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Ethiopian Coffee Beans 1kg





Coffee is an integral part of Ethiopian culture and their heirloom varieties are some of the finest in the world. They are renowned for their floral complexity and citrus flavor.

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

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Additionally, Ethiopian farmers are committed to preserving the local environment and ensuring that their communities can access sustainable livelihoods. They are also committed to encouraging gender equality and the well-being for young women. The combination of these elements makes Yirgacheffe one of the world's most prized coffee beans.

The Yirgacheffe coffee is renowned for its delicate fruity and floral flavors. It has a smooth, rounded finish that is perfect for any occasion. It is great as a breakfast beverage or for a refreshing afternoon drink. It's also a great option for those who prefer to drink iced coffee or are looking to test different brewing methods. It is also available as a whole bean which allows the consumer to experience all of its flavor profiles.

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 processed wet at the Halo Fafate wash station, where our partners are working with 900 smallholders that cultivate coffee in small parcels of garden size as a supplemental income or hobby.

When coffee is processed in a wet manner, the beans are immersed in large vats of water until all of the mucilage and fruit have been removed from them. The beans that are not soaked are dried. This process creates the traditional washed Yirgacheffe coffee that has notes of citrus, flowers and chocolate. It is lighter in body than natural process Yirgacheffe and has more noticeable acidity.

During harvest, coffee farmers pick their cherries by hand and transport them in baskets to the washing stations. After the beans have been washed and separated, they are dried in the sun. This process creates the 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 noted that Yirgacheffe has a fresh and fresh taste, with hints of wine, lemon, berry, and more. These beans are also known for their fresh, fruity flavors and smooth finish. They are a great option for those who prefer moderate to light roast. It is recommended to consume them without cream or milk since they can mask the distinctive flavor. It is a great match for strong, sour cheeses as well as spices to bring out the herbal and citric notes.

Guji

The Guji region is a rich volcanic soil, diverse landscapes and a great climate for coffee production. It also hosts numerous regional landraces, each offering a distinct flavor profile. The coffees from this area tend to be medium to full-bodied and are perfect for both filter and espresso. However, the taste of the coffee can vary 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 culture of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they first began to make use of coffee in the 10th century AD, mixing it with edible fat to make bite-sized energy ball that they chewed on while on long journeys. Today the Oromo people continue to grow 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 of the Guji zone produce both washed and natural process coffees. The difference is 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 preserve the coffee's acidity, and bright tasting notes. The beans are dried on raised beds. This helps to ensure an even temperature and a consistent drying process.

The natural process keeps the coffee bean in its entirety when it is dried on the bed. This results in a cup that has an intense flavor and silky texture. The process requires the most expertise and attention to ensure that the beans aren't burned or overcooked. This level of skill is what makes a good Guji.

Guji's coffees are known for their smoothness and exceptional taste. They are great for both filter and espresso, and can be made at any roast level. The natural process permits the fullest expression of the floral, fruity and creamy flavors of this coffee. It is ideal for every occasion, whether seeking a refreshing morning drink or a classy drink to enjoy with friends.

Sidamo

A ripe and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is renowned for its citrus, floral and fruity notes. It is also referred to as a full-bodied coffee with vibrant acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavors.

Coffee farming is a crucial source of income for people of this region. It is also a significant 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 reduces the need for machines and pesticides.

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

This coffee is from the Kilenso Resa cooperative and is natural processed, which means that it was dried without any additional chemicals. This makes a smooth and creamy cup with notes of strawberry, blackberry and some milk chocolate. This is a beautiful cup of coffee that showcases the artisanship and skill of Ethiopian producers.

Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans develop slowly and are able to absorb nutrients. This results in a coffee with a low acidity and a tea-like body. It is an extremely versatile and well-rounded coffee that is a great choice for hot or iced. This is the perfect coffee for those who wish to taste the essence of Ethiopian coffee. It is a must try for anyone who loves coffee! It is also a good option for those who like light roasting because it highlights the subtleties of the coffee's flavor.

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 on the northeast. It is a distinctive wild variety Arabica with a wine-like aroma and taste. Harar unlike other coffees that are wet-processed is dry-processed, and is typically called espresso in the Western world. Natural processing allows for a fruity flavor with notes such as blueberries, strawberries, and apricots. Harar is also renowned for its rich chocolate notes and its intensely spicy aroma.

It is a good choice for those who enjoy an intense rich and sweet coffee with a hint of berries and chocolate. The beans are gathered in small farms near the cities and then dried out in the sun. The coffee is then finely ground and flavored with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa), to add sweetness and aroma. It is also enjoyed with a slice of cake or a pastry.

Another coffee that is popular from Harar is the Grade 1 Natural, which has a unique flavor and aroma due to its unique bean and processing technique. This coffee is grown at altitudes of up to 1,800 meters in the Harar region, which has an ancient city wall which is home to spotted hippos. This coffee is dry processed and has a thick, rich crema and full body when made into espresso.

In pure coffee beans to the coffee, Harar is also famous for its wildly bustling markets which sell everything from spices and clothes to electronics and livestock. Take a stroll around the stalls and enjoying the electric atmosphere.

The city is also known for its khat, a drink consumed by the locals to lead a relaxed and slow daily life. You can taste a range of varieties at the many cafes and tea houses in the old town. It is a great way to prevent heart health and help with digestive issues by chewing khat. However, it is important to take it in moderation. Chewing khat more than three days can lead to numerous health problems such as stomach ulcers and constipation.