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

Legend has it, one goatherder discovered the wonders of coffee when his herd became agitated and began to eat the coffee berries.

Yirgacheffe

The high altitudes and rich soil in the Yirgacheffe region create ideal conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to preserving 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 beans for coffee in the world.

The Yirgacheffe coffee is renowned for its delicate fruity and floral flavors. It has a smooth, rounded finish that is suitable for any occasion. It is perfect to enjoy a cup of coffee in the morning or a post-workout pick-me-up. It is also a good choice for those who like to drink iced coffee or who want to experiment with different brewing methods. It is also available as a whole bean, which allows the consumer to experience all of its flavors.

This particular batch 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 wash station, where our partners work with 900 smallholders who cultivate coffee in garden-sized parcels to earn extra income or as a hobby.


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

During the harvest time, coffee farmers handpick cherries and take them to washing stations in baskets. After the beans have been washed and sort and dried in the sun, they are then roasted. This process creates an aroma that is citrus and floral notes, and is the most sought-after form of Ethiopian coffee. The roasting process further enhances the citrus and floral aromas of this particular variety.

Many coffee drinkers appreciate that Yirgacheffe offers a bright and clean taste, with hints of lemon, wine, and berry. The beans are famous for their refreshing, fruity flavors and smooth finish. They are a good choice for those who enjoy moderate to light roast. They are best enjoyed without cream or milk, which can drown out the distinctive flavor of this type of roast. It is a great match for strong, sour cheeses as well as spices that bring out the citrus and herbal notes.

Guji

The Guji region has fertile volcanic soil, numerous landscapes and a great climate for coffee production. The region is also home to numerous regional landraces that have a different flavor profile. Coffees from this region tend to be medium to full-bodied and are great for both filter and espresso. However, the flavor of the coffee may differ depending on the processing method and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes, floral jasmine aroma and floral notes.

The rich tradition of the Oromo people of Guji is reflected in their distinctive coffee. It is believed that they began to drink coffee as early as the 10th century AD. They mixed it with edible fats to create bite-sized energy balls that they ate on long journeys. Today the Oromo people continue to grow their own coffee in a way that is respectful of the region's history and showcases its cultural and natural beauty.

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

However, the natural process keeps the coffee bean unharmed when it is dried on the bed. This produces an energised cup with distinct flavors and a smooth mouthfeel. The process requires the most ability and care to ensure that the beans are not burned or overcooked. This level of skill is what makes a top Guji.

Guji's coffees are famous for their smoothness and delicious taste. They are great for both filter and espresso and can be used at any roast level. The natural process lets the coffee express its most fruity, floral and creamy tastes. It is perfect for any occasion. Whether you want a quick morning boost or a refined beverage to enjoy with your friends this coffee is perfect ideal for you.

Sidamo

A ripe and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is well-known for its floral, citrus and fruity notes. It is also known for its full body and sharp acidity. The Sidamo region includes the micro-region of Yirgacheffe which is a sought-after coffee due to its unique floral aromas and flavor profiles.

The cultivation of coffee is a significant source of income for the people of this region. It is also a significant factor in the preservation of the environment and culture. The production of coffee is sustainable and uses a very little amount of water, land and fertilizer. The harvest is carried out by hand, which cuts down on the need for pesticides and machinery.

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

This coffee comes from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without additional chemicals. This coffee makes a smooth, creamy cup that has notes of strawberry and blackberry. It also has hints of milk chocolate. It 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 grow slowly which allows them to absorb nutrients. The result is a well-balanced coffee with a low acidity, a strong fruit nuance and tea-like body. It is an incredibly versatile and well-rounded cup that is a great choice for hot or iced. This is the ideal coffee for those who wish to experience the true essence Ethiopian coffee. This is a must try for anyone who is a coffee lover. It's also a great choice for those who prefer light roasting, as it highlights the subtleties of the coffee's flavors.

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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 distinct wild-variety Arabica with an almost 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 process creates a fruity flavor, with notes of strawberry, apricot and blueberry. Harar is also renowned for its strong chocolate notes and a distinctly spicy aroma.

It is a good option for those who prefer an intense, rich and sweet coffee with a hint of berries and chocolate. The beans are gathered in small farms close to cities and then dried out in the sun. The coffee is then finely ground and flavored with sugar. In the traditional way, Harar is served with anise or fennel seeds (known as ajwa) to give it a sweet and fragrance. Harar can also be enjoyed with a slice of cake or pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and flavor due to the particular beans and processing methods. This coffee is grown in Harar, a region with an ancient walled town which is home to Hyenas that are spotted. It is grown at altitudes ranging from to 1,800 meters. This coffee is dried processed and has a rich crema and full body when brewed into espresso.

Harar as well as its coffee, is also famous for its wildly-expanding markets that offer everything from spices to clothing to electronics and livestock. Spend an afternoon exploring the stalls, taking in the electric atmosphere.

The city is also known for its khat. Locals chew it to create a relaxed and slow life. You can try a variety of khats at the many cafes and tea houses in the old town. Chewing khat may help ease some digestive issues and help aid in preventing heart disease, but it should be consumed in moderate consumption. Chewing khat more than 3 days could cause numerous health problems such as stomach ulcers and constipation.