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Ethiopian Coffee Beans 1kg Coffee is an integral part of Ethiopian culture and their heirloom varietals are some of the most exquisite in the world. They are known for the complexity of their florals and the citrusy flavor. Legend has it that one goatherder discovered the wonders of coffee when his herd became restless and began eating the berries. Yirgacheffe The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also strive to protect the local environment, and to ensure that their communities have the ability to gain sustainable livelihoods. They also are committed to encouraging gender equality and the wellbeing of young women. The combination of these aspects makes Yirgacheffe one of the most sought-after coffee beans. The coffee grown in the Yirgacheffe region is renowned for its delicate floral notes and fruity sweetness. It has a smooth, long-lasting finish and is ideal for any occasion. It's perfect for a morning beverage or an afternoon pick-me up. Moreover, it is ideal for those who like drinking iced coffee, or wish to experiment with different methods of brewing. It is also available as whole beans, which allows the consumer to experience all of its flavors. This particular lot is from the kebele village of Idido in the woreda 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 that cultivate coffee in gardens-sized parcels as a supplemental income or hobby. When coffee is wet processed, the beans are immersed in large vats of water until all of the fruit and mucilage are removed from them. The uncooked beans are then dried. This method produces classic washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter in body than natural process Yirgacheffe and has more intense acidity. During the time of harvest, coffee farmers handpick cherries and take them to washing stations in baskets. After the beans have been washed and sort and dried in the sun, they are then roasted. This process creates a cup with citrus and floral notes, and is the most popular type of Ethiopian coffee. The roasting process further enhances the floral and citrus aromas of this particular variety. Many coffee drinkers have reported that Yirgacheffe has a fresh and fresh taste, with hints of lemon, wine, berry, and more. The beans are famous for their refreshing, fruity flavors and smooth finish. These beans are ideal for those who prefer a medium or light roast. It is recommended to eat them without milk or cream as they can mask the distinctive flavor. It pairs well with strong, sour cheeses as well as spices that enhance the citrus and herbal notes. Guji The Guji region has fertile volcanic soil, numerous landscapes and a great climate for coffee production. The region is also home to numerous regional landraces that have distinct flavors. The coffees from this region are typically medium to full-bodied, and are great for both filter and espresso. The flavor of coffee can vary depending upon the method of processing employed and the farm that produces it. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries as well as floral jasmine scent and floral notes. The rich tradition of the Oromo people in Guji is evident in their distinctive coffee. It is believed that they first began to make use of coffee in the 10th century AD, mixing it with edible fat to create bite-sized energy balls that they chewed on while 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 cultural and natural beauty. The farms in the Guji Zone produce washed coffee and natural processed coffee. The difference lies in the way that the coffee cherry is processed after the harvesting. Washed-process coffee is de-pulped mechanically to remove the skin and pulp prior to fermentation. This process preserves the coffee's acidity, and the bright notes of taste. The beans are dried on beds that are raised. This helps to ensure the proper temperature and consistency of the drying process. However, the natural process keeps the coffee bean unharmed as it dries on the bed. This produces a cup with an intense flavor and silky texture. This process requires the greatest amount of skill and attention to prevent the beans becoming burned or overcooked. This level of skill is what makes a top Guji. Guji’s coffees are known for their smoothness, and a delicious taste. They can be brewed as espresso or filter at any roasting level. The natural process allows the coffee to release its fullest fruity, floral and creamy flavours. It is ideal for every occasion, whether looking for a morning pick-me-up or a sophisticated beverage to enjoy with your friends. 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 renowned for its citrus and floral notes. It is also referred to as a full-bodied coffee that has vibrant acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavors. Coffee farming is a crucial source of income for people living in this region. It is also a significant factor in the preservation of the environment and culture. The production of coffee is sustainable and requires a very little amount of water, land and fertilizer. The harvest is carried out by hand, which cuts down on the use of pesticides and machines. The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone of southern Ethiopia. The coop focuses on organic agriculture and is committed to improving the lives of its members. It provides its members with housing education, as well as clean drinking water. It also provides technical assistance for the farm and assists members market their coffees in specialty markets. This aids them in improving the quality of their coffee and increase production. This coffee comes from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without additional chemicals. This produces a smooth and creamy cup that has notes of blackberry, strawberry and some milk chocolate. This is a beautiful coffee that showcases the artisanship of Ethiopian producers. The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. The beans grow slowly which allows them to absorb nutrients. The result is a coffee with an acidity that is low and a tea-like body. It's a versatile and well-rounded coffee that can be enjoyed hot or chilled. This is the perfect coffee for those looking to experience the true essence Ethiopian coffee. It is a must-try for anyone who loves coffee! This is a fantastic choice for those who like a light roast, as it brings out the subtle flavors of the coffee. Harar Harar, located in eastern 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 wild-variety Arabica with a wine-like aroma and taste. Contrary to other coffees that are processed with water, Harar is dry-processed, and is commonly referred to as espresso in the West. The natural processing method results in a pronounced fruity taste with notes of apricot, strawberry and blueberry. Harar is well-known for its intensely spicy aroma and strong chocolate notes. This is a great option for those who like a rich, sweet and full-bodied coffee with notes of chocolate and berries. The beans are sourced from small farms close to the city, then dried in the sun. The coffee is then finely ground and flavored with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa) to enhance sweetness and aroma. Harar can also be consumed with a slice cake or pastry. The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and taste due to the unique beans and processing methods. This coffee is grown at altitudes up to 1,800 meters in the Harar region, which is home to an ancient walled city which is home to spotted hippos. This coffee is processed dry and has a rich crema and full body when made into espresso. coffee bean 1kg Coffeee in addition to its coffee, is known for its crazy markets that offer everything from spices to cultural dresses to electronics and livestock. Spend a day exploring the stalls, taking in the buzzing atmosphere. The city is also famous for its Khat. Locals chew it to create a relaxed and slow life. In the old town, you can discover a variety of cafes and teas where you can try the teas. It is beneficial to prevent heart diseases and ease digestive issues by chewing khat. However it is essential to consume it in moderation. Chewing khat for longer than 3 days could cause various health issues, including stomach ulcers and constipation.