Ethiopian Coffee Beans 1kg

Coffee is a vital part of Ethiopian culture, and their heirloom varieties are some of the most exquisite in the world. They are renowned for their floral complexity and citrus-like flavors.

Legend has it that a goat herder discovered the wonders of coffee when his herd was restless and took a bite of the fruits.

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. Additionally, Ethiopian farmers are committed to protecting the local environment and ensuring that their communities have access to sustainable livelihoods. They also are committed to promoting gender equity and the health of young women. The combination of these factors creates Yirgacheffe one of the world's most prized coffee beans.

The coffee cultivated in the Yirgacheffe region is known for its delicate floral notes and sweet fruity flavor. It has a silky finish and is ideal for any occasion. It can be enjoyed for breakfast or as an afternoon pick-me-up. It's also a great choice for those who like to drink iced coffee or who want to experiment with different brewing methods. The coffee is also available as a whole bean, which lets the user taste all the flavor profiles.

This particular lot comes 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 are working with 900 smallholders who grow coffee in gardens-sized parcels as a supplemental income or hobby.

Wet processing involves the beans to be soaked in large vats, ensuring that the mucilage and fruit have been removed. The beans are then dried until they are bare. This produces the traditional washed Yirgacheffe with notes of citrus, flowers and chocolate. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity.

During the time of harvest coffee farmers handpick cherries and transport them to the washing stations in baskets. After the beans have been cleaned and sorted and dried in the sun, they are then roasted. This produces an aroma that is floral and citrus notes, and is the most sought-after type of Ethiopian coffee. The roasting process also enhances the floral and citrus aromas of this particular variety.

Many coffee drinkers note that Yirgacheffe provides a fresh, clean taste with hints of lemon, wine, and Coffeee berry. They 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 milk or cream which can muddle the distinctive flavor of this particular variety. It is a great match for strong, sour cheeses and spices to highlight the herbal and citric notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, making it a perfect environment for coffee production. The region also has several regional landraces, which all possess a distinct flavor profile. The coffees of this region tend to be medium to full-bodied, and are perfect for both espresso and filter. However, the taste of the coffee will vary depending on the method of processing and the farm itself. For example, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a mellow jasmine aroma.

The rich culture of the Oromo people in Guji is reflected in their distinctive coffee. They began using coffee around the 10th century, mixing it with edible fats to make energy balls they could consume during long journeys. The Oromo people still grow their own coffee in a way that honors their culture and is a reflection of the beautiful natural and cultural beauty of the region.

The farms in the Guji Zone produce both washed coffee and natural processed coffee. The difference lies in the way that the coffee cherry is processed after the harvesting. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps maintain the coffee's acidity and bright taste notes. The beans are then dried on raised beds. This helps to ensure a regulated temperature and consistent drying process.

The natural process keeps the coffee bean intact as it dries on the bed. This creates a cup with an intense flavor and silky texture. This process requires the highest amount of skill and care to prevent the beans being burned or overcooked. This level of skill is what makes a top Guji.

Guji's coffees are renowned for their smoothness and delicious taste. They are great for both filter and espresso, and can be made at any roast level. The natural process allows the coffee to express its fullest fruity, floral, and creamy flavors. It is perfect for any occasion. Whether you want a quick morning boost or a sophisticated beverage to enjoy with your loved ones, this coffee is the perfect choice for you.

Sidamo

A fruity and rich coffee from the birthplace of coffee, Ethiopia. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is known for its citrus, floral and fruity notes. It is also known for its full body and vibrant fresh acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe which is a sought-after coffee due to its distinctive floral aromas and flavor profiles.

Coffee farming is a vital source of income for the people living in this region. It is also a significant contributor to the preservation of culture and the natural environment. The production of coffee is sustainable and uses a small amount of land, water and fertilizer. The harvesting is done by hand, which cuts down on the use of pesticides as well as machines.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is dedicated to improving lives of its members and is focused on organic coffee beans 1kg farming. It offers benefits to its members such as housing, schooling and drinking water that is safe for consumption. It also provides technical assistance on the farm and assists members sell their coffees on specialty markets. This assists them in improving their production and quality of coffee.

This coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without any additional chemicals. This produces a smooth and creamy cup with notes of strawberry, blackberry and the hint of milk chocolate. This is a gorgeous coffee that showcases the artisanship of Ethiopian producers.

The coffee is grown at high altitudes between 1500 and 2200 m.a.s.l. The beans grow slowly, allowing them to absorb nutrients. The result is a coffee with an acidity that is low 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 looking to taste the true essence of Ethiopian coffee. It is a must try for all coffee lovers! It's also a great option for those who like light roasting because it highlights the subtleties of the coffee's flavors.

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 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 the Western world. The natural processing process gives it the flavor to be fruity, with notes of blueberries, strawberries, and apricots. Harar is well-known for its intensely spicy flavor and strong chocolate notes.

This is a great choice for those who enjoy an intense, sweet and full-bodied cup of coffee with notes of chocolate and berries. The beans are harvested from small farms near the city, then dried in the sun. The coffee is then finely ground and mixed with sugar. Harar is typically served with anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. It can also be enjoyed with a slice of cake or a pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and taste due to the unique beans and processing methods. The coffee is cultivated in Harar, a region with an ancient walled town that is home to spotted Hyenas. It is grown at altitudes ranging from to 1,800 meters. This coffee is processed dry and has a thick, 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 clothing to electronics and livestock. Take a stroll around the stalls and enjoying the vibrant atmosphere.

The city is also famous for its khat, which is consumed by the locals to create a slow and relaxed daily lifestyle. You can try a variety of khats at the many tea houses and cafes in the old town. Chewing khat can help alleviate some digestive issues and help prevent heart disease, but it should be consumed with moderation. Chewing khat for longer than three days can lead to a variety of health problems such as stomach ulcers and constipation.