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Ethiopian Coffee Beans 1kg Coffee is an integral component of Ethiopian culture and their heirloom varietals are some of the most exquisite in the world. They are famous for their complex floral aroma and citrus flavor. Legend is that a goat herder discovered the benefits of coffee while his herd was restless and ate the berries. Yirgacheffe The high altitudes and rich soils in the Yirgacheffe region provide the ideal conditions for coffee cultivation. Ethiopian farmers also strive to preserve the local environment, and to ensure that their communities are able to access sustainable livelihoods. They are also committed to increasing gender equality and wellbeing of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffee beans around the world. The Yirgacheffe coffee is known for its delicate floral and fruity aromas. It has a smooth finish and is ideal for any occasion. It's perfect to enjoy a cup of coffee in the morning or a late afternoon energy boost. Additionally, it's a great choice for those who like drinking iced coffee, or wish to try different methods of brewing. This coffee is also available as a whole bean which allows the customer to taste all the flavor profiles. This particular lot is from the kebele (or village) of Idido, in the woreda (or district) of Yirgacheffe, in the Gedeo Zone. coffee beans 1kg arabica is processed wet at the Halo Fafate wash station, where our partners work with 900 smallholders who grow coffee in gardens-sized parcels for supplemental income or hobby. Wet processing involves soaking the beans in large vats, until the mucilage and fruit have been removed. The uncooked beans are then dried. This produces the classic washed Yirgacheffe with notes of citrus, flowers and chocolate. It is lighter than natural Yirgacheffe and has more pronounced acidity. During the harvest, coffee farmers collect cherries by hand, and transport them in baskets to the washing stations. After the cherries have been washed and sort after which they are dried in the sun. This process produces the cup with citrus and floral notes. It is the most well-known type of Ethiopian coffee. The roasting process enhances the lemony and floral aromas of this variety. Many coffee drinkers have noted that Yirgacheffe has a fresh and clean taste, with hints lemon, wine, berry, and more. The beans are famous for their refreshing, fruity flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. They are best enjoyed without milk or cream which can muddle the unique flavor of this particular variety. It is a great match for strong, sour cheeses and spices to bring out the herbal and citric notes. Guji The Guji region is a an abundant volcanic soil, a variety of landscapes, and a perfect climate for coffee production. The region also has several regional landraces, which all have distinct flavors. The coffees of this region tend to be medium- to full-bodied and are great for filter and espresso. However, the taste of the coffee can vary according to the process and the farm itself. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a mellow jasmine aroma. Guji's unique coffee reflects the rich culture of the Oromo people. They first began using coffee in the 10th century, mixing it with edible fats to make energy balls that they could take a bite of during long journeys. Today the Oromo people continue to cultivate their own coffee in a way that is respectful of the region's history and reflects its vibrant natural and cultural beauty. The farms in the Guji Zone produce washed coffee as well as natural processed coffee. The difference is in the manner that the coffee cherry is processed after harvesting. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps preserve the acidity of the coffee and fresh tasting notes. The beans are dried on raised beds. This ensures a consistent and controlled drying process. The natural process however leaves the bean in its entirety while it dries. This results in a cup that has an intense flavor and silky texture. This process requires the highest amount of skill and attention to prevent the beans becoming burned or overcooked. This level of craftsmanship is what makes a great Guji. Guji's coffees are famous for their smoothness and exquisite taste. They are excellent for both filter and espresso, and can be made at any roast level. The natural process allows for the fullest expression of the fruity, floral and creamy flavors of this coffee. It is perfect for any occasion, whether you're seeking a refreshing morning drink or a sophisticated drink to enjoy with friends. Sidamo A ripe and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer 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 area includes the micro-region of Yirgacheffe which is a highly sought-after coffee due to its distinctive floral aromas and flavors. Coffee farming is a crucial source of income for people living in this region. It is also a significant element in preserving the natural environment and culture. The production of coffee is sustainable, and requires a minimal amount of fertiliser, water, and land. The harvesting is done by hand, which minimizes the need for pesticides and machinery. The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone of southern Ethiopia. The coop is committed to improving the lives of its members and is focused on organic farming. It provides benefits to its members, such as housing, education and clean drinking water. It also provides technical assistance for the farm, and helps members sell their coffees on specialty markets. This aids them in improving their production and quality of coffee. This coffee is from the Kilenso Resa co-op and has been dried without using any chemicals. The coffee is smooth, creamy cup with notes like blackberry and strawberry. It also has hints of milk-chocolate. This is a stunning coffee that showcases the craftsmanship of Ethiopian producers. The coffee is grown at high altitudes between 1500 to 2200 m.a.s.l. This means that the beans develop slowly and take longer to absorb nutrients. The result is a balanced and balanced coffee with low acidity, strong fruit nuance, and a tea-like body. It is a very well-rounded and versatile coffee that is able to be enjoyed both hot and chilled. This is the ideal coffee for those who wish to experience the essence of Ethiopian coffee. It is a must try for anyone who loves coffee! This is a great option for those who prefer a light roast, as it brings out the subtle flavors of the coffee. 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 in the northeast. It is a wild-variety Arabica that has a wine-like aroma and taste. Harar is different from other coffees that are wet-processed, is dry-processed and is commonly called espresso in Western countries. The natural processing process gives it a fruity flavor with notes of blueberries, strawberries, and apricots. Harar is well-known for its intensely spicy scent and strong chocolate notes. It is a good choice for those who enjoy a full-bodied, rich and sweet coffee with notes of berries and chocolate. The beans are sourced from small farms near the city and then dried in the sun. The coffee is then ground and mixed with sugar. Traditionally, Harar is served with a fennel or anise seed (known as ajwa) to add sweetness and a scent. It can also be enjoyed with a pastry or cake. The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the particular bean and processing methods. This coffee is grown in Harar an area that has an ancient walled town that is home to Hyenas with spotted spots. It is grown at altitudes up to 1,800 feet. This coffee is processed dry 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 bustling marketplaces which sell everything from spices and clothes to livestock and electronic devices. Take a stroll around the stalls, and enjoy the vibrant atmosphere. The city is also famous for its khat, a drink chewed by the locals to lead a slow and relaxed daily lifestyle. In the old town, you'll discover a variety of teas and cafes where you can taste the teas. Chewing khat may help ease certain digestive issues and can help prevent heart disease, but it should be taken in moderation. Chewing khat for longer than 3 days can cause numerous health problems such as stomach ulcers and constipation.