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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 known for the complexity of their florals and the citrusy flavor. Legend is that a goat herder discovered the wonders of coffee while his herd became restless and took a bite of the fruit. Yirgacheffe The high altitudes and rich soil in the Yirgacheffe region provide the ideal conditions for coffee cultivation. In addition, Ethiopian farmers are committed to protecting the local environment and ensuring that their communities have access to sustainable livelihoods. They also dedicate themselves to promoting gender equality and the wellbeing of young women. The combination of these factors makes Yirgacheffe one of the most sought-after coffee beans. The Yirgacheffe coffee is renowned for its delicate fruity and floral flavors. It has a smooth, round finish that is suitable for any occasion. It is great for breakfast or for a refreshing afternoon drink. It is also an excellent choice for those who enjoy drinking iced coffee or would like to experiment with different brewing methods. The coffee is also available as a whole bean which lets the user taste all the flavors. This particular lot is from the kebele village of Idido in the woreda 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 that cultivate coffee in gardens-sized parcels to earn extra income or as a hobby. Wet processing involves the beans being soaked in large vats, until the mucilage and fruit have been removed. The beans are then dried until they are bare. This yields the classic washed Yirgacheffe coffee with notes of citrus, flowers and chocolate. It is lighter than natural Yirgacheffe and has a more prominent acidity. During harvest, coffee farmers pick cherries by hand and then transport them in baskets for the washing stations. After the cherries have been washed and sort after which they are dried in the sun. This produces a cup with citrus and floral notes and is the most well-known form of Ethiopian coffee. The roasting process enhances the floral and lemony aromas of this variety. Many coffee drinkers note that Yirgacheffe provides a fresh clean taste that is fresh and fresh with notes of wine, lemon and berry. These beans are also known for their fresh, fruity flavors and smooth finish. These beans are ideal for those who prefer a medium or light roast. They are best enjoyed without cream or milk which can muddle the unique flavor of this variety. It's great with strong, sour cheeses and spices to highlight the citric and herbal notes. Guji The Guji region is a rich volcanic soil, diverse landscapes, and a perfect climate for coffee production. The region also has many regional landraces that each have distinct flavors. The coffees of this region tend to be medium- to full-bodied, and are ideal for filter and espresso. However, the taste of the coffee can vary depending on the processing method and the farm itself. 1 kg coffee beans is full-bodied and sweet with berry notes as well as floral jasmine scent and floral notes. Guji's unique coffee reflects the rich culture of Oromo people. It is believed that they first began to drink coffee as early as the 10th century AD, mixing it with edible fat to make bite-sized energy balls that they ate on long journeys. Today the Oromo people continue to cultivate their own coffee in a way that honors the region's heritage and showcases its cultural and natural beauty. The farms in the Guji Zone produce washed coffee as well as natural processed coffee. The difference lies in the way the coffee cherry is processed. The process of washing coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process preserves the coffee's acidity, and bright tasting notes. The beans are dried on raised beds. This ensures a consistent and regulated drying process. The natural process, on the other hand, leaves the bean intact while it is drying. This produces a cup with rich flavor and silky texture. This process requires a huge amount of skill and attention to prevent the beans being burned or overcooked. It is this level of skill that creates a wonderful Guji coffee. Guji's coffees are famous for their smoothness and exquisite 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 flavours. It's perfect for any occasion. If you're looking for a quick morning boost or a classy drink to enjoy with your friends this coffee is the one the perfect choice for you. Sidamo Ethiopia is the place where coffee was first developed. coffee. A rich, fruity coffee. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is known for its citrus, floral and notes of berries. It is also known for its full body and vibrant crisp acidity. The Sidamo region includes the micro-region of Yirgacheffe, which is a highly prized coffee due to its distinctive floral aromas and flavor profiles. Coffee farming is an important source of income for those in this region. It is also a key factor in the preservation of the natural environment and culture. The production of coffee is sustainable and requires only a small amount of soil, water and fertilizer. The harvesting is done by hand which reduces the use of pesticides and machines. The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone in southern Ethiopia. The coop is committed to improving the lives of its members and focuses on organic farming. It provides benefits to its members like housing, schooling and drinking water that is safe for consumption. It also provides technical assistance for the farm and assists members market their coffees in specialty markets. This helps them to improve their production and quality. This coffee comes from the Kilenso Resa co-op and has been dried without any chemicals. This coffee makes a smooth, creamy cup that has notes of strawberry and blackberry. It also has hints of milk-chocolate. This is a stunning coffee that showcases the craftsmanship of Ethiopian producers. Coffee is grown between 1500 to 2200 meters above sea level. The beans grow slowly and allow them to absorb nutrients. The result is a balanced and balanced coffee with a low acidity, a strong fruit nuance, and a tea-like body. It is a wonderfully balanced and versatile coffee that is able to be enjoyed hot or iced. This is the ideal coffee for those who want to experience the real essence of Ethiopian coffee. It is a must try for anyone who loves coffee! This is a great choice for those who like a light roast, because it brings out the subtle flavors of the coffee. 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 distinct wild-variety Arabica with an almost wine-like flavor and aroma. Unlike other coffees, which are wet processed, Harar is dry-processed, and is commonly referred to as espresso in the West. Natural processing gives it the flavor to be fruity, with notes such as apricots, strawberries and blueberries. Harar is also renowned for its rich chocolate notes and its intensely spicy scent. This is a great choice for those who love the rich, sweet and full-bodied cup of coffee with notes of berries and chocolate. The beans are harvested from small farms in the vicinity of the city, and then dried in the sun. The coffee is then finely ground and flavored with sugar. In the traditional way, Harar is served with anise or fennel (known as ajwa) to add sweetness and a scent. It can also be served 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 technique. The coffee is grown at altitudes of up to 1,800 meters in the Harar region, which has an ancient walled city that is home to spotted hippos. This coffee is processed dry and has an intense body and a rich crema when brewed into espresso. In addition to the coffee, Harar is also famous for its bustling marketplaces which sell everything from spices and traditional clothes to livestock and electronic devices. Spend a day exploring the stalls, taking in the electric atmosphere. The city is also famous for its Khat, which is chewed by residents to promote a slow and relaxed daily life. In the old town, you'll discover a variety of teas and cafes where you can try the drinks. It is beneficial to prevent heart health and help with digestive issues by chewing khat. However it is crucial to take it in moderate amounts. Chewing khat for more than 3 days could cause numerous health problems that include stomach ulcers as well as constipation.