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Ethiopian Coffee Beans 1kg Ethiopian coffee is a staple of Ethiopian culture, and their heirloom varieties are among the best in the world. They are renowned for their floral complexity and citrus-like flavors. Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd became agitated and began eating the coffee berries. Yirgacheffe The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. Ethiopian farmers also work hard to protect the environment and ensure that their communities are able to gain sustainable livelihoods. They also are committed to encouraging gender equality and the well-being of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after beans for coffee around the world. The coffee cultivated in the Yirgacheffe region is renowned for its delicate floral nuances and fruity sweetness. It has a soft, smooth finish that is perfect for any occasion. It is great for breakfast or as an afternoon pick-me-up. It's also a good choice for those who like to drink iced coffee, or who want to experiment with different methods of brewing. This coffee is also available as a whole bean, which allows the consumer to taste all the 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 wet processed at the Halo Fafate washing station, where our partners collaborate with around 900 smallholder farmers who cultivate their coffee in garden-sized plots for supplemental income and as an activity. When coffee is processed in a wet manner the beans are then soaked in large vats until all of the fruit and mucilage are removed from them. The beans are then dried until they're bare. This yields the classic washed Yirgacheffe coffee, with notes of citrus, flowers and chocolate. It is lighter in body than the natural process Yirgacheffe, with more pronounced acidity. During harvest, coffee growers pick cherries by hand and carry them in baskets to washing stations. After the beans are cleaned and sorted, they are sun-dried. This makes an aroma that is floral and citrus notes. It is the most popular form for Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this particular variety. Many coffee drinkers have noticed that Yirgacheffe offers a bright, clean taste with notes of wine, lemon, and berry. They are also known for their fresh, fruity flavors and smooth finish. These beans are ideal for those who prefer a light or medium roast. They are best enjoyed without cream or milk, which can drown out the distinctive flavor of this particular variety. It's great with strong, sour cheeses and spices that enhance the citrus and herbal notes. Guji The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it a perfect location for coffee production. It is also home to a wide variety of regional landraces, each one offering a unique flavor profile. The coffees from this area tend to be medium- to full-bodied and are ideal for espresso and filter. The flavor of coffee may vary depending upon the method of processing employed and the farm. For example, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with berry notes and a floral jasmine aroma. The rich tradition of the Oromo people in Guji is evident in their distinctive coffee. They first began using coffee around the 10th century, mixing it up with edible fats to make energy balls that they could consume during long journeys. The Oromo people continue to grow their own coffee today in a way that honors their culture and reflects the stunning natural and cultural beauty of the region. As with other regions in Ethiopia the farms in the Guji zone produce both washed and natural process coffees. The difference lies in the way that the coffee cherry is processed after harvesting. The coffee that is washed is removed mechanically to remove the skin and pulp before being fermented. This process helps preserve the acidity of the coffee, as well as bright tasting notes. The beans are dried on raised beds. This ensures the proper temperature and consistency of the drying process. In contrast, the natural process leaves the coffee bean intact when it is dried on the bed. This produces a cup with an intense flavor and silky texture. This process requires a lot of ability and care to ensure that the beans are not burned or overcooked. It is this level of skill that makes a top Guji coffee. Guji’s coffees are known for their smoothness, and exquisite taste. They are great for both filter and espresso and can be used at any roast level. The natural process permits the best expression of the floral, fruity and creamy tastes of this coffee. It is perfect for any occasion. Whether you want an early morning boost or a sophisticated beverage to enjoy with your friends, this coffee is for you. Sidamo A ripe and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is renowned for its citrus, floral and notes of berries. It is also known for its full body and vibrant fresh acidity. The Sidamo area includes the micro-region of Yirgacheffe that is a sought-after coffee due to its unique floral aromas and flavor profiles. Coffee farming is a major source of income for those in this region. It is also a significant factor in the preservation of culture and the environment. Coffee production is sustainable, and requires a minimal amount of fertiliser, water, and land. The harvesting is done by hand, which minimizes the use of pesticides and machines. The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is focused 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 to the farm, and helps members sell their coffees on specialty markets. This helps them continue to improve their production and quality. This coffee comes from the Kilenso Resa co-op and has been dried without any chemicals. This produces a smooth and creamy cup with notes of blackberry, strawberry and hints of milk chocolate. This is a gorgeous cup of coffee that shows off the skill and craftsmanship of Ethiopian producers. The coffee is grown at high altitudes between 1500 to 2200 m.a.s.l. This means that the beans grow slowly and take longer to absorb nutrients. The result is a balanced coffee with low acidity, strong fruit nuance and a body that is tea-like. It is a very well-rounded and versatile coffee that can be enjoyed both hot and iced. This is the ideal coffee for those who wish to experience the real essence of Ethiopian coffee. This is a must-try for anyone who is a coffee lover. It is also a good choice for those who prefer light roasting because it highlights the subtleties of the coffee's flavor. Harar Harar, located in eastern Ethiopia is renowned 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 wild variety Arabica that has an aroma and flavor that resembles wine. Contrary to other coffees that are wet-processed, Harar is dry-processed, and is often referred to as espresso in the West. The natural processing process gives it the flavor to be fruity, with notes of blueberries, strawberries, and apricots. Harar is well-known for its intensely spicy flavor and strong chocolate notes. This is a great choice for those who love 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 mixed with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa) to give it a sweet taste and aroma. Harar can also be enjoyed with a slice of cake or pastry. The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and flavor due to the special beans and processing methods. The coffee is cultivated in Harar, a region with an ancient walled town that is home to Hyenas with spotted spots. It is grown at altitudes of up to 1,800 feet. 1kg coffee beans is processed dry and has a rich crema and full body when it is made into espresso. In 1 kg coffee beans to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and dresses to livestock and electronics. Spend an afternoon wandering the stalls and enjoying the electric atmosphere. The city is also famous for its khat, which is consumed by the locals to lead an unhurried and relaxed life. In the old town, you can find a wide variety of cafes and teas where you can sample them. It can be beneficial to avoid heart diseases and ease digestive issues by chewing khat. However it is essential to take it in moderate amounts. Chewing khat for longer than three days may lead to a number of health issues like stomach ulcers and constipation.