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Ethiopian Coffee Beans 1kg

Ethiopian coffee is an essential part of Ethiopian culture, and their varieties of heirloom are among the top in the world. They are renowned for their the floral complexity and citrus taste.

Legend has it that a goat herder discovered the benefits of coffee while his herd was restless and consumed the berries.

Yirgacheffe

The high altitudes as well as the rich soil in the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also work hard to protect the local environment, and to ensure that their communities are able to access sustainable livelihoods. They are also committed to increasing gender equality and wellbeing of young women. The combination of these factors make Yirgacheffe one of the most sought-after coffee beans.

The Yirgacheffe coffee is renowned for its delicate floral and fruity flavors. It has a soft, smooth finish that is suitable for any occasion. It's perfect for a morning beverage or an afternoon pick-me up. It's also a great choice for those who like to drink iced coffee, or want to try out different brewing methods. The coffee is available as whole beans, which allows the consumer to experience the variety of flavors.

This particular lot comes from the kebele (or village) of Idido in the woreda (or district) of Yirgacheffe located 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 small parcels of garden size for supplemental income or hobby.

When coffee is processed wet the beans are then immersed in large vats of water until all of the fruit and mucilage have been removed. The beans are then dried until they are dry. This method produces classic washed Yirgacheffe, with notes like chocolate, flowers and citrus. It is lighter in body than natural process Yirgacheffe and has more noticeable acidity.

During the harvest, coffee farmers pick their cherries by hand and then transport them in baskets to the washing stations. After the beans have been washed and separated, they are dried in the sun. This process creates a cup with floral and citrus notes, and is the most sought-after form of Ethiopian coffee. The roasting process amplifies the lemony and floral scents of this coffee.

Many coffee drinkers have noted that Yirgacheffe has a bright and clean taste, with hints lemon, wine, berry, and more. They are renowned for their refreshing, fruity flavors and smooth finish. These beans are perfect for those who prefer a light or medium roast. It is best to consume them without cream or milk as they can mask the distinctive flavor. It pairs well with strong, sour cheeses as well as spices to enhance the herbal and citric notes.

Guji

The Guji region is a fertile volcanic soil, numerous landscapes, and a favorable climate for coffee production. The region also hosts numerous regional landraces that have a different flavor profile. Coffees from this region tend to be medium - to full-bodied and are great for both filter and espresso. The taste of coffee can differ depending on the method of processing employed and the farm. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a floral jasmine scent.

Guji's unique coffee reflects the rich culture of the Oromo people. They started using coffee in the 10th century, mixing it with edible fats in order to make energy balls they could take a bite of during long journeys. The Oromo people continue to grow their own coffee in a manner that is respectful of their heritage and is a reflection of the stunning natural and cultural beauty of the region.

Like many other regions in Ethiopia the farms of the Guji zone produce washed and natural process coffees. The difference lies in the way the coffee cherry is processed. The coffee that is washed-processed is mechanically removed to remove the pulp and skin prior to fermentation. This process helps preserve the coffee's acidity as well as its bright tasting notes. The beans are dried on raised beds. This helps to ensure the proper temperature and consistency of the drying process.

The natural process however leaves the bean in its entirety as it dries. 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 becoming burned or overcooked. This level of skill is what makes a great Guji.

Guji’s coffees are known for their smoothness, and exquisite taste. They are great for both filter and espresso and can be made at any roast level. The natural process lets the coffee express its most fruity, floral, and creamy flavors. It's perfect for any occasion. If you're looking for a quick morning boost or a refined beverage to enjoy with your friends this coffee is the one ideal for you.

Sidamo

Ethiopia is the home of coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee. It is known for its citrus and floral notes. It is also known as a full-bodied coffee with lively acidity. The Sidamo area includes the micro-region of Yirgacheffe which is a highly sought-after coffee due to its distinctive floral aromas and distinctive flavor profiles.

Coffee farming is a major source of income for the people in this region. It is also a major contributor to preserving the environment and culture. The production of coffee is sustainable, and requires a minimal amount of water, land and fertilizer. The harvest is carried out by hand, which cuts down on the use of pesticides as well as machines.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is committed to improving lives of its members and focuses on organic coffee beans 1kg farming. It offers its members housing education, as well as clean drinking water. It also offers technical assistance to the farm and helps members sell their coffees on specialty markets. This helps them to improve their coffee production and quality.

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

Coffee is grown between 1500 and 2200 meters above sea level. The beans will develop slowly which allows them to absorb nutrients. The result is a coffee with an acidity that is low and a tea-like body. It is a well-rounded and versatile coffee that is able to be enjoyed both hot and iced. This is the ideal coffee for those who want to taste the essence of Ethiopian coffee. This is a must try for all coffee lovers. It's also a great choice for those who enjoy light roasting because it brings out the subtleties of the coffee's flavors.

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 with the aroma and flavor of wine. Harar, unlike other coffees that are processed with water, is dry-processed and is commonly called espresso coffee beans 1kg in the Western world. The natural processing process gives it a fruity flavor with notes of apricots, strawberries and blueberries. Harar is also known for its rich chocolate notes and its intensely spicy aroma.

It is a good choice for those who prefer full-bodied, rich and sweet coffee with notes of chocolate and berries. The beans are gathered in small farms close to cities 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 enhance sweetness and aroma. It is also served with a slice of cake or a pastry.

Another coffee that is popular from Harar is the Grade 1 Natural, which has distinctive aroma and flavor due to its unique bean and the method of processing. The coffee is cultivated in Harar an area that has an ancient walled town which is home to spotted Hyenas. It is grown at altitudes up to 1,800 feet. This coffee is processed dry and has a rich, creamy crema and full body when made into espresso.

Harar in addition to its coffee, is also known for its crazy markets which sell everything from spices cultural dresses to electronics and livestock. Spend an afternoon exploring the stalls and taking in the electric atmosphere.

The city is also well-known for its Khat, which is consumed by the locals to create a slow and relaxed daily life. In the old town, you will find a wide variety of teas and cafes in which you can try them. It can be beneficial to prevent heart disease and ease digestive problems by chewing khat. However it is crucial to consume it in moderate amounts. Chewing khat for longer than three days can result in a variety of health issues, including constipation and stomach ulcers.