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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 top in the world. They are famous for their complex floral aroma and citrus flavor. Legend has it that a goatherder discovered coffee's wonders when his herd became restless and began to eat the coffee berries. Yirgacheffe The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. Ethiopian farmers also work hard to protect the environment and ensure that their communities are able to gain sustainable livelihoods. They also are committed to promoting gender equality and the wellbeing of young women. These factors make Yirgacheffe coffee one of the most sought-after coffee beans in the world. The Yirgacheffe coffee is renowned for its delicate floral and fruity aromas. It has a smooth finish and is perfect for any occasion. It's perfect to enjoy a cup of coffee in the morning or an afternoon pick-me up. It is also ideal for those who enjoy drinking iced coffee, or wish to experiment with various brewing methods. The coffee is also available as a whole bean, which lets the user experience all of its 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 cultivate coffee in garden-sized parcels as a supplemental income or hobby. Wet processing involves soaking the beans in large vats, ensuring that the mucilage and fruits have been removed. The beans are then dried until they're bare. This produces the classic washed Yirgacheffe with notes of flowers, citrus and chocolate. It is lighter in body than natural process Yirgacheffe and has more noticeable acidity. During harvest, coffee growers pick cherries by hand and carry them in baskets to washing stations. After the beans have been washed and separated, they are dried in the sun. This makes a cup that has citrus and floral notes. It is the most well-known version of Ethiopian coffee. The roasting process further enhances the floral and citrus aromas of this particular variety. Many coffee drinkers appreciate that Yirgacheffe has a vibrant and clean taste, with hints of lemon, wine, and berry. These beans are also known for their fruity, crisp flavors and smooth finish. They are a good option for those who prefer moderate to light roast. It is recommended to eat them without milk or cream because they can mask the distinctive flavor. It's great with strong, sour cheeses and spices that highlight the citrus and herbal notes. Guji The Guji region has fertile volcanic soil, numerous landscapes, and a favorable climate for coffee production. The region is also home to many regional landraces that each possess a distinct flavor profile. The coffees of this region tend to be medium- to full-bodied, and they are great for espresso and filter. The flavor of coffee can vary depending upon the processing method used and the farm. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a floral jasmine aroma. The rich culture of the Oromo people of Guji is reflected in their distinctive coffee. They began using coffee in the 10th century, mixing it with edible fats in order to make energy balls that they could take a bite of during long journeys. Today the Oromo people continue to cultivate their own coffee in a way that is respectful of the region's history and reflects its vibrant cultural and natural beauty. The farms in the Guji Zone produce washed coffee as well as natural processed coffee. The difference is in the way that the coffee cherry is processed after harvesting. The coffee that is washed is removed mechanically to remove the pulp and skin before being fermented. This process preserves the acidity of the coffee and the bright notes of taste. The beans are dried on beds that are raised. This ensures a consistent and controlled drying process. In contrast, the natural process leaves the coffee bean in its entirety when it is dried on the bed. This results in a more balanced cup that has rich flavors and a silky mouthfeel. This process requires the highest expertise and attention to ensure that the beans are not burned or overcooked. It is this level of skill that makes a top Guji coffee. Guji's coffees are renowned for their smoothness, and a delicious taste. They can be brewed using filter or espresso at any roasting level. The natural process allows for the best expression of the fruity, floral and creamy tastes of this coffee. It is ideal for any occasion. Whether you want a quick morning boost or a sophisticated beverage to enjoy with your friends, this coffee is ideal for you. Sidamo A rich and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is known for its citrus, floral and fruity notes. It is also known as a full-bodied coffee with lively acidity. The Sidamo area includes the micro-region of Yirgacheffe which is a highly sought-after coffee due to its unique floral aromas and flavor profiles. Coffee farming is a significant source of income for people in this region. It is also a key factor in the preservation of the environment and culture. The production of coffee is sustainable and requires a small amount of land, water and fertilizer. The harvest is done by hand, which minimizes the use of pesticides as well as machinery. The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone of southern Ethiopia. The coop is dedicated to improving lives of its members and is focused on organic farming. It offers its members housing education, as well as clean drinking water. It also provides technical assistance on the farm, and helps members market their coffees in specialty markets. coffeee.uk aids them in improving their coffee quality and production. This coffee is from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without any additional chemicals. This results in a smooth and creamy cup that has notes of strawberry, blackberry and some milk chocolate. This is a beautiful coffee that showcases the craftsmanship of Ethiopian producers. Coffee is grown between 1500 to 2200 meters above sea level. The beans grow slowly, allowing them to absorb nutrients. This results in a coffee with low acidity and a body that resembles tea. It's an incredibly versatile and well-rounded cup that can be enjoyed hot or iced. This is the ideal coffee for those who want to experience the essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! This is a great choice for those who enjoy light roasts as it brings out the subtle flavors of the coffee. Harar Located 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 wild variety Arabica with a wine-like aroma and taste. In contrast to other coffees, which are processed with water, Harar is dry-processed, and is often referred to as espresso in the West. Natural processing gives it an aroma that is fruity with notes of blueberries, strawberries, and apricots. Harar is also known for its strong chocolate notes and intensely spicy scent. It is a good choice for those who prefer full-bodied rich and sweet coffee with a hint of chocolate and berries. The beans are harvested on 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 add sweetness and aroma. You can also enjoy it with a pastry or cake. Another well-known coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its unique bean and processing technique. This coffee is grown in Harar an area that has an ancient walled town which is home to Hyenas that are spotted. It is grown at altitudes ranging from to 1,800 meters. This coffee is dried processed and has a rich crema and full body when brewed into espresso. Harar in addition to its coffee, is known for its crazy markets that sell everything from spices to clothes of the culture to electronic gadgets and livestock. Spend a day wandering through the stalls and taking in the vibrant atmosphere. The city is also famous for its khat. Locals chew it to create a relaxed and slow life. You can sample a variety of khats at the many tea houses and cafes in the old town. Chewing khat may help ease certain digestive issues and can help aid in preventing heart disease, but it must be consumed in moderate consumption. Chewing khat more than three days could result in a variety of health issues, including constipation and stomach ulcers.