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Ethiopian Coffee Beans 1kg Ethiopian coffee is an essential part 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 has it, the coffee-loving goatherder was able to discover its wonders when his herd became restless and began eating the berries. Yirgacheffe The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. Ethiopian farmers also strive to protect the environment and ensure that their communities are able to gain sustainable livelihoods. They are also dedicated to promoting gender equality and the wellbeing of young women. The combination of these aspects creates Yirgacheffe one of the world's most prized coffee beans. The coffee grown in the Yirgacheffe region is famous for its delicate floral flavors and fruity sweetness. It has a smooth, round finish that is suitable for any occasion. It's perfect to enjoy a cup of coffee in the morning or an afternoon pick-me up. It is also ideal for those who like drinking iced coffee, or wish to experiment with different brewing methods. The coffee is available as whole beans, allowing the consumer to enjoy all of its flavors. This particular lot is from the kebele 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 to supplement their income and as an activity. When coffee is processed in a wet manner the beans are stored in large vessels until all of the mucilage and fruit are removed from them. The beans are then dried until they're bare. This method produces classic washed Yirgacheffe with notes of flowers, citrus 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 transport them in baskets for the washing stations. After the beans have been washed and sort, they are then sun-dried. This produces a cup that has citrus and floral notes. It is the most well-known version of Ethiopian coffee. The roasting process enhances the lemony and floral aromas in this variety. Many coffee drinkers have noticed that Yirgacheffe has a bright and clean taste with hints lemon, wine, berry, and more. These beans are known for their fruity, crisp flavors and smooth finish. These beans are ideal for those who prefer a light or medium roast. They are best enjoyed without cream or milk, which can drown out the unique flavor of this variety. It is a great match for strong, sour cheeses and spices to highlight the herbal and citric notes. Guji The Guji region is blessed with rich volcanic soil and diverse landscapes, making it a perfect environment for coffee production. It also houses a wide variety of regional landraces, with each one offering a unique flavor profile. The coffees from this area tend to be medium- to full-bodied and are great for espresso and filter. However, the taste of the coffee can vary according to the process and the farm itself. For instance, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with berry notes and a floral jasmine scent. The rich culture of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they began to drink coffee from the 10th century AD, combining it with edible fats to make bite-sized energy balls that they ate on long journeys. Today the Oromo people continue to cultivate their own coffee in a manner that honors the region's heritage and showcases its natural and cultural beauty. The farms of the Guji Zone produce both washed coffee as well as natural processed coffee. The difference lies in the way that the coffee cherries are processed after harvesting. 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 uniform and controlled drying process. The natural process keeps the coffee bean in its entirety when it is dried on the bed. This produces a cup with rich flavor and silky texture. This process requires the highest amount of skill and attention in order to avoid the beans becoming burned or overcooked. This level of skill is what makes a great Guji. Guji's coffees are famous for their smoothness and exquisite taste. 1kg roasted coffee beans can be brewed using espresso or filter at any roasting level. The natural process permits the best expression of the floral, fruity and creamy flavors of this coffee. It is ideal for any occasion. If you're looking for an early morning boost or a sophisticated beverage to enjoy with your loved ones, this coffee is for you. Sidamo Ethiopia is the birthplace of coffee. A fruity, rich coffee. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is renowned for its floral, citrus and berry notes. It is also known as a full-bodied coffee with vibrant acidity. The Sidamo area includes the micro-region of Yirgacheffe which is a sought-after coffee due to its distinctive floral aromas and flavors. Coffee farming is a vital source of income for the people of this region. It is also an important factor in the preservation of culture and the environment. The production of coffee is sustainable, and requires only a small amount of soil, water and fertilizer. The harvest is carried out by hand, which cuts down on the need for pesticides and machinery. The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region in southern Ethiopia. The coop is committed to improving the lives of its members and focuses on organic farming. It provides benefits to its members, such as housing, schooling and drinking water that is safe for consumption. It also provides technical assistance on the farm and helps them sell their coffees to 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, 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 reminiscent of milk-chocolate. This is a stunning coffee that showcases the skill of Ethiopian producers. Coffee is grown between 1500 to 2200 meters above sea level. The beans grow slowly which allows them to absorb nutrients. This results in a coffee with 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 perfect coffee for those who wish to taste the true essence of Ethiopian coffee. This is a must-try for anyone who loves coffee. This is a great option for those who prefer a light roast, because it brings out the subtle flavors of the coffee. Harar It is located in the eastern region 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 wild-variety Arabica with a wine-like aroma and taste. Harar is different from other coffees that are processed with water, is dry-processed and is commonly called espresso in Western countries. The process is natural and creates a fruity flavor with notes of strawberry, apricot and blueberry. Harar is well-known for its intensely spicy aroma and strong chocolate notes. This is a great option for those who like the rich sweet and full-bodied coffee with notes of chocolate and berries. The beans are harvested from small farms close to the city, then dried in the sun. The coffee is then finely ground and mixed with sugar. Harar is typically served with anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. You can also enjoy it with a pastry or cake. The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the special bean and processing techniques. The coffee is grown at high altitudes of up to 1,800 meters in the Harar region, which has an ancient city wall which is home to spotted Hyenas. This coffee is dried processed and has a thick, rich crema and full body when it is made into espresso. Harar in addition to its coffee, is also well-known for its wild markets which offer everything from spices to clothes of the culture to electronic gadgets and livestock. Spend an afternoon wandering the stalls and taking in the buzzing atmosphere. The city is also famous for its khat. People chew it to make a relaxing and sluggish lifestyle. In the old town, you'll find a wide selection of teas and cafes where you can taste the drinks. Chewing khat can help alleviate some digestive issues and help aid in preventing heart disease, but it should be taken in moderation. Chewing khat for longer than 3 days could cause various health issues, including stomach ulcers and constipation.