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Ethiopian Coffee Beans 1kg

Coffee is an integral part of Ethiopian culture, and their heirloom varieties are some of the most exquisite in the world. They are known for the complexity of their florals and the citrusy flavor.

Legend is that a goat herder discovered the benefits of coffee while his herd became restless and ate the berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also strive to protect the environment and ensure that their communities have the ability to access sustainable livelihoods. They also believe in increasing gender equality and wellbeing of young women. The combination of these factors creates Yirgacheffe one of the most sought-after coffee beans.

The coffee that is grown in the Yirgacheffe region is famous for its delicate floral notes and fruity sweetness. It has a smooth, round finish that is perfect for any occasion. It is great as a breakfast drink or as an afternoon pick-me-up. It is also a great choice for those who enjoy drinking iced coffee, or wish to try different methods of brewing. It is also available as whole beans, allowing the consumer to experience all of its 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 1kg is processed wet at the Halo Fafate wash station, where our partners work with 900 smallholders that 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 have been removed. The beans are then dried until they are dry. This process produces the classic washed Yirgacheffe coffee, with notes of citrus, flowers, 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 transport them to washing stations in baskets. After the beans are cleaned and sorted after which they are dried in the sun. This produces an aroma that is citrus and floral notes, and is the most sought-after form of Ethiopian coffee. The roasting process further accentuates the citrus and floral aromas of this particular variety.

Many coffee drinkers appreciate that Yirgacheffe has a vibrant clean taste that is fresh and fresh with notes of wine, lemon and berry. They are renowned for their fruity, crisp flavors and smooth finish. They are a great choice for those who like a light to medium roast. It is best to eat them without cream or milk as they can mask the distinctive flavor. It pairs well with strong, sour cheeses and spices that bring out the citrus and herbal notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. It also houses numerous regional landraces, with each offering a distinct flavor profile. The coffees from this region are often medium to full-bodied and are excellent for filter and espresso. The flavor of coffee may vary depending upon the method of processing employed and the farm that produces it. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a floral jasmine scent.

Guji's distinctive coffee is a reflection of the rich culture of Oromo people. They started using coffee around the 10th century, mixing it up with edible fats in order to make energy balls they could take a bite of during long journeys. Today the Oromo people continue to grow their own coffee in a way that honors the region's heritage and showcases its cultural and natural beauty.

Similar to other regions in Ethiopia the farms in the Guji zone produce both washed and natural process coffees. The difference lies in 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 maintain the coffee's acidity as well as its bright tasting notes. The beans are dried on beds that are raised. This helps to ensure the proper temperature and consistency of the drying process.

However, the natural process keeps the coffee bean intact as it dries on the bed. This results in a cup that has an intense flavor and silky texture. This process requires a huge amount of skill and care to prevent the beans from being burned or overcooked. This level of craftsmanship is what makes a great Guji.

Guji's coffees are famous for their smoothness and exquisite taste. They are excellent for both filter and espresso, and can be made at any roast level. The natural process allows the coffee to release its fullest floral, fruity and creamy flavours. It is perfect for any occasion. If you're looking for a morning pick me up or a sophisticated beverage to enjoy with your friends this coffee is the one the perfect choice for you.

Sidamo

Ethiopia is the birthplace of coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. It is famous for its citrus and floral notes. It is also known for its full body and crisp acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavors.

Coffee farming is a vital source of income for people living in this region. It is also a significant element in preserving the environment and the culture. The production of coffee is a sustainable process that requires small amount of land, water and fertilizer. The harvest is usually done by hand, which eliminates the need for machinery and pesticides.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is focused on organic agriculture and is committed to improving the lives of its members. It offers its members housing, education and clean drinking water. It also provides technical assistance to the farm and helps members market their coffees in specialty markets. This allows them to continue to improve their coffee production and quality.

This coffee comes from the Kilenso Resa co-op and has been dried without the use of any chemicals. The coffee is smooth, creamy cup that has notes like blackberry and strawberry. It also has hints of milk chocolate. This is a gorgeous coffee that showcases the artisanship of Ethiopian producers.

The coffee is grown at high altitudes between 1500 to 2200 m.a.s.l. This means that the beans grow slowly and are able to absorb nutrients. The result is a balanced and balanced coffee with low acidity, intense fruit nuance, and a tea-like body. It is a well-rounded and versatile coffee that can be enjoyed both hot and chilled. This is the ideal coffee for those who wish to experience the essence of Ethiopian coffee. This is a must try for anyone who loves coffee. It's also a great choice for those who enjoy light roasting, as it brings out the subtleties of the coffee's flavors.

Harar

Harar located in the eastern part of 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 distinctive wild-variety 1kg arabica coffee beans with an almost wine-like taste and aroma. Harar unlike other coffees that are wet-processed is dry-processed and is commonly called espresso in Western countries. The natural processing method results in a pronounced fruity taste with notes of strawberry, apricot and blueberry. Harar is also renowned for its strong chocolate notes and a distinctly spicy scent.

It is a good choice for those who prefer an intense rich and sweet cup of coffee with a hint of chocolate and berries. The beans are gathered in small farms close to cities and then dried out in the sun. The coffee is then finely grounded and mixed with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa), to add 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 due to its special bean and processing method. 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 up to 1 kg of coffee beans,800 meters. This coffee is processed dry and has an intense body and a rich crema when brewed into espresso.

Harar in addition to its coffee, is famous for its wildly-expanding markets that sell everything from spices to clothes of the culture to electronic gadgets and livestock. Spend an afternoon wandering the stalls and taking in the electric atmosphere.

The city is also well-known for its khat, a drink chewed by the locals to lead a relaxed and slow daily lifestyle. In the old town, you can find a wide variety of teas and cafes where you can taste the drinks. Chewing khat may help ease some digestive issues and help aid in preventing heart disease, but it must be taken in moderate amounts. Chewing khat more than three days can cause a variety of health issues like stomach ulcers and constipation.