Ethiopian Coffee Beans 1Kg arabica Coffee beans

Coffee is an essential part of Ethiopian culture and their heirloom varieties are among of the finest in the world. They are famous for their the floral complexity and citrus taste.

Legend has it that one goatherder discovered the wonders of coffee when his herd became restless and began eating the berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. Additionally, Ethiopian farmers are committed to preserving the environment and ensuring their communities have access to sustainable livelihoods. They also believe in promoting gender equity and the health of young women. These factors make Yirgacheffe coffee one of the most sought-after coffees in the world.

The coffee grown in the Yirgacheffe region is renowned for its delicate floral flavors and sweet fruity flavor. It has a smooth finish and is perfect for any occasion. It is ideal to enjoy a cup of coffee in the morning or a late afternoon energy boost. It's also a good option for those who prefer to drink iced coffee, or are looking to test different brewing methods. This coffee is also available as a whole bean, which allows the customer to 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 processed wet at the Halo Fafate wash station, where our partners work with 900 smallholders who cultivate coffee in gardens-sized parcels to earn extra income or as a hobby.

Wet processing involves soaking the beans in large vessels, until the mucilage and fruit have been removed. The uncooked beans are then dried. This method creates the classic washed Yirgacheffe coffee, with notes of flowers, citrus, and chocolate. It is lighter than the natural Yirgacheffe and has a more pronounced acidity.

During the harvest, coffee farmers pick cherries by hand and then transport them in baskets to the washing stations. After the beans have been washed and separated, they are dried in the sun. This process produces an aroma that is citrus and floral notes. It is the most sought-after form for Ethiopian coffee. The roasting process further enhances the citrus and floral aromas of this particular variety.

Many coffee drinkers have noted that Yirgacheffe has a vibrant and fresh taste, with hints of lemon, wine, berry, and more. These beans are known for their refreshing, fruity flavors and smooth finish. They are a good choice for those who enjoy moderate to light roast. They are best enjoyed without cream or milk as they can mask the unique flavor of this type of roast. It pairs well with sour, strong cheeses and spices that enhance the herbal and citrus notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. It also hosts a wide variety of regional landraces, each one offering a unique flavor profile. The coffees from this region are typically medium to full-bodied and are great for both filter and espresso coffee beans 1kg. However, the taste of the coffee may differ depending on the processing method and the farm itself. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a floral jasmine scent.

The rich culture of the Oromo people in Guji is evident in their distinctive coffee. It is believed that they first began to drink coffee as early as the 10th century AD, mixing it with edible fats to create bite-sized energy balls that they chewed on while on long journeys. The Oromo people still grow their own coffee today in a manner that is respectful of their heritage and is a reflection of the beautiful natural and cultural beauty of the region.

The farms in the Guji Zone produce washed coffee and natural processed coffee. The difference is the way the coffee cherry is processed. Washed process coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps maintain the acidity of the coffee, as well as the bright notes of taste. The beans are dried on beds that are raised. This helps to ensure a regulated temperature and consistent drying process.

The natural process however leaves the bean in its entirety as it dries. This creates a cup with a complex flavor and a silky texture. This process requires a lot of ability and care to ensure that the beans aren't burned or overcooked. This level of craftsmanship is what makes a great Guji.

Guji's coffees are renowned for their smoothness and delicious taste. They can be brewed as filter or espresso at any roasting level. The natural process permits the best expression of the floral, fruity and creamy flavors of this coffee. It's perfect for any occasion. Whether you want a morning pick me up or a sophisticated beverage to share with your friends this coffee is perfect ideal for you.

Sidamo

A ripe and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region is the largest 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 lively acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe which is a sought-after coffee due to its unique floral aromas and flavor profiles.

Coffee farming is a major source of income for people in this region. It is also a major contributor to the preservation of culture and the natural environment. Coffee production is a sustainable process that requires minimal amount of land, water and fertilizer. The harvesting is done by hand, which minimizes the use of pesticides and machinery.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region in southern Ethiopia. The coop is focused on organic agriculture and is committed to improving the lives of its members. It offers its members housing, 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 production and quality.

This coffee comes from the Kilenso Resa co-op and has been dried without the use of any chemicals. This results in a smooth and creamy cup with notes of blackberry, strawberry and hints of milk chocolate. This is a gorgeous coffee that showcases the skill of Ethiopian producers.

Coffee is grown between 1500 to 2200 meters above sea level. The beans grow 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 hot or iced. This is the ideal coffee for those who wish to taste the real essence of Ethiopian coffee. This is a must-try for anyone who is a coffee lover. It's also a great choice for those who enjoy lighter roasting, since it brings out the subtleties of the coffee beans 1kg arabica's flavor.

Harar

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 distinctive wild-variety arabica coffee beans 1kg with an almost wine-like flavor and aroma. Unlike other coffees, which are processed with water, Harar is dry-processed, and is commonly referred to as espresso in the West. The natural processing process gives it a fruity flavor with notes of blueberries, strawberries, and apricots. Harar is also known for its strong chocolate notes and a distinctly spicy aroma.

This is a wonderful choice for those who enjoy a rich, sweet and full-bodied coffee with notes of chocolate and berries. The beans are harvested from small farms near the city, then dried in the sun. The coffee is then ground and mixed with sugar. Harar is typically served with anise or fennel seeds (known as anjwa), to add sweetness and aroma. Harar can also be consumed with a slice cake or pastry.

Another popular coffee from Harar is the Grade 1 Natural, which has distinctive aroma and flavor due to its special bean and processing method. This coffee is grown in Harar, a region with an ancient walled town that is home to Hyenas with spotted spots. It is grown at altitudes ranging from to 1 kg of coffee beans,800 feet. This coffee is dry processed and has a thick, rich crema and full body when it is made into espresso coffee beans 1kg.

Harar, in addition to its coffee, is famous for its wildly-expanding markets which sell everything from spices cultural dresses to electronics and livestock. Take a stroll around 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 lifestyle. You can try a variety of khats at the many cafes and tea houses that are located in the old town. Chewing khat may help ease certain digestive issues and can help aid in preventing heart disease, but it must be taken in moderate consumption. Chewing khat for more than three days can result in a variety of health problems including constipation and stomach ulcers.