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Ethiopian Coffee Beans 1kg Coffee is an essential element of Ethiopian culture, and their heirloom varietals are some of the finest in the world. They are famous for their floral complexity and citrus flavor. Legend has it that the coffee-loving goatherder was able to discover its wonders when his herd began to become restless and began to eat the berries. Yirgacheffe The high altitudes as well as the rich soils in the Yirgacheffe region create ideal conditions for coffee cultivation. Ethiopian farmers also work hard to protect the environment, and to ensure that their communities can access sustainable livelihoods. They also believe in encouraging gender equality and the wellbeing of young women. The combination of these factors creates Yirgacheffe one of the most sought-after coffee beans. The coffee that is grown in the Yirgacheffe region is known for its delicate floral notes and sweet fruity flavor. It has a smooth, long-lasting finish and is ideal for any occasion. It is ideal to enjoy a cup of coffee in the morning or 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 brewing methods. The coffee is also available as a whole bean which allows the consumer to taste all the flavor profiles. This particular lot is from the kebele village of Idido in the woreda, or district, of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners are working with 900 smallholders who grow coffee in small parcels of garden size to earn extra income or as a hobby. When coffee is processed wet the beans are stored in large vessels until all the mucilage and fruit are removed from them. The uncooked beans are then dried. This process produces the classic washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter than natural Yirgacheffe and has more pronounced acidity. During the time of harvest coffee farmers handpick cherries and take them to washing stations in baskets. After the beans are cleaned and separated, they are dried in the sun. This produces an aroma that is citrus and floral notes. It is the most popular type of Ethiopian coffee. The roasting process amplifies the floral and lemony aromas in this variety. Many coffee drinkers have noticed that Yirgacheffe has a vibrant and clean taste, with notes of wine, lemon, and berry. The beans are famous for their fruity, crisp flavors and smooth finish. These beans are perfect for those who prefer a light or medium roast. They are best enjoyed without cream or milk, which can drown out the unique flavor of this variety. coffee beans 1kg arabica is a great match for strong, sour cheeses and spices that bring out the herbal and citrus notes. Guji The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it a perfect environment for coffee production. It also houses numerous regional landraces, each offering a distinct flavor profile. 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 processing method used and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries floral jasmine aroma, and floral notes. Guji's distinctive coffee is a reflection of the rich culture of Oromo people. They first began using coffee around the 10th century, mixing it up with edible fats to make energy balls they could take a bite of during long journeys. Today, the Oromo people continue to grow their own coffee in a way that is respectful of the heritage of the region and reflects its vibrant cultural and natural beauty. Like many other regions in Ethiopia the farms of the Guji zone produce both washed and natural process coffees. The difference lies in the way the coffee cherry is processed. The coffee that is washed-processed is mechanically removed to remove the skin and pulp prior to fermentation. This process helps maintain the coffee's acidity and bright taste notes. The beans are dried on beds that are raised. This ensures a uniform and regulated drying process. However, the natural process keeps the coffee bean unharmed when it is dried on the bed. This produces a more balanced cup that has rich flavors and a silky mouthfeel. This process requires the highest 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 lets the coffee express its most fruity, floral and creamy tastes. It is ideal for every occasion, whether looking for a quick pick-me-up in the morning or a sophisticated drink to share with your friends. Sidamo Ethiopia is the home of coffee. A fruity, rich coffee. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is renowned for its floral, citrus and notes of berries. It is also known as a full-bodied, robust coffee with vibrant acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe which is a highly prized coffee because of its distinctive floral aromas and flavor profiles. Coffee farming is a significant source of income for the people in this region. It is also a significant factor in the preservation of culture and the natural environment. The production of coffee is sustainable and requires a minimum amount of water, land and fertilizer. The harvest is typically done by hand, which decreases the need for machines and pesticides. The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is dedicated to improving lives of its members and is focused on organic farming. It offers its members housing education, as well as clean drinking water. It also provides technical support on the farm, and helps the farmers market their coffees to 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, meaning that it was dried without additional chemicals. This produces a smooth and creamy cup that has notes of strawberry, blackberry and the hint of milk chocolate. This is a gorgeous cup of coffee that showcases the skill and craftsmanship of Ethiopian producers. Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans develop slowly and have more time 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 wonderfully balanced and versatile coffee that can be enjoyed both hot and chilled. This is the perfect coffee for those who wish to experience the true essence 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 accentuates the subtleties of the coffee's flavours. 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 distinctive wild-variety Arabica with a wine-like taste and aroma. Unlike other coffees, which are wet-processed, Harar is dry-processed, and is often called espresso in the West. The natural process creates a fruity taste with notes of strawberry, apricot and blueberry. Harar is also renowned for its strong chocolate notes and a distinctly spicy aroma. It is a great choice for those who prefer full-bodied rich and sweet coffee with a hint of chocolate and berries. The beans are harvested on small farms in the city and then dried out in the sun. The coffee is then finely ground and flavored with sugar. Harar is typically served with anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. You can also enjoy it with a pastry or cake. Another coffee that is popular from Harar is the Grade 1 Natural, which has distinctive aroma and flavor due to its special bean and the method of processing. The coffee is cultivated in Harar which is a region that has an ancient walled city that is home to Hyenas that are spotted. It is grown at altitudes of up to 1,800 feet. The coffee is dried-processed and has a full body and a thick crema when made into espresso. Harar as well as its coffee, is famous for its wildly-expanding markets that offer everything from spices to clothing to electronics and livestock. Spend an afternoon wandering the stalls and enjoying the buzzing atmosphere. The city is also renowned for its khat. People who eat it create a tranquil and slow life. In the old town, you can discover a variety of cafes and teas where you can taste the drinks. Chewing khat may help ease some digestive problems and reduce the risk of heart disease, but it should be consumed in moderate consumption. Chewing khat for more than 3 days can cause a variety of health problems, including stomach ulcers and constipation.