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1kg of coffee beans is an essential part of Ethiopian culture, and their heirloom varieties are among the finest in the world. They are known for the floral complexity and citrus taste. Legend is that a goat herder discovered the wonders of coffee when his herd was agitated and ate the berries. 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 have access to sustainable livelihoods. They also are committed to encouraging gender equality and the wellbeing of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffees in the world. The Yirgacheffe coffee is famous for its delicate fruity and floral flavors. It has a soft, smooth finish that is perfect for any occasion. It can be enjoyed as a breakfast drink or as an afternoon pick-me-up. It's also a good option for those who prefer to drink iced coffee or who want to experiment with different methods of brewing. This coffee is also available as a whole bean, which allows the consumer to taste all the flavors. This particular lot is from the kebele, or 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 gardens-sized parcels as a supplemental income or hobby. Wet processing involves the beans being soaked in large vats, until the mucilage and fruits have been removed. The beans are then dried until they are dry. This produces the classic washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter in body than the natural process Yirgacheffe, with more pronounced acidity. During harvest, coffee farmers pick their cherries by hand and then transport them in baskets to the washing stations. After the cherries have been cleaned and sorted and dried in the sun, they are then roasted. This produces a cup that has citrus and floral notes. It is the most sought-after form for Ethiopian coffee. The roasting process is a great way to enhance the lemony and floral aromas in this variety. Many coffee drinkers have noticed that Yirgacheffe has a bright and clean taste with hints lemon, wine, berry, and more. The beans are famous for their refreshing, fruity flavors and smooth finish. They are a good option for those who prefer moderate to light roast. It is recommended to eat them without cream or milk as they can mask the unique flavor. It pairs well with strong, sour cheeses and spices that highlight the citrus and herbal notes. Guji The Guji region is home to rich volcanic soil, diverse landscapes, and a perfect climate for coffee production. It also houses a wide variety of regional landraces, with each offering a distinct flavor profile. The coffees of this region are usually medium to full-bodied, and they are ideal for espresso and filter. The flavor of coffee can differ depending on the method of processing used and the farm. For instance, the freshly brewed Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a floral jasmine aroma. Guji's unique coffee reflects the rich culture of the Oromo people. It is believed that they began to make use of coffee in the 10th century AD. They mixed it with edible fats to create bite-sized energy balls which they would chew while traveling for long distances. The Oromo people continue to cultivate their own coffee in a way that honors their culture and reflects the vibrant natural and cultural beauty of the region. The farms of the Guji Zone produce both washed coffee and natural processed coffee. The difference is the way the coffee cherry is processed. The coffee that is washed is removed mechanically to remove the skin and pulp before being fermented. This process helps to maintain the coffee's acidity and bright taste notes. The beans are dried on beds that are raised. This ensures a uniform and regulated drying process. The natural process, on the other hand leaves the bean in its entirety while it is drying. This produces a more balanced cup that has rich flavors and a silky mouthfeel. The process requires the most skill and care to ensure that the beans do not get burned or overcooked. It is this level of care that makes a great Guji coffee. Guji’s coffees are known 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 lets the coffee express its fullest floral, fruity and creamy tastes. It is ideal for any occasion, whether seeking a refreshing morning drink or a classy drink to enjoy with 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 well-known for its citrus, floral and fruity notes. It is also known for its full body and sharp acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavor profiles. The cultivation of coffee is a significant source of income for people of this region. It is also a major contributor to preserving the environment and culture. The production of coffee is a sustainable process that requires 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 over 80,000 farmers within the Sidama zone in southern Ethiopia. The coop focuses on organic farming and is committed to improving the lives of its members. It offers benefits to its members, such as housing, education and clean drinking water. It also offers technical assistance for the farm and helps members market their coffees in specialty markets. This helps them continue to improve their coffee production and quality. This coffee comes from the Kilenso Resa co-op and has been dried without using any chemicals. The coffee is smooth, creamy cup with notes of strawberry and blackberry. It also has hints of milk chocolate. This is a beautiful cup of coffee that showcases the artisanship and skill of Ethiopian producers. Coffee is grown between 1500 to 2200 meters above sea level. The beans grow slowly, allowing them to absorb nutrients. The result is a balanced and balanced coffee with low acidity, strong fruit nuance and a body that is tea-like. It's a versatile and well-rounded coffee that can be enjoyed hot or chilled. This is the ideal coffee for those who wish to taste the real essence of Ethiopian coffee. It is a must try for anyone who loves coffee! It is also a good option for those who like light roasting, as it highlights the subtleties of the coffee's flavors. 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 wild-variety Arabica with the aroma and flavor of wine. Contrary to other coffees that are wet-processed, Harar is dry-processed, and is often called espresso in the West. The natural process results in a pronounced fruity flavor with notes of strawberry, apricot and blueberry. Harar is well-known for its intensely spicy flavor and strong chocolate notes. It is a good choice for those who prefer full-bodied rich and sweet coffee with notes of chocolate and berries. The beans are sourced from small farms near the city and then dried in the sun. The coffee is then finely ground and mixed with sugar. Harar is typically served with a fennel seed or anise (known as anjwa) to enhance sweetness and aroma. It can also be enjoyed with a pastry or cake. Another popular coffee from Harar is the Grade 1 Natural, which has distinctive aroma and flavor because of its unique bean and processing technique. The coffee is grown at altitudes up to 1,800 meters in the Harar region, which has an ancient city wall that is home to spotted Hyenas. The coffee is dried-processed and has an intense body and a rich crema when brewed into espresso. Harar in addition to its coffee, is also well-known for its wild markets that sell everything from spices clothing to electronics and livestock. Spend a day wandering through the stalls and enjoying the vibrant atmosphere. The city is also known for its khat, which is chewed by locals to create an unhurried and relaxed lifestyle. You can sample a variety of flavors at the numerous tea houses and cafes in the old town. Chewing khat can ease some digestive issues and help aid in preventing heart disease, but it must be consumed with moderate consumption. Chewing khat for more than 3 days could cause numerous health problems such as stomach ulcers and constipation.