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Ethiopian Coffee Beans 1kg Ethiopian coffee is a staple of Ethiopian culture and their varieties that are heirloom are among the top in the world. They are renowned for their floral complexity and citrus flavors. Legend is that a goat herder discovered the benefits of coffee while his herd became restless and consumed the berries. Yirgacheffe The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. Additionally, Ethiopian farmers are committed to preserving the environment and ensuring their communities can access sustainable livelihoods. They also are committed to increasing gender equality and well-being for young women. These aspects make Yirgacheffe coffee one of the most sought-after coffee beans around the world. The coffee grown in the Yirgacheffe region is known for its delicate floral notes and sweet fruity flavor. It has a silky finish and is ideal for any occasion. It is great as a breakfast drink or for a refreshing afternoon drink. It is also a good option for those who prefer to drink iced coffee or want to try out different brewing methods. It is also available as a whole bean, which allows the consumer to explore all its flavor profiles. This particular lot is from the kebele village of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is wet processed at the Halo Fafate washing station, where our partners work with 900 smallholder farmers who grow their coffee on plots that are garden-sized for supplemental income and as a hobby. Wet processing involves soaking the beans in large vats, ensuring that the mucilage and fruit have been removed. The uncooked beans are then dried. coffee beans 1kg produces the traditional washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter than the natural Yirgacheffe and has a more prominent acidity. During harvest, coffee growers pick their cherries by hand and carry them in baskets to washing stations. After the beans are washed and sort, they are then sun-dried. This makes an aroma that is citrus and floral notes. It is the most well-known version of Ethiopian coffee. The roasting process enhances the floral and lemony aromas in this variety. Many coffee drinkers have noted that Yirgacheffe has a vibrant and fresh taste, with hints of wine, lemon and berry. These beans are known for their fruity, crisp flavors and smooth finish. These beans are perfect for those who prefer a medium or light roast. They are best enjoyed without milk or cream as they can mask the distinctive flavor of this variety. It's great with strong, sour cheeses and spices that bring out the herbal and citrus notes. Guji The Guji region is a fertile volcanic soil, numerous landscapes and a great climate for coffee production. It also houses a wide variety of regional landraces, each one offering a unique flavor profile. The coffees from this region are typically medium – to full-bodied and are great for both filter and espresso. The taste of coffee can differ based on the processing method used and the farm that produces it. For example, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a mellow jasmine aroma. Guji's distinctive coffee reflects the rich culture of the Oromo people. It is believed that they began to use coffee as early as the 10th century AD. They mixed it with edible fats to make bite-sized energy balls that they ate 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 reflects its vibrant cultural and natural beauty. The farms of the Guji Zone produce both washed coffee as well as natural processed coffee. coffee beans 1kg lies in the way the coffee cherry is processed. Washed-process coffee is mechanically de-pulped to remove the pulp and skin prior to fermentation. This process helps maintain the coffee's acidity and bright tasting notes. The beans are then dried on beds that are raised. This helps to ensure the proper temperature and consistency of the drying process. In contrast, the natural process keeps the coffee bean unharmed when it is dried on the bed. This creates a cup with an intense flavor and silky texture. The process requires the most skill and care to ensure that the beans do not get burned or overcooked. It is this level of care that makes a great Guji coffee. Guji’s coffees are known for their smoothness and a delicious taste. They are perfect for filter and espresso, and can be brewed at any roast level. The natural process allows the coffee to release its most fruity, floral and creamy flavours. It is ideal for any occasion, whether seeking a refreshing morning drink or a classy drink to enjoy with friends. Sidamo A ripe and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is renowned for its floral, citrus and notes of berries. It is also known for its full body and sharp acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavors. Coffee farming is an important source of income for those in this region. It is also a significant contributor to preserving the natural environment and culture. The production of coffee is sustainable, and requires a minimal amount of fertiliser, water, and land. The harvest is typically done by hand, which eliminates 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 committed to improving lives of its members and focuses on organic farming. It provides its members with housing, education and clean drinking water. It also provides technical assistance on the farm and assists members market their coffees in specialty markets. This helps them continue to improve their coffee production and quality. This coffee comes from the Kilenso Resa co-op and has been dried without any chemicals. This produces a smooth and creamy cup with notes of blackberry, strawberry and hints of milk chocolate. This is a beautiful cup of coffee that showcases the artisanship and skill of Ethiopian producers. The coffee is grown at high altitudes, between 1500 to 2200 m.a.s.l. This means that the beans are able to grow slower and are able to absorb nutrients. This results in a coffee with a low acidity and a tea-like body. It is a well-rounded and versatile coffee that can be enjoyed both hot and chilled. This is the perfect coffee for those who wish to experience the true essence Ethiopian coffee. This is a must try for anyone who loves coffee. It's also a good choice for those who enjoy light roasting because it brings out the subtleties of the coffee's flavors. 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 a wine-like taste and aroma. Harar is different from other coffees that are processed with water, is dry-processed and is often called espresso in the Western world. Natural processing allows for the flavor to be fruity, with notes of apricots, strawberries and blueberries. Harar is also known for its rich chocolate notes and its intensely spicy aroma. It is a good option for those who like an intense, rich and sweet coffee with hints 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 flavored with sugar. Harar is typically served with anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. You can also enjoy it with a pastry or cake. The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and taste due to the unique bean and processing methods. This coffee is grown in Harar an area that has an ancient walled city that is home to Hyenas with spotted spots. It is grown at altitudes up to 1,800 feet. This coffee is dry processed and has a rich crema and full body when it is made into espresso. In addition to the coffee, Harar is also famous for its bustling marketplaces which sell everything from spices and traditional clothes to livestock and electronic devices. Spend a day exploring the stalls, and taking pleasure in the vibrant atmosphere. The city is also well-known for its Khat, which is chewed by the locals to create a relaxed and slow daily life. You can sample a variety of varieties at the many cafes and tea houses in the old town. Chewing khat can ease certain digestive issues and can help reduce the risk of heart disease, but it should be taken in moderation. Chewing khat more than 3 days could cause numerous health problems that include stomach ulcers as well as constipation.