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Ethiopian Coffee Beans 1kg

Ethiopian coffee is an essential component of Ethiopian culture and their varieties of heirloom are among the finest in the world. They are famous for their the complexity of their florals and the citrusy flavor.

Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd became restless and began consuming the fruits.

Yirgacheffe

The high altitudes and the rich soil of the Yirgacheffe region provide the ideal conditions for coffee cultivation. In addition, Ethiopian farmers are committed to protecting the local environment and ensuring that their communities can access sustainable livelihoods. They also believe in promoting gender equity and the well-being for young women. These aspects make Yirgacheffe coffee one of the most sought-after beans for coffee in the world.

The coffee that is grown in the Yirgacheffe region is famous for its delicate floral notes and sweet fruity flavor. It has a smooth, round finish that is appropriate for any occasion. It can be enjoyed as a breakfast beverage or as an afternoon pick-me-up. Additionally, it's an excellent choice for those who love drinking iced coffee, or wish to experiment with various methods of brewing. It is also available as whole beans, allowing the consumer to enjoy all of its flavors.

This particular lot is 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 washing station, where our partners work with around 900 smallholder farmers who cultivate their coffee in plots of garden size to earn extra income or as an interest.

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

During the time of harvest coffee farmers pick cherries and then transport them to the washing stations in baskets. After the beans are washed and sort and dried in the sun, they are then roasted. This makes a cup that has floral and citrus notes. It is the most well-known form for Ethiopian coffee. The roasting process further accentuates the floral and citrus aromas of this variety.

Many coffee drinkers note that Yirgacheffe provides a fresh, clean taste with notes of wine, lemon and berry. These beans are known for their refreshing, fruity flavors and smooth finish. They are a great choice for those who like a light to medium roast. It is best to enjoy them without cream or milk since they can mask the unique flavor. It's great with strong, sour cheeses and spices to bring out the citric and herbal notes.

Guji

The Guji region is home to an abundant volcanic soil, a variety of landscapes and a great climate for coffee production. coffee bean 1kg is also home to numerous regional landraces, with each offering a distinct flavor profile. The coffees from this region tend to be medium - to full-bodied and are ideal for filter and espresso. The taste of coffee can differ depending on the processing method used and the farm that produces it. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a floral jasmine aroma.





Guji's distinctive coffee is a reflection of the rich culture of the Oromo people. 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 balls that they chewed on while traveling for long distances. 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.

please click the following post to other regions in Ethiopia, the farms of the Guji zone produce washed and natural process coffees. The difference lies in the method by which the coffee cherry is processed after the harvesting. The coffee that is washed-processed is mechanically removed to remove the skin and pulp prior to fermentation. This process helps preserve the coffee's acidity as well as its bright tasting notes. The beans are then dried on beds that are raised. This ensures a uniform and regulated drying process.

However, the natural process leaves the coffee bean unharmed when it is dried on the bed. This results in a more balanced cup with distinct flavors and a smooth mouthfeel. This process requires a lot of expertise and attention to ensure that the beans are not burned or overcooked. It is this level of skill that makes a great Guji coffee.

Guji's coffees are renowned for their smoothness, and delicious taste. They can be brewed as espresso or filter at any roasting level. The natural process permits the fullest expression of the fruity, floral and creamy flavors in this coffee. It's perfect for any occasion. If you're looking for a morning pick me up or a sophisticated beverage to enjoy with your friends, this coffee is the perfect choice for you.

Sidamo

A ripe and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee. It is renowned for its citrus and floral notes. It is also renowned for its full body and sharp acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavors.

Coffee farming is a crucial source of income for people of this region. It is also a key element in preserving the environment and culture. Coffee production is sustainable and uses a small amount of land, water and fertilizer. The harvesting process is generally done by hand, which reduces the need for machinery and pesticides.

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

This coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without additional chemicals. This produces a smooth and creamy cup that has notes of blackberry, strawberry and the hint of milk chocolate. This is a stunning coffee that showcases the skill of Ethiopian producers.

Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans grow slowly and are able to absorb nutrients. The result is a cup with an acidity that is low and a body that resembles tea. It is a very well-rounded and versatile coffee that is able to be enjoyed both hot and chilled. This is the perfect coffee for those who want to taste the real essence of Ethiopian coffee. This is a must try for anyone who loves coffee. This is a wonderful choice for those who enjoy light roasts as it brings out the subtle flavors of the coffee.

Harar

Harar located in the eastern part of Ethiopia is renowned for its coffee. It shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea in the northeast. It is a distinct wild-variety Arabica with an almost wine-like aroma and taste. Harar unlike other coffees that are processed with water, is dry-processed and is commonly called espresso in Western countries. The process is natural and results in a pronounced fruity flavor with notes of strawberry, apricot and blueberry. Harar is known for its intensely spicy aroma and strong chocolate notes.

It is a good option for those who like a full-bodied, rich and sweet coffee with a hint of berries and chocolate. The beans are harvested on small farms near the cities and then dried in the sun. The coffee is then ground and mixed with sugar. Traditionally, Harar is served with anise or fennel (known as Ajwa) to give it a sweet and a scent. You can also enjoy it with a pastry or cake.

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

In addition to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and traditional clothes to electronics and livestock. Spend an afternoon wandering the stalls and taking in the buzzing atmosphere.

The city is also known for its khat. People who eat it create a relaxed and slow life. In the old town, you will find a wide selection of teas and cafes where you can taste them. It is a great way to avoid heart diseases and ease digestive issues by chewing khat. However it is crucial to consume it in moderation. Chewing khat for more than three days can result in a variety of health problems including constipation and stomach ulcers.