Ethiopian Coffee Beans 1kg

Coffee is an essential part of Ethiopian culture and their heirloom varietals are some of the finest in the world. They are renowned for their floral complexity and citrus-like flavors.

Legend is that a goat herder discovered the wonders of coffee while his herd was agitated and consumed the fruits.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee bean 1kg farming. Ethiopian farmers also strive to protect the local environment, and to ensure that their communities can have sustainable livelihoods. They are also dedicated to encouraging gender equality and the health of young women. These aspects make Yirgacheffe coffee one of the most sought-after coffees in the world.

The Yirgacheffe coffee is renowned for its delicate floral and fruity flavors. It has a smooth, long-lasting finish and is perfect for any occasion. It can be enjoyed as a breakfast beverage or for a refreshing afternoon drink. Additionally, it's ideal for those who enjoy drinking iced coffee, or wish to try different brewing methods. This coffee is also available as a whole bean, which lets the user explore all its flavor profiles.

This particular lot is from the kebele (or village) of Idido, in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners work with 900 smallholders that cultivate coffee in garden-sized parcels to earn extra income or as a hobby.

Wet processing involves the beans being soaked in large vats, until the mucilage and fruit have been removed. The beans are then dried until they are dry. This method produces the traditional washed Yirgacheffe coffee, with notes of flowers, citrus, and chocolate. It is lighter than natural Yirgacheffe and has a more prominent acidity.

During the harvest, coffee farmers pick their cherries by hand and carry them in baskets to the washing stations. After the beans are cleaned and sort, they are then sun-dried. This makes a cup that has citrus and floral notes. It is the most popular version of Ethiopian coffee. The roasting process amplifies the lemony and floral aromas in this variety.

Many coffee drinkers have noted that Yirgacheffe has a bright and clean taste with hints lemon, wine, berry, and more. These beans are also known for their crisp, fruity flavors and smooth finish. They are a great option for those who prefer a light to medium roast. They are best enjoyed without milk or cream, which can drown out the distinctive flavor of this variety. It's great with strong, sour cheeses as well as spices to highlight the herbal and citric notes.

Guji

The Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it a perfect location for coffee production. It also hosts many regional landraces, with each offering a distinctive flavor profile. The coffees from this region are typically medium - to full-bodied and are excellent for filter and espresso. The taste of coffee can differ depending on the method of processing employed and the farm that produces it. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries, floral jasmine aroma and floral notes.

Guji's unique coffee reflects the rich culture of Oromo people. They first began using coffee around the 10th century, mixing it with edible fats to create energy balls they could chew on during long journeys. The Oromo people still grow their own coffee today in a manner that honors their heritage and reflects the stunning natural and cultural beauty of the region.

Similar to other regions in Ethiopia the farms in 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. The process of washing coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process preserves the coffee's acidity, and fresh tasting notes. The beans are then dried on raised beds. This ensures a uniform and controlled drying process.

The natural process however leaves the bean unharmed while it dries. This produces an energised cup with rich flavors and a silky mouthfeel. This process requires a huge amount of skill and care to prevent the beans being burned or overcooked. It is this level of craftsmanship that creates a wonderful Guji coffee.

Guji's coffees are known for their smoothness and delicious taste. They can be brewed using espresso or filter at any roasting level. The natural process lets the coffee express its most fruity, floral, and creamy flavors. It is ideal for any occasion, whether looking for a quick pick-me-up in the morning or a classy drink to share with your friends.

Sidamo

A rich and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is famous for its floral and citrus notes. It is also renowned for its full body and vibrant fresh acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This 1kg roasted coffee beans is highly sought-after for its floral aromas and distinctive flavor profiles.

Coffee farming is a vital source of income for people living in this region. It is also a major contributor to preserving the natural environment and culture. Coffee production is sustainable, and requires only a small amount of water, land and fertilizer. The harvest is carried out by hand, which minimizes the use of pesticides and machines.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in 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 its members housing education, as well as clean drinking water. It also offers technical assistance for the farm and assists members market their coffees in specialty markets. This helps them continue to improve their production and quality.

This coffee comes from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without additional chemicals. This produces a smooth and creamy cup with notes of strawberry, blackberry and the hint of milk chocolate. This is a gorgeous cup of coffee that showcases the skill and craftsmanship of Ethiopian producers.

The coffee is grown at high altitudes between 1500 and 2200 m.a.s.l. This means that the beans are able to grow slower and take longer to absorb nutrients. This results in a coffee with an acidity that is low and a body that resembles tea. It is a very well-rounded and versatile coffee that can be enjoyed both hot and iced. This is the perfect coffee for those who wish to taste the real essence of Ethiopian coffee. It is a must try for all coffee lovers! This is a great choice for those who like lighter roasts, because it brings out the subtle flavors of the coffee.

Harar

Harar, located in eastern Ethiopia is renowned for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea on the northeast. It is a wild variety 1kg arabica coffee beans that has a wine-like aroma and taste. Contrary to other coffees that are processed with water, Harar is dry-processed, and is often called espresso in the West. The natural process results in a pronounced fruity flavor, with notes of apricot, strawberry and blueberry. Harar is known for its intensely spicy scent and strong chocolate notes.

This is a great choice for those who enjoy an intense, sweet and full-bodied cup of coffee with notes of chocolate and berries. The beans are harvested on small farms near the cities and then dried out in the sun. The coffee is then ground and infused with sugar. Harar is typically served with anise or fennel seeds (known as anjwa) to enhance sweetness and aroma. Harar can also be consumed with a slice cake or pastry.

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

Harar in addition to its coffee, is known for its crazy markets that sell everything from spices to clothes of the culture to electronic gadgets and livestock. Spend an afternoon wandering the stalls and enjoying the electric atmosphere.

The city is also known for its Khat, which is chewed by the residents to promote a relaxed and slow daily life. You can taste a range of khats at the many tea houses and cafes in the old town. It is beneficial to avoid heart diseases and ease digestive issues by chewing khat. However, it is important to consume it in moderate amounts. Chewing khat more than 3 days can cause a variety of health problems that include stomach ulcers as well as constipation.