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Ethiopian Coffee Beans 1kg

Ethiopian coffee is an essential component of Ethiopian culture and their varieties that are heirloom are among the finest in the world. They are known for their complex floral aroma and citrus flavor.

Legend has it that a goat herder discovered the wonders of coffee when his herd was restless and consumed the fruits.

Yirgacheffe

The high altitudes as well as the rich soil of the Yirgacheffe region provide the 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 believe in encouraging gender equality and the health of young women. The combination of these factors creates Yirgacheffe one of the world's most prized coffee beans.

The coffee grown in the Yirgacheffe region is known for its delicate floral nuances and sweet fruity flavor. It has a smooth, round finish that is appropriate for any occasion. It is ideal for a morning beverage or a post-workout pick-me-up. Moreover, it is ideal for those who love drinking iced coffee, or wish to try different brewing methods. This coffee is also available as a whole bean which allows the customer to taste all the flavors.

This particular lot is from the kebele (or village) of Idido located in the woreda (or district) of Yirgacheffe, in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners are working with 900 smallholders who grow coffee in garden-sized parcels for supplemental income or hobby.

When coffee is processed in a wet manner, the beans are soaked in large vats until all the fruit and mucilage have been removed from them. The uncooked beans are then dried. 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 harvest, coffee growers pick cherries by hand and transport them in baskets to washing stations. After the beans are washed and sort after which they are dried in the sun. This process produces a cup that has citrus and floral notes. It is the most sought-after form for Ethiopian coffee. The roasting process is a great way to enhance the floral and lemony aromas in this variety.

Many coffee drinkers have reported that Yirgacheffe has a fresh and fresh taste, with hints of wine, lemon and berry. These beans are known for their fruity, crisp flavors and smooth finish. They are a great choice for those who enjoy moderate to light roast. They are best consumed without cream or milk as they can mask the unique flavor of this particular variety. It's great with strong, sour cheeses as well as spices to highlight the herbal and citric notes.

Guji

The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it a perfect environment for coffee production. The region also has many regional landraces that each have a different flavor profile. The coffees from this area tend to be medium- to full-bodied and are great for espresso and filter. The flavor of coffee can differ based on the method of processing employed and the farm that produces it. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries floral jasmine aroma, and floral notes.

The rich tradition of the Oromo people of Guji is evident in their distinctive coffee. They first began using coffee in the 10th century, mixing it with edible fats to create energy balls that they could chew on during long journeys. Today, the Oromo people continue to cultivate their own coffee in a way that is respectful of the heritage of the region and reflects its vibrant cultural and natural beauty.

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

However, the natural process keeps the coffee bean in its entirety when it is dried on the bed. This creates a cup with an intense flavor and silky texture. This process requires the greatest amount of skill and attention to prevent the beans being burned or overcooked. This level of skill is what makes a top Guji.

Guji's coffees are known for their smoothness and exceptional 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 flavors. It is perfect for any occasion. If you're looking for a morning pick me up or a sophisticated beverage to enjoy with your loved ones this coffee is the one for you.

Sidamo

Ethiopia is the place where coffee was first developed. coffee. A fruity, rich arabica Coffee beans 1Kg. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. It is famous for its citrus and floral notes. It is also renowned for its full body and fresh acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly prized for its 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 major factor in the preservation of the natural environment and culture. Coffee production is sustainable and requires a minimal amount of water, land and fertilizer. The harvesting process is generally done by hand, which eliminates the need for machinery and pesticides.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone of southern Ethiopia. The coop is committed to improving lives of its members and focuses on organic farming. It provides benefits to its members such as housing, education, and clean drinking water. It also provides technical assistance on the farm and helps them sell their coffees to specialty markets. This helps them continue to improve their coffee production and quality.

This coffee comes from the Kilenso Resa co-op and has been dried without using 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 beautiful coffee that showcases the craftsmanship of Ethiopian producers.

The coffee is grown at high altitudes, between 1500 and 2200 m.a.s.l. The beans grow slowly, allowing them to absorb nutrients. The result is a well-balanced coffee with low acidity, strong fruit nuance and tea-like body. It is a wonderfully balanced and versatile coffee that can be enjoyed hot or iced. This is the ideal coffee for those who wish to taste the essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! It is also a good option for those who like lighter roasting, since it brings out the subtleties of the coffee's flavor.

Harar

Harar, located in the eastern part of Ethiopia is renowned for its coffee. It shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea in the northeast. It is a wild variety 1kg arabica coffee beans that has an aroma and flavor that resembles wine. Harar, unlike other coffees that are wet-processed, is dry-processed and is often called espresso coffee beans 1kg in Western countries. Natural processing allows for an aroma that is fruity with notes of apricots, strawberries and blueberries. Harar is known for its intensely spicy scent and strong chocolate notes.

It is a good choice for those who like a full-bodied rich and sweet coffee with notes of berries and chocolate. The beans are sourced from small farms close to the city, and then dried in the sun. The coffee is then ground and flavored with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa) to give it a sweet taste and aroma. It can also be enjoyed with a cake or pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and taste due to the unique beans and processing methods. This coffee is grown in Harar which is a region that has an ancient walled city that is home to spotted Hyenas. It is grown at altitudes ranging from to 1,800 meters. This coffee is dry processed and has a rich, creamy crema and full body when made into espresso.

Harar as well as its coffee, is also famous for its wildly-expanding markets which offer everything from spices to cultural dresses to electronics and livestock. Spend an afternoon wandering the stalls and enjoying the buzzing atmosphere.

The city is also famous for its khat, a drink chewed by residents to promote an unhurried and relaxed lifestyle. You can sample a variety of flavors at the numerous cafes and tea houses in the old town. Chewing khat may help ease some digestive issues and help prevent heart disease, but it should be consumed in moderate consumption. Chewing khat for more than three days can result in a variety of health issues like stomach ulcers and constipation.