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Ethiopian Coffee Beans 1kg

Coffee is an integral component of Ethiopian culture and their heirloom varieties are some of the finest in the world. They are renowned for their the complexity of their florals and the citrusy flavor.

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

Yirgacheffe

The high altitudes and the rich soil in the Yirgacheffe region create ideal conditions for coffee cultivation. Ethiopian farmers also strive to protect the environment, and to ensure that their communities can have sustainable livelihoods. They also are committed to encouraging gender equality and the well-being of young women. These aspects make Yirgacheffe coffee one of the most sought-after coffees around the world.

The coffee cultivated in the Yirgacheffe region is known 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 beverage or for a refreshing afternoon drink. It is also a good option for those who prefer to drink iced coffee, or are looking to test different methods of brewing. This coffee is also available as a whole bean which lets the user explore all its flavors.

This particular batch comes from the kebele (or village) of Idido 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 cultivate coffee in small parcels of garden size for supplemental income or hobby.

Wet processing involves the beans to be soaked in large vats, ensuring that the mucilage and fruits have been removed. The beans are then dried until they're bare. This method produces traditional washed Yirgacheffe with notes of citrus, flowers and chocolate. It is lighter in body than the natural process Yirgacheffe, with more pronounced acidity.

During harvest, coffee growers pick their cherries by hand and then transport them in baskets to the washing stations. After the beans are washed and separated, they are dried in the sun. This produces the cup with floral and citrus notes, and is the most sought-after form of Ethiopian coffee. The roasting process further enhances the floral and citrus aromas of this variety.

Many coffee drinkers have noted that Yirgacheffe has a bright and fresh taste, with hints of lemon, wine, berry, and more. These beans are also known for their crisp, fruity flavors and smooth finish. These beans are ideal for those who prefer a medium or light roast. It is best to eat these without cream or milk as they can mask the distinctive flavor. It's great 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, making it a perfect location for coffee production. It also houses a wide variety of regional landraces, each offering a distinct flavor profile. The coffees from this region tend to be medium to full-bodied, and they are ideal for espresso coffee beans 1kg and filter. However, the flavor of the coffee will vary according to the process and the farm itself. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a mellow jasmine scent.

The rich tradition of the Oromo people of Guji is reflected in their distinctive coffee. They began using coffee beans 1kg arabica around the 10th century, mixing it up with edible fats in order to make energy balls that they could consume during long journeys. The Oromo people continue to grow their own coffee today in a manner that honors their heritage and reflects the vibrant natural and cultural beauty of the region.

The farms of the Guji Zone produce washed and natural processed coffee. 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 and bright taste notes. The beans are dried on beds that are raised. This ensures a uniform and controlled drying process.

However, the natural process keeps the coffee bean in its entirety as it dries on the bed. This results in a more balanced cup with distinct flavors and a smooth mouthfeel. This process requires the highest amount of skill and attention in order to avoid the beans being burned or overcooked. It is this level of skill that creates a wonderful Guji coffee.

Guji's coffees are famous for their smoothness, and a delicious taste. They can be brewed as filter or espresso at any roasting level. The natural process lets the coffee express its fullest floral, fruity, and creamy flavors. It is perfect for any occasion, whether you are looking for a morning pick-me-up or a classy beverage to enjoy with your friends.

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 renowned for its full body and vibrant crisp 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 living in this region. It is also a significant element in preserving the environment and the culture. The production of coffee is sustainable and uses a very little amount of land, water and fertilizer. The harvest is usually done by hand, which decreases the need for machines and pesticides.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone of southern Ethiopia. The coop focuses on organic coffee beans 1kg agriculture and is committed to improving the lives of its members. It offers its members housing as well as education and clean drinking water. It also provides technical assistance on the farm and helps them market their coffees to 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 using any chemicals. This produces a smooth and creamy cup with notes of strawberry, blackberry and hints of milk chocolate. This is a beautiful cup of coffee that showcases the craftsmanship and expertise of Ethiopian producers.

The coffee is grown at high altitudes, between 1500 to 2200 m.a.s.l. The beans will develop slowly and allow them 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 very well-rounded and versatile coffee that can be enjoyed both hot and chilled. This is the perfect coffee for those looking to taste the true essence of Ethiopian coffee. It is a must try for all coffee lovers! It's also a great choice for those who enjoy light roasting, as it accentuates the subtleties of the coffee's flavours.

Harar

In the eastern part 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 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 typically called espresso in Western countries. Natural processing allows for the flavor to be fruity, with notes such as blueberries, strawberries, and apricots. Harar is also known for its strong chocolate notes and intensely spicy scent.

It is a great choice for those who like full-bodied, rich and sweet coffee with notes of berries and chocolate. The beans are harvested on small farms near the cities and then dried out in the sun. The coffee is then ground and mixed with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. It can also be enjoyed with a pastry or cake.

The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and taste due to the unique bean and processing techniques. The coffee is cultivated in Harar which is a region that has an ancient walled city that is home to Hyenas that are spotted. 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 brewed into espresso.

Harar, in addition to its coffee, is also famous for its wildly-expanding markets which offer everything from spices to clothing to electronics and livestock. Spend a day exploring the stalls, taking in the electric atmosphere.

The city is also known for its Khat. Locals chew it to create a relaxed and slow life. You can taste a range of flavors at the numerous cafes and tea houses in the old town. Chewing khat may help ease some digestive issues and help aid in preventing heart disease, but it should be taken in moderate amounts. Chewing khat for more than three days can cause a variety of health issues like stomach ulcers and constipation.