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Ethiopian Coffee Beans 1kg Ethiopian coffee is an essential component of Ethiopian culture, and their varieties of heirloom are among the top in the world. They are famous for their floral complexity and citrus-like flavors. Legend has it that a goat herder discovered the benefits of coffee while his herd was restless and ate the berries. Yirgacheffe The high altitudes as well as the rich soils in the Yirgacheffe region create ideal 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 well-being of young women. These factors make Yirgacheffe coffee one of the most sought-after coffees in the world. The coffee grown in the Yirgacheffe region is known for its delicate floral nuances and fruity sweetness. It has a smooth, round finish that is perfect for any occasion. It is great as a breakfast drink or for a refreshing afternoon drink. Moreover, it is an excellent choice for those who enjoy drinking iced coffee or want to experiment with various brewing methods. This coffee is also available as a whole bean which allows the consumer to explore all its flavors. This particular lot comes from the kebele 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 are working with 900 smallholders that cultivate coffee in small parcels of garden size to earn extra income or as a hobby. Wet processing involves the beans to be soaked in large vessels, until the mucilage and fruits have been removed. The beans are then dried until they are dry. This creates the classic washed Yirgacheffe coffee, with notes of flowers, citrus, and chocolate. It is lighter in body than the natural process Yirgacheffe and has more intense acidity. During the harvest time coffee farmers handpick cherries and then transport them to washing stations in baskets. After the beans are washed and sort, they are then sun-dried. This process creates the cup with floral and citrus notes, and is the most sought-after form 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 bright and clean taste with hints wine, lemon, berry, and more. They are also known for their fresh, fruity flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. It is recommended to eat these without cream or milk since they can mask the distinctive flavor. It's great with strong, sour cheeses and spices to enhance the herbal and citric notes. Guji The Guji region is a an abundant volcanic soil, a variety of landscapes, and a perfect climate for coffee production. The region is also home to numerous regional landraces that have a different flavor profile. Coffees from this region tend to be medium to full-bodied and are ideal for filter and espresso. 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 aroma. The rich tradition of the Oromo people in Guji is evident in their distinctive coffee. They started using coffee around the 10th century, mixing it with edible fats to make energy balls they could consume during long journeys. The Oromo people still grow their own coffee today in a manner that honors their past and is a reflection of the stunning natural and cultural beauty of the region. Like many other regions in Ethiopia the farms in the Guji zone produce both washed and natural process coffees. The difference lies in how the coffee cherry is processed. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps preserve the acidity of the coffee and bright tasting notes. The beans are dried on beds that are raised. This helps to ensure the proper temperature and consistency of the drying process. The natural process leaves the coffee bean unharmed as it dries on the bed. This produces an energised cup with complex flavors and a silky mouthfeel. This process requires the highest amount of skill and attention in order to avoid the beans becoming burned or overcooked. It is this level of care that creates a wonderful Guji coffee. Guji's coffees are renowned for their smoothness and exceptional taste. They can be brewed as filter or espresso at any roasting level. The natural process allows the coffee to release its fullest floral, fruity and creamy flavours. It is perfect for any occasion. Whether you want a morning pick me up or a refined beverage to share with your friends, this coffee is ideal for you. Sidamo A ripe and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is well-known for its floral, citrus and berry notes. It is also renowned for its full body and crisp acidity. The Sidamo area includes the micro-region of Yirgacheffe which is a highly prized coffee because of its distinctive floral aromas and flavor profiles. Coffee farming is a major source of income for those in this region. It is also a major element in preserving the environment and culture. The production of coffee is sustainable, and requires a minimal amount of soil, water and fertilizer. The harvest is carried out by hand, which cuts down on the need for pesticides and machines. The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is dedicated 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 for the farm and assists members sell their coffees on specialty markets. This allows them to continue to improve their coffee production and quality. 1kg arabica coffee beans comes from the Kilenso Resa co-op and has been dried without the use of any chemicals. The coffee is smooth, creamy cup that has notes like blackberry and strawberry. It also has hints of milk-chocolate. It is a beautiful cup of coffee that showcases the craftsmanship and expertise of Ethiopian producers. Coffee is grown between 1500 and 2200 meters above sea level. The beans will develop slowly and allow them to absorb nutrients. The result is a balanced coffee with a low acidity, a strong fruit nuance and tea-like body. This is an extremely versatile and well-rounded coffee that is a great choice for hot or iced. This is the perfect coffee for those who wish to taste the essence of Ethiopian coffee. This is a must-try for anyone who loves coffee. This is a wonderful option for those who prefer lighter roasts, because it brings out the subtle flavors of the coffee. Harar Located in the eastern part 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 distinctive wild-variety Arabica with an almost wine-like aroma and taste. Harar, unlike other coffees that are wet-processed is dry-processed and is commonly called espresso in Western countries. Natural processing gives it an aroma that is fruity with notes such as apricots, strawberries and blueberries. Harar is well-known for its intensely spicy scent 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 in the city and then dried out in the sun. The coffee is then finely grounded and mixed with sugar. In the traditional way, Harar is served with anise or fennel seeds (known as Ajwa) to give it a sweet and a scent. It can also be enjoyed with a pastry or cake. 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. This coffee is grown in Harar an area that has an ancient walled town which is home to Hyenas that are spotted. It is grown at altitudes of up to 1,800 feet. This coffee is dried processed and has a rich crema and full body when made into espresso. In addition to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and traditional dresses to livestock and electronics. Take a stroll through the stalls, and taking in the buzzing atmosphere. The city is also renowned for its khat. Locals chew it to create a tranquil and slow lifestyle. You can taste a range of khats at the many cafes and tea houses in the old town. It is a great way to avoid heart disease and ease digestive problems by chewing khat. However, it is important to take it in moderation. Chewing khat for longer than 3 days can cause a variety of health problems such as stomach ulcers and constipation.