Ethiopian Coffee Beans 1kg arabica coffee beans - official statement -

Coffee is a vital element of Ethiopian culture and their heirloom varieties are some of the most exquisite 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 wonders of coffee when his herd was restless and ate the berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. In addition, Ethiopian farmers are committed to preserving the environment and ensuring that their communities have access to sustainable livelihoods. They are also committed to encouraging gender equality and the wellbeing of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffee beans in the world.

The Yirgacheffe coffee is renowned for its delicate fruity and floral flavors. It has a smooth finish and is perfect for any occasion. It can be enjoyed as a breakfast beverage or as an afternoon pick-me-up. Additionally, it's ideal for those who love drinking iced coffee, or wish to experiment with different methods of brewing. It is also available in whole beans, allowing the consumer to enjoy the variety of flavors.

This particular lot comes 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 that cultivate coffee in small parcels of garden size as a supplemental income or hobby.

When coffee is processed wet the beans are then soaked in large vats until all of the mucilage and fruit have been removed. The beans are then dried until they are bare. This method creates the classic washed Yirgacheffe coffee that has notes of flowers, citrus, and chocolate. It is lighter in body than natural process Yirgacheffe and has more intense acidity.

During harvest, coffee farmers pick their cherries by hand and then transport them in baskets for the washing stations. After the beans have been washed and sort and dried in the sun, they are then roasted. This process produces an aroma that is floral and citrus notes, and is the most well-known form of Ethiopian coffee. The roasting process is a great way to enhance the lemony and floral aromas in this variety.

Many coffee drinkers note that Yirgacheffe provides a fresh, clean taste with the scent of wine, lemon, and berry. The beans are famous for their fruity, crisp flavors and smooth finish. They are a great choice for those who prefer a medium or light roast. It is recommended to consume these without cream or milk because they can mask the unique flavor. It pairs well with strong, sour cheeses as well as spices to highlight the herbal and citric notes.

Guji

The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it a perfect environment for coffee production. The region also has numerous regional landraces that possess a distinct flavor profile. The coffees from this region are usually medium to full-bodied, and they are ideal for espresso and filter. The taste of coffee can differ depending on the processing method used and the farm. For example, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a floral jasmine aroma.

The rich culture of the Oromo people in Guji is evident in their distinctive coffee. They began using coffee around the 10th century, mixing it up with edible fats in order to make energy balls they could chew on during long journeys. Today, the Oromo people continue to cultivate their own coffee in a manner that is respectful of the region's history and showcases its cultural and natural beauty.

Similar to other regions in Ethiopia the farms of the Guji zone produce washed and natural process coffees. The difference is the way the coffee cherry is processed. The coffee that is washed-processed is mechanically removed to remove the pulp and skin prior to fermentation. This process helps to maintain the coffee's acidity and bright taste notes. The beans are dried on raised beds. This helps to ensure a regulated temperature and consistent drying process.

In contrast, the natural process leaves the coffee bean unharmed when it is dried on the bed. 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 are not burned or overcooked. This level of skill is what makes a top Guji.

Guji's coffees are renowned for their smoothness and exceptional taste. They are excellent for both filter and espresso and can be used at any roast level. The natural process permits the fullest expression of the fruity, floral and creamy tastes of this coffee. It is ideal for any occasion, whether you're seeking a refreshing morning drink or a classy drink to enjoy with friends.

Sidamo

A fruity and rich coffee from the birth place of coffee, Ethiopia. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is renowned for its citrus, floral and berry notes. It is also renowned for its full body and sharp acidity. The Sidamo area includes the micro-region of Yirgacheffe that is a highly prized coffee because of its distinctive floral aromas and flavors.

Coffee farming is a major source of income for the people in this region. It is also a major contributor to preserving the environment and culture. The production of coffee is sustainable and requires a minimal amount of water, land and fertilizer. The harvest is carried out by hand which reduces the use of pesticides as well as machinery.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone of southern Ethiopia. The coop focuses on organic farming and is committed 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 helps members market their coffees in specialty markets. This helps them improve the quality of their coffee and increase production.

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

Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans are able to grow slower and take longer to absorb nutrients. This results in a coffee with a low acidity and a tea-like body. It is a very well-rounded and versatile coffee that can be enjoyed hot or chilled. This is the ideal coffee for those looking to experience the essence of Ethiopian coffee. This is a must-try for anyone who loves coffee. This is a wonderful option for those who prefer lighter roasts, because it brings out the subtle flavors of the coffee.

Harar

Located in 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 distinctive wild-variety arabica coffee beans 1kg with a wine-like taste and aroma. Harar unlike other coffees that are processed with water, is dry-processed, and is typically called espresso in the Western world. Natural processing allows for the flavor to be fruity, with notes of blueberries, strawberries, and apricots. Harar is also renowned for its strong chocolate notes and a distinctly spicy scent.

It is a good choice for those who like an intense rich and sweet cup of coffee with notes of berries and chocolate. The beans are sourced from small farms close to the city and then dried in the sun. The coffee is then ground and mixed with sugar. Harar is typically served with a fennel seed or anise (known as anjwa) to give it a sweet taste and aroma. Harar can also be enjoyed with a slice of cake or pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and flavor due to the particular bean and processing techniques. This coffee is grown at altitudes of up to 1,800 meters in the Harar region, which is home to an ancient walled city which is home to spotted Hyenas. This coffee is processed dry and has a rich, creamy crema and full body when brewed into espresso.

Harar in addition to its coffee, is also known for its crazy markets which sell everything from spices to clothes of the culture to electronic gadgets and livestock. Spend an afternoon exploring the stalls, and taking in the buzzing atmosphere.

The city is also known for its Khat. People chew it to create a relaxed and slow life. You can taste a range of flavors at the numerous tea houses and cafes in the old town. Chewing khat can ease certain digestive issues and can help reduce the risk of heart disease, but it must be consumed with moderate consumption. Chewing khat for more than three days can lead to a number of health issues, including constipation and stomach ulcers.