Ethiopian Coffee Beans 1kg arabica coffee beans (read more on Ugzhnkchr`s official blog)

Ethiopian coffee is a staple of Ethiopian culture, and their varieties of heirloom are among the finest in the world. They are famous for their complex floral aroma and citrus flavor.

Legend has it that one goatherder discovered the wonders of coffee when his herd became agitated and began consuming the fruits.

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring that their communities can access sustainable livelihoods. They are also committed to promoting gender equity and the wellbeing of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after beans for coffee around the world.

The Yirgacheffe coffee is known for its delicate floral and fruity aromas. It has a smooth finish and is ideal for any occasion. It is great as a breakfast beverage or for a refreshing afternoon drink. It is also an excellent choice for those who enjoy drinking iced coffee or would like to experiment with various brewing methods. It is also available in whole beans, allowing the consumer to enjoy the variety of flavors.

This particular lot is from the kebele village of Idido in the woreda 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 that cultivate coffee in small parcels of garden size to earn extra income or as a hobby.

Wet processing involves soaking the beans in large vessels, until the mucilage and fruit have been removed. The naked beans are then dried. This method produces traditional washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter than natural Yirgacheffe and has more pronounced acidity.

During the time of harvest coffee farmers pick cherries and then transport them to washing stations in baskets. After the beans are washed and sort, they are then sun-dried. This makes a cup that has floral and citrus notes. It is the most popular version of Ethiopian coffee. The roasting process further enhances the floral and citrus aromas of this variety.

Many coffee drinkers have noticed that Yirgacheffe has a vibrant and clean taste, with hints 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. It is recommended to enjoy them without milk or cream as they can mask the distinctive flavor. It's great with strong, sour cheeses and spices to enhance the citric and herbal notes.

Guji

The Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it a perfect environment for coffee production. The region also has many regional landraces that each have distinct flavors. Coffees from this region are often medium to full-bodied, and are excellent for filter and espresso. The taste of coffee can vary depending upon the processing method used and the farm. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with berry notes and a floral jasmine aroma.

Guji's distinctive coffee is a reflection of the rich culture of the Oromo people. They began using coffee around the 10th century, mixing it with edible fats to make energy balls that they could take a bite of during long journeys. The Oromo people still grow their own coffee in a manner that is respectful of their past and reflect the vibrant natural and cultural beauty of the region.

The farms in the Guji Zone produce washed coffee as well as natural processed coffee. The difference lies in how the coffee cherry is processed. Washed-process coffee is mechanically de-pulped to remove the skin and pulp prior to fermentation. This process helps maintain the acidity of the coffee, as well as the bright notes of taste. 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 intact while it is drying. This creates a cup with rich flavor and silky texture. This process requires the greatest amount of skill and attention to prevent the beans becoming burned or overcooked. This level of skill is what makes a good Guji.

Guji's coffees are renowned for their smoothness, and a delicious taste. They are perfect for filter and espresso and can be used at any roast level. The natural process allows the coffee to release its most fruity, floral and creamy flavours. It is ideal for every occasion, whether you are looking for a morning pick-me-up or a sophisticated drink to share with your friends.

Sidamo

A ripe and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee and is renowned for its floral and citrus notes. It is also known as a full-bodied coffee with vibrant acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavors.

Coffee farming is a vital source of income for the people living in this region. It is also a major contribution to the preservation of culture and the natural environment. The production of coffee is sustainable, and requires a minimal amount of water, land and fertilizer. The harvest is usually done by hand, which decreases the need for machines and pesticides.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is dedicated to improving the lives of its members and focuses on organic farming. It provides benefits to its members like housing, education, and clean drinking water. It also provides technical assistance on the farm, and helps members market their coffees in specialty markets. This helps them improve their production and quality of coffee.

This coffee is from the Kilenso Resa co-op and has been dried without any chemicals. This coffee produces a smooth, creamy cup that has notes like blackberry and strawberry. It also has hints of milk chocolate. This is a beautiful cup of coffee that shows off the craftsmanship and expertise of Ethiopian producers.

Coffee is grown between 1500 and 2200 meters above sea level. The beans will grow slowly, allowing them to absorb nutrients. This results in a coffee with low acidity and a tea-like body. It is an extremely versatile and well-rounded coffee that is a great choice for hot or iced. This is the ideal coffee for those who wish to experience the essence of Ethiopian coffee. This is a must try for anyone who is a coffee lover. It's also a good option for those who like lighter roasting, since it accentuates the subtleties of the coffee's flavor.

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 an almost wine-like aroma and taste. In contrast to other coffees, which are wet-processed, Harar is dry-processed, and is commonly referred to as espresso in the West. Natural processing allows for the flavor to be fruity, with notes of apricots, strawberries and blueberries. Harar is renowned for its intensely spicy aroma and strong chocolate notes.

It is a good option for those who like an intense, rich and sweet coffee with hints of chocolate and berries. The beans are gathered in small farms close to cities and then dried out in the sun. The coffee is then finely grounded and mixed with sugar. Traditionally, Harar is served with a fennel or anise seed (known as Ajwa) to add sweetness and aroma. It can also be enjoyed with a slice of cake or pastry.

Another coffee that is popular from Harar is the Grade 1 kg of coffee beans Natural, which has distinct aroma and flavor because 1 kg of coffee beans its unique bean and processing technique. The coffee is cultivated in Harar an area that has an ancient walled city that is home to Hyenas that are spotted. It is grown at altitudes of up to 1 kg coffee beans,800 feet. This coffee is dried processed and has a rich crema and full body when it is made into espresso.

Harar in addition to its coffee, is also well-known for its wild markets which sell everything from spices clothes of the culture to electronic gadgets and livestock. Spend a day wandering through the stalls, and enjoy the buzzing atmosphere.

The city is also famous for its Khat. People chew it to make a relaxing and sluggish lifestyle. You can taste a range of varieties at the many cafes and tea houses in the old town. It can be beneficial to prevent heart health and help with digestive issues by chewing khat. However it is essential to take it in moderation. Chewing khat for more than 3 days can cause various health issues, including stomach ulcers and constipation.