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Ethiopian coffee is a staple of Ethiopian culture and their varieties of heirloom are among the top in the world. They are famous for their the complexity of their florals and the citrusy flavor.

Legend has it that the coffee-loving goatherder was able to discover its wonders when his herd became restless and began to eat the fruits.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. Ethiopian farmers also strive to protect the environment, and to ensure that their communities are able to access sustainable livelihoods. They also dedicate themselves to promoting gender equality and the wellbeing of young women. The combination of these aspects makes Yirgacheffe one of the most sought-after coffee beans.

The coffee cultivated in the Yirgacheffe region is renowned for its delicate floral notes and sweet fruity flavor. It has a smooth, round finish that is suitable for any occasion. It is great as a breakfast drink or for a refreshing afternoon drink. It is also a good choice for those who like to drink iced coffee or want to try out different methods of brewing. This coffee is also available as a whole bean which allows the customer to taste all the flavor profiles.

This particular batch comes from the kebele (or village) of Idido in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners are working with 900 smallholders who cultivate coffee in garden-sized parcels to earn extra income or as a hobby.

Wet processing involves the beans being soaked in large vats, until the mucilage and fruits have been removed. The uncooked beans are then dried. This method produces the traditional washed Yirgacheffe coffee, with notes of flowers, citrus, and chocolate. It is lighter in body than natural process Yirgacheffe and has more intense acidity.

During the time of harvest, coffee farmers handpick cherries and transport them to washing stations in baskets. After the cherries have been washed and sort, they are then sun-dried. This produces a cup that has citrus and floral notes. It is the most sought-after form for Ethiopian coffee. The roasting process further enhances the floral and citrus aromas of this particular variety.

Many coffee bean 1kg drinkers appreciate that Yirgacheffe provides a fresh and clean taste, with notes of wine, lemon, and berry. They are renowned for their refreshing, fruity flavors and smooth finish. They are a great choice for those who like moderate to light roast. It is best to enjoy these without cream or milk because they can mask the unique flavor. It is a great match for strong, sour cheeses and spices that enhance the herbal and citrus notes.

Guji

The Guji region has rich volcanic soil, diverse landscapes and a great climate for coffee production. The region also hosts numerous regional landraces that possess a distinct flavor profile. Coffees from this region tend to be medium to full-bodied and are excellent for filter and espresso. The flavor of coffee can differ based on the processing method used and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes, floral jasmine aroma and floral notes.

Guji's distinctive coffee is a reflection of the rich culture of the Oromo people. It is believed that they first began to make use of coffee from the 10th century AD, mixing it with edible fats to create bite-sized energy balls that they chewed on while traveling for long distances. Today the Oromo people continue to cultivate their own coffee in a manner that is respectful of the heritage of the region and reflects its vibrant natural and cultural beauty.

Like many other regions in Ethiopia the farms in the Guji zone produce both washed and natural process coffees. The difference lies in the way that the coffee cherries are processed after harvesting. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps preserve the coffee's acidity and bright taste notes. The beans are then dried on raised beds. This ensures a consistent and regulated drying process.

The natural process, on the other hand, leaves the bean intact while it dries. This produces a more balanced cup that has complex flavors and a silky mouthfeel. This process requires the greatest amount of skill and attention to prevent the beans being burned or overcooked. It is this level of care that makes a top Guji coffee.

Guji’s coffees are known for their smoothness and a delicious taste. They can be brewed as espresso or filter at any roasting level. The natural process allows for the fullest expression of the floral, fruity and creamy flavors in this coffee. It is perfect for any occasion, whether you are looking for a morning pick-me-up or a sophisticated drink to enjoy with friends.

Sidamo

A ripe and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is renowned for its floral, citrus and fruity notes. It is also referred to as a full-bodied coffee that has vibrant acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe, which is a highly sought-after coffee because of its distinctive floral aromas and flavor profiles.

Coffee farming is a vital source of income for people living in this region. It is also a significant element in preserving the natural environment and culture. The production of coffee is sustainable, and requires a minimum amount of fertiliser, water, and land. The harvest is done by hand, which minimizes the need for pesticides and machinery.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone in southern Ethiopia. The coop focuses on organic coffee beans 1kg farming and is dedicated to improving the lives of its members. It provides its members with housing as well as education and clean drinking water. It also provides technical assistance on the farm and helps them sell their coffees to specialty markets. This helps them to improve their coffee production and quality.

This coffee is from the Kilenso Resa co-op and has been dried without any chemicals. This produces a smooth and creamy cup with notes of strawberry, blackberry and some milk chocolate. It is a beautiful cup of coffee that showcases the skill and craftsmanship of Ethiopian producers.

Coffee is grown between 1500 and 2200 meters above sea level. The beans will 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 both hot and chilled. This is the ideal coffee for those looking to taste the real essence of Ethiopian coffee. This is a must-try for all coffee lovers. It is also a good choice for those who prefer light roasting because it highlights the subtleties of the coffee's flavours.

Harar

Harar, located in eastern Ethiopia, is famous for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea in the northeast. It is a wild variety Arabica with a wine-like aroma and taste. Unlike other coffees, which are wet processed, Harar is dry-processed, and is commonly referred to as espresso in the West. Natural processing allows for an aroma that is fruity with notes such as blueberries, strawberries, and apricots. Harar is also renowned for its strong chocolate notes and intensely spicy aroma.

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

Another popular coffee from Harar is the Grade 1 Natural, which has a unique flavor and aroma due to its unique bean and the method of processing. This coffee beans 1kg is grown 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 of up to 1,800 meters. This coffee is processed dry and has a full body and rich crema when brewed into espresso.

In addition to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and clothes to livestock and electronic devices. Take a stroll through the stalls, taking in the buzzing atmosphere.

The city is also known for its khat, a drink consumed by the locals to lead an unhurried and relaxed life. In the old town, you'll find a wide selection of teas and cafes in which you can try the teas. It is a great way to avoid heart health and help with digestive issues by chewing khat. However it is crucial to consume it in moderate amounts. Chewing khat more than three days can lead to various health issues, including stomach ulcers and constipation.