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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 best in the world They are known for the complexity of their florals and the citrusy flavor Legend has it that a goat herder discovered the benefits of coffee while his herd became restless and consumed the fruit Yirgacheffe The high altitudes and rich soils in the Yirgacheffe region provide the ideal conditions for coffee cultivation Ethiopian farmers also work hard to protect the environment and ensure that their communities can gain sustainable livelihoods They are also dedicated to promoting gender equality and the health of young women The combination of these factors makes Yirgacheffe one of the worlds most prized coffee beans The Yirgacheffe coffee is known for its delicate floral and fruity flavors It has a smooth finish and is ideal for any occasion It is great as a breakfast beverage or as an afternoon pickmeup Moreover it is ideal for those who like drinking iced coffee or want to experiment with different methods of brewing The coffee is also available as a whole bean which allows the customer to explore all its flavors 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 around 900 smallholder farmers who cultivate their coffee in gardensized plots to supplement their income and as a hobby When coffee is wet processed the beans are then immersed in large vats of water until all of the fruit and mucilage are removed from them The uncooked beans are then dried This process creates the classic washed Yirgacheffe coffee that has notes of flowers citrus and chocolate It is lighter in body than the natural process Yirgacheffe with more pronounced acidity During the harvest time coffee farmers handpick cherries and then transport them to washing stations in baskets After the cherries have been washed and sort after which they are dried in the sun This process creates a cup with citrus and floral notes and is the most soughtafter form of Ethiopian coffee The roasting process enhances the lemony and floral aromas in this variety Many coffee drinkers appreciate that Yirgacheffe has a vibrant clean taste that is fresh and fresh with the scent of wine lemon and berry These beans are also known for their fruity crisp flavors and smooth finish They are a good choice for those who enjoy medium to light roast They are best consumed without cream or milk which can muddle the distinctive flavor of this particular variety It is a great match for strong sour cheeses and spices to highlight the herbal and citric notes Guji The Guji region is a an abundant volcanic soil a variety of landscapes and a favorable climate for coffee production The region also has several regional landraces which all have distinct flavors The coffees from this region are typically medium to fullbodied and are great for both filter and espresso The flavor of coffee may vary depending upon the method of processing used and the farm Fresh Kayon Mountain coffee is fullbodied and sweet with notes of berries floral jasmine aroma and floral notes Gujis distinctive coffee reflects the rich culture of the Oromo people It is believed that they first began to make use of coffee from the 10th century AD combining it with edible fats to make bitesized energy ball which they would chew while on long journeys The Oromo people continue to grow their own coffee in a manner that honors their heritage and is a reflection of the vibrant natural and cultural beauty of the region Like many other regions in Ethiopia the farms in the Guji zone produce 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 depulped mechanically to remove the pulp and skin before being fermented This process helps maintain the coffees acidity as well as its bright tasting notes The beans are dried on raised beds This ensures a uniform and controlled drying process The natural process leaves the coffee bean in its entirety as it dries on the bed This results in an energised cup with complex flavors and a silky mouthfeel This process requires a huge amount of skill and attention in order to avoid the beans from being burned or overcooked This level of skill is what makes a good Guji Gujis coffees are famous for their smoothness and a delicious taste They can be brewed using espresso or filter at any roasting level The natural process allows for the most full expression of the fruity floral and creamy flavors in this coffee It is perfect for any occasion If youre looking for an early morning boost or a classy drink to enjoy with your friends this coffee is perfect the perfect choice for you Sidamo Ethiopia is the birthplace of coffee A fruity rich coffee The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is renowned for its floral citrus and notes of berries It is also referred to as a fullbodied coffee with lively acidity The Sidamo region is comprised of the microregion Yirgacheffe This coffee is highly soughtafter for its floral aromas and flavors Coffee farming is a vital source of income for the people of this region It is also a significant factor in the preservation of culture and the environment The production of coffee is sustainable and requires a minimal amount of soil water and fertilizer The harvest is done by hand which minimizes the need for pesticides and machines The Sidama Coffee Farmers Cooperative Union SCFCU represents 80000 farmers in the Sidama zone of southern Ethiopia The coop focuses on organic farming and is committed to improving the lives of its members It offers benefits to its members like housing schooling and drinking water that is safe for consumption It also provides technical support on the farm and assists them sell their coffees to specialty markets This helps them improve their coffee quality and production This coffee is from the Kilenso Resa coop and has been dried without any chemicals This results in a smooth and creamy cup with notes of strawberry blackberry and hints of milk chocolate This is a gorgeous coffee that showcases the artisanship of Ethiopian producers The coffee is grown at high altitudes between 1500 to 2200 masl This means that the beans grow slowly and are able to absorb nutrients The result is a balanced and balanced coffee with low acidity strong fruit nuance and a tealike body Its an incredibly versatile and wellrounded cup that can be enjoyed hot or iced This is the perfect coffee for those looking to experience the essence of Ethiopian coffee It is a must try for anyone who loves coffee This is a great choice for those who like light roasts as it brings out the subtle flavors of the coffee Harar Located in the eastern part 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 wildvariety Arabica with a winelike flavor and aroma Harar is different from other coffees that are wetprocessed is dryprocessed and is often called espresso in the Western world Natural processing gives it an aroma that is fruity with notes such as blueberries strawberries and apricots Harar is renowned for its intensely spicy aroma and strong chocolate notes This is a wonderful choice for those who enjoy the rich sweet and fullbodied coffee with notes of chocolate and berries The beans are harvested in small farms in the city and then dried out in the sun The coffee is then finely ground and mixed with sugar In the traditional way Harar is served with anise or fennel known as Ajwa to add sweetness and a scent It can also be enjoyed with a pastry or cake The Grade 1 Natural is another popular coffee from Harar It has a unique aroma and flavor due to the special bean and processing methods This coffee is grown at high altitudes of up to 1800 meters in the Harar region which is home to an ancient walled city that is home to spotted Hyenas The coffee is driedprocessed and has a full body and a thick crema when brewed into espresso In addition to the coffee Harar is also famous for its crazy marketplaces that sell everything from spices and clothes to electronics and livestock Take 1kg coffee beans around the stalls and enjoying the electric atmosphere The city is also renowned for its khat People chew it to make a relaxing and sluggish lifestyle You can taste a range of khats at the many cafes and tea houses in the old town Chewing khat may help ease some digestive issues and help aid in preventing heart disease but it should be consumed in moderate amounts Chewing khat for more than three days may cause a variety of health issues including constipation and stomach ulcers