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Ethiopian Coffee Beans 1kg Ethiopian coffee is an essential component of Ethiopian culture and their heirloom varieties are among the top in the world. They are famous for their complex floral aroma and citrus flavor. Legend has it that a goat herder discovered the wonders of coffee while his herd became restless and consumed the fruits. Yirgacheffe The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. Ethiopian farmers also work hard to protect the environment, and to ensure that their communities can gain sustainable livelihoods. They are also committed to increasing gender equality and well-being for young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffee beans in the world. The Yirgacheffe coffee is renowned for its delicate floral and fruity flavors. It has a soft, smooth finish that is perfect for any occasion. It can be enjoyed as a breakfast drink or for a refreshing afternoon drink. It is also a good choice for those who like to drink iced coffee or want to try out different methods of brewing. It is also available as whole beans, allowing the user to taste the variety of flavors. This particular batch comes from the kebele (or village) of Idido 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 are working with 900 smallholders who grow coffee in small parcels of garden size for supplemental income or hobby. Wet processing involves the beans being soaked in large vessels, until the mucilage and fruit have been removed. The beans are then dried until they are bare. This process produces the traditional washed Yirgacheffe coffee that has notes of citrus, flowers and chocolate. It is lighter than natural Yirgacheffe and has a more pronounced acidity. During the harvest season coffee farmers pick cherries and take them to washing stations in baskets. After the beans have been washed and sort, they are then sun-dried. This process produces a cup that has citrus and floral notes. It is the most popular form for Ethiopian coffee. The roasting process further enhances the citrus and floral aromas of this particular variety. Many coffee drinkers have noticed that Yirgacheffe has a vibrant and clean taste with hints wine, lemon, berry, and more. They are renowned for their refreshing, fruity flavors and smooth finish. These beans are perfect for those who prefer a medium or light roast. They are best consumed without cream or milk as they can mask the distinctive flavor of this type of roast. It is a great match for sour, strong cheeses and spices that bring out the citrus and herbal notes. Guji The Guji region has fertile volcanic soil, numerous landscapes, and a favorable climate for coffee production. The region also has many regional landraces that each possess a distinct flavor profile. The coffees from this area tend to be medium to full-bodied, and they are perfect for both filter and espresso. The flavor of coffee can vary depending upon the method of processing employed and the farm. For example, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a mellow jasmine scent. Guji's distinctive coffee reflects the rich culture of Oromo people. It is believed that they first began to make use of coffee as early as the 10th century AD, mixing it with edible fats to create bite-sized energy balls which they would chew while on long journeys. Today the Oromo people continue to cultivate their own coffee in a manner that is respectful of the heritage of the region and showcases its natural and cultural beauty. As with 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 harvesting. The coffee that is washed is removed mechanically to remove the skin and pulp before being fermented. This process helps preserve the coffee's acidity, and the bright notes of taste. The beans are dried on raised beds. This ensures a consistent and controlled drying process. However, the natural process leaves the coffee bean unharmed as it dries on the bed. This results in an energised cup with distinct flavors and a smooth mouthfeel. This process requires the greatest amount of skill and attention to prevent the beans from being burned or overcooked. This level of craftsmanship is what makes a top Guji. Guji's coffees are renowned for their smoothness and exquisite taste. They are perfect for filter and espresso, and can be made at any roast level. The natural process allows the coffee to express its fullest fruity, floral and creamy tastes. It is perfect for any occasion. If you're looking for a morning pick me up or a sophisticated beverage to enjoy with your friends this coffee is the one ideal for you. Sidamo A fruity and rich coffee from the birthplace of coffee, Ethiopia. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is renowned for its citrus, floral and notes of berries. It is also known for its full body and fresh acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and distinctive flavor profiles. Coffee farming is a vital source of income for people of this region. It is also a significant contributor to the preservation of culture and the natural environment. The production of coffee is sustainable, and requires a minimum amount of water, land and fertilizer. The harvest is done by hand, which cuts down on the use of pesticides and machines. The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop focuses on organic agriculture and is committed to improving the lives of its members. It provides benefits to its members like housing, education and drinking water that is safe for consumption. It also provides technical assistance on the farm and assists members market their coffees in specialty markets. This assists them in improving their production and quality of coffee. This coffee is from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without additional chemicals. This results in a smooth and creamy cup that has notes of strawberry, blackberry and hints of milk chocolate. 1kg coffee beans is a beautiful cup of coffee that showcases the skill and craftsmanship 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 a tea-like body. It's an incredibly versatile and well-rounded cup that can be enjoyed cold or hot. This is the perfect coffee for those who wish to experience the true essence Ethiopian coffee. This is a must-try for anyone who is a coffee lover. It's also a good choice for those who enjoy light roasting because it highlights the subtleties of the coffee's flavours. Harar Harar located in the eastern part of Ethiopia is renowned 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 that has an aroma and flavor that resembles wine. In contrast to other coffees, which are wet processed, Harar is dry-processed, and is often referred to as espresso in the West. The natural processing method allows for an intense fruity flavor with notes of apricot, strawberry and blueberry. Harar is well-known for its intensely spicy aroma and strong chocolate notes. It is a great choice for those who prefer an intense, rich and sweet coffee with notes of chocolate and berries. The beans are harvested in small farms in the city and 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 add sweetness and aroma. It can also be enjoyed with a cake or pastry. Another coffee that is popular from Harar is the Grade 1 Natural, which has distinctive aroma and flavor because of its unique bean and the method of processing. This coffee is grown in Harar, a region with an ancient walled city that is home to Hyenas that are spotted. It is grown at altitudes up to 1,800 feet. This coffee is processed dry and has a rich, creamy crema and full body when it is made into espresso. Harar in addition to its coffee, is also known for its crazy markets that offer everything from spices to cultural dresses to electronics and livestock. Spend a day exploring the stalls, and taking in the electric atmosphere. The city is also renowned for its Khat. Locals chew it to make a relaxing and sluggish lifestyle. You can try a variety of flavors at the numerous cafes and tea houses in the old town. Chewing khat can ease some digestive problems and prevent heart disease, but it should be taken in moderation. Chewing khat more than three days can lead to numerous health problems that include stomach ulcers as well as constipation.