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Ethiopian Coffee Beans 1kgCoffee is an integral part of Ethiopian culture and their heirloom varieties are some of the finest in the world. They are known for their floral complexity and citrus flavors.Legend has it that a goat herder discovered the wonders of coffee while his herd was restless and consumed the fruit.YirgacheffeThe Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. Ethiopian farmers also strive to preserve the local environment, and to ensure that their communities can gain sustainable livelihoods. They are also dedicated to encouraging gender equality and the wellbeing of young women. The combination of these aspects makes Yirgacheffe one of the world's most prized coffee beans.The coffee cultivated in the Yirgacheffe region is famous for its delicate floral notes and fruity sweetness. It has a smooth finish and is perfect for any occasion. It can be enjoyed as a breakfast drink or as an afternoon pick-me-up. Additionally, it's an excellent choice for those who love drinking iced coffee, or wish to experiment with different methods of brewing. This coffee is also available as a whole bean, which allows the consumer to experience all of its flavor profiles.This particular lot is from the kebele (or village) of Idido located 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 gardens-sized parcels for supplemental income or hobby.When coffee is processed wet, the beans are stored in large vessels until all the fruit and mucilage have been removed from them. The beans are then dried until they are bare. This method produces traditional washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter than natural Yirgacheffe and has more prominent acidity.During harvest, coffee growers pick cherries by hand and transport them in baskets for the washing stations. After the beans have been washed and sort, they are then sun-dried. This makes an aroma that is citrus and floral notes. It is the most sought-after form for Ethiopian coffee. The roasting process further enhances the floral and citrus aromas of this variety.Many coffee drinkers have reported that Yirgacheffe has a vibrant and clean taste, with hints wine, lemon and berry. These beans are also known for their fruity, crisp flavors and smooth finish. These beans are perfect for those who prefer a medium or light roast. It is best to consume them without cream or milk since they can mask the unique flavor. It's great with strong, sour cheeses and spices to enhance the citric and herbal notes.GujiThe Guji region is blessed with rich volcanic soil and diverse landscapes, making it the perfect place for coffee production. It is also home to a wide variety of regional landraces, with each offering a distinctive flavor profile. The coffees from this area tend to be medium- to full-bodied, and they are ideal for espresso and filter. The taste of coffee can differ based on the method of processing used and the farm that produces it. For instance, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a floral jasmine scent.The rich tradition of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they first began to drink coffee from the 10th century AD. They mixed it with edible fats to make bite-sized energy ball that they ate traveling for long distances. The Oromo people still grow their own coffee today in a way that honors their past and is a reflection of the beautiful natural and cultural beauty of the region.The farms in the Guji Zone produce washed coffee as well as natural processed coffee. The difference is the way the coffee cherry is processed. The coffee that is washed-processed is mechanically removed to remove the skin and pulp prior to fermentation. This process helps preserve the coffee's acidity as well as its bright tasting notes. The beans are then dried on raised beds. This helps to ensure the proper temperature and consistency of the drying process.The natural process keeps the coffee bean in its entirety when it is dried on the bed. This creates a cup with an intense flavor and silky texture. This process requires a huge amount of skill and care in order to avoid the beans being burned or overcooked. It is this level of skill that makes a great Guji coffee.Guji’s coffees are known for their smoothness and exquisite taste. They are excellent for both filter and espresso, and can be made at any roast level. The natural process allows for the most full expression of the floral, fruity and creamy flavors in this coffee. It's perfect for any occasion. Whether you want a morning pick me up or a classy drink to enjoy with your friends this coffee is the one ideal for you.SidamoEthiopia is the home of coffee. A rich, fruity coffee. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is renowned for its floral, citrus and fruity notes. It is also known as a full-bodied, robust coffee with vibrant acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavor profiles.Coffee farming is a vital source of income for people of this region. It is also a key element in preserving the environment and culture. Coffee production is sustainable, and requires a minimal amount of soil, water and fertilizer. The harvesting process is generally done by hand, which decreases 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 focuses on organic farming and is dedicated to improving the lives of its members. It provides its members with housing, education and clean drinking water. It also offers technical assistance to the farm and assists members sell their coffees on specialty markets. This helps them to improve their 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 blackberry, strawberry and some milk chocolate. This is a beautiful coffee that showcases the artisanship of Ethiopian producers.Coffee is grown between 1500 and 2200 meters above sea level. The beans will develop slowly and allow them to absorb nutrients. This results in a coffee with an acidity that is low and a tea-like body. It is a well-rounded and versatile coffee that can be enjoyed both hot and iced. This is the ideal coffee for those who want to taste the real essence of Ethiopian coffee. This is a must try for anyone who loves coffee. It is also a good option for those who like light roasting because it accentuates the subtleties of the coffee's flavors.HararIn the eastern part of Ethiopia and 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 wild-variety Arabica that has a wine-like aroma and taste. Harar unlike other coffees that are wet-processed, is dry-processed and is commonly called espresso in the Western world. The natural process creates a fruity taste with notes of strawberry, apricot and blueberry. Harar is also renowned for its rich chocolate notes and its intensely spicy scent.This is a fantastic choice for those who love an intense, sweet and full-bodied coffee with notes of chocolate and berries. The beans are harvested from small farms close to the city, then dried in the sun. The coffee is then ground and infused with sugar. In the traditional way, Harar is served with anise or fennel seeds (known as Ajwa) to give it a sweet and fragrance. It can also be enjoyed with a pastry or cake.Another popular coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor because of its unique bean and processing method. The coffee is cultivated in Harar which is a region that has an ancient walled town that is home to Hyenas that are spotted. It is grown at altitudes up to 1,800 feet. The coffee is dried-processed and has a full body and rich crema when it is made into espresso.Harar in addition to its coffee, is also known for its crazy markets which sell everything from spices to cultural dresses to electronics and livestock. Spend a day wandering through the stalls, and enjoy the vibrant atmosphere.The city is also known for its khat. coffee beans 1kg chew it to make a relaxing and sluggish life. In the old town, you can discover a variety of cafes and teas where you can taste the drinks. It can be beneficial to avoid heart diseases and ease digestive issues by chewing khat. However it is crucial to take it in moderate amounts. Chewing khat for longer than 3 days can cause a variety of health problems, including stomach ulcers and constipation.