice for those who like to drink iced coffee, or are looking to test different brewing methods. It is also available as whole beans, allowing the consumer to experience all of its flavors.

This particular batch comes from the kebele (or village) of Idido in the woreda (or district) of Yirgacheffe, in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners are working with 900 smallholders that cultivate coffee in gardens-sized parcels to earn extra income or as a hobby.

When coffee is wet processed, the beans are stored in large vessels until all the fruit and mucilage have been removed from them. The beans are then dried until they're bare. This method creates the classic washed Yirgacheffe coffee, with notes of flowers, citrus, and chocolate. It is lighter than natural Yirgacheffe and has a more prominent acidity.

During the harvest season, coffee farmers handpick cherries and take them to washing stations in baskets. After the beans have been washed and separated, they are dried in the sun. This makes the cup with citrus and floral notes. It is the most sought-after type of Ethiopian coffee. The roasting process is a great way to enhance the floral and lemony aromas in this variety.

Many coffee drinkers appreciate that Yirgacheffe offers a bright and clean taste, with hints of lemon, wine and berry. 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 to enjoy these without cream or milk because they can mask the unique flavor. It's great with strong, sour cheeses and spices that bring out the citrus and herbal notes.

Guji

The Guji region is a fertile volcanic soil, numerous landscapes, and a perfect climate for coffee production. The region also hosts many regional landraces that each have a different flavor profile. The coffees from this area tend to be medium to full-bodied and are ideal for espresso and filter. The taste of coffee can differ depending on the method of processing used and the farm. 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 culture of the Oromo people in Guji is reflected in their distinctive coffee. They began using coffee in the 10th century, mixing it up with edible fats to create energy balls they could chew on during long journeys. The Oromo people continue to cultivate their own coffee in a manner that honors their heritage and reflect the stunning natural and cultural beauty of the region.

The farms of the Guji Zone produce both washed coffee as well as natural processed coffee. The difference is the way the coffee cherry is processed. Washed process coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps maintain the coffee's acidity, and bright tasting notes. The beans are dried on beds that are raised. This helps to ensure a regulated temperature and consistent drying process.

The natural process, on the other hand leaves the bean unharmed while it is drying. This produces a more balanced cup that has rich flavors and a silky mouthfeel. This process requires a lot of ability 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 famous for their smoothness and exquisite taste. They are great for both filter and espresso, and can be brewed at any roast level. The natural process permits the fullest expression of the fruity, floral and creamy flavors of this coffee. It is perfect for any occasion, whether looking for a morning pick-me-up or a sophisticated beverage to enjoy with your friends.

Sidamo

Ethiopia is the birthplace of coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. It is renowned for its floral and citrus notes. It is also known as a full-bodied coffee that has lively acidity. The Sidamo region includes the micro-region of Yirgacheffe which is a highly sought-after coffee because of its distinctive floral aromas and distinctive flavor profiles.

Coffee farming is a crucial source of income for people of this region. It is also a major contribution to the preservation of culture and the natural environment. Coffee production is sustainable, and requires a minimum amount of soil, water and fertilizer. The harvest is usually done by hand, beans 1Kg which reduces the need for machines and pesticides.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is focused on organic farming and is dedicated to improving the lives of its members. It provides its members with housing, education and clean drinking water. It also offers technical assistance to the farm and assists members sell their coffees on specialty markets. This helps them to improve their production and quality.

This coffee comes from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without any additional chemicals. This results in a smooth and creamy cup with notes of blackberry, strawberry and the hint of milk chocolate. This is a beautiful coffee that showcases the craftsmanship of Ethiopian producers.

coffee 1kg is grown between 1500 and 2200 meters above sea level. The beans will develop slowly, allowing them to absorb nutrients. The result is a balanced coffee with low acidity, strong fruit nuance, and a tea-like body. It is a well-rounded and versatile coffee that can be enjoyed hot or iced. This is the perfect coffee for those who want to experience the true essence Ethiopian coffee. It is a must try for anyone who loves coffee! It is also a good choice for those who prefer lighter roasting, since it brings out the subtleties of the coffee's flavors.

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 Arabica that has an aroma and flavor that resembles wine. Harar unlike other coffees that are wet-processed is dry-processed and is commonly called espresso in the Western world. The natural process creates a fruity taste with notes of apricot, strawberry and blueberry. Harar is also known for its strong chocolate notes and a distinctly spicy scent.

This is a fantastic choice for those who love the rich sweet and full-bodied coffee with notes of chocolate and berries. The beans are harvested from small farms near the city, then dried in the sun. The coffee is then finely ground and infused 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 a pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and taste due to the unique bean and processing techniques. The coffee is grown at high altitudes of 1 kg coffee beans,800 meters in the Harar region, which is home to an ancient city wall that is home to spotted hippos. This coffee is dry processed and has a rich crema and full body when brewed into espresso.

Harar, in addition to its coffee, is famous for Beans 1Kg its wildly-expanding markets that offer everything from spices to clothes of the culture to electronic gadgets and livestock. Take a stroll through the stalls, and taking in the buzzing atmosphere.

The city is also famous for its Khat. People who eat it create a tranquil and slow lifestyle. You can sample a variety of flavors at the numerous cafes and tea houses in the old town. Chewing khat can help alleviate certain digestive issues and can help reduce the risk of heart disease, but it must be taken in moderate amounts. Chewing khat more than 3 days could cause a variety of health problems that include stomach ulcers as well as constipation.