20 Fun Infographics About Ethiopian Coffee Beans 1kg Ethiopian Coffee Beans 1kg

Ethiopian coffee is an essential component of Ethiopian culture, and their heirloom varieties are among the finest in the world. They are known for their floral complexity and citrus flavors.

Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd began to become restless and began consuming the berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring their communities can access sustainable livelihoods. They also believe in increasing gender equality and health of young women. These factors make Yirgacheffe coffee one of the most sought-after beans for coffee in the world.


The Yirgacheffe coffee is famous for its delicate floral and fruity aromas. It has a soft, smooth finish that is appropriate for any occasion. It is ideal for a morning drink or a post-workout pick-me-up. Additionally, it's a great choice for those who like drinking iced coffee or want to experiment with various methods of brewing. The coffee is also available as a whole bean, which lets the user experience all of its flavors.

This particular lot is 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 garden-sized plots to supplement their income and as an interest.

Wet processing involves the beans to be soaked in large vessels, until the mucilage and fruits have been removed. The beans that are not soaked are dried. This creates the classic washed Yirgacheffe coffee with notes of flowers, citrus, and chocolate. It is lighter than the natural Yirgacheffe and has a more prominent acidity.

During the time of harvest coffee farmers handpick cherries and transport them to washing stations in baskets. After the beans have been washed and separated, they are dried in the sun. This process produces the cup with floral and citrus notes, and is the most sought-after version of Ethiopian coffee. The roasting process is a great way to enhance the floral and lemony aromas in this variety.

Many coffee drinkers have noted that Yirgacheffe has a bright and clean taste, with hints wine, lemon and berry. They are also known for their fruity, crisp flavors and smooth finish. They are a good choice for those who like moderate to light roast. They are best enjoyed without cream or milk as they can mask the unique flavor of this particular variety. It's great with strong, sour cheeses and spices that enhance 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. The region is also home to several regional landraces, which all have a different flavor profile. The coffees from this area tend to be medium- to full-bodied and are great for espresso and filter. However, the flavor of the coffee will vary depending on the processing method and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries floral jasmine aroma, and floral notes.

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

The farms in the Guji Zone produce both washed and natural processed coffee. The difference is in the way that the coffee cherries are processed after harvesting. The process of washing coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process preserves the coffee's acidity, and the bright notes of taste. The beans are dried on beds that are raised. This ensures a uniform and regulated drying process.

In contrast, the natural process keeps the coffee bean unharmed when it is dried on the bed. This results in a cup that has an intense flavor and silky texture. This process requires the highest amount of skill and attention to prevent the beans becoming burned or overcooked. It is this level of skill that creates a wonderful Guji coffee.

Guji's coffees are famous for their smoothness, and a delicious taste. They are great for both filter and espresso and can be brewed at any roast level. The natural process allows for the most full expression of the fruity, floral and creamy flavors of this coffee. It is perfect for any occasion, whether seeking a refreshing morning drink or a sophisticated beverage to enjoy with your friends.

Sidamo

Ethiopia is the home of coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is famous for its citrus and floral notes. Home is also renowned for its full body and vibrant fresh acidity. The Sidamo region includes the micro-region of Yirgacheffe, which is a highly prized coffee due to its distinctive floral aromas and flavors.

The cultivation of coffee is a significant source of income for the people of this region. It is also an important factor in the preservation of culture and the natural environment. The production of coffee is sustainable and uses a small amount of land, water and fertilizer. The harvesting is done by hand, which cuts down on the use of pesticides and machines.

The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is committed to improving lives of its members and focuses on organic farming. It provides benefits to its members, such as housing, schooling and drinking water that is safe for consumption. It also provides technical support on the farm and helps them sell their coffees to specialty markets. This helps them to improve their coffee production and quality.

This coffee is from the Kilenso Resa co-op and has been dried without the use of any chemicals. This makes a smooth and creamy cup with notes of blackberry, strawberry and the hint of milk chocolate. This is a gorgeous cup of coffee that showcases the skill and craftsmanship of Ethiopian producers.

Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans develop slowly and have more time to absorb nutrients. The result is a coffee with a low acidity and a body that resembles tea. It is a very well-rounded and versatile coffee that can be enjoyed both hot and chilled. This is the perfect coffee for those who wish to experience the real essence of Ethiopian coffee. It is a must try for anyone who loves coffee! This is a fantastic option for those who prefer lighter roasts, because it brings out the subtle flavors of the coffee.

Harar

Harar, located in eastern Ethiopia, is famous for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea in the northeast. It is a wild variety Arabica that has the aroma and flavor of wine. Harar, unlike other coffees that are processed with water, is dry-processed and is commonly called espresso in Western countries. The natural processing process gives it the flavor to be fruity, with notes such as blueberries, strawberries, and apricots. Harar is also known for its strong chocolate notes and a distinctly spicy aroma.

It is a great choice for those who prefer a full-bodied, rich and sweet coffee with a hint 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 grounded and mixed with sugar. In the traditional way, Harar is served with anise or fennel (known as Ajwa) to give it a sweet and fragrance. It can also be enjoyed with a cake or pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and flavor due to the particular bean and processing techniques. This coffee is grown at altitudes of up to 1,800 meters in the Harar region, which has an ancient city wall which is home to spotted Hyenas. This coffee is dry processed and has a rich crema and full body when it is made into espresso.

In addition to the coffee, Harar is also famous for its wildly bustling markets that sell everything from spices and traditional clothes to livestock and electronic devices. Spend a day exploring the stalls, and taking pleasure in the vibrant atmosphere.

The city is also known for its Khat, which is consumed by the locals to create an unhurried and relaxed lifestyle. You can try a variety of khats at the many tea houses and cafes in the old town. It can be beneficial to prevent heart disease and ease digestive problems by chewing khat. However, it is important to take it in moderation. Chewing khat for longer than 3 days can cause various health issues, including stomach ulcers and constipation.