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Ethiopian coffee is an essential part of Ethiopian culture, and their heirloom varieties are among the finest in the world. They are known 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. Additionally, Ethiopian farmers are committed to preserving the local environment and ensuring their communities have access to sustainable livelihoods. They also dedicate themselves to promoting gender equality and the well-being of young women. The combination of these elements make Yirgacheffe one of the most sought-after coffee beans.

The Yirgacheffe coffee is famous for its delicate floral and fruity aromas. It has a soft, smooth finish that is perfect for any occasion. It is great as a breakfast beverage or for a refreshing afternoon drink. It's also a great choice for those who like to drink iced coffee or are looking to test different methods of brewing. The coffee is available as whole beans, which allows the consumer to experience the full range 1kg of coffee beans flavors.

This particular lot 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 wash station, where our partners are working with 900 smallholders who cultivate coffee in gardens-sized parcels to earn extra income or as a hobby.

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

During the harvest season, coffee farmers handpick cherries and then transport them to washing stations in baskets. After the beans are cleaned and sorted after which they are dried in the sun. This produces an aroma that is citrus and floral notes, and is the most well-known type of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this variety.

Many coffee drinkers have noted that Yirgacheffe has a vibrant and clean taste, with hints wine, lemon, berry, and more. These beans are also known for their fresh, fruity flavors and smooth finish. They are a great 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 sour, strong cheeses and spices that bring out the herbal and citrus notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect location for coffee production. It also houses numerous regional landraces, with each offering a distinctive flavor profile. The coffees from this area tend to be medium- to full-bodied, and they are great for espresso and filter. However, the flavor of the coffee may differ according to the process and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes, floral jasmine aroma and floral notes.

The rich tradition of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they first began to make use of coffee as early as the 10th century AD, combining 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 way that honors their heritage and reflect the beautiful natural and cultural beauty of the region.

The farms of the Guji Zone produce both washed and natural processed coffee. The difference is the way the coffee cherry is processed. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps to maintain the coffee's acidity and bright tasting notes. The beans are then dried on raised beds. This ensures the proper temperature and consistency of the drying process.

However, the natural process keeps the coffee bean unharmed when it is dried on the bed. This produces an energised cup with distinct flavors and a smooth mouthfeel. The process requires the most skill and care to ensure that the beans do not get burned or overcooked. This level of skill is what makes a great Guji.

Guji's coffees are famous for their smoothness and exceptional taste. They are perfect for filter and espresso and can be used at any roast level. The natural process lets the coffee express its most fruity, floral and creamy tastes. It is perfect for any occasion. If you're looking for a quick morning boost or a classy drink to enjoy with your friends this coffee is perfect ideal for you.

Sidamo

A ripe and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is well-known for its floral, citrus and fruity notes. It is also renowned for its full body and crisp acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe which is a highly prized coffee due to its unique floral aromas and flavor profiles.

coffee bean 1kg farming is a major source of income for those in this region. It is also a key contributor to preserving the natural environment and culture. The production of coffee is sustainable and requires a minimum amount of fertiliser, water, and land. The harvesting is done by hand, which cuts down on the use of pesticides and machinery.

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

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

Coffee is grown between 1500 to 2200 meters above sea level. The beans will develop 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 wonderfully balanced and versatile coffee that is able to be enjoyed hot or chilled. This is the ideal coffee for those who want to taste the essence of Ethiopian coffee. This is a must-try for all coffee lovers. It's also a good option for those who like light roasting because it highlights the subtleties of the coffee's flavor.

Harar

Harar, located in the eastern part of Ethiopia, is famous for its 1kg roasted coffee beans. It shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea in the northeast. It is a distinctive wild-variety Arabica with a wine-like aroma and taste. Harar unlike other coffees that are wet-processed is dry-processed and is commonly called espresso in the Western world. The natural processing method results in a pronounced fruity flavor with notes of apricot, strawberry and blueberry. Harar is also renowned for its strong chocolate notes and a distinctly spicy aroma.

It is a good option for those who prefer an intense rich and sweet coffee with notes of berries and chocolate. The beans are sourced from small farms near the city and then dried in the sun. The coffee is then ground and flavored with sugar. Traditionally, Harar is served with anise or fennel (known as ajwa) to give it a sweet and aroma. It can also be consumed with a slice cake or a pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and taste due to the unique bean and processing methods. This coffee is grown at high altitudes of up to 1,800 meters in the Harar region, which is home to an ancient city wall which is home to spotted hyenas. This coffee is processed dry and has a full body and a thick crema when made into espresso.

Harar, in addition to its coffee, is also well-known for its wild markets that offer everything from spices to cultural dresses to electronics and livestock. Take a stroll through the stalls and taking in the buzzing atmosphere.

The city is also famous for its khat. Locals chew it to make a relaxing and sluggish life. You can sample a variety of varieties at the many cafes and tea houses in the old town. It is a great way to avoid heart diseases and ease digestive issues by chewing khat. However it is crucial to take it in moderate amounts. Chewing khat more than three days can cause a variety of health issues like constipation and stomach ulcers.