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Ethiopian Coffee Beans 1kg Ethiopian coffee is an essential component of Ethiopian culture and their varieties of heirloom are among the best in the world. They are renowned for their complex floral aroma and citrus flavor. Legend has it that a goat herder discovered the benefits of coffee while his herd became restless and took a bite of the fruits. Yirgacheffe The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also strive to preserve the local environment and ensure that their communities are able to have sustainable livelihoods. They also dedicate themselves to encouraging gender equality and the health of young women. The combination of these factors make Yirgacheffe one of the world's most prized coffee beans. The coffee that is grown in the Yirgacheffe region is renowned for its delicate floral notes and sweet fruity flavor. It has a smooth, round finish that is appropriate for any occasion. It is great as a breakfast drink or a post-workout boost. It's also a good option for those who prefer to drink iced coffee or who want to experiment with different brewing methods. The coffee is available in whole beans, allowing the user to taste the variety of flavors. This particular lot 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 who grow coffee in garden-sized parcels to earn extra income or as a hobby. When coffee is wet processed, the beans are soaked in large vats until all the fruit and mucilage are removed from them. The beans are then dried until they are dry. This method creates the classic washed Yirgacheffe coffee that has notes of citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has a more pronounced acidity. During the harvest time, coffee farmers handpick cherries and transport them to washing stations in baskets. After the beans have been cleaned and sorted and dried in the sun, they are then roasted. This process creates the cup with citrus and floral notes, and is the most sought-after version of Ethiopian coffee. The roasting process further enhances the floral and citrus aromas of this variety. Many coffee drinkers have reported that Yirgacheffe has a bright and clean taste, with hints wine, lemon and berry. The beans are famous for their fruity, crisp flavors and smooth finish. They are a great option for those who prefer moderate to light roast. They are best consumed without cream or milk, which can drown out the unique flavor of this variety. It is a great match for strong, sour cheeses as well as spices to enhance the citric and herbal notes. Guji The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it the perfect place for coffee production. It also houses a wide variety of regional landraces, each offering a distinctive flavor profile. The coffees from this region are typically medium – to full-bodied and are great for both filter and espresso. The taste of coffee can vary depending upon the method of processing used and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries as well as floral jasmine scent and floral notes. Guji's distinctive coffee is a reflection of the rich culture of the Oromo people. It is believed that they began to make use of coffee from the 10th century AD, mixing it with edible fat to make 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 manner that honors their culture and reflects the beautiful natural and cultural beauty of the region. Like many 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 skin and pulp prior to fermentation. This process helps preserve the coffee's acidity as well as its bright tasting notes. The beans are dried on raised beds. This ensures a uniform and regulated drying process. The natural process however leaves the bean unharmed as it dries. This produces a cup with a complex flavor and a silky texture. The process requires the most skill and care to ensure that the beans aren't burned or overcooked. kimbo coffee beans 1kg of skill is what makes a good Guji. Guji's coffees are renowned for their smoothness and exquisite taste. They are great for both filter and espresso and can be brewed at any roast level. The natural process allows the coffee to express its fullest floral, fruity and creamy tastes. It is perfect for any occasion. Whether you want a morning pick me up or a classy drink to share with your friends, this coffee is for you. Sidamo Ethiopia is the home of coffee. A fruity, rich coffee. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is renowned for its floral, citrus and notes of berries. It is also renowned for its full body and fresh acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavors. Coffee farming is a significant source of income for people in this region. It is also a major element in preserving the environment and the culture. The production of coffee is sustainable and requires a minimal amount of water, land and fertilizer. The harvest is typically done by hand, which eliminates the need for machines and pesticides. The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone of southern Ethiopia. The coop is focused on organic farming and is dedicated to improving the lives of its members. It offers benefits to its members like housing, education, and drinking water that is safe for consumption. It also provides technical assistance for the farm and assists members market their coffees in specialty markets. This helps them improve their coffee quality and production. This coffee comes from the Kilenso Resa co-op and has been dried without using any chemicals. The coffee is smooth, creamy cup with notes like blackberry and strawberry. It also has hints of milk-chocolate. This is a beautiful cup of coffee that shows off the artisanship and skill of Ethiopian producers. Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans grow slowly and are able to absorb nutrients. The result is a balanced coffee with low acidity, intense fruit nuance and a body that is tea-like. It is a wonderfully balanced and versatile coffee that can be enjoyed both hot and iced. This is the ideal coffee for those who wish to experience the true essence Ethiopian coffee. It is a must-try for anyone who loves coffee! It's also a good choice for those who prefer light roasting, as it brings out the subtleties of the coffee's flavours. 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 distinct wild-variety Arabica with an almost wine-like aroma and taste. In contrast to other coffees, which are wet processed, Harar is dry-processed, and is often called espresso in the West. The natural process allows for an intense fruity flavor, with notes of strawberry, apricot and blueberry. Harar is renowned for its intensely spicy flavor and strong chocolate notes. It is a great choice for those who like an intense rich and sweet coffee with a hint of chocolate and berries. The beans are harvested in small farms in the city and then dried in the sun. The coffee is then finely grounded and mixed with sugar. Traditionally, Harar is served with anise or fennel (known as Ajwa) to give it a sweet and aroma. It can also be served with a slice of cake or a pastry. Another coffee that is popular from Harar is the Grade 1 Natural, which has distinctive aroma and flavor because of its unique bean and processing technique. This coffee is grown at high altitudes of up to 1,800 meters in the Harar region, which has an ancient city wall that is home to spotted Hyenas. This coffee is dry-processed and has a full body and a thick crema when it is made into espresso. Harar, in addition to its coffee, is also well-known for its wild markets that sell everything from spices cultural dresses to electronics and livestock. Take a stroll through the stalls, and taking pleasure in the vibrant atmosphere. The city is also famous for its Khat, which is chewed by the locals to lead a relaxed and slow daily life. You can try a variety of varieties at the many cafes and tea houses that are located in the old town. It can be beneficial to avoid heart health and help with digestive issues by chewing khat. However it is essential to consume it in moderate amounts. Chewing khat more than three days could cause a variety of health problems including constipation and stomach ulcers.