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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 renowned for their floral complexity and citrus-like flavors.

Legend has it that a goat herder discovered the wonders of coffee when his herd became restless and ate the fruits.

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 local environment and ensure that their communities are able to have sustainable livelihoods. They also believe in promoting gender equity and the well-being for young women. The combination of these factors creates Yirgacheffe one of the world's most sought-after coffee beans.

The coffee cultivated in the Yirgacheffe region is famous for its delicate floral nuances and sweet fruity flavor. It has a smooth, round finish that is perfect for any occasion. It is perfect for a morning beverage or an afternoon pick-me up. It is also a great choice for those who enjoy drinking iced coffee or want to try different brewing methods. It is also available as a whole bean, which allows the consumer to explore all its flavor profiles.

This particular lot 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 work with 900 smallholders that cultivate coffee in gardens-sized parcels as a supplemental income or hobby.

Wet processing involves the beans being soaked in large vats, ensuring that the mucilage and fruits have been removed. The beans that are not soaked are dried. This process produces the traditional washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter than natural Yirgacheffe and has more prominent acidity.

During the time of harvest coffee farmers pick cherries and take them to the washing stations in baskets. After the beans have been cleaned and sorted, they are then sun-dried. This makes a cup that has citrus and floral notes. It is the most well-known version of Ethiopian coffee. The roasting process also enhances the floral and citrus aromas of this particular variety.

Many coffee drinkers have noticed that Yirgacheffe has a fresh and clean taste, with hints lemon, wine, berry, and more. They are also known for their fruity, crisp flavors and smooth finish. They are a good choice for those who like a light to medium roast. It is recommended to consume them without cream or milk as they can mask the unique flavor. It pairs well with sour, strong cheeses and spices that enhance the herbal and citrus notes.

Guji

The Guji region has fertile volcanic soil, numerous landscapes and a great climate for coffee production. It also houses many regional landraces, each offering a distinctive flavor profile. The coffees from this region are usually medium to full-bodied and are great for espresso and filter. However, the taste of the coffee may differ depending on the method of processing and the farm itself. For example, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a mellow jasmine scent.

The rich culture of the Oromo people in Guji is reflected in their distinctive coffee. They first began using coffee around the 10th century, mixing it up with edible fats to create energy balls that they could take a bite of during long journeys. Today, the Oromo people continue to cultivate their own 1kg coffee beans price in a manner that is respectful of the region's history and showcases its natural and cultural beauty.

As with other regions in Ethiopia the farms of 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 preserve the coffee's acidity and bright taste notes. The beans are dried on beds that are raised. This ensures a uniform and regulated drying process.

However, the natural process leaves the coffee bean in its entirety as it dries on the bed. This results in a cup that has a complex flavor and a silky texture. This process requires a huge amount of skill and attention in order to avoid the beans becoming burned or overcooked. It is this level of care that makes a top Guji coffee.

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

Sidamo

A fruity and rich coffee from the birthplace of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest 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 area is comprised of the micro-region of Yirgacheffe, which is a highly sought-after coffee due to its unique floral aromas and flavor profiles.

Coffee farming is a major source of income for those in this region. It is also an important contribution to the preservation of the environment and culture. The production of coffee is sustainable and requires a minimal amount of water, land and fertilizer. The harvest is done by hand, which minimizes the need for pesticides and machines.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region of southern Ethiopia. The coop is focused on organic agriculture and is committed 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 them sell their coffees to specialty markets. This aids them in improving their production and quality of coffee.

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

Coffee is grown between 1500 to 2200 meters above sea level. The beans grow slowly which allows them to absorb nutrients. The result is a well-balanced coffee with a low acidity, a strong fruit nuance, and a tea-like body. It's an extremely versatile and well-rounded coffee that can be enjoyed hot or iced. This is the ideal coffee for those looking to taste the essence of Ethiopian coffee. It is a must-try for all coffee lovers! It's also a great option for those who like lighter roasting, since it brings out the subtleties of the coffee's flavours.

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. It is a wild-variety Arabica with an aroma and flavor that resembles wine. Harar is different from other coffees that are wet-processed is dry-processed and is commonly 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 good choice for those who prefer a full-bodied rich and sweet cup of coffee with a hint of berries and chocolate. The beans are sourced from small farms in the vicinity of the city, and then dried in the sun. The coffee is then ground and infused with sugar. Traditionally, Harar is served with anise or fennel seeds (known as ajwa) to give it a sweet and fragrance. You can also enjoy it with a cake or pastry.

Another coffee that is popular from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its special bean and processing technique. The coffee is grown at high altitudes up to 1,800 meters in the Harar region, which is home to an ancient city wall which is home to spotted Hyenas. This coffee is dried processed and has a rich crema and full body when made into espresso.

In addition to the coffee, Harar is also famous for its wildly bustling markets that 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 renowned for its khat. People who eat it create a tranquil and slow life. You can sample a variety of flavors at the numerous cafes and tea houses in the old town. It can be beneficial to avoid heart diseases and ease digestive issues by chewing khat. However it is essential to consume it in moderate amounts. Chewing khat for longer than 3 days can cause numerous health problems such as stomach ulcers and constipation.