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Ethiopian Coffee Beans 1kg Ethiopian coffee is an essential part of Ethiopian culture, and their varieties of heirloom are among the finest in the world. They are renowned for their complex floral aroma and citrus flavor. Legend is that a goat herder discovered the benefits of coffee when his herd was restless and consumed the berries. Yirgacheffe The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. Ethiopian farmers also strive to protect the environment and ensure that their communities can gain sustainable livelihoods. They are also dedicated to encouraging gender equality and the health of young women. These factors make Yirgacheffe coffee one of the most sought-after coffee beans in the world. The coffee cultivated in the Yirgacheffe region is famous for its delicate floral flavors and fruity sweetness. It has a soft, smooth finish that is perfect for any occasion. It can be enjoyed as a breakfast drink or a post-workout boost. It is also ideal for those who enjoy drinking iced coffee or want to experiment with different methods of brewing. It is also available as whole beans, allowing the consumer to enjoy the full range of flavors. This particular batch comes from the kebele (or 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 are working with 900 smallholders that cultivate coffee in small parcels of garden size for supplemental income or hobby. Wet processing involves soaking the beans in large vats, ensuring that the mucilage and fruit have been removed. The beans that are not soaked are dried. This process produces the traditional washed Yirgacheffe with notes of flowers, citrus and chocolate. It is lighter than natural Yirgacheffe and has more prominent acidity. During the harvest, coffee farmers collect cherries by hand, and transport them in baskets for the washing stations. After the cherries have been washed and sort after which they are dried in the sun. This process produces an aroma that is citrus and floral notes, and is the most popular form of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this variety. Many coffee drinkers have reported that Yirgacheffe has a fresh and clean taste, with hints lemon, wine and berry. They are renowned for their refreshing, fruity flavors and smooth finish. 1kg coffee beans price uk Coffeee are a great choice for those who prefer a medium or light roast. It is recommended to enjoy them without cream or milk as they can mask the unique flavor. It pairs well with strong, sour cheeses and spices to enhance the herbal and citric notes. Guji The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect location for coffee production. The region also hosts numerous regional landraces that possess a distinct flavor profile. The coffees from this region are usually medium to full-bodied, and are perfect for both espresso and filter. The flavor of coffee can differ based on the method of processing used and the farm that produces it. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a mellow jasmine aroma. The rich tradition of the Oromo people of Guji is reflected in their distinctive coffee. It is believed that they began to drink coffee as early as the 10th century AD, mixing it with edible fats to create bite-sized energy balls which they would chew while traveling for long distances. The Oromo people continue to grow their own coffee today in a way that honors their heritage and reflects the vibrant natural and cultural beauty of the region. The farms of the Guji Zone produce washed coffee as well as natural processed coffee. 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 preserves the acidity of the coffee, as well as fresh tasting notes. The beans are then dried on raised beds. This ensures a consistent and controlled drying process. However, the natural process keeps the coffee bean in its entirety as it dries on the bed. This produces an energised cup with complex flavors and a silky mouthfeel. This process requires a lot of ability and care to ensure that the beans aren't burned or overcooked. It is this level of skill that makes a great Guji coffee. Guji's coffees are renowned for their smoothness and 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 tastes. It is ideal for any occasion, whether you are looking for a quick pick-me-up in the morning or a classy drink to share with your friends. Sidamo Ethiopia 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 citrus, floral and fruity notes. It is also known for its full body and vibrant fresh acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe, which is a highly prized coffee because of its distinctive floral aromas and distinctive flavor profiles. Coffee farming is a vital source of income for people living in this region. It is also a significant factor in the preservation of the environment and the culture. Coffee production is a sustainable process that requires minimal amount of water, land and fertilizer. The harvesting process is generally done by hand, which eliminates the need for machines and pesticides. The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region in southern Ethiopia. The coop is focused on organic farming and is dedicated to improving the lives of its members. It provides benefits to its members like housing, education and clean drinking water. It also offers technical assistance on the farm and assists members market their coffees in specialty markets. This helps them to improve their production and quality. This coffee is from the Kilenso Resa co-op and has been dried without the use of any chemicals. This coffee makes a smooth, creamy cup with notes of strawberry and blackberry. It also has hints reminiscent of milk-chocolate. This is a beautiful coffee that showcases the craftsmanship of Ethiopian producers. The coffee is grown at high altitudes, between 1500 and 2200 m.a.s.l. This means that the beans are able to grow slower and take longer to absorb nutrients. The result is a cup with an acidity that is low and a body that resembles tea. It is a very well-rounded and versatile coffee that can be enjoyed hot or chilled. This is the ideal coffee for those who wish to experience the essence of Ethiopian coffee. This is a must-try for anyone who is a coffee lover. This is a great choice for those who enjoy light roasts as it brings out the subtle flavors of the coffee. Harar Harar, 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 on the northeast. It is a wild variety Arabica that has the aroma and flavor of wine. Harar unlike other coffees that are wet-processed is dry-processed, and is typically called espresso in Western countries. The natural process creates a fruity flavor, with notes of strawberry, apricot and blueberry. Harar is also renowned for its strong chocolate notes and a distinctly spicy aroma. This is a great 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 near the city, and then dried in the sun. The coffee is then finely ground and mixed with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa), to add sweetness and aroma. It is also served with a slice of cake or pastry. The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and taste due to the unique bean and processing methods. This coffee is grown in Harar, a region with an ancient walled town which is home to Hyenas with spotted spots. It is grown at altitudes of up to 1,800 meters. This coffee is dry processed and has a rich, creamy crema and full body when brewed into espresso. In addition to the coffee, Harar is also famous for its wildly bustling markets which sell everything from spices and cultural dresses to livestock and electronics. Spend a day wandering through the stalls, and enjoy the vibrant atmosphere. The city is also famous for its khat. Locals chew it to create a tranquil and slow lifestyle. You can try a variety of khats at the many tea houses and cafes in the old town. Chewing khat may help ease some digestive issues and help aid in preventing heart disease, but it should be consumed in moderation. Chewing khat for more than 3 days could cause various health issues, including stomach ulcers and constipation.