Ethiopian Coffee Beans 1kg

Coffee is a vital component of Ethiopian culture and their heirloom varieties are among of the finest in the world. They are famous for their floral complexity and citrus-like flavors.

Legend has it that a goat herder discovered the wonders of coffee when his herd was agitated and consumed the berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. Ethiopian farmers also strive to protect the environment, and to ensure that their communities can access sustainable livelihoods. They also believe in encouraging gender equality and the wellbeing of young women. The combination of these factors makes Yirgacheffe one of the world's most sought-after coffee beans.

The coffee grown in the Yirgacheffe region is known for its delicate floral nuances and fruity sweetness. It has a silky finish and is perfect for any occasion. It's perfect for a morning drink or an afternoon pick-me up. It is 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 whole beans, which allows the consumer to enjoy 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 processed wet at the Halo Fafate wash station, where our partners work with 900 smallholders that cultivate coffee in gardens-sized parcels to earn extra income or as a hobby.

Wet processing involves soaking the beans in large vessels, until the mucilage and fruit have been removed. The uncooked beans are then dried. This produces the classic washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter than natural Yirgacheffe and has a more pronounced acidity.


During the harvest time, coffee farmers handpick cherries and then transport them to the washing stations in baskets. After the beans are washed and sort and dried in the sun, they are then roasted. This process produces the cup with citrus and floral notes, and is the most sought-after form of Ethiopian coffee. The roasting process is a great way to enhance the floral and lemony aromas of this variety.

Many coffee drinkers have noted that Yirgacheffe has a vibrant and clean taste with hints wine, lemon, berry, and more. The beans are also renowned for their fresh, fruity flavors and smooth finish. They are a great choice for those who prefer a medium or light roast. They are best consumed without cream or milk, which can drown out the distinctive flavor of this particular variety. It pairs well with sour, strong cheeses and spices that enhance the citrus and herbal notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. It is also home to numerous regional landraces, with each one offering a unique flavor profile. The coffees of this region are usually medium to full-bodied, and are great for filter and espresso. However, the taste of the coffee may differ depending on the processing method and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries, floral jasmine aroma and floral notes.

Guji's distinctive coffee is a reflection of the rich culture of the Oromo people. They first began using coffee around the 10th century, mixing it with edible fats to create energy balls that they could consume 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.

Like many other regions in Ethiopia the farms in the Guji zone produce washed and natural process coffees. The difference lies in the way the coffee cherry is processed. Washed process coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps maintain the coffee's acidity and bright tasting notes. The beans are then dried on beds that are raised. This ensures a consistent and regulated drying process.

The natural process however leaves the bean in its entirety as it dries. This results in a cup that has an intense flavor and silky texture. This process requires the highest amount of skill and attention to prevent the beans becoming burned or overcooked. This level of skill is what makes a great Guji.

Guji's coffees are famous for their smoothness and delicious taste. They can be brewed as espresso or filter at any roasting level. The natural process allows for the fullest expression of the fruity, floral and creamy flavors of this coffee. It is ideal for any occasion. If you're looking for a quick morning boost or a refined beverage to share with your friends, this coffee is the perfect choice for you.

Sidamo

Ethiopia is the birthplace of coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee and is renowned for its citrus and floral notes. It is also renowned for its full body and crisp acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavor profiles.

The cultivation of coffee is a significant source of income for the people living in this region. It is also a major factor in the preservation of the natural environment and culture. The production of coffee is sustainable and requires a minimal amount of water, land and fertilizer. The harvest is typically done by hand, which eliminates the need for machinery and pesticides.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone of southern Ethiopia. The coop is committed to improving the 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 offers technical assistance to the farm, and helps members sell their coffees on specialty markets. This helps them continue to improve their coffee 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 coffee produces a smooth, creamy cup with notes like blackberry and strawberry. It also has hints reminiscent of milk-chocolate. This is a gorgeous coffee that showcases the skill of Ethiopian producers.

Coffee is grown between 1500 and 2200 meters above sea level. This means that the beans are able to grow slower and take longer to absorb nutrients. The result is a balanced and balanced coffee with low acidity, strong fruit nuance and tea-like body. It is an incredibly versatile and well-rounded cup that can be enjoyed cold or hot. This is the perfect coffee for those who wish to experience the essence of Ethiopian coffee. This is a must try for all coffee lovers. This is a great choice for those who enjoy a light roast, as it brings out the subtle flavors of the coffee.

Harar

Harar, located in eastern Ethiopia, is famous for its coffee. It shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea in the northeast. It is a wild-variety Arabica that has a wine-like aroma and taste. Harar, unlike other coffees that are processed with water, is dry-processed and is often called espresso in the Western world. The natural processing process 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 scent.

This is a great choice for those who love the rich, sweet and full-bodied coffee with notes of chocolate and berries. The beans are harvested from small farms close to the city and then dried in the sun. The coffee is then ground and mixed with sugar. In the traditional way, Harar is served with anise or fennel seeds (known as Ajwa) to give it a sweet and aroma. You can also enjoy it with a cake or pastry.

Another well-known coffee from Harar is the Grade 1 Natural, which has distinctive aroma and flavor due to its special bean and the method of processing. The coffee is grown at high altitudes up to 1,800 meters in the Harar region, which is home to an ancient city wall which is home to spotted hippos. This coffee is processed dry and has an intense body and a rich crema when it is made into espresso.

Coffeee , in addition to its coffee, is also famous for its wildly-expanding markets that sell everything from spices to clothes of the culture to electronic gadgets and livestock. Spend an afternoon wandering the stalls and enjoying the vibrant atmosphere.

The city is also known for its khat. Locals chew it to create a tranquil and slow life. In the old town, you can discover a variety of teas and cafes in which you can sample the drinks. Chewing khat can help alleviate some digestive problems and reduce the risk of heart disease, but it should be consumed in moderate amounts. Chewing khat for longer than three days can lead to various health issues, including stomach ulcers and constipation.