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Ethiopian Coffee Beans 1kg Coffee is an essential part of Ethiopian culture, and their heirloom varieties are some of the finest in the world. They are famous for their floral complexity and citrus flavors. Legend is that a goat herder discovered the benefits of coffee while his herd was agitated and ate the fruit. Yirgacheffe The high altitudes and the rich soil of the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also work hard to preserve the local environment and ensure that their communities can access sustainable livelihoods. They also are committed to promoting gender equality and the wellbeing of young women. The combination of these factors make Yirgacheffe one of the most sought-after coffee beans. The Yirgacheffe coffee is known for its delicate floral and fruity aromas. It has a smooth, round finish that is suitable for any occasion. It can be enjoyed for breakfast or for a refreshing afternoon drink. kenco latte 1kg is also a good option for those who prefer to drink iced coffee, or are looking to test different brewing methods. It is also available as whole beans, allowing the consumer to experience all of its flavors. This particular lot 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 washing station, where our partners work with 900 smallholder farmers who grow their coffee in plots of garden size 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 uncooked beans are then dried. This produces the classic washed Yirgacheffe coffee that has notes of flowers, citrus, and chocolate. It is lighter in body than the natural process Yirgacheffe and has more intense acidity. During harvest, coffee farmers collect cherries by hand, and then transport them in baskets to the washing stations. After the beans are cleaned and separated, they are dried in the sun. This process produces an aroma that is citrus and floral notes. It is the most well-known version of Ethiopian coffee. The roasting process further accentuates the floral and citrus aromas of this particular variety. Many coffee drinkers have reported that Yirgacheffe has a fresh and clean taste with hints wine, lemon and berry. The beans are also renowned for their fresh, fruity flavors and smooth finish. These beans are perfect for those who prefer a light or medium roast. It is recommended to eat them without milk or cream since they can mask the distinctive flavor. It pairs well with strong, sour cheeses and spices to bring out the citric and herbal notes. Guji The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect environment for coffee production. The region also hosts numerous regional landraces that possess a distinct flavor profile. The coffees from this region are often medium to full-bodied and are great for both filter and espresso. However, the taste of the coffee can vary depending on the method of processing and the farm itself. For instance, the freshly brewed Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a floral jasmine scent. Guji's distinctive coffee reflects the rich culture of the Oromo people. It is believed that they began to drink coffee in the 10th century AD. They mixed it with edible fat to create 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 manner that is respectful of their heritage and reflect the beautiful natural and cultural beauty of the region. Like many other regions in Ethiopia the farms in the Guji zone produce washed and natural process coffees. The difference is in the manner that the coffee cherry is processed after the harvesting. The coffee that is washed-processed is mechanically removed to remove the skin and pulp prior to fermentation. This process helps maintain the coffee's acidity and bright taste notes. The beans are dried on raised beds. This ensures a uniform and regulated drying process. The natural process, on the other hand, leaves the bean intact while it dries. This results in an energised cup with distinct flavors and a smooth mouthfeel. This process requires the highest amount of skill and attention to prevent 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 delicious taste. They are great for both filter and espresso, and can be made at any roast level. The natural process permits the fullest expression of the fruity, floral and creamy flavors in this coffee. It is ideal for any occasion, whether seeking a refreshing morning drink or a sophisticated drink to share with your friends. Sidamo Ethiopia is the home of coffee. A rich, fruity coffee. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is known for its floral, citrus and fruity notes. It is also renowned for its full body and vibrant fresh acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and distinctive flavor profiles. Coffee farming is a major source of income for the people in this region. It is also a major element in preserving the environment and culture. Coffee production is a sustainable process that requires minimal amount of land, water and fertilizer. The harvest is usually done by hand, which decreases 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 committed to improving lives of its members and is focused on organic farming. It offers its members housing education, as well as clean drinking water. It also provides technical assistance on the farm, and helps members sell their coffees on specialty markets. This helps them continue to improve their production and quality. The coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without any additional chemicals. The coffee is smooth, creamy cup with notes like blackberry and strawberry. It also has hints of milk-chocolate. This is a beautiful coffee that showcases the craftsmanship of Ethiopian producers. Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans are able to grow slower and have more time to absorb nutrients. The result is a well-balanced coffee with low acidity, intense fruit nuance and tea-like body. It is a well-rounded and versatile coffee that is able to be enjoyed both hot and chilled. This is the ideal coffee for those who wish to taste the essence of Ethiopian coffee. This is a must try for all coffee lovers. This is a wonderful choice for those who like light roasts because it highlights the subtle flavors of the coffee. Harar Harar, located in eastern Ethiopia is famous for its coffee. It shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea on the northeast. It is a distinctive wild variety Arabica with a wine-like taste and aroma. Harar unlike other coffees that are processed with water, is dry-processed, and is typically called espresso in the Western world. The process is natural and results in a pronounced fruity taste with notes of strawberry, apricot and blueberry. Harar is known for its intensely spicy scent and strong chocolate notes. This is a wonderful choice for those who enjoy an intense, sweet and full-bodied coffee with notes of chocolate and berries. The beans are gathered in small farms near the cities and then dried out in the sun. The coffee is then finely ground and flavored with sugar. Traditionally, Harar is served with a fennel or anise seed (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 distinct aroma and flavor due to the particular beans and processing methods. The coffee is cultivated in Harar which is a region that has an ancient walled town which is home to Hyenas that are spotted. It is grown at altitudes of up to 1,800 feet. The coffee is dried-processed and has a full body and a thick crema when made into espresso. In addition to the coffee, Harar is also famous for its wildly bustling markets that sell everything from spices and cultural clothes to livestock and electronic devices. Take a stroll through the stalls and taking in the buzzing atmosphere. The city is also known for its khat. People chew it to create a relaxed and slow lifestyle. In the old town, you will find a wide selection of cafes and teas where you can sample the drinks. It is a great way to prevent heart health and help with digestive issues by chewing khat. However it is essential to consume it in moderate amounts. Chewing khat for more than 3 days could cause numerous health problems that include stomach ulcers as well as constipation.