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Ethiopian coffee is an essential part of Ethiopian culture, and their varieties of heirloom are among the top in the world. They are renowned for their the complexity of their florals and the citrusy flavor.

Legend has it that a goat herder discovered the wonders of coffee while his herd was restless and took a bite of the fruits.

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. Additionally, Ethiopian farmers are committed to protecting the local environment and ensuring that their communities can access sustainable livelihoods. They also believe in encouraging gender equality and the well-being for young women. These factors make Yirgacheffe coffee one of the most sought-after coffee beans in the world.

The Yirgacheffe coffee is known for its delicate fruity and floral flavors. It has a smooth, round finish that is appropriate for any occasion. It is great as a breakfast beverage or a post-workout boost. It's also a good choice for those who like to drink iced coffee, or want to try out different brewing methods. The coffee is also available as a whole bean, which allows the consumer to explore all its flavor profiles.

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 wash station, where our partners work with 900 smallholders that cultivate coffee in small parcels of garden size for supplemental income or hobby.

When coffee is wet processed, the beans are immersed in large vats of water until all of the fruit and mucilage are removed from them. The naked beans are then dried. This produces the classic washed Yirgacheffe with notes of citrus, flowers and chocolate. It is lighter in body than natural process Yirgacheffe, with more pronounced acidity.

During harvest, coffee growers pick cherries by hand and then transport them in baskets for the washing stations. After the beans are cleaned and separated, they are dried in the sun. This produces the cup with citrus and floral notes, and is the most popular version of Ethiopian coffee. The roasting process also enhances the floral and citrus aromas of this variety.

Many coffee drinkers appreciate that Yirgacheffe offers a bright and clean taste, with notes of wine, lemon, and berry. These beans are known for their refreshing, fruity flavors and smooth finish. They are a good option for those who prefer a light to medium roast. They are Best coffee beans 1kg consumed without cream or milk which can muddle the distinctive flavor of this variety. It's great with strong, sour cheeses and spices to bring out the citric and herbal notes.

Guji

The Guji region is a rich volcanic soil, diverse landscapes and a great climate for coffee production. It also hosts a wide variety of regional landraces, with each offering a distinctive flavor profile. The coffees of this region tend to be medium- to full-bodied, and are ideal for espresso and filter. The flavor of coffee can differ depending on the processing method used and the farm that produces it. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a floral jasmine aroma.

Guji's unique coffee reflects the rich culture of the Oromo people. They first began using coffee in the 10th century, mixing it up with edible fats to create energy balls they could take a bite of during long journeys. The Oromo people continue to cultivate their own coffee in a manner that is respectful of their culture and is a reflection of the vibrant natural and cultural beauty of the region.

The farms of the Guji Zone produce washed coffee as well as natural processed coffee. The difference lies in the way that the coffee cherry is processed after the harvesting. The process of washing coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps preserve the coffee's acidity and bright tasting notes. The beans are dried on beds that are raised. This ensures a consistent and controlled drying process.

The natural process however leaves the bean in its entirety as it dries. This produces a cup with a complex flavor and a silky texture. This process requires the highest amount of skill and care to prevent the beans from being burned or overcooked. This level of skill is what makes a great Guji.

Guji's coffees are famous for their smoothness and delicious taste. They are perfect for filter and espresso and can be made at any roast level. The natural process allows the coffee to express its fullest fruity, floral and creamy flavours. It's perfect for any occasion. Whether you want an early morning boost or a refined beverage to enjoy with your loved ones this coffee is the one ideal for you.

Sidamo

A ripe and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is known for its citrus, floral and fruity notes. It is also known for its full body and vibrant fresh acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavor profiles.

The cultivation of coffee is a significant source of income for the people living in this region. It is also an important contributor to the preservation of culture and the environment. Coffee production is sustainable, and requires only a small 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 in the Sidama region of southern Ethiopia. The coop is committed to improving the lives of its members and is focused on organic coffee beans 1kg farming. It offers its members housing education, as well as clean drinking water. It also provides technical assistance on the farm and helps the farmers market their coffees to 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. This coffee produces a smooth, creamy cup that has notes like blackberry and strawberry. It also has hints of milk-chocolate. It is a beautiful cup of coffee that showcases the craftsmanship and expertise of Ethiopian producers.

The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. The beans will grow slowly which allows them to absorb nutrients. The result is a cup with an acidity that is low and a body that resembles tea. It's a versatile and well-rounded coffee that can be enjoyed hot or chilled. This is the ideal coffee for those looking to experience the essence of Ethiopian coffee. It is a must try for anyone who loves coffee! This is a great choice for those who like a light roast, because it brings out the subtle flavors of the coffee.

Harar

Located 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 distinctive wild-variety Arabica with a wine-like taste and aroma. Harar is different from other coffees that are wet-processed is dry-processed, and is typically called espresso in Western countries. The natural processing process gives it a fruity flavor with notes of blueberries, strawberries, and apricots. Harar is known for its intensely spicy scent and strong chocolate notes.

It is a good option for those who like a full-bodied rich and sweet cup of coffee with hints of berries and chocolate. The beans are harvested from small farms near the city and then dried in the sun. The coffee is then finely ground and infused with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. It can also be consumed with a slice cake or pastry.

Another well-known coffee from Harar is the Grade 1 Natural, which has distinctive aroma and flavor because of its unique bean and the method of processing. The coffee is cultivated in Harar an area that has an ancient walled town which is home to Hyenas with spotted spots. It is grown at altitudes ranging from to 1,800 meters. This coffee is dry processed and has a rich crema and full body when it is made into espresso.

Harar, in addition to its coffee, is famous for its wildly-expanding markets which offer everything from spices to cultural dresses to electronics and livestock. Spend a day exploring the stalls, and taking in the electric atmosphere.

The city is also well-known for its khat, which is chewed by the residents to promote a slow and relaxed daily life. You can sample a variety of varieties at the many cafes and tea houses in the old town. It can be beneficial to prevent heart disease and ease digestive problems by chewing khat. However, it is important to consume it in moderation. Chewing khat for longer than 3 days could cause numerous health problems such as stomach ulcers and constipation.