Ethiopian Coffee Beans 1kg arabica coffee beans

Coffee is an integral element of Ethiopian culture and their heirloom varieties are among of the most exquisite in the world. They are famous for their floral complexity and citrus-like flavors.

Legend has it, a goatherder discovered coffee's wonders when his herd became restless and began consuming the berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also strive to protect the local environment and ensure that their communities are able to access sustainable livelihoods. They also dedicate themselves to promoting gender equality and the well-being of young women. The combination of these elements creates Yirgacheffe one of the world's most prized coffee beans.

The coffee Beans 1kg arabica grown in the Yirgacheffe region is known for its delicate floral flavors and sweet fruity flavor. It has a soft, smooth finish that 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 would like to experiment with various brewing methods. The coffee is available as whole beans, which allows the consumer to experience the variety of flavors.

This particular lot comes from the kebele, or 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 smallholder farmers of 900 who cultivate their coffee in plots of garden size for supplemental income and as an interest.

Wet processing involves the beans being soaked in large vats, until the mucilage and fruits have been removed. The naked beans are then dried. This process creates the classic washed Yirgacheffe coffee that has notes of citrus, flowers and chocolate. It is lighter than natural Yirgacheffe and has more pronounced acidity.

During the harvest season, coffee farmers handpick cherries and then transport them to the washing stations in baskets. After the beans are washed and sort and dried in the sun, they are then roasted. This produces an aroma that is floral and citrus notes. It is the most popular form for Ethiopian coffee. The roasting process is a great way to enhance the lemony and floral aromas in this variety.

Many coffee drinkers have noted that Yirgacheffe has a vibrant and fresh taste, with hints of wine, lemon, berry, and more. They are renowned for their fruity, crisp flavors and smooth finish. These beans are ideal for those who prefer a medium or light roast. It is best to eat these without cream or milk because they can mask the unique flavor. It's great with strong, sour cheeses and spices to bring out the citric and herbal notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect environment for coffee production. It also houses a wide variety of regional landraces, each offering a distinct flavor profile. The coffees of this region are usually medium to full-bodied and are perfect for both espresso and filter. The taste of coffee can differ depending on the method of processing employed and the farm. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a floral jasmine scent.

Guji's distinctive coffee reflects the rich culture of the Oromo people. They first began using coffee in the 10th century, mixing it with edible fats to create energy balls they could consume during long journeys. The Oromo people continue to cultivate their own coffee today in a way that honors their heritage and reflect the vibrant natural and cultural beauty of the region.

As with other regions in Ethiopia, the farms of the Guji zone produce both washed and natural process coffees. The difference lies in how 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 maintain the acidity of the coffee and bright tasting notes. The beans are dried on beds that are raised. This ensures a consistent and controlled drying process.

The natural process however leaves the bean unharmed while it is drying. This results in a more balanced cup with rich flavors and a silky mouthfeel. This process requires the highest amount of skill and care in order to avoid the beans from being burned or overcooked. This level of craftsmanship is what makes a great Guji.

Guji's coffees are renowned for their smoothness and exceptional taste. They can be brewed using espresso or filter at any roasting level. The natural process allows for the most full expression of the floral, fruity and creamy tastes of this coffee. It is perfect for any occasion, whether you are looking for a quick pick-me-up in the morning or a classy beverage to enjoy with your friends.

Sidamo

Ethiopia is the home of coffee. A fruity, rich coffee. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is known for its floral, citrus and berry notes. It is also known as a full-bodied coffee that has vibrant acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavor profiles.

Coffee farming is a major source of income for those in this region. It is also a significant contributor to preserving the environment and culture. The production of coffee is sustainable and uses a minimal amount of land, 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 (SCFCU) represents 80,000 farmers in the Sidama zone in southern Ethiopia. The coop focuses on organic agriculture and is dedicated to improving the lives of its members. It provides benefits to its members such as housing, schooling and drinking water that is safe for consumption. It also provides technical support on the farm, and helps them sell their coffees to specialty markets. This helps them improve their coffee quality and production.

The coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without additional chemicals. This coffee makes a smooth, creamy cup that has notes like blackberry and strawberry. It also has hints of milk-chocolate. This is a beautiful cup of coffee that showcases the artisanship and skill of Ethiopian producers.

Coffee is grown between 1500 and 2200 meters above sea level. This means that the beans develop slowly and take longer to absorb nutrients. The result is a coffee with low acidity and a tea-like body. This is a versatile and well-rounded coffee that is a great choice for cold or hot. This is the ideal coffee for those who wish to experience the true essence Ethiopian coffee. This is a must try for anyone who is a coffee lover. This is a great choice for those who enjoy lighter 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 wild-variety arabica coffee beans 1kg 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 Western countries. The natural processing method results in a pronounced fruity flavor with notes of strawberry, apricot and blueberry. Harar is also known for its rich chocolate notes and its intensely spicy scent.

This is a fantastic choice for those who love the rich, sweet and full-bodied cup of coffee with notes of berries and chocolate. The beans are harvested from small farms near the city, 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 give it a sweet taste and aroma. It is also consumed with a slice cake or pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the special beans and processing methods. The coffee is cultivated in Harar which is a region that has an ancient walled city that is home to Hyenas that are spotted. It is grown at altitudes ranging from to 1 kg of coffee beans,800 feet. This coffee is dry-processed and has an intense body and a rich crema when made into espresso.

In addition to the coffee, Harar is also famous for its bustling marketplaces which sell everything from spices and clothes to livestock and electronic devices. Spend a day wandering through the stalls and taking in the electric atmosphere.

The city is also famous for its Khat. Locals chew it to make a relaxing and sluggish life. In the old town, you will find a wide variety of teas and cafes where you can taste them. It can be beneficial to prevent heart health and help with digestive issues by chewing khat. However it is crucial to take it in moderation. Chewing khat for longer than 3 days can cause a variety of health problems that include stomach ulcers as well as constipation.