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Ethiopian Coffee Beans 1kg Ethiopian coffee is an essential part of Ethiopian culture, and their varieties of heirloom are among the top in the world. They are famous for their floral complexity and citrus flavors. Legend has it, one goatherder discovered the wonders of coffee when his herd began to become restless and began to eat the berries. Yirgacheffe The high altitudes and the rich soil of the Yirgacheffe region create the perfect conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring their communities can access sustainable livelihoods. They also are committed to promoting gender equality and the wellbeing of young women. The combination of these aspects creates Yirgacheffe one of the world's most sought-after coffee beans. The coffee grown in the Yirgacheffe region is famous for its delicate floral nuances and fruity sweetness. It has a smooth, round finish that is suitable for any occasion. It's perfect for a morning drink or an afternoon pick-me up. It's also a good option for those who prefer to drink iced coffee or who want to experiment with different methods of brewing. This coffee is also available as a whole bean which allows the consumer to taste all the flavor profiles. 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 processed wet at the Halo Fafate wash station, where our partners work with 900 smallholders who cultivate coffee in gardens-sized parcels as a supplemental income or hobby. When coffee is wet processed, the beans are immersed in large vats of water until all of the mucilage and fruit are removed from them. The beans are then dried until they are dry. This produces the traditional washed Yirgacheffe coffee with notes of flowers, citrus, and chocolate. It is lighter than natural Yirgacheffe and has a more pronounced acidity. During the harvest time coffee farmers handpick cherries and then transport them to the washing stations in baskets. After the beans are washed and sorted, they are sun-dried. This process produces a cup that has floral and citrus notes. It is the most popular form for Ethiopian coffee. The roasting process further accentuates the citrus and floral aromas of this particular variety. Many coffee drinkers have noticed that Yirgacheffe offers a bright and clean taste, with notes 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 light or medium roast. They are best consumed without cream or milk which can muddle the distinctive flavor of this variety. It's great with strong, sour cheeses and spices to bring out the herbal and citric notes. Guji The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect environment for coffee production. It is also home to many 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. The taste of coffee can vary depending upon the processing method used and the farm that produces it. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes floral jasmine aroma, and floral notes. Guji's distinctive coffee is a reflection of the rich culture of the Oromo people. It is believed that they first began to make use of coffee as early as the 10th century AD, combining it with edible fat to make bite-sized energy ball that they chewed on while on long journeys. The Oromo people continue to cultivate their own coffee in a way that honors their past and reflect the stunning natural and cultural beauty of the region. The farms of the Guji Zone produce both washed coffee as well as natural processed coffee. The difference is in the method by which the coffee cherries are processed after harvesting. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps maintain the acidity of the coffee and fresh tasting notes. The beans are dried on raised beds. This ensures a consistent and controlled drying process. The natural process however, leaves the bean intact while it dries. This results in a cup that has an intense flavor and silky texture. This process requires the highest skill and care to ensure that the beans aren't burned or overcooked. It is this level of skill that makes a great Guji coffee. Guji's coffees are known for their smoothness and delicious taste. They are great for both filter and espresso and can be made at any roast level. The natural process allows the coffee to release its fullest fruity, floral and creamy tastes. It is ideal for any occasion. If you're looking for a morning pick me up or a classy drink to share with your friends, this coffee is for you. Sidamo A fruity and rich coffee from the birthplace of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is known for its citrus, floral and notes of berries. It is also referred to as a full-bodied coffee with vibrant acidity. The Sidamo area includes the micro-region of Yirgacheffe that is a sought-after coffee due to its distinctive floral aromas and distinctive flavor profiles. Coffee farming is a crucial source of income for people living in this region. It is also an important factor in the preservation of culture and the natural environment. Coffee production is sustainable, and requires only a small amount of soil, water and fertilizer. The harvest is carried out by hand which reduces the use of pesticides and machinery. The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region of southern Ethiopia. The coop is dedicated to improving lives of its members and focuses on organic farming. It provides its members with housing as well as education and clean drinking water. It also provides technical assistance on the farm, and helps them sell their coffees to specialty markets. This allows them to continue to improve their coffee production and quality. This coffee comes from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without any additional chemicals. This produces a smooth and creamy cup with notes of strawberry, blackberry and hints of milk chocolate. It is a beautiful cup of coffee that shows off the skill and craftsmanship of Ethiopian producers. The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. The beans will develop slowly which allows them to absorb nutrients. The result is a cup with a low acidity and a tea-like body. It is a very well-rounded and versatile coffee that is able to be enjoyed both hot and chilled. This is the perfect coffee for those who want to taste the essence of Ethiopian coffee. This is a must try for all coffee lovers. It's also a great choice for those who enjoy light roasting because it brings out the subtleties of the coffee's flavors. Harar Harar located in the eastern part of Ethiopia is famous 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 Arabica that has the aroma and flavor of wine. Unlike other coffees, which are wet-processed, Harar is dry-processed, and is commonly referred to as espresso in the West. The natural process allows for an intense fruity flavor with notes of apricot, strawberry and blueberry. Harar is well-known for its intensely spicy aroma and strong chocolate notes. It is a great choice for those who enjoy a full-bodied rich and sweet cup of coffee with hints of berries and chocolate. The beans are sourced from small farms in the vicinity of the city and then dried in the sun. The coffee is then finely ground and infused with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa), to add sweetness and aroma. It is also consumed with a slice cake or a pastry. Another coffee that is popular from Harar is the Grade 1 Natural, which has a unique flavor and aroma because of its unique bean and processing method. 1kg coffee beans uk is grown at high altitudes of 1,800 meters in the Harar region, which has an ancient walled city which is home to spotted Hyenas. This coffee is processed dry and has a rich, creamy crema and full body when it is made into espresso. In addition to the coffee, Harar is also famous for its wildly bustling markets which sell everything from spices and cultural clothes to electronics and livestock. Take a stroll through the stalls, taking in the buzzing atmosphere. The city is also well-known for its khat, which is consumed by the locals to lead a relaxed and slow daily lifestyle. You can try a variety of khats at the many cafes and tea houses in the old town. It is beneficial to avoid heart diseases and ease digestive issues by chewing khat. However it is crucial to consume it in moderate amounts. Chewing khat more than three days could cause a variety of health problems including stomach ulcers and constipation.