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Ethiopian Coffee Beans 1kg Ethiopian coffee is an essential component of Ethiopian culture and their heirloom varieties are among the top in the world. They are known for their floral complexity and citrus flavors. Legend is that a goat herder discovered the benefits of coffee while his herd was agitated and took a bite of the fruit. Yirgacheffe The high altitudes and rich soil of the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also work hard to protect the environment, and to ensure that their communities can have sustainable livelihoods. They are also dedicated to encouraging gender equality and the health of young women. These factors make Yirgacheffe coffee one of the most sought-after coffee beans in the world. The Yirgacheffe coffee is renowned for its delicate floral and fruity aromas. It has a silky finish and is perfect for any occasion. It's perfect to enjoy a cup of coffee in the morning or an afternoon pick-me up. Additionally, it's ideal for those who love drinking iced coffee, or wish to experiment with various methods of brewing. It is also available as whole beans, which allows the user to taste the variety of flavors. This particular lot is from the kebele (or village) of Idido located in the woreda (or district) of Yirgacheffe located 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 garden-sized parcels for supplemental income or hobby. Wet processing involves the beans being soaked in large vats, ensuring that the mucilage and fruits have been removed. The naked beans are then dried. This creates the classic washed Yirgacheffe coffee, with notes of citrus, flowers, and chocolate. It is lighter than the natural Yirgacheffe and has more intense acidity. During harvest, coffee growers collect cherries by hand, and transport them in baskets to washing stations. After the cherries have been washed and sort after which they are dried in the sun. This process produces a cup with citrus and floral notes and is the most sought-after type of Ethiopian coffee. The roasting process amplifies the lemony and floral scents of this coffee. Many coffee drinkers appreciate that Yirgacheffe provides a fresh and clean taste, with the scent of wine, lemon and berry. They are renowned for their fruity, crisp flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. It is recommended to eat them without milk or cream because they can mask the distinctive flavor. It pairs well with strong, sour cheeses and spices that bring out the herbal and citrus notes. Guji The Guji region is blessed with rich volcanic soil and diverse landscapes, making it the perfect place for coffee production. It is also home to a wide variety of regional landraces, each offering a distinctive flavor profile. The coffees of this region tend to be medium to full-bodied, and are great for espresso and filter. The flavor of coffee may vary depending upon the method of processing employed and the farm that produces it. For example, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a floral jasmine scent. The rich culture of the Oromo people in Guji is evident in their distinctive coffee. They started using coffee around the 10th century, mixing it up with edible fats to make energy balls that they could chew on during long journeys. The Oromo people still grow their own coffee today in a manner that is respectful of their heritage and is a reflection of the stunning natural and cultural beauty of the region. Like many other regions in Ethiopia, the farms of the Guji zone produce both washed and natural process coffees. The difference is the way the coffee cherry is processed. The coffee that is washed is removed mechanically to remove the pulp and skin before being fermented. This process helps maintain the coffee's acidity as well as its bright tasting notes. The beans are then dried on beds that are raised. This ensures an even temperature and a consistent drying process. The natural process however, leaves the bean intact as it dries. This produces a cup with a complex flavor and a silky texture. The process requires the most expertise and attention to ensure that the beans aren't burned or overcooked. This level of craftsmanship is what makes a great Guji. Guji's coffees are renowned for their smoothness and delicious taste. They are perfect for filter and espresso, and can be used at any roast level. The natural process allows for the best expression of the fruity, floral and creamy flavors in this coffee. It's perfect for any occasion. If you're looking for an early morning boost or a classy drink to share with your friends, this coffee is for you. Sidamo A fruity and rich coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee. It is famous for its floral and citrus notes. It is also renowned for its full body and vibrant fresh acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe, which is a highly sought-after coffee because of its distinctive 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. The production of coffee is sustainable and requires a very little amount of water, land and fertilizer. The harvest is done by hand, which cuts down on the use of pesticides and machinery. The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is dedicated to improving the lives of its members and focuses on organic farming. It provides its members with housing, education and clean drinking water. It also provides technical support on the farm and assists them sell their coffees to specialty markets. This assists them in improving their production and quality of coffee. The coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without additional chemicals. This results in a smooth and creamy cup that has notes of blackberry, strawberry and hints of milk chocolate. This is a gorgeous coffee that showcases the craftsmanship of Ethiopian producers. Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans are able to grow slower and take longer to absorb nutrients. The result is a well-balanced coffee with a low acidity, a strong fruit nuance and tea-like body. It is an extremely 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. This is a must-try for anyone who loves coffee. This is a fantastic choice for those who like lighter roasts, because it highlights 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 distinct wild-variety Arabica with an almost wine-like flavor and aroma. In contrast to other coffees, which are wet processed, Harar is dry-processed, and is often referred to as espresso in the West. Natural processing gives it a fruity flavor with notes such as blueberries, strawberries, and apricots. Harar is also known for its strong chocolate notes and a distinctly spicy aroma. This is a wonderful choice for those who love a rich, sweet and full-bodied cup of coffee with notes of berries and chocolate. The beans are harvested from small farms in the vicinity of the city, then dried in the sun. The coffee is then ground and mixed with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa), to add 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. coffee beans 1kg has a unique aroma and taste due to the unique bean and processing techniques. This coffee is grown at high altitudes up to 1,800 meters in the Harar region, which is home to an ancient walled city that is home to spotted Hyenas. This coffee is dry-processed and has an intense body and a rich 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 dresses to livestock and electronics. Spend an afternoon exploring the stalls and taking pleasure in the vibrant atmosphere. The city is also known for its khat, a drink chewed by the locals to lead a relaxed and slow daily lifestyle. You can sample a variety of khats at the many cafes and tea houses that are located in the old town. It can be beneficial to prevent heart diseases and ease digestive issues by chewing khat. However it is crucial to take it in moderation. Chewing khat more than three days could cause a variety of health issues, including stomach ulcers and constipation.