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Ethiopian Coffee Beans 1kgCoffee is an essential component of Ethiopian culture, and their heirloom varieties are among of the most exquisite in the world. Coffeee are famous for their the complexity of their florals and the citrusy flavor.Legend has it, one goatherder discovered the wonders of coffee when his herd began to become restless and began to eat the fruits.YirgacheffeThe Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring their communities can access sustainable livelihoods. They also dedicate themselves to encouraging gender equality and the well-being of young women. The combination of these aspects makes Yirgacheffe one of the most sought-after coffee beans.The coffee cultivated in the Yirgacheffe region is famous for its delicate floral flavors and fruity sweetness. It has a smooth, rounded finish that is appropriate for any occasion. It is ideal to enjoy a cup of coffee in the morning or an afternoon pick-me up. It is also a great choice for those who enjoy drinking iced coffee or want to experiment with various methods of brewing. It is also available as a whole bean which lets the user explore all its flavor profiles.This particular lot is from the kebele village of Idido in the woreda, or 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 plots of garden size to supplement their income and as an activity.When coffee is wet processed the beans are stored in large vessels until all of the mucilage and fruit are removed from them. The uncooked beans are then dried. This process produces the classic washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter than the natural Yirgacheffe and has more prominent acidity.During the harvest season coffee farmers pick cherries and take them to washing stations in baskets. After the beans have been cleaned and sorted, they are then sun-dried. This process creates an aroma that is floral and citrus notes, and is the most popular version of Ethiopian coffee. The roasting process also enhances the floral and citrus aromas of this variety.Many coffee drinkers have noted that Yirgacheffe has a fresh and clean taste, with hints wine, lemon and berry. They are renowned for their fruity, crisp flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. They are best enjoyed without milk or cream, which can drown out the distinctive flavor of this particular variety. It's great with strong, sour cheeses and spices to bring out the herbal and citric notes.GujiThe Guji region has an abundant volcanic soil, a variety of landscapes, and a favorable climate for coffee production. The region also has many regional landraces that each possess a distinct flavor profile. The coffees from this area tend to be medium to full-bodied, and are great for espresso and filter. The flavor of coffee may differ depending on the processing method used and the farm that produces it. For example, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with berry notes and a floral jasmine scent.The rich culture of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they first began to make use of coffee as early as the 10th century AD, mixing it with edible fat to make bite-sized energy ball which they would chew while on long journeys. The Oromo people still grow their own coffee in a manner that is respectful of their culture and reflects the stunning natural and cultural beauty of the region.The farms in the Guji Zone produce washed coffee and natural processed coffee. The difference lies in how the coffee cherry is processed. Washed-process coffee is de-pulped mechanically to remove the skin and pulp prior to fermentation. 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 a uniform and regulated drying process.The natural process, on the other hand leaves the bean in its entirety while it dries. This results in a cup that has a complex flavor and a silky texture. This process requires a lot of skill and care to ensure that the beans do not get burned or overcooked. This level of craftsmanship is what makes a great Guji.Guji's coffees are renowned for their smoothness, and a delicious taste. They can be brewed using filter or espresso at any roasting level. The natural process allows the coffee to express its most fruity, floral and creamy flavours. It is ideal for every occasion, whether you are seeking a refreshing morning drink or a classy drink to share with your friends.SidamoA ripe and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee and is renowned for its citrus and floral notes. It is also known as a full-bodied coffee with lively acidity. The Sidamo region includes the micro-region of Yirgacheffe that is a highly sought-after coffee due to its unique floral aromas and flavors.Coffee farming is a major source of income for those in this region. It is also a key factor in the preservation of the environment and the culture. Coffee production is sustainable and requires a very little amount of land, water and fertilizer. The harvest is done by hand, which minimizes the use of pesticides and machines.The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region of southern Ethiopia. The coop is focused on organic agriculture and is dedicated to improving the lives of its members. It offers benefits to its members such as housing, education and clean drinking water. It also offers technical assistance on the farm, and helps members sell their coffees on specialty markets. This helps them improve their production and quality of coffee.This coffee is from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without additional chemicals. This coffee produces a smooth, creamy cup that has notes of strawberry and blackberry. It also has hints of milk chocolate. This is a gorgeous cup of coffee that shows off the artisanship and skill of Ethiopian producers.Coffee is grown between 1500 and 2200 meters above sea level. This means that the beans are able to grow slower and have more time to absorb nutrients. The result is a balanced coffee with low acidity, intense fruit nuance, and a tea-like body. It is a wonderfully balanced and versatile coffee that can be enjoyed hot or chilled. This is the perfect coffee for those who want 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 a light roast, because it brings out the subtle flavors of the coffee.HararHarar, 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 in the northeast. It is a wild-variety Arabica that has an aroma and flavor that resembles wine. Contrary to other coffees that are wet processed, Harar is dry-processed, and is often called espresso in the West. The process is natural and creates a fruity flavor, with notes of apricot, strawberry and blueberry. Harar is known for its intensely spicy flavor and strong chocolate notes.This is a great choice for those who love a rich, sweet and full-bodied cup of coffee with notes of chocolate and berries. The beans are sourced from small farms near the city and then dried in the sun. The coffee is then finely ground and mixed with sugar. Harar is typically served with a fennel seed or anise (known as anjwa), to add sweetness and aroma. You can also enjoy it with a cake or pastry.The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and flavor due to the special bean and processing techniques. The coffee is grown at altitudes up to 1,800 meters in the Harar region, which is home to an ancient walled city that is home to spotted hyenas. The coffee is dried-processed and has a full body and rich crema when made into espresso.Harar, in addition to its coffee, is also known for its crazy markets that sell everything from spices clothes of the culture to electronic gadgets and livestock. Spend a day exploring the stalls, and taking pleasure in the vibrant atmosphere.The city is also famous for its khat, which is chewed by the locals to lead a relaxed and slow daily lifestyle. You can taste a range of khats at the many tea houses and cafes in the old town. It can be beneficial to prevent heart health and help with digestive issues by chewing khat. However it is essential to consume it in moderation. Chewing khat more than three days can result in a variety of health issues, including stomach ulcers and constipation.