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Ethiopian Coffee Beans 1kg

Ethiopian coffee is a staple of Ethiopian culture and their heirloom varieties are among the best in the world. They are renowned for their floral complexity and citrus flavor.

Legend is that a goat herder discovered the benefits of coffee while his herd became restless and took a bite of the fruit.

Yirgacheffe

The high altitudes as well as the rich soil of the Yirgacheffe region provide the ideal conditions for coffee cultivation. Additionally, 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. The combination of these elements creates Yirgacheffe one of the world's most prized coffee beans.

The Yirgacheffe coffee is known for its delicate floral and fruity flavors. It has a soft, smooth finish that is appropriate for any occasion. It is great as a breakfast beverage or for a refreshing afternoon drink. It's also a great choice for those who like to drink iced coffee or want to try out different methods of brewing. It is also available as a whole bean, which allows the consumer to taste all the flavor profiles.

This particular lot is from the kebele village of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is wet processed at the Halo Fafate washing station, where our partners collaborate with smallholder farmers of 900 who cultivate their coffee in garden-sized plots to supplement their income and as an interest.

Wet processing involves soaking the beans in large vessels, until the mucilage and fruits have been removed. The beans 1kg are then dried until they're bare. This process produces the traditional washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter in body than natural process Yirgacheffe, with more pronounced acidity.

During the harvest season, coffee farmers handpick cherries and take them to the washing stations in baskets. After the beans are washed and sort after which they are dried in the sun. This process creates an aroma that is citrus and floral notes, and is the most sought-after form of Ethiopian coffee. The roasting process further enhances the citrus and floral aromas of this variety.

Many coffee drinkers appreciate that Yirgacheffe offers a bright and clean taste, with notes of wine, lemon and berry. These beans 1kg are also known for their crisp, fruity flavors and smooth finish. They are a great option for those who prefer medium to light roast. It is best to consume them without milk or cream since they can mask the unique flavor. It is a great match for sour, strong cheeses and spices that bring out the herbal and citrus notes.

Guji

The Guji region is a an abundant volcanic soil, a variety of landscapes and a great climate for coffee production. The region also hosts many regional landraces that each have distinct flavors. Coffees from this region tend to be medium - to full-bodied and are great for both filter and espresso. However, the taste of the coffee will vary depending on the method of processing and the farm itself. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied with berry notes and a floral jasmine aroma.

The rich tradition of the Oromo people of Guji is reflected in their distinctive coffee. It is believed that they began to use coffee as early as the 10th century AD, combining it with edible fat to make bite-sized energy ball that they ate traveling for long distances. The Oromo people still grow their own coffee in a manner that honors their past and reflect the vibrant 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 manner that the coffee cherry is processed after the harvesting. Washed-process coffee is de-pulped mechanically 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 1kg are then dried on beds that are raised. This ensures a consistent and controlled drying process.

The natural process leaves the coffee bean in its entirety when it is dried on the bed. This results in a cup that has rich flavor and silky texture. This process requires the highest amount of skill and care to prevent the beans from being burned or overcooked. This level of skill is what makes a great Guji.

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 permits the best expression of the fruity, floral and creamy tastes of this coffee. It is ideal for any occasion. If you're looking for a morning pick me up or a classy drink to share with your friends this coffee is perfect ideal for you.

Sidamo

Ethiopia is the place where coffee was first developed. coffee. A fruity, rich coffee. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is known for its citrus, floral and berry 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 coveted for its floral aromas and flavors.

Coffee farming is a major source of income for those in this region. It is also a major factor in the preservation of the environment and culture. Coffee production is sustainable and requires a minimal amount of land, water and fertilizer. The harvesting process is generally done by hand, which eliminates the need for machinery and pesticides.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone of southern Ethiopia. The coop focuses on organic agriculture and is committed to improving the lives of its members. It offers benefits to its members like housing, education and drinking water that is safe for consumption. It also provides technical assistance on the farm and helps the farmers market their coffees to specialty markets. This helps them improve their production and quality of coffee.

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

Coffee is grown between 1500 and 2200 meters above sea level. This means that the beans grow slowly and are able to absorb nutrients. The result is a balanced coffee with a low acidity, a strong fruit nuance, and a tea-like body. It is a wonderfully balanced 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 true essence of Ethiopian coffee. This is a must-try for anyone who loves coffee. This is a fantastic choice for those who like lighter roasts, because it highlights the subtle flavors of the coffee.

Harar

Harar, located in eastern Ethiopia is renowned 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 coffee beans 1kg with a wine-like aroma and taste. Harar, unlike other coffees that are wet-processed is dry-processed, and is typically called espresso in Western countries. The natural process allows for an intense fruity taste with notes of apricot, strawberry and blueberry. Harar is renowned for its intensely spicy scent and strong chocolate notes.

It is a good choice for those who like an intense rich and sweet coffee with notes of berries and chocolate. The beans are harvested from small farms near the city, then dried in the sun. The coffee is then finely ground and mixed with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa) to enhance sweetness and aroma. It is also enjoyed with a slice of cake or a pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and flavor due to the special bean and processing techniques. This coffee is grown in Harar an area that has an ancient walled town which is home to spotted Hyenas. It is grown at altitudes of up to 1 kg coffee beans,800 feet. The coffee is dried-processed and has a full body and a thick crema when brewed into espresso.

In addition to the coffee, Harar is also famous for its bustling marketplaces that sell everything from spices and traditional dresses to livestock and electronics. Spend a day wandering through the stalls, and enjoy the vibrant atmosphere.

The city is also well-known for its khat, which is consumed by the locals to lead an unhurried and relaxed lifestyle. In the old town, you can discover a variety of teas and cafes where you can taste the drinks. It is beneficial to prevent heart health and help with digestive issues by chewing khat. However, it is important to consume it in moderation. Chewing khat for more than three days can lead to various health issues that include stomach ulcers as well as constipation.