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Ethiopian Coffee Beans 1kg Coffee is a vital component of Ethiopian culture and their heirloom varieties are some of the most exquisite in the world. They are renowned for their the floral complexity and citrus taste. Legend has it that one goatherder discovered the wonders of coffee when his herd became agitated and began eating the berries. Yirgacheffe The high altitudes as well as the rich soil in the Yirgacheffe region create ideal conditions for coffee cultivation. Ethiopian farmers also strive to protect the environment, and to ensure that their communities are able to gain sustainable livelihoods. They also are committed to increasing gender equality and well-being for young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffee beans around the world. The Yirgacheffe coffee is famous for its delicate floral and fruity flavors. It has a smooth, long-lasting finish and is ideal for any occasion. It is great as a breakfast beverage or for a refreshing afternoon drink. It is also a good choice for those who like to drink iced coffee, or are looking to test different methods of brewing. This coffee is also available as a whole bean which lets the user experience all of its flavor profiles. This particular lot comes from the kebele, or village, of Idido in the woreda, or district, of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners work with 900 smallholders who cultivate coffee in garden-sized parcels as a supplemental income or hobby. When coffee is processed wet, the beans are soaked in large vats until all the mucilage and fruit have been removed from them. The beans are then dried until they're bare. This yields the traditional washed Yirgacheffe coffee that has notes of flowers, citrus, and chocolate. It is lighter in body than the natural process Yirgacheffe, with more pronounced acidity. During the harvest time coffee farmers pick cherries and transport them to washing stations in baskets. After the beans are washed and separated, they are dried in the sun. This produces the cup with citrus and floral notes. It is the most popular type of Ethiopian coffee. The roasting process further enhances the citrus and floral aromas of this particular variety. Many coffee drinkers note that Yirgacheffe provides a fresh, clean taste with the scent of wine, lemon and berry. They are also known for their fruity, crisp flavors and smooth finish. They are a great option for those who prefer medium to light roast. They are best enjoyed without milk or cream, which can drown out the unique flavor of this type of roast. It pairs well with strong, sour cheeses as well as spices that enhance the citrus and herbal notes. Guji The Guji region is home to an abundant volcanic soil, a variety of landscapes and a great climate for coffee production. It is also home to many regional landraces, each one offering a unique flavor profile. The coffees from this area tend to be medium- to full-bodied and are perfect for both filter and espresso. The flavor of coffee can differ based on the method of processing employed 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. Guji's distinctive coffee is a reflection of the rich culture of Oromo people. They first began using coffee around the 10th century, mixing it with edible fats in order to make energy balls they could consume during long journeys. Today the Oromo people continue to grow their own coffee in a way that is respectful of the region's history and reflects its vibrant natural and cultural beauty. Like many other regions in Ethiopia the farms in the Guji zone produce washed and natural process coffees. The difference is in the manner that the coffee cherry is processed after the harvesting. The process of washing 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 fresh tasting notes. The beans are then dried on beds that are raised. This ensures a regulated temperature and consistent drying process. The natural process however leaves the bean unharmed while it is drying. This produces a cup with an intense flavor and silky texture. This process requires the highest expertise and attention to ensure that the beans are not burned or overcooked. This level of craftsmanship is what makes a good Guji. Guji's coffees are known for their smoothness and exquisite taste. They can be brewed using espresso or filter at any roasting level. The natural process allows for the most full expression of the floral, fruity and creamy flavors of this coffee. It is ideal for any occasion. Whether you want a quick morning boost or a sophisticated beverage to share with your friends this coffee is perfect ideal for you. Sidamo Ethiopia is the birthplace of coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee and is famous for its citrus and floral notes. It is also known for its full body and fresh acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavors. Coffee farming is a crucial source of income for the people living in this region. It is also a significant factor in the preservation of the natural environment and culture. Coffee production is a sustainable process that requires small amount of water, land and fertilizer. The harvest is carried out by hand which reduces the need for pesticides and machines. The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is dedicated to improving the lives of its members and is focused on organic farming. It provides benefits to its members such as housing, education, and drinking water that is safe for consumption. It also provides technical assistance to the farm and helps members sell their coffees on specialty markets. This helps them to improve their production and quality. This coffee comes from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without any additional chemicals. This results in a smooth and creamy cup that has notes of strawberry, blackberry and the hint of milk chocolate. This is a gorgeous 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. The result is a balanced coffee with low acidity, intense fruit nuance and tea-like body. It's a versatile and well-rounded coffee that is a great choice for cold or hot. 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! This is a great option for those who prefer a light roast, because it highlights the subtle flavors of the coffee. Harar Harar located in the eastern part of Ethiopia, is famous for its coffee. It shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea in the northeast. It is a distinctive wild-variety Arabica with a wine-like aroma and taste. In contrast to other coffees, which are processed with water, Harar is dry-processed, and is often called espresso in the West. Natural processing allows for the flavor to be fruity, with notes of blueberries, strawberries, and apricots. Harar is well-known for its intensely spicy scent and strong chocolate notes. coffee beans 1kg arabica Coffeee is a great option for those who like a rich, sweet and full-bodied cup of coffee with notes of chocolate and berries. The beans are sourced from small farms near the city, then dried in the sun. The coffee is then finely ground and infused with sugar. In the traditional way, Harar is served with anise or fennel seeds (known as ajwa) to give it a sweet and a scent. It is also enjoyed with a slice of cake or pastry. Another well-known coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its unique bean and the method of processing. This coffee is grown in Harar which is a region that has an ancient walled town which is home to Hyenas with spotted spots. It is grown at altitudes up 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 crazy marketplaces which sell everything from spices and cultural clothes to livestock and electronic devices. Spend an afternoon exploring the stalls, and taking in the buzzing atmosphere. The city is also known for its Khat, which is chewed by locals to lead a relaxed and slow daily lifestyle. You can taste a range of varieties at the many tea houses and cafes in the old town. It is beneficial to avoid heart diseases and ease digestive issues by chewing khat. However it is essential to take it in moderate amounts. Chewing khat more than three days may result in a variety of health issues, including constipation and stomach ulcers.