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Coffee Beans

Jimma Type

Jimma

Jimma coffee is said to have gotten its name from the Ethiopian region Kaffa, the birth place of coffee. These beans have a heavy bodied cup with a winey after taste.
Full boiled with a winery after taste. Altitude: 1,650-2,000 meters (5,410-6,550 feet).

Guji Type

Guji

Guji coffee has gotten attention for its outstanding taste. Grown in Buku Hambela, Guji area, the coffee is filled with more of a chocolate-spice flavor balanced with fruity notes and acidity with a touch of scented aromatics. The mouth feel has a stunning vanilla custard quality.

Limmu Type

Limmu Characterized by a winey aftertaste, this washed coffee delivers a balanced cup and sharp acidity after test.
Well balanced cup, medium acidity and body with spicy/winey flavor. Altitude: 1,400-2,100 meters (4,590-6,880 feet).

Lekemti Type

Lekemti

Typically used in blends, these beans are characterized by a fruity flavor and good acidity. They are processed by dry and wet methods.
Good acidity, medium body with wild fruity finish. Altitude: 1,700-2,200 meters (5,570-7,210 feet).

Sidamo Type

Sidamo

Sidamo coffee is popular among specialty coffee, the beans are processed in both dry and wet methods. Sidamo coffee produces flavor notes with a spicy character and balanced acidity in the cup.
Bright acidity, medium body with spicy and citrus flavors. Altitude: 1,550-2,200 meters (5,080-7,210 feet).

Yirgacheffe Type

Yirgacheffe

Considered to be the finest of all coffee grown in the horn of africa, Yirgacheffee beans have the most prevalent taste characteristics. These beans have a distinct tart bite taste that is combined with a rich floral finish.
Bright acidity, medium body, marked by Jasmine and lemon flavors. Altitude: 1,700-2,200 meters (5,570-7,210 feet).

Harar Type

Harar

Harar is home of the “golden bean coffee” considered the best of all ethiopian coffee among coffee roasters. They are characterized by producing yellow amber beans which contain a mocha and blueberry flavor.
Medium to light acidity, full body, strong mocha flavor with blueberry notes. Altitude: 1,510-2,210 meters (4,950-6,950 feet).

Oil Seeds

Castor Seed

Castor seed is used to produce castor oil, by pressing the ripped seeds that have their outer covering(hull) removed. The hull contains a deadly poison called ricin. Castor oil has been used as medicine for centuries.

Niger Seed

Niger seeds resemble sunflower seeds in shape, but are smaller in size and black. It bears a fairly thick, adherent seed coat and can be stored for up to a year without deterioration. Niger seed contains proteins, oil and soluble sugars. Niger seeds are used as bird feed worldwide.

Peanut

Peanut also known as groundnut, goober (US), pindar (US) or monkey nut (UK) is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics, being important to both small and large commercial producers.

Sesame Seed (Humera)

Sesame Seed

Sesame seeds are tiny, oil-rich seeds that grow in pods on the Sesamum indicum plant. Unhulled seeds have the outer, edible husk intact, while hulled seeds come without the husk. The hull gives the seeds a golden-brown hue. Hulled seeds have an off-white color but turn brown when roasted.

Red Sesame Seed

Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. Numerous wild relatives occur in Africa and it is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods.

Safflower

Safflower, Carthamus tinctorius, is a highly branched, herbaceous, thistle-like annual plant. It is commercially cultivated for vegetable oil extracted from the seeds and was used by the early Spanish colonies along the Rio Grande as a substitute for saffron.

Sun Flower

Sunflower seeds are especially high in vitamin E and selenium. These function as antioxidants to protect your body’s cells against free radical damage, which plays a role in several chronic diseases.

Rape Seed (Cake/meal)

Rape Seed

Rapeseed is a bright-yellow flowering member of the family Brassicaceae cultivated mainly for its oil-rich seed, which naturally contains appreciable amounts of toxic erucic acid. Rapeseed is the third-largest source of vegetable oil and second-largest source of protein meal in the world.

pulses

Lupin

Lupin or lupini beans are the yellow legume seeds of the genus Lupinus. They are traditionally eaten as a pickled snack food, The bitter variety of the beans are high in alkaloids and are extremely bitter unless rinsed methodically.

