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Ethiopian Coffee Beans 1kg Ethiopian coffee is an essential part of Ethiopian culture, and their heirloom varieties are among the best in the world. They are known for their complex floral aroma and citrus flavor. Legend is that a goat herder discovered the benefits of coffee while his herd became restless and took a bite of the fruits. Yirgacheffe The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. Ethiopian farmers also strive to protect the environment and ensure that their communities have the ability to have sustainable livelihoods. They are also dedicated to promoting gender equality and the wellbeing of young women. The combination of these factors creates Yirgacheffe one of the most sought-after coffee beans. The coffee that is grown in the Yirgacheffe region is famous for its delicate floral flavors and sweet fruity flavor. It has a silky finish and is perfect for any occasion. It can be enjoyed as a breakfast beverage or for a refreshing afternoon drink. It's also a great option for those who prefer to drink iced coffee or who want to experiment with different brewing methods. It is also available as a whole bean which lets the user taste all the flavors. This particular lot is from the kebele (or village) of Idido located 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 work with 900 smallholder farmers who grow their coffee in plots of garden size for supplemental income and as a hobby. Wet processing involves soaking the beans in large vessels, until the mucilage and fruits have been removed. The uncooked beans are then dried. This method creates the traditional washed Yirgacheffe coffee with notes of citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has more intense acidity. During the harvest time, coffee farmers handpick cherries and take them to washing stations in baskets. After the cherries have been cleaned and sorted and dried in the sun, they are then roasted. This produces a cup with floral and citrus notes, and is the most sought-after type of Ethiopian coffee. The roasting process further accentuates the floral and citrus aromas of this particular variety. Many coffee drinkers have noticed that Yirgacheffe has a vibrant and fresh taste, with hints of wine, lemon, berry, and more. These beans are also known for their crisp, fruity flavors and smooth finish. They are a great choice for those who enjoy moderate to light roast. They are best enjoyed without milk or cream which can muddle the unique flavor of this type of roast. It pairs well with strong, sour cheeses and spices to highlight the herbal and citric notes. Guji The Guji region is home to an abundant volcanic soil, a variety of landscapes, and a perfect climate for coffee production. It is also home to a wide variety of regional landraces, with each offering a distinct flavor profile. The coffees from this area tend to be medium to full-bodied, and they are perfect for both espresso and filter. The flavor of coffee can vary depending upon the processing method used and the farm that produces it. 1kg of coffee beans 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 began using coffee around the 10th century, mixing it up with edible fats to make energy balls that they could consume during long journeys. Today, the Oromo people continue to cultivate their own coffee in a manner that is respectful of the heritage of the region and reflects its vibrant cultural and natural beauty. The farms in the Guji Zone produce washed coffee as well as natural processed coffee. The difference is in the manner that the coffee cherry is processed after harvesting. The coffee that is washed-processed is mechanically removed to remove the pulp and skin prior to fermentation. This process helps to maintain the coffee's acidity as well as its bright tasting notes. The beans are dried on raised beds. This helps to ensure an even temperature and a consistent drying process. However, the natural process keeps the coffee bean unharmed when it is dried on the bed. This results in a cup that has an intense flavor and silky texture. This process requires the highest expertise and attention to ensure that the beans are not burned or overcooked. It is this level of care that creates a wonderful Guji coffee. Guji's coffees are known for their smoothness and exceptional taste. They are perfect for filter and espresso, and can be brewed at any roast level. The natural process allows the coffee to release its fullest floral, fruity, and creamy flavors. It is ideal for any occasion. If you're looking for a quick morning boost or a refined beverage to enjoy with your loved ones this coffee is perfect ideal for you. Sidamo A fruity and rich coffee from the birthplace of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is renowned for its floral, citrus and berry notes. It is also referred to as a full-bodied coffee with lively acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and distinctive flavor profiles. Coffee farming is a major source of income for those in this region. It is also an important factor in the preservation of the environment and culture. Coffee production is sustainable, and requires only a small amount of water, land and fertilizer. The harvest is done by hand, which cuts down on the need for pesticides and machines. The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region of southern Ethiopia. The coop is dedicated to improving lives of its members and is focused on organic farming. It offers its members housing education, as well as clean drinking water. It also provides technical assistance on the farm and assists them market their coffees to specialty markets. This helps them continue to improve their coffee production and quality. This coffee comes from the Kilenso Resa co-op and has been dried without any chemicals. This produces a smooth and creamy cup with notes of blackberry, strawberry and the hint of milk chocolate. This is a beautiful 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 are able to grow slower and have more time to absorb nutrients. The result is a cup with a low acidity and a body that resembles tea. It is a very well-rounded and versatile coffee that can be enjoyed both hot and chilled. This is the perfect coffee for those who want to experience the essence of Ethiopian coffee. This is a must-try for anyone who is a coffee lover. This is a wonderful 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 renowned for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea in the northeast. It is a wild variety Arabica with an aroma and flavor that resembles wine. Harar unlike other coffees that are processed with water, is dry-processed, and is typically called espresso in Western countries. The process is natural and results in a pronounced fruity taste with notes of apricot, strawberry and blueberry. Harar is also renowned for its rich chocolate notes and its intensely spicy scent. This is a wonderful choice for those who love an intense, sweet and full-bodied cup of coffee with notes of berries and chocolate. The beans are harvested from small farms close to the city, then dried in the sun. The coffee is then ground and mixed with sugar. In the traditional way, Harar is served with anise or fennel (known as Ajwa) to give it a sweet 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 unique aroma and flavor due to the special bean and processing techniques. The coffee is cultivated in Harar which is a region that has an ancient walled town that is home to spotted Hyenas. It is grown at altitudes ranging from to 1,800 feet. The coffee is dried-processed and has a full body and a thick crema when made into espresso. Harar in addition to its coffee, is well-known for its wild markets that offer everything from spices to clothing to electronics and livestock. Spend a day exploring the stalls, taking pleasure in the vibrant atmosphere. The city is also renowned for its khat. Locals chew it to create a relaxed and slow lifestyle. In the old town, you'll discover a variety of cafes and teas where you can try the teas. Chewing khat may help ease some digestive issues and help prevent heart disease, but it should be taken in moderation. Chewing khat more than three days can result in a variety of health issues, including stomach ulcers and constipation.