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Ethiopian Coffee beans 1kg (link web site)

coffee bean 1kg 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 floral complexity and citrus taste.

Legend is that a goat herder discovered the wonders of coffee while his herd was agitated and took a bite of the berries.

Yirgacheffe

The high altitudes and the rich soil of the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also work hard to protect the environment and ensure that their communities can access sustainable livelihoods. They are also committed to encouraging gender equality and the well-being for young women. The combination of these aspects make Yirgacheffe one of the world's most sought-after coffee beans.

The coffee that is grown in the Yirgacheffe region is renowned for its delicate floral notes and fruity sweetness. It has a smooth finish and is perfect for any occasion. It is perfect to enjoy a cup of coffee in the morning or an afternoon pick-me up. Moreover, it is ideal for those who enjoy drinking iced coffee or would like to experiment with various methods of brewing. This coffee is available in whole beans, allowing the consumer to enjoy all of its flavors.

This particular lot comes from the kebele village of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is wet processed at the Halo Fafate washing station, where our partners work with smallholder farmers of 900 who cultivate their coffee on plots that are garden-sized to supplement their income and as an activity.

Wet processing involves soaking the beans in large vats, ensuring that the mucilage and fruits have been removed. The naked beans are then dried. This method creates the traditional washed Yirgacheffe coffee with notes of citrus, flowers and chocolate. It is lighter than natural Yirgacheffe and has a more intense acidity.

During harvest, coffee growers collect cherries by hand, and then transport them in baskets to the washing stations. After the beans are washed and sort and dried in the sun, they are then roasted. This produces an aroma that is floral and citrus notes, and is the most well-known version of Ethiopian coffee. The roasting process further accentuates the citrus and floral aromas of this particular variety.

Many coffee drinkers note that Yirgacheffe provides a fresh, clean taste with the scent of wine, lemon, and berry. These beans are also known for their fruity, crisp flavors and smooth finish. They are a great option for those who prefer a light to medium roast. It is best to consume them without cream or milk because they can mask the distinctive flavor. It is a great match for strong, sour cheeses and spices to enhance the herbal and citric notes.

Guji

The Guji region is home to fertile volcanic soil, numerous landscapes, and a perfect climate for coffee production. It also houses many regional landraces, each offering a distinct flavor profile. Coffees from this region are typically medium to full-bodied, and are ideal for filter and espresso. The flavor of coffee can vary depending upon the method of processing employed and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries floral jasmine aroma, and floral notes.

The rich culture of the Oromo people of Guji is reflected in their distinctive coffee. It is believed that they began to make use of coffee in the 10th century AD. They mixed it with edible fat to make bite-sized energy ball that they ate traveling for long distances. The Oromo people still grow their own coffee today in a way that honors their past and reflects the stunning natural and cultural beauty of the region.

As with other regions in Ethiopia the farms in the Guji zone produce both washed and natural process coffees. The difference lies in the way that the coffee cherries are processed after the harvesting. The process of washing coffee is de-pulped 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 raised beds. This ensures a uniform and controlled drying process.

The natural process, on the other hand leaves the bean unharmed while it is drying. This results in an energised cup with rich flavors and a silky mouthfeel. This process requires a lot of ability and care to ensure that the beans aren't burned or overcooked. This level of craftsmanship is what makes a top Guji.

Guji's coffees are renowned for their smoothness and delicious taste. They can be brewed as filter or espresso at any roasting level. The natural process lets the 1kg coffee beans uk express its fullest floral, fruity and creamy tastes. It's perfect for any occasion. Whether you want a morning pick me up or a classy drink to enjoy with your loved ones this coffee is the one for you.

Sidamo

A fruity and rich coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is renowned for its floral and citrus notes. It is also known as a full-bodied coffee with vibrant acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavors.

The cultivation of coffee is a significant source of income for the people living in this region. It is also a major element in preserving the environment and the culture. The production of coffee is sustainable and requires only a small amount of soil, water and fertilizer. The harvesting process is generally done by hand, which decreases the need for machines and pesticides.

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

This coffee is from the Kilenso Resa co-op and has been dried without using any chemicals. This coffee produces a smooth, creamy cup with notes like blackberry and strawberry. It also has hints of milk chocolate. This is a stunning coffee that showcases the craftsmanship of Ethiopian producers.

Coffee is grown between 1500 and 2200 meters above sea level. The beans grow slowly which allows them to absorb nutrients. The result is a balanced and balanced coffee with low acidity, intense fruit nuance and tea-like body. It is a versatile and well-rounded coffee that is a great choice for cold or hot. This is the perfect coffee for those who wish to experience the real essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! It's also a great choice for those who prefer light roasting, as it brings out the subtleties of the coffee's flavor.

Harar

It is located in the eastern region of Ethiopia and is 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 distinctive wild variety Arabica with a wine-like aroma and taste. Harar is different from other coffees that are wet-processed, is dry-processed, and is typically called espresso in Western countries. The natural process allows for an intense fruity taste with notes of apricot, strawberry and blueberry. Harar is also renowned for its strong chocolate notes and a distinctly spicy scent.

This is a wonderful choice for those who love an intense, sweet and full-bodied cup of coffee with notes of chocolate and berries. The beans are sourced from small farms close to the city, and then dried in the sun. The coffee is then ground and mixed with sugar. Harar is typically 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 slice of cake or pastry.

Another well-known coffee from Harar is the Grade 1 Natural, which has a unique flavor and aroma due to its unique bean and processing method. This coffee is grown in Harar which is a region that has an ancient walled town that is home to Hyenas with spotted spots. It is grown at altitudes ranging from to 1,800 meters. This coffee is dry processed and has a rich crema and full body when made into espresso.

Harar as well as its coffee, is known for its crazy markets which sell everything from spices to cultural dresses to electronics and livestock. Take a stroll around the stalls and taking in the electric atmosphere.

The city is also famous for its khat, which is chewed by residents to promote a relaxed and slow daily life. You can taste a range of khats at the many tea houses and cafes in the old town. Chewing khat can ease certain digestive issues and can help prevent heart disease, but it should be taken in moderation. Chewing khat more than three days can lead to a variety of health problems such as stomach ulcers and constipation.