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Ethiopian Coffee Beans 1kg Coffee is a vital part of Ethiopian culture and their heirloom varieties are among of the finest in the world. They are famous for their the complexity of their florals and the citrusy flavor. Legend has it that a goat herder discovered the wonders of coffee while his herd became restless and consumed the berries. Yirgacheffe The high altitudes as well as the rich soils in the Yirgacheffe region create the perfect conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to protecting the local environment and ensuring that their communities have access to sustainable livelihoods. They also dedicate themselves to promoting gender equality and the wellbeing of young women. The combination of these elements makes Yirgacheffe one of the most sought-after coffee beans. The coffee that is grown in the Yirgacheffe region is known for its delicate floral flavors and sweet fruity flavor. It has a smooth, long-lasting finish and is ideal for any occasion. It can be enjoyed as a breakfast beverage or a post-workout boost. Moreover, it is a great choice for those who like drinking iced coffee, or wish to experiment with various methods of brewing. The coffee is available as whole beans, allowing the user to taste the variety of flavors. This particular lot is 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 washing station, where our partners work with smallholder farmers of 900 who cultivate 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 beans are then dried until they are dry. This creates 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 noticeable acidity. During the time of harvest, coffee farmers handpick cherries and then transport them to washing stations in baskets. After the beans are cleaned and separated, they are dried in the sun. This process creates the cup with citrus and floral notes and is the most popular version of Ethiopian coffee. The roasting process further accentuates the citrus and floral aromas of this variety. Many coffee drinkers have noticed that Yirgacheffe has a bright and fresh taste, with hints of lemon, wine, berry, and more. They are renowned for their fruity, crisp flavors and smooth finish. They are a great choice for those who like a light to medium roast. They are best enjoyed without milk or cream, which can drown out the distinctive flavor of this type of roast. It's great with strong, sour cheeses and spices to highlight the herbal and citric notes. Guji The Guji region is home to fertile volcanic soil, numerous landscapes, and a favorable climate for coffee production. The region also has numerous regional landraces that have distinct flavors. The coffees from this region tend to be medium to full-bodied, and are great for both filter and espresso. The flavor of coffee may differ depending on the method of processing used and the farm. 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 of Guji is evident in their distinctive coffee. They started using coffee in the 10th century, mixing it up with edible fats in order to make energy balls that they could consume during long journeys. Today the Oromo people continue to cultivate their own coffee in a way that honors the region's heritage and reflects its vibrant natural and cultural beauty. The farms of the Guji Zone produce both washed and natural processed coffee. The difference is in the method by which the coffee cherry is processed after the harvesting. The coffee that is washed-processed is mechanically removed to remove the skin and pulp prior to fermentation. This process helps maintain the acidity of the coffee and bright tasting notes. The beans are dried on beds that are raised. This ensures a uniform and controlled drying process. The natural process, on the other hand, leaves the bean intact while it dries. This results in an energised cup with rich flavors and a silky mouthfeel. This process requires the greatest amount of skill and care in order to avoid the beans becoming burned or overcooked. It is this level of craftsmanship that creates a wonderful Guji coffee. Guji's coffees are known for their smoothness and exceptional taste. They can be brewed using espresso or filter at any roasting level. The natural process allows the coffee to release its most fruity, floral and creamy tastes. It's perfect for any occasion. If you're looking for an early morning boost or a sophisticated beverage to share with your friends, this coffee is the perfect choice for you. Sidamo A ripe and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee. It is renowned for its citrus and floral notes. It is also known as a full-bodied, robust coffee with lively acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavor profiles. Coffee farming is a vital source of income for the people living in this region. It is also a major contributor to preserving the environment and culture. The production of coffee is sustainable, and requires only a small amount of water, land and fertilizer. The harvest is usually done by hand, which decreases the need for machines and pesticides. The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region of southern Ethiopia. The coop is focused on organic agriculture and is committed to improving the lives of its members. It offers benefits to its members like housing, education, and drinking water that is safe for consumption. It also provides technical assistance for the farm and helps members sell their coffees on specialty markets. This helps them to improve their production and quality. This coffee is from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without additional chemicals. This coffee makes a smooth, creamy cup with notes of strawberry and blackberry. It also has hints of milk-chocolate. This is a stunning coffee that showcases the artisanship of Ethiopian producers. Coffee is grown between 1500 to 2200 meters above sea level. The beans will develop slowly which allows them to absorb nutrients. The result is a cup with low acidity and a tea-like body. It's an extremely versatile and well-rounded coffee that is a great choice for cold or hot. 1kg coffee beans is the ideal coffee for those who want to taste the real essence of Ethiopian coffee. This is a must try for anyone who loves coffee. This is a great choice for those who enjoy a light roast, as it brings out 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 wild-variety Arabica with the aroma and flavor of wine. Harar, unlike other coffees that are wet-processed, is dry-processed, and is typically called espresso in Western countries. The natural process creates a fruity taste with notes of apricot, strawberry and blueberry. Harar is also known for its rich chocolate notes and its intensely spicy aroma. It is a great choice for those who like a full-bodied rich and sweet coffee with a hint of berries and chocolate. The beans are harvested from small farms close to the city, and then dried in the sun. The coffee is then ground and mixed with sugar. Harar is typically served with a fennel seed or anise (known as anjwa) to give it a sweet taste and aroma. Harar can also be served with a slice of cake or a pastry. Another coffee that is popular from Harar is the Grade 1 Natural, which has a unique flavor and aroma due to its unique bean and processing technique. The coffee is grown at altitudes of 1,800 meters in the Harar region, which is home to an ancient city wall that is home to spotted hyenas. This coffee is dried processed and has a rich crema and full body when it is made into espresso. In addition to the coffee, Harar is also famous for its crazy marketplaces which sell everything from spices and clothes to livestock and electronic devices. Spend a day exploring the stalls, taking in the buzzing atmosphere. The city is also known for its khat. Locals chew it to make a relaxing and sluggish lifestyle. In the old town, you can find a wide selection of teas and cafes in which you can try them. It is a great way to prevent heart health and help with digestive issues by chewing khat. However, it is important to consume it in moderation. Chewing khat more than three days can lead to a variety of health problems that include stomach ulcers as well as constipation.