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Ethiopian coffee is a staple of Ethiopian culture and their varieties that are heirloom are among the best in the world. They are renowned for their floral complexity and citrus flavor.

Legend is that a goat herder discovered the wonders of coffee while his herd became restless and consumed the fruits.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also work hard to protect the environment and ensure that their communities have the ability to have sustainable livelihoods. They are also dedicated to encouraging gender equality and the well-being of young women. These aspects make Yirgacheffe coffee one of the most sought-after coffee beans in the world.

The coffee grown in the Yirgacheffe region is renowned for its delicate floral notes and fruity sweetness. It has a smooth finish and is ideal for any occasion. It is ideal for a morning drink or a late afternoon energy boost. Additionally, it's a great choice for those who love drinking iced coffee or would like to experiment with different methods of brewing. This coffee is also available as a whole bean, which allows the consumer to taste all the flavors.

This particular batch comes from the kebele (or village) of Idido located in the woreda (or district) of Yirgacheffe, in the Gedeo Zone. The coffee is processed wet at the Halo Fafate washing station, where our partners work with smallholder farmers of 900 who cultivate their coffee in garden-sized plots to supplement their income and as an activity.

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

During the harvest time, coffee farmers handpick cherries and transport them to washing stations in baskets. After the beans have been washed and sorted, they are sun-dried. This process creates the cup with citrus and floral notes, and is the most sought-after type of Ethiopian 1kg coffee beans. The roasting process amplifies the lemony and floral aromas in this variety.

Many coffee drinkers have noticed that Yirgacheffe has a bright and clean taste with hints wine, lemon and berry. The beans are also renowned for their fruity, crisp flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. It is recommended to enjoy them without cream or milk because they can mask the unique flavor. It's great with strong, sour cheeses and spices to highlight the herbal and citric notes.

Guji

The Guji region has rich volcanic soil, diverse landscapes, and a perfect climate for coffee production. It also hosts many regional landraces, each one offering a unique flavor profile. Coffees from this region tend to be medium to full-bodied, and are excellent for filter and espresso. The flavor of coffee may differ based on the method of processing employed and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries, floral jasmine aroma and floral notes.

The rich tradition of the Oromo people in Guji is evident in their distinctive coffee. They first began using coffee in the 10th century, mixing it up with edible fats in order to make energy balls that they could consume 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 natural and cultural beauty.

The farms of the Guji Zone produce washed and natural processed coffee. The difference lies in how the coffee cherry is processed. The process of washing coffee is de-pulped mechanically to remove the skin and pulp 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 ensures a consistent and controlled drying process.

In contrast, the natural process keeps the coffee bean in its entirety as it dries on the bed. This produces a cup with rich flavor and silky texture. This process requires the highest amount of skill and attention in order to avoid the beans from being burned or overcooked. This level of craftsmanship is what makes a great Guji.

Guji's coffees are famous for their smoothness and exquisite taste. They are perfect for filter and espresso, and can be brewed at any roast level. The natural process permits the fullest expression of the floral, fruity and creamy flavors of this coffee. It is ideal for any occasion. If you're looking for an early morning boost or a classy drink to enjoy with your friends this coffee is the one for you.

Sidamo

Ethiopia is the birthplace of coffee. A fruity, rich coffee. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is renowned for its citrus, floral and notes of berries. It is also renowned for its full body and vibrant crisp acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and distinctive flavor profiles.

Coffee farming is a vital source of income for people living in this region. It is also a key contributor to preserving the environment and the culture. Coffee production is sustainable and uses 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 represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is focused on organic agriculture and is committed to improving the lives of its members. It provides its members with housing education, as well as clean drinking water. It also offers technical assistance for the farm and assists members market their coffees in specialty markets. This assists them in improving the quality of their coffee and increase production.

This coffee comes from the Kilenso Resa co-op and has been dried without any chemicals. This makes a smooth and creamy cup that has notes of strawberry, blackberry and some milk chocolate. This is a gorgeous coffee that showcases the artisanship of Ethiopian producers.

Coffee is grown between 1500 and 2200 meters above sea level. The beans grow slowly and allow them to absorb nutrients. This results in a coffee with a low acidity and a tea-like body. It is an extremely versatile and well-rounded coffee that is a great choice for hot or chilled. This is the perfect coffee for those who wish to experience the true essence Ethiopian coffee. This is a must-try for anyone who loves coffee. It is also a good option for those who like lighter roasting, since it brings out the subtleties of the coffee's flavors.

Harar

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 wild-variety arabica coffee beans 1kg with an aroma and flavor that resembles wine. Harar, unlike other coffees that are wet-processed, is dry-processed and is often called espresso in the Western world. The process is natural and 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 prefer an intense rich and sweet coffee with hints of chocolate and berries. The beans are sourced from small farms in the vicinity of the city, and then dried in the sun. The coffee is then finely ground and infused with sugar. In the traditional way, Harar is served with anise or fennel (known as ajwa) to add sweetness and fragrance. You can also enjoy it with a pastry or cake.

The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and flavor due to the special bean and processing techniques. The coffee is cultivated in Harar which is a region that has an ancient walled town that is home to Hyenas that are spotted. It is grown at altitudes of up to 1 kg coffee beans,800 feet. This coffee is dried processed and has a rich, creamy crema and full body when it is made into espresso.

Harar in addition to its coffee, is famous for its wildly-expanding markets that sell everything from spices to clothes of the culture to electronic gadgets and livestock. Spend a day exploring the stalls, and taking in the electric atmosphere.

The city is also well-known for its khat, a drink chewed by residents to promote a relaxed and slow daily lifestyle. In the old town, you will find a wide variety of teas and cafes where you can try them. Chewing khat may help ease certain digestive issues and can help aid in preventing heart disease, but it should be consumed in moderate consumption. Chewing khat more than three days can lead to a number of health issues like constipation and stomach ulcers.