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Ethiopian Coffee Beans 1kg

Ethiopian coffee is an essential component of Ethiopian culture and their varieties of heirloom are among the top in the world. They are known for floral complexity and citrus flavor.

Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd began to become restless and began to eat the fruits.

Yirgacheffe

The high altitudes and rich soil of the Yirgacheffe region create ideal conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to protecting the local environment and ensuring their communities have access to sustainable livelihoods. They are also committed to increasing gender equality and well-being for young women. These aspects make Yirgacheffe coffee one of the most sought-after beans for coffee in the world.

The Yirgacheffe coffee is renowned for its delicate floral and fruity aromas. It has a soft, smooth finish that is suitable for any occasion. It is ideal for a morning beverage or a late afternoon energy boost. It is also an excellent choice for those who love drinking iced coffee or would like to experiment with different methods of brewing. It is also available as a whole bean which allows the customer to experience all of its flavors.

This particular lot is 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 washing station, where our partners work with 900 smallholder farmers who grow their coffee in garden-sized plots for supplemental income and as an activity.

When coffee is processed in a wet manner the beans are then soaked in large vats until all of the mucilage and fruit are removed from them. The beans that are not soaked are dried. This process produces the classic washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter in body than natural process Yirgacheffe and has more intense acidity.

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

Many coffee drinkers have noticed that Yirgacheffe has a bright and clean taste with hints wine, lemon, berry, and more. The beans are famous for their refreshing, fruity flavors and smooth finish. coffee 1kg are perfect for those who prefer a light or medium roast. They are best enjoyed without milk or cream, which can drown out the distinctive flavor of this variety. It pairs well with strong, sour cheeses and spices that highlight the herbal and citrus notes.

Guji

The Guji region is home to fertile volcanic soil, numerous landscapes, and a perfect climate for coffee production. The region also hosts numerous regional landraces that have a different flavor profile. The coffees from this region are often medium to full-bodied, and are ideal for filter and espresso. The flavor of coffee may vary depending upon the method of processing employed and the farm. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with berry notes and a floral jasmine scent.

The rich culture of the Oromo people of Guji is evident in their distinctive coffee. It is believed that they began to make use of coffee from the 10th century AD. They mixed it with edible fats to make bite-sized energy balls which they would chew while traveling for long distances. Today, the Oromo people continue to grow their own coffee in a manner that is respectful of the region's history and reflects its vibrant natural and cultural beauty.

The farms of the Guji Zone produce washed coffee and natural processed coffee. The difference lies in the method by which the coffee cherries are processed after harvesting. The process of washing coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps maintain the coffee's acidity and bright taste notes. The beans are dried on raised beds. This helps to ensure the proper temperature and consistency of the drying process.

The natural process keeps the coffee bean in its entirety when it is dried on the bed. This creates a cup with a complex flavor and a silky texture. This process requires the highest amount of skill and care to prevent the beans from being burned or overcooked. This level of skill is what makes a good Guji.

Guji's coffees are renowned for their smoothness and exceptional taste. They are perfect for filter and espresso, and can be made at any roast level. The natural process allows the coffee to express its fullest fruity, floral and creamy flavours. It's perfect for any occasion. Whether you want a morning pick me up or a sophisticated beverage to enjoy with your friends, this coffee is ideal for you.

Sidamo

A ripe and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is well-known for its floral, citrus and fruity notes. It is also known for its full body and vibrant crisp acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe that is a highly prized coffee due to its distinctive floral aromas and flavors.

Coffee farming is an important source of income for those in this region. It is also an important contribution to the preservation of the environment and culture. Coffee production is sustainable and uses a small amount of water, land 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 in southern Ethiopia. The coop is focused on organic agriculture and is dedicated to improving the lives of its members. It offers benefits to its members, such as housing, education, and drinking water that is safe for consumption. It also provides technical support on the farm and assists the farmers market their coffees to specialty markets. This aids them in improving their coffee quality and production.

The coffee comes from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without additional chemicals. This coffee produces a smooth, creamy cup with notes like blackberry and strawberry. It also has hints of milk chocolate. This is a stunning coffee that showcases the skill of Ethiopian producers.

The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. This means that the beans are able to grow slower and take longer to absorb nutrients. The result is a cup with an acidity that is low and a body that resembles tea. It is a wonderfully balanced and versatile coffee that can be enjoyed both hot and iced. This is the ideal coffee for those who wish to experience the true essence Ethiopian coffee. This is a must try for anyone who is a coffee lover. This is a wonderful choice for those who enjoy a light roast, 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 shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea on the northeast. It is a wild variety Arabica with an aroma and flavor that resembles wine. Harar, unlike other coffees that are wet-processed, is dry-processed and is commonly called espresso in the Western world. The process is natural and creates a fruity taste with notes of strawberry, apricot and blueberry. Harar is also renowned for its strong chocolate notes and intensely spicy scent.

This is a fantastic option for those who like the rich sweet and full-bodied coffee with notes of chocolate and berries. The beans are sourced from small farms near the city, then dried in the sun. The coffee is then ground and infused with sugar. Traditionally, Harar is served with a fennel or anise seed (known as ajwa) to add sweetness and a scent. It can also be enjoyed with a slice of cake or pastry.

Another popular coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its unique bean and processing technique. The coffee is cultivated in Harar, a region with an ancient walled town that is home to spotted Hyenas. It is grown at altitudes ranging from to 1,800 meters. This coffee is dried processed and has a rich, creamy crema and full body when made into espresso.

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

The city is also known for its Khat. People chew it to create a relaxed and slow lifestyle. You can sample a variety of flavors at the numerous cafes and tea houses in the old town. It is beneficial to avoid heart disease and ease digestive problems by chewing khat. However it is essential to take it in moderation. Chewing khat for more than 3 days could cause numerous health problems such as stomach ulcers and constipation.