Ethiopian Coffee Beans 1Kg arabica coffee beans

Coffee is an essential component of Ethiopian culture and their heirloom varieties are some of the finest in the world. They are known for their floral complexity and citrus flavors.

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

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. In addition, Ethiopian farmers are committed to protecting the local environment and ensuring that their communities have access to sustainable livelihoods. They also believe in promoting gender equity and the well-being for young women. The combination of these elements make Yirgacheffe one of the most sought-after coffee beans.

The Yirgacheffe coffee is renowned for its delicate fruity and floral flavors. It has a smooth finish and is ideal for any occasion. It's perfect for a morning beverage or an afternoon pick-me up. Additionally, it's ideal for those who enjoy drinking iced coffee or want to experiment with different methods of brewing. The coffee is available as whole beans, allowing the user to taste all of its flavors.

This particular lot is from the kebele 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 around 900 smallholder farmers who cultivate their coffee on plots that are garden-sized to supplement their income and as a hobby.

Wet processing involves the beans to be soaked in large vessels, until the mucilage and fruits have been removed. The beans that are not soaked are dried. This method produces classic washed Yirgacheffe with notes of flowers, citrus and chocolate. It is lighter in body than natural process Yirgacheffe, with more pronounced acidity.

During harvest, coffee farmers pick their cherries by hand and carry them in baskets to the washing stations. After the beans have been washed and sort after which they are dried in the sun. This process produces the cup with citrus and floral notes. It is the most popular version of Ethiopian coffee. The roasting process further accentuates the citrus and floral aromas of this particular variety.

Many coffee drinkers have noted that Yirgacheffe has a vibrant and clean taste with hints wine, lemon, berry, and more. They are renowned for their refreshing, fruity flavors and smooth finish. They are a good choice for those who like moderate to light roast. They are best consumed without cream or milk, which can drown out the unique flavor of this variety. It is a great match for strong, sour cheeses and spices to bring out the citric and herbal notes.

Guji

The Guji region is a rich volcanic soil, diverse landscapes and a great climate for coffee production. The region also has several regional landraces, which all have a different flavor profile. Coffees from this region are typically medium to full-bodied, and are great for both filter and espresso. The flavor of coffee can differ based on the method of processing employed and the farm that produces it. For instance, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a floral jasmine scent.

Guji's unique coffee reflects the rich culture of Oromo people. It is believed that they began to use coffee in the 10th century AD. They mixed it with edible fat to make bite-sized energy balls which they would chew while traveling for long distances. The Oromo people continue to grow their own coffee today in a manner that honors their past and is a reflection of the beautiful natural and cultural beauty of the region.

Like many other regions in Ethiopia, the farms of the Guji zone produce both washed and natural process coffees. The difference lies in the method by which the coffee cherries are processed after the harvesting. Washed process coffee bean 1kg is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps maintain the coffee's acidity as well as its bright tasting notes. The beans are dried on beds that are raised. This ensures the proper temperature and consistency of the drying process.

However, the natural process keeps the coffee bean in its entirety as it dries on the bed. This produces a cup with a complex flavor and a silky texture. This process requires a lot of ability and care to ensure that the beans are not burned or overcooked. It is this level of care that makes a great Guji coffee.

Guji's coffees are known for their smoothness and exceptional taste. They can be brewed using filter or espresso at any roasting level. The natural process lets the coffee express its fullest floral, fruity, and creamy flavors. It is perfect for any occasion, whether looking for a morning pick-me-up or a sophisticated beverage to enjoy with your friends.

Sidamo

A ripe and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is renowned for its citrus and floral notes. It is also renowned for its full body and 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 flavor profiles.

Coffee farming is a vital source of income for the people of this region. It is also a major factor in the preservation of culture and the environment. The production of coffee is a sustainable process that requires very little amount of water, land and fertilizer. The harvest is done by hand, which cuts down on the use of pesticides and machines.

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

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 with notes of strawberry and blackberry. It also has hints of milk-chocolate. This is a beautiful 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 develop slowly and are able to absorb nutrients. The result is a well-balanced coffee with a low acidity, a strong fruit nuance and tea-like body. It is a well-rounded and versatile coffee that can be enjoyed hot or chilled. This is the perfect coffee for those looking to taste the true essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! This is a fantastic choice for those who like light roasts because it highlights the subtle flavors of the coffee.

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 wild variety Arabica with the aroma and flavor of wine. Harar is different from other coffees that are wet-processed is dry-processed and is often called espresso in the Western world. The natural processing process gives it the flavor to be fruity, with notes such as blueberries, strawberries, and apricots. Harar is also renowned for its strong chocolate notes and a distinctly spicy scent.

It is a good choice for those who like full-bodied, rich and sweet coffee with a hint 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 fragrance. It can also be enjoyed with a pastry or cake.

Another coffee that is popular from Harar is the Grade 1 Natural, which has distinctive aroma and flavor due to its unique bean and processing technique. This coffee is grown in Harar an area that has an ancient walled town that is home to Hyenas that are spotted. It is grown at altitudes up to 1,800 feet. This coffee is dry-processed and has a full body and rich crema when it is made into espresso.

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

The city is also well-known for its khat, a drink chewed by locals to lead a relaxed and slow daily lifestyle. In the old town, you'll discover a variety of cafes and teas where you can try them. Chewing khat can help alleviate some digestive issues and help prevent heart disease, but it must be consumed in moderate consumption. Chewing khat for longer than three days may cause a variety of health problems including constipation and stomach ulcers.