Sorghum

Sorghum also called great millet, Indian millet, milo, durra, orshallu, cereal grain plant of the grass family (Poaceae) and its edible starchy seeds. Sorghum is especially valued in hot and arid regions for its resistance to drought and heat.

Soya Bean

Soya Bean also called soja bean or soya bean, annual legume of the pea family and its edible seed. The soybean is economically the most important bean in the world, providing vegetable protein for millions of people and ingredients for hundreds of chemical products.

Desi Chickpeas Shewa Type

Desi Chickpeas

‘Desi’ chickpea is lighter-colored, smaller, and with a smoother coat. These chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into flour, ground and shaped in balls and fried as falafel.

Kabuli Chickpea

‘kabuli’ chana are lighter-coloured, larger, and with a smoother coat, and are mainly grown in the Mediterranean, Southern Europe, Northern Africa, South America, and the Indian subcontinent. It is around the same size as garbanzo beans, being both larger and darker than the ‘desi’ variety.

Vetches

vetches provides a wealth of domesticated crop plants for Mediterranean and temperate agriculture. Vetches have an advantage over most of the food legumes in being better suited to hay production and most are thus dual purpose crops.

Spices

Turmeric Finger

The turmeric finger is the purest form of turmeric and is used in medicines, food and dyeing processes. The product is sourced from the farmers who grow the crop in natural and organic manner. Turmeric powder is made from turmeric fingers.

Coriander Seeds

The dry fruits are coriander seeds. The word “coriander” in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured.

Blackcumin

Black cumin, (Nigella sativa), also called black seed, black caraway, Roman coriander, kalonji, or fennel flower, annual plant of the ranunculus family (Ranunculaceae), grown for its pungent seeds, which are used as a spice and in herbal medicine.

Kidney Beans

Whole Red Lentils

Red lentils are the fastest cooking lentil, but they lose their shape easily and become mushy, making them unsuitable for recipes that call for green or brown lentils. Whole red lentils will require a longer cooking time than split red lentils.

White Pea Beans

White pea bean, or pea bean is a variety of the common bean (Phaseolus vulgaris) native to the Americas, where it was domesticated. It is a dry white bean that is smaller than many other types of white beans, and has an oval, slightly flattened shape.

Red Kidney Beans

The kidney bean is a variety of the common bean (Phaseolus vulgaris). It is named for its visual resemblance in shape and – for the red variety – colour to a human kidney. Red kidney beans should not be confused with other red beans, such as adzuki beans.

Pinto Beans

Pinto Beans are the most widely produced bean in the United States and is one of the most popular in the Americas. It also contains the most fiber of all beans. Characteristically, pinto beans are known by their medium size oval shape, with speckled reddish brown over a pale pink base and solid texture and flavor.

Fava Bean

Fava beans or broad beans are green legumes that come in pods. They have a slightly sweet, earthy flavor and are eaten by people all over the world. Fava beans are loaded with vitamins, minerals, fiber and protein. They’re thought to offer impressive health effects, such as improved motor function and immunity.

Green Mung Bean

Mung beans (Vigna radiata) are small, green beans that belong to the legume family. They have been cultivated since ancient times. The mung bean is mainly cultivated in East Asia, Southeast Asia and the Indian subcontinent. It is used as an ingredient in both savory and sweet dishes.

Red Spickled Kidney Bean

Red speckled kidney bean is a new high nutrient bean variety in Zimbabwe. It is also known as Nua 45. The red speckled kidney bean is rich in proteins, minerals and fibre offering a balanced nutrition for children and adults. It is also a good source of Iron & Zinc.

Light Brown Kidney Beans

Light Brown Kidney Bean

Light Red Kidney Beans, or “Phaseolus vulgaris,” are pinkish-red with a mild flavor and a durable skin that allows them to hold their shape through cooking. Kidneys are some of the most often-used beans in kitchens, coming in as the basic standby for chili and baked beans.