Ethiopian Coffee Beans freshly roasted 1kg coffee Beans - shop now

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

Legend is that a goat herder discovered the wonders of coffee when his herd was agitated and took a bite of the berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. Additionally, Ethiopian farmers are committed to preserving the local environment and ensuring their communities have access to sustainable livelihoods. They are also dedicated to encouraging gender equality and the wellbeing of young women. The combination of these elements make Yirgacheffe one of the world's most prized coffee beans.

The Yirgacheffe coffee is known for its delicate floral and fruity flavors. It has a soft, smooth finish that is suitable for any occasion. It is ideal for a morning drink or an afternoon pick-me up. Moreover, it is a great choice for those who like drinking iced coffee or would like to try different brewing methods. The coffee is available in whole beans, allowing the user to taste all of its flavors.

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

Wet processing involves the beans being soaked in large vats, ensuring that the mucilage and fruit have been removed. The beans are then dried until they are dry. This process yields the traditional washed Yirgacheffe coffee that has notes of citrus, flowers, and chocolate. It is lighter than the natural Yirgacheffe and has more prominent acidity.

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

Many coffee drinkers have noted that Yirgacheffe has a fresh and fresh taste, with hints of wine, lemon, berry, and more. These beans are also known for their fruity, crisp flavors and smooth finish. These beans are ideal for those who prefer a light or medium roast. It is best to enjoy them without cream or milk since they can mask the distinctive flavor. It is a great match for strong, sour cheeses and spices that enhance the herbal and citrus notes.

Guji

The Guji region is home to fertile volcanic soil, numerous landscapes, and a perfect climate for coffee production. The region also hosts many regional landraces that each possess a distinct flavor profile. The coffees from this region are often medium to full-bodied and are ideal for filter and espresso. However, the flavor of the coffee may differ depending on the method of processing and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries as well as floral jasmine scent and floral notes.

The rich tradition of the Oromo people in Guji is reflected in their distinctive coffee. They began using coffee around the 10th century, mixing it up with edible fats to make energy balls they could take a bite of during long journeys. Today, the Oromo people continue to grow their own coffee in a manner that honors the region's heritage and showcases its cultural and natural beauty.

The farms of the Guji Zone produce both washed coffee and natural processed coffee. The difference is in the way that the coffee cherries are processed after harvesting. The coffee that is washed is removed mechanically to remove the skin and pulp before being fermented. This process helps to maintain the coffee's acidity and bright taste notes. The beans are dried on beds that are raised. This ensures the proper temperature and consistency of the drying process.

The natural process leaves the coffee bean unharmed when it is dried on the bed. This produces a more balanced cup with rich flavors and a silky mouthfeel. This process requires a huge amount of skill and attention in order to avoid the beans from being burned or overcooked. It is this level of skill that makes a top Guji coffee.

Guji's coffees are famous for their smoothness and exquisite taste. They can be brewed using espresso coffee beans 1kg or filter at any roasting level. The natural process allows the coffee to express its fullest floral, fruity and creamy flavours. It is ideal for any occasion. Whether you want a morning pick me up or a classy drink to share with your friends this coffee is perfect the perfect choice for you.

Sidamo

Ethiopia is the birthplace of coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. It is famous for its floral and citrus notes. It is also referred to as a full-bodied coffee with vibrant acidity. The Sidamo area includes the micro-region of Yirgacheffe which is a sought-after coffee because of its distinctive floral aromas and distinctive flavor profiles.

Coffee farming is a major source of income for the people in this region. It is also a key element in preserving the environment and the culture. The production of coffee is a sustainable process that requires small amount of land, water and fertilizer. The harvesting process is generally done by hand, which reduces the need for machinery and pesticides.

The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is dedicated to improving lives of its members and is focused on organic farming. It provides its members with housing education, as well as clean drinking water. It also provides technical support on the farm and assists the farmers market their coffees to specialty markets. This allows them to continue to improve their production and quality.

This coffee is from the Kilenso Resa cooperative and is natural processed, which means that it was dried without any additional chemicals. This coffee produces a smooth, creamy cup that has notes like blackberry and strawberry. It also has hints reminiscent of milk-chocolate. This is a gorgeous cup of coffee that showcases the craftsmanship and expertise of Ethiopian producers.

Coffee is grown between 1500 and 2200 meters above sea level. The beans will grow slowly which allows them to absorb nutrients. The result is a balanced coffee with low acidity, strong fruit nuance and a body that is tea-like. It is an extremely versatile and well-rounded coffee that is a great choice for cold or hot. This is the perfect coffee for those who want to taste the real essence of Ethiopian coffee. This is a must-try for anyone who is a coffee lover. It is also a good choice for those who enjoy light roasting because it highlights the subtleties of the coffee's flavor.

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 distinct wild-variety Arabica with an almost wine-like aroma and taste. Harar is different from other coffees that are wet-processed, is dry-processed and is often called espresso in the Western world. Natural processing gives it the flavor to be fruity, with notes of blueberries, strawberries, and apricots. Harar is renowned for its intensely spicy flavor and strong chocolate notes.

It is a good choice for those who prefer a full-bodied rich and sweet coffee with a hint 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 ground and mixed with sugar. In the traditional way, Harar is served with anise or fennel (known as Ajwa) to give it a sweet and aroma. You can also enjoy it with a pastry or cake.

Another well-known coffee from Harar is the Grade 1 Natural, which has distinctive aroma and flavor due to its unique bean and processing method. This coffee is grown at high altitudes of up to 1 kg of coffee beans,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 full body and a thick crema when it is made into espresso.

In addition to the coffee, Harar is also famous for its wildly bustling markets that sell everything from spices and clothes to livestock and electronic devices. Spend an afternoon exploring the stalls, taking in the buzzing atmosphere.

The city is also known for its Khat. People who eat it make a relaxing and sluggish lifestyle. You can sample a variety of khats at the many cafes and tea houses in the old town. It can be beneficial to avoid heart health and help with digestive issues by chewing khat. However it is crucial to consume it in moderate amounts. Chewing khat for longer than three days can cause a variety of health issues like constipation and stomach ulcers.