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Ethiopian Coffee Beans 1kg

Ethiopian coffee is a staple of Ethiopian culture and their varieties of heirloom are among the top in the world. They are famous for their floral complexity and citrus flavor.

Legend has it that a goat herder discovered the wonders of coffee while his herd was restless and took a bite of the fruits.

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring that their communities have access to sustainable livelihoods. They also dedicate themselves to promoting 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 coffee grown in the Yirgacheffe region is known for its delicate floral flavors and fruity sweetness. It has a smooth, long-lasting finish and is ideal for any occasion. It's perfect for a morning beverage or an afternoon pick-me up. It is also ideal for those who love drinking iced coffee or want to experiment with different methods of brewing. This coffee is also available as a whole bean which lets the user explore all its flavor profiles.

This particular lot comes from the kebele, or village, of Idido in the woreda district of Yirgacheffe 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 gardens-sized parcels to earn extra income or as a hobby.

Wet processing involves the beans being soaked in large vats, until the mucilage and fruit have been removed. The beans that are not soaked are dried. This produces the traditional washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter than natural Yirgacheffe and has more intense acidity.

During harvest, coffee farmers collect cherries by hand, and then transport them in baskets to washing stations. After the beans have been cleaned and sorted and dried in the sun, they are then roasted. This process produces an aroma that is floral and citrus notes, and is the most popular form of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this particular variety.

Many coffee drinkers have noted that Yirgacheffe has a bright and clean taste with hints lemon, wine and berry. These beans are known for their refreshing, fruity flavors and smooth finish. These beans are ideal for those who prefer a medium or light roast. It is recommended to consume them without milk or cream since they can mask the unique flavor. It pairs well with strong, sour cheeses and spices to bring out the herbal and citric notes.

Guji

The Guji region is home to an abundant volcanic soil, a variety of landscapes, and a perfect climate for coffee production. It also houses many regional landraces, each one offering a unique flavor profile. The coffees from this region tend to be medium- to full-bodied, and are ideal for espresso and filter. The flavor of coffee may differ depending on the processing method used and the farm. Fresh Kayon Mountain 1kg coffee beans price is full-bodied and sweet with berry notes, floral jasmine aroma and floral notes.

The rich culture of the Oromo people of Guji is evident in their distinctive coffee. They first began using coffee around the 10th century, mixing it with edible fats to create energy balls they could consume during long journeys. The Oromo people still grow their own coffee in a manner that is respectful of their culture and is a reflection of the stunning natural and cultural beauty of the region.

As with other regions in Ethiopia the farms in the Guji zone produce washed and natural process coffees. The difference lies in the way that the coffee cherry is processed after the harvesting. The process of washing coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process preserves the acidity of the coffee and bright tasting notes. The beans are dried on raised beds. This ensures an even temperature and a consistent drying process.

The natural process leaves the coffee bean unharmed as it dries on the bed. This results in an energised cup with complex flavors and a silky mouthfeel. This process requires a lot of expertise and attention to ensure that the beans do not get burned or overcooked. It is this level of skill that creates a wonderful Guji coffee.

Guji’s coffees are known for their smoothness and delicious taste. They are perfect for filter and espresso, and can be made at any roast level. The natural process lets the coffee express its fullest floral, fruity and creamy tastes. It is ideal for any occasion, whether you are looking for a quick pick-me-up in the morning or a classy 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. It is known for its citrus and floral notes. It is also renowned for its full body and crisp acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavor profiles.

Coffee farming is a vital source of income for people of this region. It is also a major contributor to preserving the environment and the culture. Coffee production is sustainable, and requires a minimum amount of water, land and fertilizer. The harvesting process is generally done by hand, which reduces the need for machines and pesticides.

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

This coffee is from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without additional chemicals. This coffee produces a smooth, creamy cup that has notes of strawberry and blackberry. It also has hints reminiscent of milk-chocolate. This is a beautiful cup of coffee 1kg that shows off the artisanship and skill of Ethiopian producers.

The coffee is grown at high altitudes, ranging from 1500 and 2200 m.a.s.l. The beans grow slowly and allow them to absorb nutrients. The result is a cup with a low acidity and a tea-like body. It is a well-rounded and versatile coffee that can be enjoyed hot or chilled. This is the ideal coffee for those who want to taste the real essence of Ethiopian coffee. It is a must-try for all coffee lovers! This is a great choice for those who enjoy a light roast, because it brings out the subtle flavors of the coffee.

Harar

It is located in the eastern region 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 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 often called espresso in Western countries. Natural processing gives it the flavor to be fruity, with notes such as apricots, strawberries and blueberries. Harar is also known for its strong chocolate notes and intensely spicy aroma.

It is a good choice for those who prefer full-bodied rich and sweet coffee with hints of berries and chocolate. The beans are harvested in small farms close to cities and then dried out in the sun. The coffee is then 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 aroma. It is also served with a slice of cake or pastry.

Another popular coffee from Harar is the Grade 1 Natural, which has a unique flavor and aroma because of its unique bean and processing method. The coffee is grown at high altitudes up to 1,800 meters in the Harar region, which has an ancient city wall that is home to spotted Hyenas. This coffee is dried processed and has a rich crema and full body when brewed into espresso.

Harar in addition to its 1kg coffee beans, is also famous for its wildly-expanding markets which offer everything from spices to clothes of the culture to electronic gadgets and livestock. Take a stroll around the stalls, and enjoy the electric atmosphere.

The city is also well-known for its khat, a drink consumed by the locals to create a relaxed and slow daily life. In the old town, you'll find a wide selection of teas and cafes where you can taste the teas. Chewing khat may help ease some digestive problems and prevent heart disease, but it must be consumed in moderate amounts. Chewing khat more than 3 days can cause various health issues, including stomach ulcers and constipation.