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Ethiopian Coffee Beans 1kg Ethiopian coffee is a staple of Ethiopian culture, and their varieties of 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 benefits of coffee while his herd became restless and consumed the berries. Yirgacheffe The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. Ethiopian farmers also strive to preserve the local environment and ensure that their communities have the ability to access sustainable livelihoods. They are also committed to encouraging gender equality and the health of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffees in the world. The coffee cultivated in the Yirgacheffe region is renowned for its delicate floral flavors and fruity sweetness. It has a silky finish and is perfect for any occasion. It is great as a breakfast drink or a post-workout boost. It is also an excellent choice for those who like drinking iced coffee, or wish to experiment with different brewing methods. It is also available as whole beans, allowing the user to taste the variety of flavors. This particular lot is from the kebele 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 smallholder farmers of 900 who cultivate their coffee in garden-sized plots to supplement their income and as an interest. When coffee is wet processed the beans are then stored in large vessels until all of the fruit and mucilage are removed from them. The beans are then dried until they are bare. This creates the classic washed Yirgacheffe coffee that has 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 then transport them to the washing stations in baskets. After the beans are washed and sorted, they are sun-dried. This produces a cup with floral and citrus notes, and is the most sought-after version of Ethiopian coffee. The roasting process enhances the floral and lemony aromas of this variety. Many coffee drinkers have reported that Yirgacheffe has a fresh and clean taste, with hints lemon, wine and berry. These beans are known for their fruity, crisp flavors and smooth finish. They are a good choice for those who like a light to medium roast. They are best enjoyed without cream or milk as they can mask the unique flavor of this variety. It pairs well with strong, sour cheeses and spices that highlight the citrus and herbal notes. Guji The Guji region is home to rich volcanic soil, diverse landscapes and a great climate for coffee production. The region is also home to many regional landraces that each possess a distinct flavor profile. Coffees from this region tend to be medium – to full-bodied and are great for both filter and espresso. The flavor of coffee may differ depending on the method of processing used and the farm. For instance, the freshly brewed Kayon Mountain coffee from Guji is full-bodied and sweet with berry notes and a floral jasmine scent. The rich tradition of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they began to make use of coffee from the 10th century AD, mixing it with edible fats to create bite-sized energy balls which they would chew while on long journeys. The Oromo people continue to cultivate their own coffee today in a way that honors their heritage and reflects the stunning natural and cultural beauty of the region. The farms in the Guji Zone produce both washed and natural processed coffee. The difference lies in the manner that the coffee cherries are processed after the harvesting. The process of washing coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process preserves the acidity of the coffee and fresh tasting notes. The beans are dried on raised beds. This helps to ensure an even temperature and a consistent drying process. In contrast, the natural process leaves the coffee bean intact when it is dried on the bed. This produces an energised cup with distinct flavors and a smooth mouthfeel. This process requires the highest expertise and attention to ensure that the beans do not get burned or overcooked. This level of skill is what makes a good Guji. Guji's coffees are famous for their smoothness and exquisite taste. 1kg coffee beans are perfect for filter and espresso, and can be brewed at any roast level. The natural process allows the coffee to express its fullest floral, fruity, and creamy flavors. It's perfect for any occasion. If you're looking for an early morning boost or a sophisticated beverage to enjoy with your loved ones this coffee is the one the perfect choice for you. Sidamo A rich and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee and is famous for its floral and citrus notes. It is also known for its full body and vibrant fresh acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavor profiles. Coffee farming is a major source of income for those in this region. It is also a key factor in the preservation of the natural environment and culture. Coffee production is sustainable and requires a very little amount of land, water and fertilizer. The harvest is usually done by hand, which eliminates the need for machines and pesticides. The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone of southern Ethiopia. The coop is focused on organic agriculture and is committed to improving the lives of its members. It provides benefits to its members such as housing, education 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 allows them to continue to improve their production and quality. This coffee is from the Kilenso Resa cooperative and is natural processed, which means that it was dried without additional chemicals. This results in a smooth and creamy cup with notes of strawberry, blackberry and hints of milk chocolate. It is a beautiful cup of coffee that shows off the artisanship and skill of Ethiopian producers. The coffee is grown at high altitudes, ranging from 1500 and 2200 m.a.s.l. This means that the beans grow slowly and are able to absorb nutrients. The result is a well-balanced coffee with low acidity, strong fruit nuance and a body that is tea-like. This is an incredibly versatile and well-rounded cup that is a great choice for cold or hot. This is the perfect coffee for those looking to experience the true essence Ethiopian coffee. This is a must-try for anyone who is a coffee lover. This is a great choice for those who enjoy light roasts because it brings out the subtle flavors of the coffee. Harar Harar located in eastern Ethiopia is renowned for its coffee. It shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea on the northeast. It is a wild variety Arabica that has a wine-like aroma and taste. Unlike other coffees, which are processed with water, Harar is dry-processed, and is commonly referred to as espresso in the West. The natural process results in a pronounced fruity taste with notes of strawberry, apricot and blueberry. Harar is renowned for its intensely spicy aroma and strong chocolate notes. It is a great choice for those who prefer full-bodied rich and sweet cup of coffee with notes of chocolate and berries. The beans are sourced from small farms near the city, and then dried in the sun. The coffee is then ground and flavored with sugar. Traditionally, Harar is served with a fennel or anise seed (known as ajwa) to give it a sweet and a scent. It is also served with a slice of cake or pastry. Another coffee that is popular from Harar is the Grade 1 Natural, which has distinctive aroma and flavor due to its unique bean and the method of processing. The coffee is cultivated in Harar which is a region that has an ancient walled town which is home to Hyenas that are spotted. It is grown at altitudes up to 1,800 meters. This coffee is dry-processed and has a full body and 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 traditional clothes to livestock and electronic devices. Spend an afternoon wandering the stalls and taking in the electric atmosphere. The city is also known for its Khat, which is chewed by residents to promote a relaxed and slow daily lifestyle. You can try a variety of khats at the many tea houses and cafes in the old town. It can be beneficial to prevent heart disease and ease digestive problems by chewing khat. However it is crucial to take it in moderation. Chewing khat more than 3 days could cause numerous health problems such as stomach ulcers and constipation.