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Ethiopian Coffee Beans 1kg Ethiopian coffee is a staple of Ethiopian culture, and their varieties that are heirloom are among the best in the world. They are renowned for their the floral complexity and citrus taste. Legend has it that a goat herder discovered the wonders of coffee while his herd became restless and took a bite of the berries. Yirgacheffe The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring their communities have access to sustainable livelihoods. They also dedicate themselves to encouraging gender equality and the well-being of young women. The combination of these aspects makes Yirgacheffe one of the world's most prized coffee beans. The Yirgacheffe coffee is famous for its delicate floral and fruity aromas. It has a smooth, long-lasting finish and is perfect for any occasion. It can be enjoyed as a breakfast drink or for a refreshing afternoon drink. It is also a good choice for those who like to drink iced coffee, or who want to experiment with different brewing methods. It is also available as a whole bean, which allows the consumer to experience all of its flavors. This particular batch comes 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 work with 900 smallholder farmers who grow their coffee in plots of garden size for supplemental income and as an activity. When coffee is processed wet the beans are then immersed in large vats of water until all of the fruit and mucilage are removed from them. The beans are then dried until they are dry. This produces the traditional washed Yirgacheffe with notes of flowers, citrus and chocolate. It is lighter than natural Yirgacheffe and has more intense acidity. During the harvest season coffee farmers handpick cherries and transport them to the washing stations in baskets. After the cherries have been cleaned and sorted after which they are dried in the sun. This process creates the cup with citrus and floral notes and is the most popular type of Ethiopian coffee. The roasting process further enhances the citrus and floral aromas of this variety. Many coffee drinkers have noted that Yirgacheffe has a vibrant and fresh taste, with hints of lemon, wine, berry, and more. They are also known for their crisp, fruity flavors and smooth finish. 1kg coffee beans are ideal for those who prefer a medium or light roast. They are best enjoyed without milk or cream, which can drown out the unique flavor of this type of roast. It is a great match for sour, strong cheeses and spices that enhance the herbal and citrus notes. Guji The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. It also houses a wide variety of regional landraces, with each one offering a unique flavor profile. The coffees from this area are usually medium to full-bodied and are great for filter and espresso. However, the taste of the coffee may differ depending on the method of processing and the farm itself. For instance, the freshly brewed Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a floral jasmine aroma. Guji's distinctive coffee is a reflection of the rich culture of the Oromo people. It is believed that they first began to make use of coffee as early as the 10th century AD, mixing it with edible fat to make bite-sized energy balls which they would chew while traveling for long distances. Today the Oromo people continue to grow their own coffee in a way that honors the region's heritage and showcases its natural and cultural beauty. Similar to other regions in Ethiopia the farms of the Guji zone produce washed and natural process coffees. The difference lies in the method by which the coffee cherries are processed after the harvesting. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps preserve the coffee's acidity, and fresh tasting notes. The beans are then dried on beds that are raised. This ensures a consistent and controlled drying process. However, the natural process leaves the coffee bean intact as it dries on the bed. This produces a cup with rich flavor and silky texture. This process requires the highest amount of skill and care to prevent the beans from being burned or overcooked. This level of skill is what makes a great Guji. Guji's coffees are renowned for their smoothness and exceptional taste. They are excellent for both filter and espresso, and can be used at any roast level. The natural process allows the coffee to release its most fruity, floral and creamy tastes. It is ideal for any occasion. If you're looking for a quick morning boost or a refined beverage to share with your friends, this coffee is ideal for you. Sidamo Ethiopia is the home of coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee. It is renowned for its citrus and floral notes. It is also known as a full-bodied coffee with lively acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe that is a highly prized coffee due to its distinctive floral aromas and distinctive flavor profiles. Coffee farming is a vital source of income for the people of this region. It is also an important factor in the preservation of culture and the environment. Coffee production is sustainable, and requires a minimal amount of water, land and fertilizer. The harvesting is done by hand which reduces 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 focuses on organic farming and is committed to improving the lives of its members. It offers 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 helps them to improve their production and quality. This coffee is from the Kilenso Resa co-op and has been dried without using any chemicals. This produces a smooth and creamy cup that has notes of blackberry, strawberry and hints of milk chocolate. This is a beautiful coffee that showcases the artisanship of Ethiopian producers. The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. This means that the beans are able to grow slower and have more time to absorb nutrients. The result is a well-balanced coffee with low acidity, strong fruit nuance and a body that is tea-like. It's an incredibly versatile and well-rounded cup that is a great choice for hot or iced. This is the ideal coffee for those looking to taste the true essence of Ethiopian coffee. It is a must try for all coffee lovers! It is also a good option for those who like light roasting because it highlights the subtleties of the coffee's flavours. Harar In the eastern part 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 an almost wine-like taste and aroma. Contrary to other coffees that are processed with water, 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 also renowned for its strong chocolate notes and a distinctly spicy aroma. This is a fantastic choice for those who love the rich, sweet and full-bodied cup of coffee with notes of berries and chocolate. The beans are harvested in small farms near the cities and then dried in the sun. The coffee is then ground and infused with sugar. In the traditional way, Harar is served with a fennel or anise seed (known as Ajwa) to give it a sweet and fragrance. It can also be enjoyed with a slice of cake or pastry. Another well-known coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its special bean and processing method. This coffee is grown at high altitudes up to 1,800 meters in the Harar region, which is home to an ancient city wall that is home to spotted hyenas. This coffee is dry processed and has a rich crema and full body when it is made into espresso. Harar in addition to its coffee, is famous for its wildly-expanding markets that sell everything from spices to clothing to electronics and livestock. Take a stroll around the stalls, and enjoy the vibrant atmosphere. The city is also well-known for its Khat, which is consumed by the residents to promote a relaxed and slow daily life. In the old town, you will find a wide selection of teas and cafes where you can sample the teas. Chewing khat can ease some digestive problems and reduce the risk of heart disease, but it must be consumed in moderate amounts. Chewing khat more than 3 days could cause various health issues that include stomach ulcers as well as constipation.