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Ethiopian Coffee Beans 1kg Coffee is a vital element of Ethiopian culture and their heirloom varieties are among of the most exquisite in the world. They are renowned for their floral complexity and citrus flavor. Legend has it that a goat herder discovered the benefits of coffee when his herd became restless and consumed the fruit. Yirgacheffe The high altitudes and the rich soils in the Yirgacheffe region create ideal conditions for coffee cultivation. Ethiopian farmers also strive to preserve the local environment, and to ensure that their communities can access sustainable livelihoods. They are also dedicated to encouraging gender equality and the health of young women. These aspects make Yirgacheffe coffee one of the most sought-after coffee beans in the world. coffee bean 1kg Coffeee is known for its delicate fruity and floral flavors. It has a soft, smooth finish that is perfect for any occasion. It's perfect to enjoy a cup of coffee in the morning or a late afternoon energy boost. It is also a great choice for those who enjoy drinking iced coffee, or wish to try different brewing methods. It is also available in whole beans, allowing the consumer to enjoy the variety of 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 wet-processed at the Halo Fafate washing station, where our partners collaborate with 900 smallholder farmers who grow their coffee in garden-sized plots to supplement their income and as a hobby. When coffee is wet processed the beans are then soaked in large vats until all the mucilage and fruit have been removed from them. The beans are then dried until they are bare. This method produces classic washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter in body than natural process Yirgacheffe and has more intense acidity. During the harvest time coffee farmers handpick cherries and take them to washing stations in baskets. After the beans are cleaned and sort, they are then sun-dried. This makes the cup with citrus and floral notes. It is the most well-known type of Ethiopian coffee. The roasting process enhances the lemony and floral scents of this coffee. Many coffee drinkers have noted that Yirgacheffe has a fresh and clean taste with hints wine, lemon, berry, and more. They are renowned for their refreshing, fruity flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. They are best enjoyed without milk or cream which can muddle the distinctive flavor of this particular variety. It's great with strong, sour cheeses as well as spices that highlight the herbal and citrus notes. Guji The Guji region has fertile volcanic soil, numerous landscapes and a great climate for coffee production. It is also home to numerous regional landraces, with each offering a distinct flavor profile. Coffees from this region tend to be medium to full-bodied, and are excellent for filter and espresso. The taste of coffee can differ depending on the method of processing employed and the farm that produces it. For instance, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with berry notes and a floral jasmine aroma. The rich tradition of the Oromo people of Guji is evident in their distinctive coffee. It is believed that they began to use coffee as early as the 10th century AD. They mixed it with edible fat to make bite-sized energy ball which they would chew while traveling for long distances. The Oromo people still grow their own coffee today in a manner that is respectful of their heritage and reflect the vibrant natural and cultural beauty of the region. The farms of the Guji Zone produce washed coffee as well as natural processed coffee. The difference lies in how the coffee cherry is processed. Washed-process coffee is mechanically de-pulped to remove the pulp and skin prior to fermentation. This process helps preserve the acidity of the coffee, as well as fresh tasting notes. The beans are then dried on raised beds. This ensures a uniform and regulated drying process. The natural process, on the other hand leaves the bean unharmed while it is drying. This results in a cup that has rich flavor and silky texture. This process requires the highest amount of skill and attention in order to avoid the beans becoming burned or overcooked. This level of craftsmanship is what makes a top Guji. Guji's coffees are famous for their smoothness, and exquisite taste. They can be brewed as espresso or filter at any roasting level. The natural process permits the fullest expression of the fruity, floral and creamy flavors of this coffee. It's perfect for any occasion. Whether you want an early morning boost or a refined beverage to enjoy with your friends, this coffee is ideal for you. Sidamo A ripe and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is renowned for its citrus, floral and notes of berries. It is also known as a full-bodied coffee with lively acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavors. Coffee farming is a major source of income for people in this region. It is also a significant contributor to preserving the environment and culture. Coffee production is a sustainable process that requires very little amount of land, water and fertilizer. The harvest is usually done by hand, which reduces the need for machines and pesticides. The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is focused on organic farming and is dedicated to improving the lives of its members. It offers benefits to its members like housing, education, and drinking water that is safe for consumption. It also provides technical support on the farm and helps them sell their coffees to specialty markets. This helps them improve their coffee quality and production. This coffee comes from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without additional chemicals. This coffee produces a smooth, creamy cup with notes of strawberry and blackberry. It also has hints reminiscent of milk-chocolate. This is a stunning coffee that showcases the skill of Ethiopian producers. Coffee is grown between 1500 and 2200 meters above sea level. The beans will develop slowly, allowing them to absorb nutrients. The result is a cup with low acidity and a tea-like body. It is a very well-rounded and versatile coffee that is able to be enjoyed hot or chilled. This is the perfect coffee for those who want to experience the true essence Ethiopian coffee. It is a must-try for anyone who loves coffee! This is a great option for those who prefer lighter roasts, because it highlights the subtle flavors of the coffee. Harar Located in the eastern part of Ethiopia and is 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 with the aroma and flavor of wine. 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 method results in a pronounced fruity flavor, with notes of strawberry, apricot and blueberry. Harar is renowned for its intensely spicy aroma and strong chocolate notes. This is a fantastic option for those who like the rich sweet and full-bodied coffee with notes of chocolate and berries. The beans are harvested from small farms in the vicinity of the city and then dried in the sun. The coffee is then ground and mixed with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa), to add sweetness and aroma. It can also be consumed with a slice cake or a pastry. The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and taste due to the unique bean and processing techniques. The coffee is cultivated in Harar, a region with an ancient walled town which is home to Hyenas that are spotted. It is grown at altitudes of up to 1,800 meters. This coffee is dry-processed and has an intense body and a rich crema when it is made into espresso. In addition to the coffee, Harar is also famous for its bustling marketplaces which sell everything from spices and cultural clothes to electronics and livestock. Take a stroll around the stalls and taking in the vibrant atmosphere. The city is also well-known for its khat, a drink chewed by residents to promote a slow and relaxed daily lifestyle. In the old town, you'll find a wide selection of cafes and teas where you can sample them. It is beneficial to prevent heart disease and ease digestive problems by chewing khat. However, it is important to take it in moderate amounts. Chewing khat for more than three days can lead to a number of health issues, including constipation and stomach ulcers.