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Ethiopian Coffee Beans 1kg

Ethiopian coffee is a staple of Ethiopian culture, and their heirloom varieties are among the top in the world. They are known for their floral complexity and citrus-like flavors.

Legend has it, a goatherder discovered coffee's wonders when his herd became agitated and began consuming the coffee berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal 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 are also dedicated to promoting gender equality and the health of young women. These factors make Yirgacheffe coffee one of the most sought-after beans for coffee around the world.

The Yirgacheffe coffee is known for its delicate fruity and floral flavors. It has a smooth, long-lasting finish and is ideal for any occasion. It's perfect to enjoy a cup of coffee in the morning or an afternoon pick-me up. It's also a good choice for those who like to drink iced coffee or want to try out different methods of brewing. It is also available as a whole bean, which lets the user taste all the 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 wet-processed at the Halo Fafate washing station, where our partners work with around 900 smallholder farmers who cultivate their coffee in plots of garden size to supplement their income and as an activity.

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

During harvest, coffee farmers pick cherries by hand and transport them in baskets to the washing stations. After the beans are cleaned and sorted, they are sun-dried. This produces an aroma that is citrus and floral notes. It is the most well-known type of Ethiopian coffee. The roasting process amplifies the floral and lemony aromas of this variety.

Many coffee drinkers have reported that Yirgacheffe has a fresh and clean taste, with hints lemon, wine, berry, and more. They are also known for their fruity, crisp flavors and smooth finish. These beans are ideal for those who prefer a light or medium roast. It is best to eat them without milk or cream as they can mask the unique flavor. It pairs well with strong, sour cheeses and spices that highlight the herbal and citrus notes.

Guji

The Guji region has rich volcanic soil, diverse landscapes, and a favorable climate for coffee production. The region also hosts several regional landraces, which all have distinct flavors. Coffees from this region tend to be medium - to full-bodied and are great for both filter and espresso. The flavor of coffee may differ based on the method of processing employed and the farm. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a floral jasmine scent.

The rich culture of the Oromo people in Guji is reflected in their distinctive coffee. They started using coffee around the 10th century, mixing it up with edible fats to make energy balls that they could take a bite of during long journeys. 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 cultural and natural beauty.

Similar to other regions in Ethiopia, the farms of the Guji zone produce washed and natural process coffees. The difference is in the manner that the coffee cherries are processed after harvesting. The process of washing coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps to maintain the coffee's acidity as well as its bright tasting notes. The beans are dried on raised beds. This ensures the proper temperature and consistency of the drying process.

The natural process, on the other hand leaves the bean in its entirety as it dries. This produces a more balanced cup that has complex flavors and a silky mouthfeel. This process requires a lot of expertise and attention to ensure that the beans are not burned or overcooked. It is this level of skill that makes a great Guji coffee.

Guji's coffees are famous for their smoothness and exceptional taste. They can be brewed as filter or espresso at any roasting level. The natural process allows for the most full expression of the floral, fruity and creamy flavors of this coffee. It is ideal for any occasion. Whether you want a morning pick me up or a refined beverage to share with your friends this coffee is perfect for you.

Sidamo

A rich 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 well-known for its citrus, floral and fruity notes. It is also renowned for its full body and crisp acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavors.

The cultivation of coffee is a significant source of income for the people living in this region. It is also an important factor in the preservation of the environment and culture. The production of coffee is sustainable, and requires a minimum amount of water, land and fertilizer. The harvest is carried out by hand, which cuts down on the need for pesticides and machinery.





The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone of southern Ethiopia. The coop is focused on organic farming 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 provides technical support on the farm, and helps them sell their coffees to specialty markets. This aids them in improving their production and quality of coffee.

The coffee comes from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without additional chemicals. This coffee makes a smooth, creamy cup that has notes like blackberry and strawberry. It also has hints reminiscent 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 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 a body that is tea-like. 1kg coffee beans is a versatile and well-rounded coffee that is a great choice for cold or hot. This is the perfect coffee for those who want to experience the essence of Ethiopian coffee. This is a must-try for anyone who is a coffee lover. It's also a great choice for those who enjoy light roasting, as it brings out the subtleties of the coffee's flavours.

Harar

It is located in the eastern region of Ethiopia and is bordered by Somalia to the southeast, Djibouti to the east, Sudan to the south and Eritrea to the northeast, Harar is known for its coffee. It is a distinct wild-variety Arabica with an almost wine-like taste and aroma. Contrary to other coffees that 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 blueberries, strawberries, and apricots. Harar is known for its intensely spicy aroma and strong chocolate notes.

It is a good option for those who like full-bodied rich and sweet coffee with a hint of chocolate and berries. The beans are harvested from small farms near the city and then dried in the sun. The coffee is then grounded and mixed with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa), to add sweetness and aroma. It is also enjoyed with a slice of cake or pastry.

Another coffee that is popular from Harar is the Grade 1 Natural, which has distinctive aroma and flavor because of its unique bean and processing method. The coffee is cultivated in Harar which is a region that has an ancient walled town which is home to Hyenas that are spotted. It is grown at altitudes ranging from to 1,800 meters. This coffee is processed dry and has an intense body and a rich crema when brewed into espresso.

In addition to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and cultural clothes to electronics and livestock. Spend a day exploring the stalls, taking pleasure in the vibrant atmosphere.

The city is also renowned for its khat. People who eat it make a relaxing and sluggish lifestyle. In the old town, you'll find a wide variety of teas and cafes where you can sample the drinks. Chewing khat may help ease some digestive issues and help prevent heart disease, but it must be consumed in moderate amounts. Chewing khat for longer than 3 days could cause a variety of health problems such as stomach ulcers and constipation.