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Coffee is an integral element of Ethiopian culture, and their heirloom varieties are among of the finest in the world. They are known for their floral complexity and citrus flavors.

Legend is that a goat herder discovered the benefits of coffee when his herd was agitated and consumed the berries.

Yirgacheffe

The high altitudes and rich soils in the Yirgacheffe region provide the ideal conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the environment and ensuring that their communities have access to sustainable livelihoods. They also believe in promoting gender equity and the health of young women. The combination of these factors makes Yirgacheffe one of the world's most prized coffee beans.

The coffee cultivated in the Yirgacheffe region is known for its delicate floral flavors and fruity sweetness. It has a smooth finish and is ideal for any occasion. It is great for breakfast or a post-workout boost. It's also a great option for those who prefer to drink iced coffee or are looking to test different methods of brewing. It is also available in whole beans, allowing the user to taste the variety of flavors.

This particular lot is from the kebele 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 small parcels of garden size to earn extra income or as a hobby.

When coffee is processed in a wet manner the beans are then stored in large vessels until all of the mucilage and fruit have been removed. The beans are then dried until they're bare. This method yields the traditional washed Yirgacheffe coffee with notes of citrus, flowers and chocolate. It is lighter than natural Yirgacheffe and has a more pronounced acidity.

During the harvest season coffee farmers handpick cherries and take them to washing stations in baskets. After the beans have been washed and sort, they are then sun-dried. This produces a cup that has citrus and floral notes. It is the most popular type of Ethiopian coffee. The roasting process further accentuates the citrus and floral aromas of this variety.

Many coffee drinkers have noticed that Yirgacheffe has a fresh and fresh taste, with hints of wine, lemon and berry. The beans are famous for their fruity, crisp flavors and smooth finish. They are a good choice for those who enjoy medium to light roast. It is best to enjoy them without milk or cream since they can mask the unique flavor. It is a great match for strong, sour cheeses as well as spices that enhance the herbal and citrus notes.

Guji

The Guji region is home to rich volcanic soil, diverse landscapes and a great climate for coffee production. The region also hosts several regional landraces, which all possess a distinct flavor profile. Coffees from this region tend to be medium to full-bodied and are ideal for filter and espresso. The flavor of coffee can vary depending upon the method of processing employed and the farm. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a floral jasmine scent.

Guji's distinctive coffee reflects the rich culture of Oromo people. It is believed that they first began to drink coffee as early as the 10th century AD, mixing it with edible fat to make bite-sized energy ball that they ate traveling for long distances. Today, the Oromo people continue to grow their own coffee in a manner that is respectful of the heritage of the region and showcases its cultural and natural beauty.

The farms in the Guji Zone produce both washed and natural processed coffee. The difference lies in how the coffee cherry is processed. Washed process coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps to maintain the coffee's acidity and bright tasting notes. The beans are dried on beds that are raised. This ensures a uniform and controlled drying process.

The natural process, on the other hand leaves the bean unharmed as it dries. This results in a cup that has rich flavor and silky texture. This process requires the highest amount of skill and care to prevent the beans from being burned or overcooked. It is this level of skill that makes a top Guji coffee.

Guji’s coffees are known for their smoothness, and delicious taste. They are excellent for both filter and espresso, and can be used at any roast level. The natural process lets the coffee express its most fruity, floral and creamy flavours. It is perfect for any occasion, whether seeking a refreshing morning drink or a classy beverage to enjoy with your friends.

Sidamo

Ethiopia is the place where coffee was first developed. coffee bean 1kg. A rich, fruity coffee. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is renowned for its floral, citrus and berry notes. It is also renowned for its full body and vibrant sharp acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavor profiles.

Coffee farming is a vital source of income for people living in this region. It is also an important contributor to the preservation of culture and the natural environment. The production of coffee is sustainable and uses a minimal amount of water, land and fertilizer. The harvest is done by hand, which cuts down on the use of pesticides and machines.

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

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

The coffee is grown at high altitudes, between 1500 to 2200 m.a.s.l. The beans grow slowly which allows them to absorb nutrients. The result is a coffee with low acidity and a body that resembles tea. It is a wonderfully balanced and versatile coffee that is able to be enjoyed hot or iced. This is the ideal coffee for those looking to experience the true essence Ethiopian coffee. This is a must-try for anyone who is a coffee lover. It is also a good option for those who like light roasting, as it accentuates 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 distinctive wild-variety Arabica with a wine-like flavor and aroma. Harar, unlike other coffees that are wet-processed is dry-processed and is commonly called espresso in the Western world. The natural processing process gives it the flavor to be fruity, with notes of apricots, strawberries and blueberries. Harar is also renowned for its strong chocolate notes and a distinctly spicy scent.

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

Another popular coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor because of its unique bean and processing method. The coffee is grown at high altitudes of 1,800 meters in the Harar region, which has an ancient city wall that is home to spotted hippos. This coffee is dried processed and has a thick, rich 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 traditional clothes to livestock and electronic devices. Take a stroll around the stalls, and enjoy the vibrant atmosphere.

The city is also known for its Khat. Locals chew it to create a tranquil and slow life. In the old town, you'll find a wide variety of teas and cafes where you can sample the drinks. It is beneficial to avoid heart health and help with digestive issues by chewing khat. However it is essential to take it in moderate amounts. Chewing khat for more than three days can cause a variety of health issues, including stomach ulcers and constipation.