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Ethiopian Coffee Beans 1kg Ethiopian coffee is a staple of Ethiopian culture, and their heirloom varieties are among the best in the world. They are known for the floral complexity and citrus taste. Legend has it that one goatherder discovered the wonders of coffee when his herd became restless and began eating the fruits. Yirgacheffe The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. Additionally, Ethiopian farmers are committed to preserving the environment and ensuring their communities have access to sustainable livelihoods. They also are committed to promoting gender equality and the well-being of young women. The combination of these factors creates Yirgacheffe one of the world's most sought-after coffee beans. The Yirgacheffe coffee is renowned for its delicate floral and fruity aromas. It has a silky finish and is ideal for any occasion. It is great for breakfast or a post-workout boost. It's also a good choice for those who like to drink iced coffee or who want to experiment with different brewing methods. It is also available as a whole bean, which allows the customer to explore all its flavor profiles. This particular lot comes from the kebele, or village, of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate washing station, where our partners collaborate with around 900 smallholder farmers who cultivate their coffee in plots of garden size for supplemental income and as a hobby. When coffee is wet processed the beans are then immersed in large vats of water until all of the fruit and mucilage have been removed. The beans are then dried until they're bare. This process produces the traditional washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter in body than the natural process Yirgacheffe, with more pronounced acidity. During the harvest, coffee farmers collect cherries by hand, and then transport them in baskets to the washing stations. After the beans have been cleaned and sorted and dried in the sun, they are then roasted. This process creates the cup with citrus and floral notes, and is the most popular type of Ethiopian coffee. The roasting process further accentuates the citrus and floral aromas of this particular variety. Many coffee drinkers appreciate that Yirgacheffe has a vibrant, clean taste with the scent of wine, lemon, and berry. The beans are also renowned for their fresh, fruity flavors and smooth finish. They are a great choice for those who like medium to light roast. They are best consumed without cream or milk, which can drown out the unique flavor of this particular variety. It is a great match for strong, sour cheeses as well as spices to enhance the herbal and citric notes. Guji The Guji region is home to rich volcanic soil, diverse landscapes and a great climate for coffee production. The region also has several regional landraces, which all possess a distinct flavor profile. The coffees from this region tend to be medium to full-bodied, and they are ideal for espresso and filter. However, the flavor of the coffee can vary depending on the method of processing and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries as well as floral jasmine scent and floral notes. The rich culture of the Oromo people of Guji is evident in their distinctive coffee. They began using coffee in the 10th century, mixing it with edible fats in order to make energy balls that they could chew on during long journeys. Today, the Oromo people continue to cultivate their own coffee in a way that is respectful of the heritage of the region and showcases its cultural and natural beauty. 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 pulp and skin prior to fermentation. This process helps to maintain the coffee's acidity and bright taste notes. The beans are dried on raised beds. This ensures a consistent and regulated drying process. The natural process, on the other hand leaves the bean in its entirety as it dries. This produces a more balanced cup that has complex flavors and a silky mouthfeel. This process requires the highest skill and care to ensure that the beans are not burned or overcooked. This level of craftsmanship is what makes a top Guji. Guji's coffees are famous for their smoothness and exceptional taste. They are perfect for filter and espresso and can be brewed at any roast level. The natural process allows for the most full expression of the floral, fruity and creamy flavors in this coffee. It is perfect for any occasion. If you're looking for an early morning boost or a sophisticated beverage to share with your friends this coffee is the one 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 fruity notes. It is also referred to as a full-bodied coffee with lively acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavor profiles. Coffee farming is an important source of income for those in this region. It is also a major element in preserving the environment and the culture. The production of coffee is a sustainable process that requires minimal amount of land, water and fertilizer. The harvest is carried out by hand, which minimizes the need for 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 is focused on organic farming and is dedicated to improving the lives of its members. It provides its members with housing as well as education and clean drinking water. 1kg of coffee beans provides technical support on the farm and helps them market their coffees to specialty markets. This aids them in improving their coffee quality and production. This coffee comes from the Kilenso Resa co-op and has been dried without any chemicals. This results in a smooth and creamy cup with notes of strawberry, blackberry and hints of milk chocolate. This is a gorgeous cup of coffee that shows off the artisanship and skill 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 cup with a low acidity and a tea-like body. It is a wonderfully balanced 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. It is a must try for anyone who loves coffee! This is a wonderful choice for those who enjoy lighter roasts, as it brings out the subtle flavors of the coffee. 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 the aroma and flavor of wine. Unlike other coffees, which are wet-processed, Harar is dry-processed, and is commonly referred to as espresso in the West. Natural processing allows for a fruity flavor with notes such as blueberries, strawberries, and apricots. 1kg of coffee beans is well-known for its intensely spicy scent and strong chocolate notes. It is a good option for those who prefer an intense, rich and sweet coffee with a hint 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 can also be enjoyed with a slice of cake or a pastry. The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and taste due to the unique bean and processing methods. The coffee is cultivated in Harar, a region with an ancient walled town that is home to Hyenas that are spotted. It is grown at altitudes ranging from to 1,800 meters. The coffee is dried-processed and has a full body and rich crema when it is made into espresso. In addition to the coffee, Harar is also famous for its bustling marketplaces which sell everything from spices and traditional dresses to livestock and electronics. Take a stroll through the stalls and taking in the electric atmosphere. The city is also famous for its khat. People who eat it create a tranquil and slow lifestyle. You can taste a range of varieties at the many cafes and tea houses that are located in the old town. Chewing khat can help alleviate some digestive problems and aid in preventing heart disease, but it should be taken in moderate consumption. Chewing khat more than 3 days could cause a variety of health problems that include stomach ulcers as well as constipation.