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Ethiopian Coffee Beans 1kg Ethiopian coffee is an essential component of Ethiopian culture and their varieties that are heirloom are among the top in the world. They are renowned for their floral complexity and citrus-like flavors. Legend is that a goat herder discovered the wonders of coffee when his herd was agitated and took a bite of the fruits. Yirgacheffe The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring their communities can access sustainable livelihoods. They also are committed to encouraging gender equality and the health 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 famous for its delicate floral notes and sweet fruity flavor. It has a smooth, rounded finish that is appropriate for any occasion. It is perfect to enjoy a cup of coffee in the morning or a late afternoon energy boost. Moreover, it is ideal for those who love drinking iced coffee or want to experiment with different methods of brewing. This coffee is available in whole beans, allowing the user to taste the variety of flavors. This particular lot comes from the kebele (or village) of Idido located in the woreda (or district) of Yirgacheffe, in the Gedeo Zone. The coffee is processed wet at the Halo Fafate washing station, where our partners work with around 900 smallholder farmers who cultivate their coffee in plots of garden size to earn extra income or as an interest. When coffee is wet processed the beans are stored in large vessels until all of the fruit and mucilage have been removed from them. The beans are then dried until they are dry. This method produces traditional washed Yirgacheffe with notes of citrus, flowers and chocolate. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity. During the harvest time coffee farmers handpick cherries and transport them to washing stations in baskets. After 1kg coffee beans have been washed and sorted, they are sun-dried. This makes a cup that has citrus and floral notes. It is the most popular form for Ethiopian coffee. The roasting process further accentuates the floral and citrus aromas of this particular variety. Many coffee drinkers have noted that Yirgacheffe has a vibrant and fresh taste, with hints of lemon, wine and berry. These beans are also known for their fruity, crisp flavors and smooth finish. They are a great choice for those who enjoy a light to medium roast. They are best enjoyed without milk or cream as they can mask the unique flavor of this variety. It's great with strong, sour cheeses and spices that enhance the herbal and citrus notes. Guji The Guji region is blessed with rich volcanic soil and diverse landscapes, making it a perfect location for coffee production. The region is also home to numerous regional landraces that possess a distinct flavor profile. The coffees from this area are usually medium to full-bodied, and they are great for filter and espresso. However, the flavor of the coffee may differ depending on the processing method and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries, floral jasmine aroma and floral notes. The rich culture of the Oromo people of Guji is evident in their distinctive coffee. They first began using coffee around 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 grow their own coffee in a manner that is respectful of the heritage of the region and showcases its natural and cultural beauty. The farms in the Guji Zone produce both washed and natural processed coffee. The difference is in the way that the coffee cherries are processed after harvesting. 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, as well as bright tasting notes. The beans are dried on raised beds. This ensures an even temperature and a consistent drying process. The natural process however, leaves the bean intact while it is drying. This creates a cup with a complex flavor and a silky texture. This process requires a huge amount of skill and care in order to avoid the beans being burned or overcooked. It is this level of craftsmanship that makes a top Guji coffee. Guji’s coffees are known for their smoothness and exquisite taste. They can be brewed as filter or espresso at any roasting level. The natural process allows the coffee to express its fullest floral, fruity and creamy flavours. It is ideal for every occasion, whether you're looking for a morning pick-me-up or a classy drink to share with your friends. Sidamo A rich 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 citrus, floral and berry notes. It is also known for its full body and sharp acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavor profiles. Coffee farming is a major source of income for the people in this region. It is also a key element in preserving the natural environment and culture. Coffee production is a sustainable process that requires minimal amount of water, land and fertilizer. The harvest is carried out by hand, which minimizes the use of pesticides and machinery. The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is committed to improving lives of its members and is focused on organic farming. It provides its members with housing education, as well as clean drinking water. It also offers technical assistance on the farm and assists members market their coffees in specialty markets. This helps them improve the quality of their coffee and increase production. This coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without any additional chemicals. This coffee makes a smooth, creamy cup that has notes of strawberry and blackberry. It also has hints of milk chocolate. It is a beautiful cup of coffee that shows off the skill and craftsmanship of Ethiopian producers. Coffee is grown between 1500 and 2200 meters above sea level. This means that the beans are able to grow slower and are able to absorb nutrients. This results in a coffee with a low acidity and a tea-like body. It is a well-rounded and versatile coffee that can be enjoyed hot or chilled. This is the ideal coffee for those who want to experience the essence of Ethiopian coffee. It is a must try for all coffee lovers! It's also a good choice for those who enjoy light roasting, as it highlights the subtleties of the coffee's flavours. Harar In the eastern part of Ethiopia and 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 a wine-like flavor and aroma. Harar, unlike other coffees that are wet-processed, is dry-processed and is commonly called espresso in Western countries. The natural process results in a pronounced fruity flavor, with notes of strawberry, apricot and blueberry. Harar is also known for its strong chocolate notes and a distinctly spicy aroma. This is a wonderful choice for those who enjoy an intense sweet and full-bodied coffee with notes of chocolate and berries. The beans are harvested on small farms near the cities and then dried in the sun. The coffee is then ground and flavored with sugar. Traditionally, Harar is served with anise or fennel (known as ajwa) to give it a sweet and fragrance. It can also be enjoyed with a slice of cake or pastry. The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and flavor due to the special bean and processing techniques. This coffee is grown in Harar an area that has an ancient walled city that is home to Hyenas that are spotted. It is grown at altitudes ranging from to 1,800 feet. This coffee is processed dry and has a full body and a thick crema when made into espresso. In addition to the coffee, Harar is also famous for its bustling marketplaces that sell everything from spices and traditional dresses to livestock and electronics. Spend an afternoon exploring the stalls, taking pleasure in the vibrant atmosphere. The city is also famous for its khat, which is chewed by residents to promote a relaxed and slow daily lifestyle. In the old town, you'll find a wide selection of cafes and teas where you can taste them. It can be beneficial to avoid heart disease and ease digestive problems by chewing khat. However, it is important to take it in moderate amounts. Chewing khat for longer than 3 days could cause a variety of health problems that include stomach ulcers as well as constipation.