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Ethiopian Coffee Beans 1kg Ethiopian coffee is an essential part of Ethiopian culture and their varieties of heirloom are among the finest in the world. They are known for their complex floral aroma and citrus flavor. Legend has it that a goat herder discovered the benefits of coffee while his herd was agitated and consumed the fruit. Yirgacheffe The high altitudes and rich soil in the Yirgacheffe region provide the ideal conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to preserving the local environment and ensuring their communities can access sustainable livelihoods. They also believe in increasing gender equality and well-being for young women. The combination of these factors makes Yirgacheffe one of the world's most prized coffee beans. The coffee grown in the Yirgacheffe region is renowned for its delicate floral notes and fruity sweetness. It has a smooth finish and is ideal for any occasion. flavored coffee beans is great for breakfast or a post-workout boost. It is also an excellent choice for those who enjoy drinking iced coffee, or wish to experiment with different methods of brewing. It is also available as a whole bean which allows the consumer to experience all of its flavor profiles. This particular lot is from the kebele, or village, of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is wet-processed at the Halo Fafate washing station, where our partners work with 900 smallholder farmers who grow their coffee on plots that are garden-sized for supplemental income and as an interest. Wet processing involves soaking the beans in large vats, until 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 in body than natural process Yirgacheffe and has more noticeable acidity. During the harvest, coffee farmers collect cherries by hand, and carry them in baskets to the washing stations. After the beans are washed and sort, they are then sun-dried. This process creates the cup with citrus and floral notes and is the most sought-after type of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this variety. Many coffee drinkers have noted that Yirgacheffe has a vibrant and clean taste with hints lemon, wine and berry. The beans are famous for their fruity, crisp flavors and smooth finish. They are a great choice for those who enjoy a light to medium roast. It is best to enjoy them without milk or cream as they can mask the distinctive flavor. It pairs well with strong, sour cheeses as well as spices to bring out the citric and herbal notes. Guji The Guji region is blessed with rich volcanic soil and diverse landscapes, making it a perfect location for coffee production. It also houses many regional landraces, each offering a distinctive flavor profile. Coffees from this region tend to be medium – to full-bodied and are ideal for filter and espresso. The taste of coffee can differ based on the processing method used and the farm that produces it. For example, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a mellow jasmine scent. The rich culture of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they first began to use coffee in the 10th century AD, mixing it with edible fat to make bite-sized energy ball that they ate traveling for long distances. The Oromo people still grow their own coffee in a manner that honors their heritage and is a reflection of the beautiful natural and cultural beauty of the region. The farms of the Guji Zone produce both washed and natural processed coffee. The difference lies in the method by which the coffee cherry is processed after harvesting. The process of washing coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process preserves the acidity of the coffee, as well as fresh tasting notes. The beans are dried on raised beds. This helps to ensure a regulated temperature and consistent drying process. The natural process keeps the coffee bean in its entirety as it dries on the bed. This results in a more balanced cup with distinct flavors and a smooth mouthfeel. This process requires a lot of ability and care to ensure that the beans aren't burned or overcooked. This level of skill is what makes a good Guji. Guji's coffees are renowned for their smoothness, and exquisite taste. They are excellent for both filter and espresso and can be brewed at any roast level. The natural process allows for the most full expression of the fruity, floral and creamy flavors of this coffee. It is ideal for any occasion, whether you're looking for a morning pick-me-up or a sophisticated drink to share with your friends. Sidamo A rich and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee. It is known for its floral and citrus notes. It is also renowned for its full body and vibrant crisp acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavors. Coffee farming is a major source of income for those in this region. It is also a major factor in the preservation of the environment and the culture. The production of coffee is sustainable and requires a minimum amount of soil, water and fertilizer. The harvest is usually done by hand, which reduces the need for machines and pesticides. The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is dedicated to improving lives of its members and focuses on organic farming. It offers benefits to its members like housing, education, and drinking water that is safe for consumption. It also provides technical support on the farm, and helps the farmers market their coffees to specialty markets. This aids them in improving their production and quality of coffee. This coffee comes from the Kilenso Resa co-op and has been dried without using any chemicals. This produces a smooth and creamy cup with notes of blackberry, strawberry and hints of milk chocolate. This is a gorgeous cup of coffee that shows off the skill and craftsmanship of Ethiopian producers. The coffee is grown at high altitudes between 1500 and 2200 m.a.s.l. This means that the beans grow slowly and take longer to absorb nutrients. The result is a balanced coffee with low acidity, strong fruit nuance and tea-like body. This is an extremely versatile and well-rounded coffee that is a great choice for hot or chilled. This is the perfect coffee for those who wish to taste the true essence of Ethiopian coffee. It is a must-try for all coffee lovers! It's also a great choice for those who enjoy light roasting because it brings out the subtleties of the coffee's flavours. Harar Harar, located in eastern Ethiopia, is famous for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea on the northeast. It is a distinctive wild-variety Arabica with an almost wine-like flavor and aroma. Harar, unlike other coffees that are wet-processed is dry-processed and is commonly called espresso in Western countries. 1kg coffee beans gives it a fruity flavor with notes of blueberries, strawberries, and apricots. Harar is known for its intensely spicy scent and strong chocolate notes. This is a fantastic choice for those who love an intense sweet and full-bodied coffee with notes of chocolate and berries. The beans are sourced from small farms near the city, and then dried in the sun. The coffee is then ground and flavored with sugar. In the traditional way, Harar is served with a fennel or anise seed (known as Ajwa) to add sweetness and aroma. It can also be enjoyed with a pastry or cake. The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and taste due to the unique beans and processing methods. The coffee is grown at high altitudes of 1,800 meters in the Harar region, which is home to an ancient walled city that is home to spotted hippos. This coffee is processed dry and has a full body and a thick crema when brewed into espresso. In addition to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and traditional clothes to livestock and electronic devices. Spend an afternoon wandering the stalls and enjoying the vibrant atmosphere. The city is also famous for its Khat. People chew it to create a tranquil and slow lifestyle. You can sample a variety of khats at the many cafes and tea houses in the old town. Chewing khat can ease some digestive issues and help reduce the risk of heart disease, but it must be consumed in moderate consumption. Chewing khat more than 3 days can cause various health issues such as stomach ulcers and constipation.