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Ethiopian Coffee Beans 1kg

Coffee is an essential element of Ethiopian culture, and their heirloom varieties are some of the finest in the world. They are famous for their floral complexity and citrus-like flavors.

Legend has it, a goatherder discovered coffee's wonders when his herd became restless and began to eat the fruits.

Yirgacheffe

The high altitudes and rich soil of the Yirgacheffe region provide the ideal conditions for 1kg arabica coffee beans cultivation. Additionally, Ethiopian farmers are committed to protecting the local environment and ensuring their communities have access to sustainable livelihoods. They are also committed to promoting gender equity and the well-being for young women. These aspects make Yirgacheffe coffee one of the most sought-after coffees around the world.

The Yirgacheffe 1kg coffee beans price is famous for its delicate fruity and floral flavors. It has a smooth finish and is ideal for any occasion. It is ideal for a morning beverage or an afternoon pick-me up. It is also ideal for those who like drinking iced coffee, or wish to try different brewing methods. The coffee is also available as a whole bean which allows the customer to experience all of its flavors.

This particular batch comes 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 work with 900 smallholders who grow coffee in small parcels of garden size to earn extra income or as a hobby.

Wet processing involves the beans to be soaked in large vats, ensuring that the mucilage and fruit have been removed. The naked beans are then dried. This process yields the classic washed Yirgacheffe coffee with notes of citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has a more prominent acidity.

During harvest, coffee farmers pick their cherries by hand and carry them in baskets to washing stations. After the beans have been cleaned and sorted after which they are dried in the sun. This process produces a cup that has floral and citrus notes. It is the most popular version of Ethiopian coffee. The roasting process further accentuates the floral and citrus aromas of this particular variety.

Many coffee drinkers have noticed that Yirgacheffe has a bright and clean taste, with hints lemon, wine, berry, and more. The beans are also renowned for their fresh, fruity flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. It is recommended to enjoy them without milk or cream since they can mask the unique flavor. It's great with sour, strong cheeses and spices that enhance the herbal and citrus notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, making it a perfect location for coffee production. The region also hosts many regional landraces that each have distinct flavors. The coffees from this region are typically medium to full-bodied and are excellent for filter and espresso. The flavor of coffee may differ based on the method of processing used and the farm that produces it. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes as well as floral jasmine scent and floral notes.

Guji's distinctive coffee reflects the rich culture of Oromo people. They started using coffee in the 10th century, mixing it up with edible fats to make energy balls they could consume 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.

Like many 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. Washed-process coffee is mechanically de-pulped to remove the pulp and skin prior to fermentation. This process helps maintain the coffee's acidity and bright taste notes. The beans are then dried on beds that are raised. This ensures a uniform and regulated drying process.

However, the natural process keeps the coffee bean unharmed when it is dried on the bed. This creates a cup with an intense flavor and silky texture. This process requires a lot of ability and care to ensure that the beans are not burned or overcooked. It is this level of skill that creates a wonderful Guji coffee.

Guji's coffees are renowned for their smoothness and delicious taste. They are perfect for filter and espresso and can be made at any roast level. The natural process allows for the most full expression of the fruity, floral and creamy flavors of this coffee. It is perfect for any occasion. Whether you want an early morning boost or a classy drink to share with your friends this coffee is the one ideal for you.

Sidamo

Ethiopia is the place where coffee was first developed. coffee. A fruity, rich coffee. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is well-known for its floral, citrus and notes of berries. It is also renowned for its full body and crisp acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe which is a highly prized coffee due to its distinctive floral aromas and flavors.

The cultivation of coffee is a significant source of income for people living in this region. It is also a major factor in the preservation of the environment and the culture. The production of coffee is sustainable and requires a minimal amount of fertiliser, water, and land. The harvesting is done by hand, which cuts down on the use of pesticides as well as machinery.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone of southern Ethiopia. The coop is focused on organic agriculture and is dedicated to improving the lives of its members. It provides its members with housing, education and clean drinking water. It also provides technical support on the farm and assists the farmers market their coffees to specialty markets. This helps them to improve their coffee production and quality.

This coffee comes from the Kilenso Resa co-op and has been dried without any chemicals. This results in a smooth and creamy cup with notes of strawberry, blackberry and hints of milk chocolate. It is a beautiful cup of coffee that showcases the artisanship and skill of Ethiopian producers.

Coffee is grown between 1500 and 2200 meters above sea level. The beans will grow slowly, allowing them to absorb nutrients. The result is a balanced coffee with low acidity, strong fruit nuance and tea-like body. It is a well-rounded and versatile coffee that is able to be enjoyed both hot and chilled. This is the ideal coffee for those who wish to experience the true essence Ethiopian coffee. This is a must-try for all coffee lovers. This is a wonderful choice for those who enjoy light roasts because it highlights the subtle flavors of the coffee.

Harar

Harar, located in eastern Ethiopia is renowned for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea on the northeast. It is a distinct wild-variety arabica coffee beans 1kg with an almost wine-like taste and aroma. Harar, unlike other coffees that are wet-processed is dry-processed, and is typically called espresso in Western countries. Natural processing gives it the flavor to be fruity, with notes of blueberries, strawberries, and apricots. Harar is known for its intensely spicy scent and strong chocolate notes.

It is a good choice for those who enjoy full-bodied, rich and sweet coffee with hints of chocolate and berries. The beans are harvested on small farms close to cities and then dried in the sun. The coffee is then ground and infused with sugar. Harar is typically served with anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. It can also be served with a slice of cake or a pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and taste due to the unique bean and processing techniques. The coffee is grown at high altitudes up to 1 kg of coffee beans,800 meters in the Harar region, which is home to an ancient city wall that is home to spotted hyenas. This coffee is processed dry and has a thick, rich crema and full body when made into espresso.

In addition to the coffee, Harar is also famous for its crazy marketplaces which sell everything from spices and traditional dresses to livestock and electronics. Take a stroll through the stalls, taking in the buzzing atmosphere.

The city is also famous for its Khat. People chew it to create a relaxed and slow lifestyle. You can sample a variety of varieties at the many cafes and tea houses in the old town. It is a great way to prevent heart health and help with digestive issues by chewing khat. However it is crucial to consume it in moderate amounts. Chewing khat for longer than three days can lead to a variety of health problems such as stomach ulcers and constipation.