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Ethiopian Coffee Beans 1kg Coffee is a vital part of Ethiopian culture and their heirloom varietals are some of the finest in the world. They are known for the complexity of their florals and the citrusy flavor. Legend has it that the coffee-loving goatherder was able to discover its wonders when his herd became agitated and began to eat the berries. Yirgacheffe The high altitudes and rich soil of the Yirgacheffe region create the perfect conditions for coffee cultivation. In addition, Ethiopian farmers are committed to protecting the local environment and ensuring their communities have access to sustainable livelihoods. They also are committed to encouraging gender equality and the wellbeing of young women. The combination of these aspects make Yirgacheffe one of the world's most prized coffee beans. The Yirgacheffe coffee is known for its delicate floral and fruity aromas. It has a smooth, round finish that is perfect for any occasion. It's perfect for a morning beverage or a post-workout pick-me-up. It's also a great option for those who prefer to drink iced coffee, or are looking to test different methods of brewing. This coffee is available as whole beans, allowing the consumer to enjoy the variety of flavors. This particular lot is from the kebele village of Idido in the woreda 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 garden-sized plots for supplemental income and as an activity. Wet processing involves the beans to be soaked in large vats, until the mucilage and fruits have been removed. The naked beans are then dried. This process produces the classic washed Yirgacheffe coffee with notes of citrus, flowers and chocolate. It is lighter in body than the natural process Yirgacheffe and has more intense acidity. During the harvest, coffee farmers pick cherries by hand and transport them in baskets to the washing stations. After the beans are cleaned and separated, they are dried in the sun. This process creates an aroma that is floral and citrus notes, and is the most sought-after version of Ethiopian coffee. The roasting process amplifies the floral and lemony aromas of this variety. Many coffee drinkers have reported that Yirgacheffe has a bright and fresh taste, with hints of wine, lemon, berry, and more. The beans are also renowned for their fruity, crisp flavors and smooth finish. They are a great choice for those who prefer a medium or light roast. They are best enjoyed without milk or cream as they can mask the unique flavor of this particular variety. It's great with strong, sour cheeses as well as spices to enhance the citric and herbal notes. Guji The Guji region is a an abundant volcanic soil, a variety of landscapes, and a perfect climate for coffee production. It also hosts 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. However, the flavor of the coffee may differ depending on the processing method and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries, floral jasmine aroma and floral notes. The rich tradition of the Oromo people in Guji is reflected in their distinctive coffee. They started using coffee around the 10th century, mixing it with edible fats to create energy balls they could take a bite of during long journeys. Today, the Oromo people continue to grow their own coffee in a manner that is respectful of the region's history and reflects its vibrant natural and cultural beauty. The farms in the Guji Zone produce both washed and natural processed coffee. The difference is in the method by which the coffee cherries are processed after the harvesting. Washed-process coffee is de-pulped mechanically to remove the skin and pulp prior to fermentation. This process preserves the acidity of the coffee and the bright notes of taste. The beans are dried on beds that are raised. This helps to ensure a regulated temperature and consistent drying process. The natural process, on the other hand, leaves the bean intact while it is drying. This results in a cup that has a complex flavor and a silky texture. This process requires a lot of skill and care to ensure that the beans do not get burned or overcooked. It is this level of care that makes a great Guji coffee. Guji's coffees are renowned for their smoothness and delicious taste. They are excellent for both filter and espresso, and can be brewed at any roast level. The natural process allows the coffee to express its fullest fruity, floral, and creamy flavors. It is perfect for any occasion. Whether you want an early morning boost or a classy drink to share with your friends this coffee is perfect ideal for you. Sidamo Ethiopia is the home of coffee. A fruity, rich coffee. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is renowned for its citrus, floral and berry notes. It is also known for its full body and vibrant fresh acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and distinctive flavor profiles. Coffee farming is an important source of income for people in this region. It is also a significant contributor to preserving the natural 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 use of pesticides and machines. The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop focuses on organic agriculture and is dedicated to improving the lives of its members. It offers benefits to its members like housing, schooling and drinking water that is safe for consumption. It also provides technical assistance on the farm and assists them sell their coffees to specialty markets. This assists them in improving their production and quality of coffee. This coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without any additional chemicals. This coffee produces a smooth, creamy cup with notes like blackberry and strawberry. It also has hints of milk chocolate. This is a gorgeous coffee that showcases the artisanship of Ethiopian producers. Coffee is grown between 1500 and 2200 meters above sea level. The beans grow slowly and allow them to absorb nutrients. The result is a well-balanced coffee with low acidity, intense fruit nuance and tea-like body. It is a wonderfully balanced and versatile coffee that can be enjoyed both hot and chilled. This is the perfect coffee for those who wish to taste the essence of Ethiopian coffee. This is a must try for anyone who is a coffee lover. This is a fantastic choice for those who like light roasts because it brings out the subtle flavors of the coffee. Harar Harar, located in eastern Ethiopia, is famous 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 distinctive wild-variety Arabica with an almost wine-like flavor and aroma. Harar, unlike other coffees that are wet-processed, is dry-processed and is often called espresso in the Western world. The process is natural and results in a pronounced fruity flavor with notes of strawberry, apricot and blueberry. Harar is renowned for its intensely spicy scent and strong chocolate notes. This is a fantastic option for those who like an intense, sweet and full-bodied coffee with notes of chocolate and berries. The beans are gathered in small farms near the cities and then dried out in the sun. The coffee is then ground and infused with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa) to give it a sweet taste and aroma. It can also be served with a slice of cake or pastry. The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and taste due to the unique bean and processing methods. The coffee is cultivated in Harar, a region with an ancient walled town which is home to spotted Hyenas. It is grown at altitudes ranging from to 1,800 feet. This coffee is dry-processed and has a full body and a thick crema when brewed into espresso. Harar, in addition to its coffee, is also famous for its wildly-expanding markets that sell everything from spices cultural dresses to electronics and livestock. Spend an afternoon exploring the stalls and taking pleasure in the vibrant atmosphere. Coffeee is also well-known for its khat, a drink chewed by the locals to create a slow and relaxed daily lifestyle. You can try a variety of varieties at the many cafes and tea houses that are located in the old town. Chewing khat may help ease some digestive problems and aid in preventing heart disease, but it must be consumed in moderation. Chewing khat for longer than three days could lead to a number of health issues like constipation and stomach ulcers.