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Ethiopian Coffee Beans 1kg

Ethiopian coffee is an essential component of Ethiopian culture, beans and their varieties that are heirloom are among the best in the world. They are known for their complex floral aroma and citrus flavor.

Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd became agitated and began to eat the berries.

Yirgacheffe

The high altitudes and the rich soils in the Yirgacheffe region provide the ideal conditions for coffee cultivation. Ethiopian farmers also work hard to protect the environment, and to ensure that their communities can have sustainable livelihoods. They also dedicate themselves to encouraging gender equality and the health of young women. The combination of these aspects creates Yirgacheffe one of the world's most sought-after coffee beans.

The Yirgacheffe coffee is renowned for its delicate floral and fruity aromas. It has a smooth, round finish that is suitable for any occasion. It is great as a breakfast drink or for a refreshing afternoon drink. Moreover, it is ideal for those who like drinking iced coffee or would like to try different brewing methods. It is also available as whole beans, Beans allowing the consumer to enjoy the full range of flavors.

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 grow coffee in gardens-sized parcels to earn extra income or as a hobby.

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

During harvest, coffee growers pick their cherries by hand and then transport them in baskets for the washing stations. After the beans have been washed and sorted, they are sun-dried. This process produces a cup that has citrus and floral notes. It is the most popular form for Ethiopian coffee. The roasting process further accentuates the citrus and floral aromas of this particular variety.

Many coffee drinkers have noted that Yirgacheffe has a vibrant and fresh taste, with hints of wine, lemon, berry, and more. These beans are also known for their crisp, fruity flavors and smooth finish. These beans are perfect for those who prefer a medium or light roast. They are best consumed without cream or milk, which can drown out the distinctive flavor of this particular variety. It pairs well with strong, sour cheeses as well as spices that enhance the citrus and herbal notes.

Guji

The Guji region is a fertile volcanic soil, numerous landscapes, and a perfect climate for coffee production. The region is also home to numerous regional landraces that possess a distinct flavor profile. Coffees from this region are typically medium to full-bodied, and are ideal for filter and espresso. However, the flavor of the coffee will vary depending on the processing method and the farm itself. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a mellow jasmine aroma.

Guji's unique coffee reflects the rich culture of the Oromo people. They started using coffee around the 10th century, mixing it with edible fats to create energy balls that they could consume during how long does 1kg of coffee beans last journeys. The Oromo people continue to grow their own coffee in a manner that honors their past and reflects the stunning natural and cultural beauty of the region.

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

The natural process leaves the coffee bean unharmed as it dries on the bed. This results in an energised cup with complex flavors and a silky mouthfeel. The process requires the most expertise and attention to ensure that the beans are not burned or overcooked. This level of skill is what makes a top Guji.

Guji's coffees are known for their smoothness and exquisite taste. They can be brewed as espresso or filter at any roasting level. The natural process permits the most full expression of the floral, fruity and creamy flavors of this coffee. It is perfect for any occasion, whether looking for a quick pick-me-up in the morning or a sophisticated beverage to enjoy with your friends.

Sidamo

A rich and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is well-known for its citrus, floral and berry notes. It is also referred to as a full-bodied coffee with lively acidity. The Sidamo region includes the micro-region of Yirgacheffe that is a highly sought-after coffee due to its unique floral aromas and distinctive 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 the culture. Coffee production is a sustainable process that requires very little amount of land, water and fertilizer. The harvest is carried out by hand which reduces the need for pesticides and machinery.

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

This coffee comes from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without any additional chemicals. This coffee produces a smooth, creamy cup that has notes like blackberry and strawberry. It also has hints of milk-chocolate. This is a stunning coffee that showcases the artisanship of Ethiopian producers.

Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans develop slowly and take longer to absorb nutrients. The result is a balanced and balanced coffee with a low acidity, a strong fruit nuance and tea-like body. It is a wonderfully balanced and versatile coffee that is able to be enjoyed both hot and chilled. This is the ideal coffee for those looking to experience the essence of Ethiopian coffee. This is a must-try for anyone who loves coffee. It's also a good option for those who like lighter roasting, since it highlights the subtleties of the coffee's flavor.

Harar

It is located in the eastern region of Ethiopia and is 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 distinctive wild variety Arabica with a wine-like flavor and aroma. Harar, unlike other coffees that are wet-processed 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 also known for its rich chocolate notes and its intensely spicy aroma.

It is a good option for those who prefer full-bodied rich and sweet coffee with hints of chocolate and berries. The beans are sourced from small farms near the city and then dried in the sun. The coffee is then ground and infused with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa), to add sweetness and aroma. It can also be consumed with a slice cake or a pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the special beans and processing methods. This coffee is grown at high altitudes of up to 1,800 meters in the Harar region, which is home to an ancient walled city which is home to spotted hyenas. This coffee is processed dry and has an intense body and a rich crema when made into espresso.

Harar, in addition to its coffee, is also famous for its wildly-expanding markets that sell everything from spices clothing to electronics and livestock. Spend a day exploring the stalls and taking in the buzzing atmosphere.

The city is also renowned for its Khat. People chew it to create a tranquil and slow lifestyle. In the old town, you'll find a wide variety of teas and cafes in which you can taste them. Chewing khat can ease some digestive problems and aid in preventing heart disease, but it should be consumed with moderate amounts. Chewing khat for more than 3 days could cause numerous health problems that include stomach ulcers as well as constipation.