Ethiopian Coffee Beans 1kg

Coffee is an integral component of Ethiopian culture, and their heirloom varieties are some of the most exquisite in the world. They are renowned for their floral complexity and citrus-like flavors.

Legend is that a goat herder discovered the wonders of coffee when his herd became restless and consumed the fruits.

Yirgacheffe

The high altitudes as well as the rich soils in the Yirgacheffe region create ideal conditions for coffee cultivation. In addition, Ethiopian farmers are committed to protecting the local environment and ensuring that their communities can access sustainable livelihoods. They are also dedicated to encouraging gender equality and the well-being of young women. The combination of these aspects makes Yirgacheffe one of the most sought-after coffee beans.

The coffee cultivated in the Yirgacheffe region is famous for its delicate floral flavors and sweet fruity flavor. It has a silky finish and is perfect for any occasion. It's perfect to enjoy a cup of coffee in the morning or a late afternoon energy boost. It's also a good option for those who prefer to drink iced coffee or are looking to test different methods of brewing. This coffee is also available as a whole bean, which allows the customer to taste all the flavors.

This particular lot is from the kebele (or village) of Idido located 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 grow coffee in small parcels of garden size for supplemental income or hobby.

Wet processing involves the beans being soaked in large vats, ensuring that the mucilage and fruit have been removed. The naked beans are then dried. This process produces the traditional washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter in body than the natural process Yirgacheffe and has more intense acidity.

During the time of harvest coffee farmers handpick cherries and transport them to the washing stations in baskets. After the beans are cleaned and sort, they are then sun-dried. This produces an aroma that is floral and citrus notes. It is the most sought-after type of Ethiopian coffee. The roasting process further accentuates the citrus and floral aromas of this variety.

Many coffee drinkers note that Yirgacheffe offers a bright and clean taste, with the scent of wine, lemon and berry. The beans are also renowned for their crisp, fruity flavors and smooth finish. These beans are ideal for those who prefer a light or medium roast. It is recommended to eat them without cream or milk since they can mask the unique flavor. It's great with strong, sour cheeses as well as spices to highlight the herbal and citric notes.

Guji

The Guji region has rich volcanic soil, diverse landscapes and a great climate for coffee production. It also houses numerous regional landraces, each offering a distinct flavor profile. The coffees from this region tend to be medium- to full-bodied, and they are perfect for both espresso and filter. However, the taste of the coffee may differ depending on the method of processing and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries floral jasmine aroma, and floral notes.

The rich tradition of the Oromo people in Guji is evident in their distinctive coffee. It is believed that they began to drink coffee as early as the 10th century AD. They mixed it with edible fat to make bite-sized energy balls which they would chew while on long journeys. Today, the Oromo people continue to cultivate their own coffee in a manner that is respectful of the heritage of the region and showcases its natural and cultural beauty.

Like many other regions in Ethiopia the farms in the Guji zone produce both washed and natural process coffees. The difference is the way the coffee cherry is processed. The coffee that is washed-processed is mechanically removed to remove the skin and pulp prior to fermentation. This process preserves the coffee's acidity, and the bright notes of taste. The beans 1kg are dried on beds that are raised. This ensures a regulated temperature and consistent drying process.

In contrast, the natural process keeps the coffee bean intact as it dries on the bed. This results in a more balanced cup with rich flavors and a silky mouthfeel. This process requires a lot of skill and care to ensure that the beans do not get burned or overcooked. It is this level of care that creates a wonderful Guji coffee.

Guji’s coffees are known for their smoothness and exquisite taste. They are great for both filter and espresso, and can be brewed at any roast level. The natural process permits the most full expression of the floral, fruity and creamy tastes of this coffee. It is perfect for any occasion. Whether you want a quick morning boost or a classy drink to enjoy with your loved ones this coffee is perfect for you.

Sidamo

A ripe and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is known for its citrus, floral and berry notes. It is also known for its full body and vibrant fresh acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and distinctive flavor profiles.

Coffee farming is a significant source of income for the people 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 uses a small amount of water, land and fertilizer. The harvest is usually done by hand, which eliminates the need for machinery and pesticides.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region in southern Ethiopia. The coop is focused on organic agriculture and is committed to improving the lives of its members. It provides its members with housing, education and clean drinking water. It also provides technical assistance on the farm and helps the farmers market their coffees to specialty markets. This helps them continue to improve their coffee production and quality.

This coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without additional chemicals. This produces a smooth and creamy cup that has notes of blackberry, strawberry 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. This means that the beans grow slowly and are able to absorb nutrients. The result is a cup with an acidity that is low and a tea-like body. It is a wonderfully balanced and versatile coffee that is able to be enjoyed both hot and iced. This is the perfect coffee for those who want to taste the real essence of Ethiopian coffee. This is a must-try for all coffee lovers. It's also a good option for those who like light roasting because it highlights the subtleties of the coffee's flavours.

Harar

Harar located in the eastern part of Ethiopia, is famous for its 1kg roasted coffee beans. 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 with the aroma and flavor of wine. Contrary to other coffees that are processed with water, Harar is dry-processed, and is often referred to as espresso in the West. The natural processing method results in a pronounced fruity taste with notes of strawberry, apricot and blueberry. Harar is also known for its strong chocolate notes and a distinctly spicy aroma.

This is a fantastic 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 close to the city, and then dried in the sun. The coffee is then ground and mixed with sugar. Traditionally, 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.

The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and flavor due to the particular beans and processing methods. The coffee is grown at altitudes of up to 1 kg coffee beans,800 meters in the Harar region, which is home to an ancient walled city that is home to spotted hippos. This coffee is processed dry and has a rich, creamy crema and full body when brewed into espresso.

Harar in addition to its coffee, is also known for its crazy markets which offer everything from spices to cultural dresses to electronics and livestock. Spend an afternoon wandering the stalls and enjoying the electric atmosphere.

The city is also well-known for its khat, which is chewed by the locals to lead a relaxed and slow daily lifestyle. In the old town, you'll find a wide selection of cafes and teas where you can try the teas. It can be beneficial to avoid heart diseases and ease digestive issues by chewing khat. However it is essential to take it in moderation. Chewing khat for more than 3 days could cause various health issues such as stomach ulcers and constipation.