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Ethiopian Coffee Beans 1kg Coffee is an integral element of Ethiopian culture and their heirloom varietals are some of the most exquisite in the world. They are renowned for their floral complexity and citrus flavors. Legend has it that a goat herder discovered the benefits of coffee while his herd was restless and ate the berries. 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 preserving the environment and ensuring that their communities have access to sustainable livelihoods. They also are committed to encouraging gender equality and the health of young women. The combination of these elements makes Yirgacheffe one of the most sought-after coffee beans. 1kg coffee beans that is grown in the Yirgacheffe region is renowned for its delicate floral flavors and sweet fruity flavor. It has a silky finish and is perfect for any occasion. It is great as a breakfast drink or a post-workout boost. It's also a good choice for those who like to drink iced coffee, or who want to experiment with different brewing methods. It is also available as a whole bean which allows the customer to taste all the flavor profiles. This particular lot comes from the kebele (or village) of Idido in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is wet-processed at the Halo Fafate washing station, where our partners collaborate with smallholder farmers of 900 who cultivate their coffee on plots that are garden-sized for supplemental income and as an activity. Wet processing involves the beans being soaked in large vessels, until 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 flowers, citrus and chocolate. It is lighter than the natural Yirgacheffe and has more prominent acidity. During harvest, coffee growers pick their cherries by hand and carry them in baskets for the washing stations. After the beans have been washed and sort, they are then sun-dried. This produces a cup that has floral and citrus notes. It is the most well-known version of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this particular variety. Many coffee drinkers have reported that Yirgacheffe has a vibrant and clean taste with hints wine, lemon, berry, and more. They are also known for their crisp, fruity flavors and smooth finish. They are a great option for those who prefer medium to light roast. It is recommended to enjoy them without milk or cream since they can mask the distinctive flavor. It is a great match for strong, sour cheeses and spices to enhance the herbal and citric notes. Guji The Guji region is a rich volcanic soil, diverse landscapes, and a perfect climate for coffee production. It also hosts a wide variety of regional landraces, each offering a distinctive flavor profile. The coffees from this region tend to be medium to full-bodied, and are great for espresso and filter. The flavor of coffee may differ depending on the method of processing employed and the farm that produces it. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes, floral jasmine aroma and floral notes. Guji's distinctive coffee is a reflection of the rich culture of Oromo people. It is believed that they began to drink coffee from the 10th century AD, combining it with edible fat to make bite-sized energy balls which they would chew while traveling for long distances. The Oromo people still grow their own coffee today in a way that honors their culture and reflect the stunning natural and cultural beauty of the region. As with other regions in Ethiopia the farms of the Guji zone produce both washed and natural process coffees. The difference lies in the method by which the coffee cherry is processed after the harvesting. The coffee that is washed-processed is mechanically removed to remove the pulp and skin prior to fermentation. This process helps preserve the acidity of the coffee and bright tasting notes. The beans are dried on raised beds. This ensures a consistent and controlled drying process. However, the natural process keeps the coffee bean in its entirety when it is dried on the bed. This produces an energised cup with distinct flavors and a smooth mouthfeel. This process requires the highest amount of skill and attention in order to avoid the beans from being burned or overcooked. It is this level of skill that creates a wonderful Guji coffee. Guji’s coffees are known for their smoothness, and a delicious taste. They can be brewed as espresso or filter at any roasting level. The natural process allows the coffee to release its fullest floral, fruity and creamy flavours. It is perfect for any occasion, whether you're seeking a refreshing morning drink or a classy drink to enjoy with friends. Sidamo A rich and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is well-known for its floral, citrus and berry notes. It is also referred to as a full-bodied coffee that has vibrant acidity. The Sidamo region includes the micro-region of Yirgacheffe which is a highly prized coffee due to its unique floral aromas and flavors. Coffee farming is a crucial source of income for people of this region. It is also a major contributor to preserving the natural environment and culture. The production of coffee is sustainable and requires a very little amount of water, land and fertilizer. The harvesting is done by hand which reduces the use of pesticides as well as machinery. The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is committed to improving lives of its members and focuses on organic farming. It provides its members with housing as well as education and clean drinking water. It also provides technical assistance to the farm, and helps members sell their coffees on specialty markets. This helps them to improve their coffee production and quality. This coffee is from the Kilenso Resa co-op and has been dried without the use of any chemicals. This makes a smooth and creamy cup with notes of strawberry, blackberry and some milk chocolate. This is a gorgeous coffee that showcases the craftsmanship of Ethiopian producers. The coffee is grown at high altitudes between 1500 and 2200 m.a.s.l. This means that the beans grow slowly and take longer to absorb nutrients. The result is a well-balanced coffee with a low acidity, a strong fruit nuance and tea-like body. It is a versatile and well-rounded coffee that is a great choice for hot or iced. This is the ideal coffee for those who wish to taste the essence of Ethiopian coffee. This is a must try for all coffee lovers. This is a great option for those who prefer light roasts as it brings out the subtle flavors of the coffee. Harar Harar located in the eastern part of Ethiopia is renowned for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea on the northeast. It is a distinct wild-variety Arabica with an almost wine-like aroma and taste. In contrast to other coffees, which are wet-processed, Harar is dry-processed, and is often called espresso in the West. Natural processing gives it an aroma that is fruity with notes such as apricots, strawberries and blueberries. Harar is also known for its strong chocolate notes and a distinctly spicy aroma. This is a great choice for those who enjoy a rich, sweet and full-bodied cup of coffee with notes of berries and chocolate. The beans are gathered in small farms in the city and then dried out in the sun. The coffee is then finely ground and mixed with sugar. In the traditional way, Harar is served with a fennel or anise seed (known as ajwa) to give it a sweet and a scent. It can also be enjoyed with a cake or pastry. Another well-known coffee from Harar is the Grade 1 Natural, which has a unique flavor and aroma due to its unique bean and processing method. The coffee is grown at high altitudes of 1,800 meters in the Harar region, which is home to an ancient walled city which is home to spotted hyenas. This coffee is processed dry and has a full body and a thick crema when made into espresso. Harar as well as its coffee, is known for its crazy markets that sell everything from spices clothing to electronics and livestock. Spend a day exploring the stalls, and taking in the buzzing atmosphere. The city is also known for its khat. Locals chew it to create a tranquil and slow life. You can taste a range of flavors at the numerous 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 essential to take it in moderate amounts. Chewing khat for more than three days can lead to a number of health issues, including stomach ulcers and constipation.