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Ethiopian Coffee Beans 1kg Coffee is a vital element 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 is that a goat herder discovered the wonders of coffee when his herd was restless and ate the fruit. Yirgacheffe The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. In addition, Ethiopian farmers are committed to protecting the local environment and ensuring that their communities can access sustainable livelihoods. They also believe in encouraging gender equality and the health of young women. These factors make Yirgacheffe coffee one of the most sought-after coffee beans around the world. The Yirgacheffe coffee is renowned for its delicate fruity and floral flavors. It has a smooth finish and is perfect for any occasion. It can be enjoyed as a breakfast drink or as an afternoon pick-me-up. It's also a good option for those who prefer to drink iced coffee or who want to experiment with different methods of brewing. The coffee is also available as a whole bean, which allows the consumer to experience all of its flavor profiles. This particular batch comes from the kebele (or village) of Idido in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is wet-processed at the Halo Fafate washing station, where our partners collaborate with around 900 smallholder farmers who cultivate their coffee in plots of garden size for supplemental income and as a hobby. When coffee is processed in a wet manner the beans are soaked in large vats until all the mucilage and fruit have been removed from them. The uncooked beans are then dried. This method yields the traditional washed Yirgacheffe coffee, with notes of citrus, flowers and chocolate. It is lighter in body than natural process Yirgacheffe and has more intense acidity. During the harvest season coffee farmers pick cherries and take them to washing stations in baskets. After the beans have been cleaned and sorted, they are then sun-dried. This produces an aroma that is floral and citrus notes, and is the most well-known version of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this variety. Many coffee drinkers have noted that Yirgacheffe has a vibrant and clean taste with hints wine, lemon, berry, and more. They are renowned 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 consume them without cream or milk since they can mask the distinctive flavor. It is a great match for strong, sour cheeses as well as spices that highlight the herbal and citrus notes. Guji The Guji region is a fertile volcanic soil, numerous landscapes, and a favorable climate for coffee production. The region also hosts several regional landraces, which all have distinct flavors. The coffees from this area are usually medium to full-bodied, and they are ideal for filter and espresso. The flavor of coffee can differ depending on the method of processing employed and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries, floral jasmine aroma and floral notes. The rich culture of the Oromo people in Guji is evident in their distinctive coffee. It is believed that they first began to make use of coffee from the 10th century AD, combining it with edible fats to make bite-sized energy ball that they ate on 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 natural and cultural beauty. The farms in the Guji Zone produce both washed coffee as well as natural processed coffee. The difference is in the manner that the coffee cherry is processed after the harvesting. Washed-process coffee is mechanically de-pulped to remove the pulp and skin prior to fermentation. This process helps maintain the coffee's acidity and bright tasting notes. The beans are dried on beds that are raised. This ensures a consistent and regulated drying process. The natural process, on the other hand leaves the bean in its entirety as it dries. This results in a more balanced cup that has rich flavors and a silky mouthfeel. This process requires a lot of expertise and attention to ensure that the beans aren't burned or overcooked. This level of craftsmanship is what makes a good Guji. Guji's coffees are renowned for their smoothness and exquisite taste. They can be brewed as filter or espresso at any roasting level. The natural process allows for the fullest expression of the floral, fruity and creamy flavors of this coffee. It's perfect for any occasion. Whether you want an early morning boost or a sophisticated beverage to share with your friends, this coffee is the perfect choice for you. Sidamo A rich and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is renowned for its floral, citrus and notes of berries. It is also renowned for its full body and crisp acidity. The Sidamo region includes the micro-region of Yirgacheffe which is a sought-after coffee due to its unique floral aromas and distinctive flavor profiles. Coffee farming is a vital source of income for people of this region. It is also a key factor in the preservation of the environment and culture. Coffee production is a sustainable process that requires small amount of land, water and fertilizer. The harvest is carried out by hand, which minimizes the use of pesticides and machinery. The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is dedicated to improving lives of its members and focuses on organic farming. It provides benefits to its members such as housing, schooling and drinking water that is safe for consumption. It also provides technical assistance to the farm and helps members market their coffees in specialty markets. This helps them continue to improve their coffee production and quality. 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 reminiscent of milk-chocolate. This is a stunning coffee that showcases the skill of Ethiopian producers. The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. The beans grow slowly, allowing them to absorb nutrients. The result is a balanced coffee with low acidity, intense fruit nuance and tea-like body. This is an incredibly versatile and well-rounded cup that is a great choice for cold or hot. This is the perfect coffee for those who wish to experience the real essence of Ethiopian coffee. It is a must try for anyone who loves coffee! It's also a good option for those who like lighter roasting, since it highlights the subtleties of the coffee's flavors. 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 on the northeast. 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 commonly called espresso in Western countries. The natural process creates a fruity flavor, with notes of strawberry, apricot and blueberry. Harar is renowned for its intensely spicy flavor and strong chocolate notes. It is a good choice for those who enjoy full-bodied rich and sweet cup of coffee with notes of chocolate and berries. 1kg of coffee beans are harvested from small farms close to the city, and then dried in the sun. The coffee is then finely ground and infused with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa), to add sweetness and aroma. It can also be enjoyed with a slice of cake or a pastry. The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the special bean and processing methods. This coffee is grown in Harar, a region with an ancient walled city that is home to Hyenas with spotted spots. It is grown at altitudes of up to 1,800 feet. This coffee is processed dry and has a full body and rich crema when brewed into espresso. Harar, in addition to its coffee, is famous for its wildly-expanding markets which sell everything from spices clothing to electronics and livestock. Spend a day wandering through the stalls, and enjoy the vibrant atmosphere. The city is also known for its Khat. Locals chew it to make a relaxing and sluggish life. You can try a variety of khats at the many cafes and tea houses that are located in the old town. It is beneficial to prevent heart health and help with digestive issues by chewing khat. However it is essential to take it in moderate amounts. Chewing khat more than three days may result in a variety of health issues, including stomach ulcers and constipation.