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Ethiopian Coffee Beans 1kg

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

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

Yirgacheffe

The high altitudes and the rich soils in the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also strive to protect the environment and ensure that their communities can have sustainable livelihoods. They also dedicate themselves to promoting gender equality and the health of young women. The combination of these elements makes Yirgacheffe one of the world's most sought-after coffee beans.

The coffee cultivated in the Yirgacheffe region is known for its delicate floral flavors and sweet fruity flavor. It has a smooth, rounded finish that is suitable for any occasion. It is perfect for a morning drink or an afternoon pick-me up. It's also a good choice for those who like to drink iced coffee or who want to experiment with different brewing methods. The coffee is also available as a whole bean, which allows the customer to explore all its flavor profiles.

This particular lot is 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 work with 900 smallholders who cultivate coffee in gardens-sized parcels to earn extra income or as a 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 yields the traditional washed Yirgacheffe coffee with notes of citrus, flowers, and chocolate. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity.

During the harvest time coffee farmers handpick cherries and then transport them to the washing stations in baskets. After the beans are washed and separated, they are dried in the sun. This process produces a cup with citrus and floral notes, and is the most popular type of Ethiopian coffee. The roasting process is a great way to enhance the lemony and floral aromas in this variety.

Many coffee drinkers have noted that Yirgacheffe has a fresh and fresh taste, with hints of wine, lemon and berry. The beans are famous for their refreshing, fruity flavors and smooth finish. They are a great choice for those who like moderate to light roast. They are best enjoyed without milk or cream, which can drown out the unique flavor of this type of roast. It pairs well with strong, sour cheeses as well as spices that enhance the citrus and herbal notes.

Guji

The Guji region is home to rich volcanic soil, diverse landscapes, and a perfect climate for coffee production. It also houses numerous regional landraces, with each offering a distinctive flavor profile. The coffees of this region tend to be medium to full-bodied, and are great for filter and espresso. However, the taste of the coffee can vary depending on the method of processing and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries, floral jasmine aroma and floral notes.

Guji's unique coffee reflects the rich culture of Oromo people. It is believed that they first began to make use of coffee as early as the 10th century AD, combining it with edible fat to make bite-sized energy balls that they ate traveling for long distances. The Oromo people continue to grow their own coffee in a way that honors their past and reflects the stunning natural and cultural beauty of the region.

Like many other regions in Ethiopia the farms of the Guji zone produce both washed and natural process coffees. The difference is the way the coffee cherry is processed. Washed-process coffee is de-pulped mechanically to remove the pulp and skin prior to fermentation. This process helps to maintain the coffee's acidity and 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 intact as it dries. This produces a more balanced cup with complex flavors and a silky mouthfeel. This process requires a lot of ability and care to ensure that the beans are not burned or overcooked. It is this level of craftsmanship that makes a top Guji coffee.

Guji's coffees are renowned for their smoothness, and exquisite taste. They can be brewed as filter or espresso at any roasting level. The natural process permits the fullest expression of the floral, fruity and creamy flavors of this coffee. It is ideal for any occasion. Whether you want a quick morning boost or a refined beverage to enjoy with your loved ones this coffee is perfect 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 berry notes. It is also known for its full body and vibrant fresh acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavor profiles.

Coffee farming is a significant source of income for those in this region. It is also a key contributor to preserving the environment and culture. The production of coffee is sustainable and uses a minimal amount of land, water and fertilizer. The harvesting process is generally done by hand, which reduces the need for machines and pesticides.

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





The coffee comes from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without any additional chemicals. This makes a smooth and creamy cup that has notes of blackberry, strawberry and the hint of milk chocolate. This is a gorgeous cup of coffee that showcases the artisanship and skill of Ethiopian producers.

Coffee is grown between 1500 to 2200 meters above sea level. The beans will develop slowly, allowing them to absorb nutrients. This results in a coffee with a low acidity and a tea-like body. This is an extremely versatile and well-rounded coffee that is a great choice for hot or chilled. This is the perfect coffee for those who wish to taste the essence of Ethiopian coffee. It is a must try for all coffee lovers! It's also a great choice for those who prefer light roasting because it highlights the subtleties of the coffee's flavor.

Harar

Harar located in eastern Ethiopia is famous for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea on the northeast. 1 kg coffee beans is a wild-variety Arabica that has a wine-like aroma and taste. Harar is different from other coffees that are wet-processed is dry-processed and is often called espresso in Western countries. The natural processing process gives it an aroma that is fruity with notes such as apricots, strawberries and blueberries. Harar is also known for its strong chocolate notes and intensely spicy scent.

It is a great choice for those who like a full-bodied rich and sweet coffee with a hint of chocolate and berries. The beans are sourced from small farms near the city and then dried in the sun. The coffee is then finely grounded and mixed with sugar. In the traditional way, Harar is served with anise or fennel seeds (known as Ajwa) to give it a sweet and a scent. It can also be enjoyed with a pastry or cake.

The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and flavor due to the particular bean and processing methods. This coffee is grown in Harar, a region with an ancient walled town which is home to Hyenas that are spotted. It is grown at altitudes up to 1,800 feet. This coffee is dried processed and has a rich crema and full body when brewed into espresso.

Harar as well as its coffee, is also known for its crazy markets which sell everything from spices cultural dresses to electronics and livestock. Spend a day wandering through the stalls, and enjoy the electric atmosphere.

The city is also well-known for its Khat, which is chewed by the residents to promote an unhurried and relaxed life. In the old town, you will find a wide variety of teas and cafes in which you can sample them. It is beneficial to avoid heart disease and ease digestive problems by chewing khat. However it is essential to take it in moderate amounts. Chewing khat for longer than 3 days could cause various health issues that include stomach ulcers as well as constipation.