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Ethiopian Coffee Beans 1kg Ethiopian coffee is an essential part of Ethiopian culture, and their varieties of heirloom are among the finest in the world. They are renowned for their the complexity of their florals and the citrusy flavor. Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd became restless and began to eat the fruits. Yirgacheffe The high altitudes as well as the rich soils in the Yirgacheffe region provide the ideal conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to preserving the environment and ensuring that their communities have access to sustainable livelihoods. They also dedicate themselves to encouraging gender equality and the wellbeing of young women. These factors make Yirgacheffe coffee one of the most sought-after coffees in the world. The Yirgacheffe coffee is known for its delicate floral and fruity aromas. It has a smooth, rounded finish that is appropriate for any occasion. It can be enjoyed as a breakfast beverage or as an afternoon pick-me-up. Moreover, it is an excellent choice for those who love drinking iced coffee, or wish to try 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 processed wet at the Halo Fafate wash station, where our partners work with 900 smallholders who cultivate coffee in gardens-sized parcels to earn extra income or as a hobby. When coffee is processed wet the beans are soaked in large vats until all of the mucilage and fruit are removed from them. The naked beans are then dried. This yields the traditional washed Yirgacheffe coffee, with notes of citrus, flowers, and chocolate. It is lighter than natural Yirgacheffe and has a more intense acidity. During the time of harvest coffee farmers pick cherries and transport them to the washing stations in baskets. After the beans are washed and sorted, they are sun-dried. This process produces the cup with floral and citrus notes. It is the most sought-after form for Ethiopian coffee. The roasting process further enhances the floral and citrus aromas of this particular variety. Many coffee drinkers have noticed that Yirgacheffe provides a fresh and clean taste, with hints of lemon, wine and berry. These beans are known for their fruity, crisp flavors and smooth finish. They are a great choice for those who prefer a medium or light roast. It is recommended to eat them without cream or milk as they can mask the distinctive flavor. It's great with 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 favorable climate for coffee production. It also houses many regional landraces, with each offering a distinctive flavor profile. The coffees of this region are usually medium to full-bodied, and are perfect for both espresso and filter. However, the flavor of the coffee may differ depending on the processing method and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries, floral jasmine aroma and floral notes. Guji's distinctive coffee reflects the rich culture of the Oromo people. They began using coffee around the 10th century, mixing it with edible fats to make energy balls they could chew on during long journeys. The Oromo people continue to grow their own coffee in a manner that is respectful of their past and reflect the stunning natural and cultural beauty of the region. As with other regions in Ethiopia, the farms of the Guji zone produce both washed and natural process coffees. The difference lies in the manner that the coffee cherries are processed after the harvesting. Washed-process coffee is mechanically de-pulped to remove the skin and pulp prior to fermentation. This process helps maintain the coffee's acidity as well as its bright tasting notes. The beans are dried on beds that are raised. This ensures the proper temperature and consistency of the drying process. However, the natural process keeps the coffee bean unharmed when it is dried on the bed. This produces a cup with a complex flavor and a silky texture. This process requires the highest amount of skill and care in order to avoid the beans becoming burned or overcooked. It is this level of skill that creates a wonderful Guji coffee. Guji's coffees are renowned for their smoothness, and delicious taste. They can be brewed using filter or espresso at any roasting level. The natural process permits the best expression of the floral, fruity and creamy tastes of this coffee. It is ideal for any occasion. If you're looking for a morning pick me up or a sophisticated beverage to enjoy with your loved ones this coffee is perfect for you. Sidamo Ethiopia is the home of coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee and is famous for its floral and citrus notes. It is also known for its full body and fresh acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavor profiles. Coffee farming is an important source of income for the people in this region. It is also an important contribution to the preservation of culture and the natural environment. The production of coffee is sustainable and requires a minimal amount of fertiliser, water, and land. The harvest is usually done by hand, which reduces the need for machines and pesticides. The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone in southern Ethiopia. The coop focuses on organic agriculture and is dedicated to improving the lives of its members. It provides its members with housing, education and clean drinking water. It also provides technical assistance on the farm and assists them market their coffees to specialty markets. This allows them to continue to improve their coffee production and quality. The coffee comes from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without additional chemicals. This results in a smooth and creamy cup that has notes of blackberry, strawberry and hints of milk chocolate. This is a gorgeous coffee that showcases the artisanship of Ethiopian producers. Coffee is grown between 1500 and 2200 meters above sea level. The beans grow slowly, allowing them to absorb nutrients. The result is a balanced coffee with low acidity, strong fruit nuance and tea-like body. It is a well-rounded and versatile coffee that is able to be enjoyed hot or chilled. 1kg roasted coffee beans is the ideal coffee for those who wish to taste the true essence of Ethiopian coffee. This is a must try for anyone who is a coffee lover. This is a great choice for those who like light roasts as it brings out the subtle flavors of the coffee. Harar Harar located in the eastern part of Ethiopia, is famous for its coffee. It shares a border with 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. Unlike other coffees, which are processed with water, Harar is dry-processed, and is often referred to as espresso in the West. The natural processing method results in a pronounced fruity taste with notes of strawberry, apricot and blueberry. Harar is also known for its strong chocolate notes and intensely spicy aroma. It is a great choice for those who prefer full-bodied rich and sweet coffee with hints of chocolate and berries. The beans are harvested from small farms close to the city and then dried in the sun. The coffee is then grounded and mixed 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 cake or pastry. The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and flavor due to the special bean and processing techniques. This coffee is grown in Harar which is a region that has 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 dry processed and has a rich, creamy 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 dresses to livestock and electronics. Spend an afternoon exploring the stalls and taking pleasure in the vibrant atmosphere. The city is also renowned for its khat. People who eat it make a relaxing and sluggish life. In the old town, you'll find a wide variety of cafes and teas where you can taste the drinks. Chewing khat may help ease some digestive issues and help reduce the risk of heart disease, but it should be consumed with moderation. Chewing khat more than 3 days can cause various health issues, including stomach ulcers and constipation.