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Ethiopian Coffee Beans 1kg Coffee is an integral component of Ethiopian culture and their heirloom varieties are some of the finest in the world. They are renowned for their floral complexity and citrus-like flavors. Legend has it that a goatherder discovered coffee's wonders when his herd became agitated and began to eat the fruits. Yirgacheffe The high altitudes and rich soil of the Yirgacheffe region create ideal conditions for coffee cultivation. Ethiopian farmers also work hard to protect the environment, and to ensure that their communities can have sustainable livelihoods. They also dedicate themselves to promoting gender equality and the well-being of young women. These aspects make Yirgacheffe coffee one of the most sought-after coffees around the world. The Yirgacheffe coffee is renowned for its delicate fruity and floral flavors. It has a smooth finish and is perfect for any occasion. It's perfect for a morning drink or a post-workout pick-me-up. It's also a good choice for those who like to drink iced coffee or who want to experiment with different methods of brewing. It is also available as whole beans, which allows the consumer to experience the variety of flavors. This particular lot is from the kebele (or village) of Idido, in the woreda (or district) of Yirgacheffe, in the Gedeo Zone. The coffee is wet processed at the Halo Fafate washing station, where our partners collaborate with 900 smallholder farmers who grow their coffee in plots of garden size for supplemental income and as a hobby. Wet processing involves the beans being soaked in large vats, until the mucilage and fruit have been removed. The naked beans are then dried. This method produces traditional washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter than natural Yirgacheffe and has more pronounced acidity. During the harvest, coffee farmers pick their cherries by hand and then transport them in baskets to washing stations. After the beans are washed and sorted, they are sun-dried. This makes the cup with floral and citrus notes. It is the most sought-after type of Ethiopian coffee. The roasting process also enhances the floral and citrus aromas of this particular variety. Many coffee drinkers have noticed that Yirgacheffe has a vibrant clean taste that is fresh and fresh with notes of wine, lemon and berry. These beans are known for their refreshing, fruity flavors and smooth finish. They are a good option for those who prefer medium to light roast. They are best enjoyed without milk or cream which can muddle the distinctive flavor of this particular variety. It pairs well with strong, sour cheeses as well as spices to bring out the herbal and citric notes. Guji The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect environment for coffee production. The region is also home to many regional landraces that each possess a distinct flavor profile. Coffees from this region tend to be medium – to full-bodied and are excellent for filter and espresso. The taste of coffee can vary depending upon the method of processing used and the farm that produces it. 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 in Guji is evident in their distinctive coffee. They first began using coffee around the 10th century, mixing it with edible fats to create energy balls they could consume during long journeys. The Oromo people still grow their own coffee in a way that honors their heritage and reflect the stunning natural and cultural beauty of the region. Similar to other regions in Ethiopia the farms in the Guji zone produce washed and natural process coffees. The difference lies in the way the coffee cherry is processed. The process of washing coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps to maintain the coffee's acidity and bright tasting notes. The beans are then dried on beds that are raised. This ensures a consistent and regulated drying process. In contrast, the natural process keeps the coffee bean in its entirety as it dries on the bed. This results in a cup that has rich flavor and silky texture. This process requires a huge amount of skill and attention in order to avoid the beans being burned or overcooked. This level of craftsmanship is what makes a great Guji. Guji's coffees are famous for their smoothness and exquisite taste. They can be brewed as filter or espresso at any roasting level. The natural process lets the coffee express its fullest fruity, floral and creamy tastes. It is perfect for any occasion, whether you're seeking a refreshing morning drink or a sophisticated drink to share with your friends. Sidamo A fruity and rich coffee from the birth place of coffee, Ethiopia. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is known for its floral, citrus and berry notes. It is also known as a full-bodied, robust coffee with lively acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and distinctive flavor profiles. 1 kg of coffee beans is a crucial source of income for people living in this region. It is also a major contributor to preserving the environment and the culture. The production of coffee is sustainable, and requires only a small amount of soil, water and fertilizer. The harvesting is done by hand which reduces the need for pesticides and machinery. The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region of 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, education and clean drinking water. 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 production and quality. The coffee comes from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without additional chemicals. This coffee makes a smooth, creamy cup with notes of strawberry and blackberry. It also has hints of milk-chocolate. This 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 which allows them to absorb nutrients. This results in a coffee with an acidity that is low and a tea-like body. It is a wonderfully balanced and versatile coffee that is able to be enjoyed hot or iced. This is the ideal coffee for those who wish to taste the true essence of Ethiopian coffee. This is a must-try for anyone who is a coffee lover. It's also a great choice for those who enjoy light roasting because it accentuates the subtleties of the coffee's flavours. Harar Harar located in eastern Ethiopia is renowned 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 wild-variety Arabica with an aroma and flavor that resembles wine. Unlike other coffees, which are processed with water, Harar is dry-processed, and is commonly referred to as espresso in the West. The natural processing process gives it the flavor to be fruity, with notes such as apricots, strawberries and blueberries. Harar is also renowned for its strong chocolate notes and a distinctly spicy aroma. This is a great choice for those who love the rich, sweet and full-bodied coffee with notes of berries and chocolate. The beans are harvested on small farms close to cities and then dried in the sun. The coffee is then finely grounded and mixed with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa) to enhance sweetness and aroma. It can also be consumed with a slice cake or a pastry. The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and taste due to the unique beans and processing methods. This coffee is grown in Harar an area that has an ancient walled town that is home to spotted Hyenas. It is grown at altitudes up to 1,800 feet. This coffee is processed dry and has a thick, rich crema and full body when made into espresso. In addition to the coffee, Harar is also famous for its crazy marketplaces which sell everything from spices and traditional clothes to electronics and livestock. Spend a day wandering through the stalls, and enjoy the electric atmosphere. The city is also known for its khat. People chew it to create a relaxed and slow life. In the old town, you can find a wide selection of cafes and teas where you can taste the teas. It is beneficial to prevent heart diseases and ease digestive issues by chewing khat. However it is crucial to consume it in moderate amounts. Chewing khat for longer than three days can lead to a number of health issues, including stomach ulcers and constipation.