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Lekemti Coffee has a full and fruity flavor, predominantly sourced from the West Wollega zone. The raw beans are generally medium-sized and range in color from green to grayish.
Snug against Sidamo and Yirgache in the Oromia zone, the Gujji zone coffee is grown between 1500- 2100 masl. It's known for having a sweetly tart acidity and its taste ranges from sweet lemon candy and floral tea to heavy green melon and rose flavors, with a bright and winey yet balanced feel.
Jimma is a region in western Ethiopia, known for its traditional dry-processed coffees. The coffee beans from this area are usually full-bodied with complex flavor notes. Jimma coffee is known for its strong, full-bodied characteristics, often featuring rich earthy flavors with hints of fruit, chocolate, and spice.
Rosemary leave Rosemary is a fragrant evergreen herb native to the Mediterranean. It is used as a culinary condiment, an ingredient in perfumes, and for its potential health benefits. The herb has been hailed since ancient times for its medicinal properties. Traditional uses of rosemary include helping alleviate muscle pain, improving memory, boosting the immune and circulatory system, and promoting hair growth.
Ginger is one of the most commonly consumed dietary condiments in the world. The oleoresin (i.e., oily resin) from the rhizomes (i.e., roots) of ginger contains many bioactive components, such as gingerol which is the primary pungent ingredient that is believed to exert a variety of remarkable pharmacological and physiological activities.
Black Cumin seeds have an aromatic odor and bitter taste. It is used as a condiment, an ingredient in curry powders, seasonings of loaves of bread, cakes and cheese. It is employed in native dishes of Central and South America. In medicine, it is used as a stimulant, carminative, stomachic and astringent. Cumin seed oil is used in perfumery and for flavouring liqueurs and cordials.
Coriandger (Coriandrum sativum) is a plant in the Apiaceae family. Its fruit (seeds) are typically called 'coriander' while its leaves are called cilantro. People use coriander for anxiety, constipation, diabetes, indigestion, parasite infections, irritable bowel syndrome (IBS), skin irritation, and many other conditions.
Turmeric The flesh of organically grown, rich, high-quality fresh turmeric rhizome (root) is orange-brown. It can also have a yellow or reddish-yellow tint. Chemical compounds called “curcuminoids” in Turmeric are responsible for the bright and attractive colour. The flavour characteristics of this compound are bitter, musty, woody and minty.
Pepper Chili peppers (Capsicum annuum) are the fruits of Capsicum pepper plants, notable for their hot flavor. They’re rich in vitamins, minerals, and antioxidants. They’re primarily used as a fresh or dried spice.
Bean bean, edible seed or seedpod of certain leguminous plants of the family Fabaceae. Rich in protein and providing moderate amounts of iron, thiamin, and riboflavin, beans are used worldwide for cooking.
Sesame. (Sesamum indicum), erect annual plant of the family Pedaliaceae, grown since antiquity for its seeds, which are used as food and flavouring and from which a prized oil is extracted. The aroma and taste of sesame seed are mild and nutlike. The chief constituent of the seed is its fixed oil, which usually amounts to about 44 to 60 percent. Noted for its stability, the oil resists oxidative rancidity. The seeds are also high in protein and are rich in thiamin and vitamin B6.
Kabuli Chickpea is lighter-coloured, larger, 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 flafel. Chickpeas are a nutrient-dense food, providing rich content of protein, dietary fiber, foliate and certain dietary minerals.Ethiopia is known for producing a different variety of chickpeas known as Desi chickpeas or Bengal gram. Desi chickpeas are smaller, darker in color, and have a denser texture compared
Cinnamon is a spice obtained from the inner bark of the plant from the genus Cinnamomum that is used in both sweet and savory foods. The term cinnamon also refers to its mid-brown colour.