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Ethiopian Coffee Beans 1kg Ethiopian coffee is an essential part of Ethiopian culture and their varieties of heirloom are among the finest in the world. They are known for floral complexity and citrus flavor. Legend is that a goat herder discovered the wonders of coffee when his herd was restless and consumed the fruit. 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 preserve the local environment and ensure that their communities are able to have sustainable livelihoods. They also dedicate themselves to encouraging gender equality and the wellbeing of young women. The combination of these factors makes Yirgacheffe one of the world's most prized coffee beans. The Yirgacheffe coffee is famous for its delicate fruity and floral flavors. It has a soft, smooth finish that is perfect for any occasion. It is great as a breakfast drink or for a refreshing afternoon drink. It's also a great choice for those who like to drink iced coffee or who want to experiment with different methods of brewing. It is also available in whole beans, allowing the consumer to enjoy all of its flavors. 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 wet-processed at the Halo Fafate washing station, where our partners collaborate with around 900 smallholder farmers who cultivate their coffee on plots that are garden-sized to supplement their income and as an activity. When coffee is wet processed, the beans are immersed in large vats of water until all of the mucilage and fruit have been removed. The beans that are not soaked are dried. This produces the classic washed Yirgacheffe with notes of citrus, flowers and chocolate. It is lighter in body than the natural process Yirgacheffe and has more intense acidity. During the harvest time, coffee farmers handpick cherries and transport them to washing stations in baskets. After the beans are washed and sorted, they are sun-dried. This process creates a cup with floral and citrus notes, and is the most sought-after version of Ethiopian coffee. The roasting process amplifies the floral and lemony scents of this coffee. Many coffee drinkers have noticed that Yirgacheffe has a fresh and clean taste, with hints wine, lemon and berry. These beans are known for their fruity, crisp flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. It is best to enjoy them without milk or cream as they can mask the distinctive flavor. It's great with strong, sour cheeses and spices to bring out the herbal and citric notes. Guji The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect location for coffee production. The region is also home to many regional landraces that each possess a distinct flavor profile. The coffees from this region are typically medium – to full-bodied and are ideal for filter and espresso. The taste of coffee can vary depending upon the method of processing employed and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries, floral jasmine aroma and floral notes. The rich culture of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they began to drink coffee in 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 manner that is respectful of their culture and is a reflection of the beautiful natural and cultural beauty of the region. The farms in the Guji Zone produce both washed coffee as well as natural processed coffee. The difference lies in the manner that the coffee cherry is processed after harvesting. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps preserve the coffee's acidity as well as its bright tasting notes. The beans are dried on beds that are raised. This helps to ensure a regulated temperature and consistent drying process. The natural process however leaves the bean in its entirety as it dries. This results in an energised cup with complex flavors and a silky mouthfeel. This process requires the greatest amount of skill and care in order to avoid the beans being burned or overcooked. coffee beans 1kg of craftsmanship is what makes a great Guji. Guji’s coffees are known for their smoothness and exquisite taste. They can be brewed using filter or espresso at any roasting level. The natural process allows for the most full expression of the floral, fruity and creamy tastes of this coffee. It is perfect for any occasion. If you're looking for a morning pick me up or a sophisticated beverage to enjoy with your friends this coffee is the one for you. Sidamo Ethiopia is the place where coffee was first developed. coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. It is known for its citrus and floral notes. It is also known as a full-bodied coffee with vibrant acidity. The Sidamo region includes the micro-region of Yirgacheffe which is a sought-after coffee due to its unique floral aromas and flavor profiles. Coffee farming is an important source of income for those in this region. It is also a significant factor in the preservation of culture and the natural environment. The production of coffee is sustainable and requires a very little amount of water, land and fertilizer. The harvesting is done by hand, which minimizes the use of pesticides as well as machinery. The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is focused on organic agriculture and is committed to improving the lives of its members. It offers its members housing as well as education and clean drinking water. It also offers technical assistance for the farm, and helps members market their coffees in specialty markets. This aids them in improving their coffee quality and production. This coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without any additional chemicals. This results in a smooth and creamy cup that has notes of blackberry, strawberry and hints of milk chocolate. This is a gorgeous cup of coffee that shows off the craftsmanship and expertise 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 have more time to absorb nutrients. 1kg coffee beans is a cup with low acidity and a tea-like body. It is a well-rounded and versatile coffee that is able to be enjoyed both hot and iced. This is the ideal coffee for those who wish to taste the true essence of Ethiopian coffee. It is a must-try for all coffee lovers! This is a wonderful choice for those who enjoy a light roast, because it brings out the subtle flavors of the coffee. Harar Harar, located in the eastern part of 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 distinct wild-variety Arabica with an almost wine-like aroma and taste. Harar is different from other coffees that are wet-processed, is dry-processed and is commonly called espresso in Western countries. The natural process creates a fruity flavor, with notes of strawberry, apricot and blueberry. Harar is well-known for its intensely spicy scent and strong chocolate notes. This is a wonderful choice for those who love a rich, sweet and full-bodied cup of coffee with notes of chocolate and berries. The beans are harvested from small farms near the city and then dried in the sun. The coffee is then finely grounded 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. It can also be enjoyed with a cake or pastry. Another popular coffee from Harar is the Grade 1 Natural, which has distinctive aroma and flavor because of its unique bean and processing technique. The coffee is grown at altitudes up to 1,800 meters in the Harar region, which is home to an ancient city wall which is home to spotted hyenas. This coffee is dried processed and has a rich, creamy 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 clothing to electronics and livestock. Spend a day wandering through the stalls, and enjoy the buzzing atmosphere. The city is also famous for its khat, a drink chewed by the residents to promote an unhurried and relaxed life. In the old town, you can find a wide selection of teas and cafes in which you can sample the teas. Chewing khat can ease some digestive problems and aid in preventing heart disease, but it should be consumed in moderate amounts. Chewing khat for more than three days could result in a variety of health problems including constipation and stomach ulcers.