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Ethiopian Coffee Beans 1kg

Ethiopian coffee is an essential part of Ethiopian culture, and their varieties that are heirloom are among the finest in the world. They are known for their floral complexity and citrus flavors.

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

Yirgacheffe

The high altitudes and rich soil of the Yirgacheffe region create the perfect conditions for coffee cultivation. In addition, Ethiopian farmers are committed to protecting the local environment and ensuring their communities have access to sustainable livelihoods. They also are committed to promoting gender equity and the wellbeing of young women. These factors make Yirgacheffe coffee one of the most sought-after beans for coffee in the world.

The coffee grown in the Yirgacheffe region is renowned for its delicate floral notes and sweet fruity flavor. It has a smooth, rounded finish that is perfect for any occasion. It is perfect to enjoy a cup of coffee in the morning or an afternoon pick-me up. Additionally, it's ideal for those who like drinking iced coffee or want to experiment with various methods of brewing. It is also available as a whole bean which lets the user explore all its flavor profiles.

This particular lot comes from the kebele, or village, of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners are working with 900 smallholders who grow coffee in garden-sized parcels as a supplemental income or 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 process produces the traditional washed Yirgacheffe coffee, with notes of citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has a more prominent acidity.

During the time of harvest coffee farmers handpick cherries and then transport them to the washing stations in baskets. After the beans have been washed and sorted, they are sun-dried. This produces the cup with floral and citrus notes. It is the most sought-after version of Ethiopian coffee. The roasting process further enhances the floral and citrus aromas of this variety.

Many coffee drinkers appreciate that Yirgacheffe has a vibrant and clean taste, with notes of wine, lemon, and berry. The beans are also renowned for their fruity, crisp flavors and smooth finish. They are a great choice for those who prefer a medium or light roast. It is recommended to consume them without milk or cream as they can mask the distinctive flavor. It pairs well with strong, sour cheeses and spices that enhance the citrus and herbal notes.

Guji

The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it the perfect place for coffee production. It is also home to many regional landraces, each offering a distinctive flavor profile. The coffees from this region are typically medium to full-bodied, and are great for both filter and espresso. The taste of coffee can differ depending on the method of processing employed and the farm that produces it. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries floral jasmine aroma, and floral notes.

Guji's distinctive coffee is a reflection of the rich culture of the Oromo people. It is believed that they began to drink coffee as early as the 10th century AD. They mixed it with edible fats to make bite-sized energy balls that they chewed on while on long journeys. Today the Oromo people continue to cultivate their own coffee in a way that is respectful of the heritage of the region and reflects its vibrant cultural and natural beauty.

Similar to other regions in Ethiopia the farms in the Guji zone produce both washed and natural process coffees. The difference is in the manner that the coffee cherries are processed after harvesting. The coffee that is washed-processed is mechanically removed to remove the skin and pulp prior to fermentation. This process helps preserve the acidity of the coffee and the bright notes of taste. The beans are dried on raised beds. This ensures a consistent and regulated drying process.

The natural process keeps the coffee bean in its entirety when it is dried on the bed. This results in a more balanced cup with complex flavors and a silky mouthfeel. This process requires the highest skill and care to ensure that the beans aren't burned or overcooked. It is this level of skill that makes a top Guji coffee.

Guji's coffees are famous for their smoothness and delicious taste. They are excellent for both filter and espresso, and can be brewed at any roast level. The natural process lets the coffee express its fullest fruity, floral and creamy flavours. It is ideal for any occasion. Whether you want a morning pick me up or a classy drink to enjoy with your loved ones, this coffee is for you.

Sidamo

Ethiopia is the birthplace of coffee. A rich, fruity coffee 1kg. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. It is renowned for its citrus and floral notes. It is also renowned for its full body and vibrant crisp acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavor profiles.

Coffee farming is an important source of income for those in this region. It is also a major element in preserving the natural environment and culture. The production of coffee is sustainable and requires a minimum amount of water, land and fertilizer. The harvesting is done by hand, which cuts down on the need for pesticides and machinery.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is dedicated to improving lives of its members and is focused on organic coffee beans 1kg farming. It provides its members with housing as well as education and clean drinking water. It also provides technical support on the farm, and helps them market their coffees to specialty markets. This aids them in improving their coffee quality and production.

This coffee is from the Kilenso Resa co-op and has been dried without using any chemicals. This produces a smooth and creamy cup that has notes of strawberry, blackberry and some milk chocolate. This is a gorgeous 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 well-balanced coffee with low acidity, intense fruit nuance and a body that is tea-like. It's a versatile and well-rounded coffee that can be enjoyed cold or hot. This is the ideal coffee for those looking to taste the essence of Ethiopian coffee. It is a must try for anyone who loves coffee! It's also a great option for those who like light roasting, as it brings out the subtleties of the coffee's flavors.

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 wet-processed, is dry-processed and is commonly called espresso in Western countries. Natural processing allows for the flavor to be fruity, with notes of blueberries, strawberries, and apricots. Harar is also renowned for its strong chocolate notes and a distinctly spicy aroma.

This is a fantastic choice for those who love an intense, sweet and full-bodied cup of coffee with notes of berries and chocolate. The beans are harvested in small farms in the city and then dried out in the sun. The coffee is then ground and infused with sugar. Traditionally, Harar is served with a fennel or anise seed (known as ajwa) to add sweetness and fragrance. It can also be 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 beans 1kg is grown at altitudes up to 1 kg coffee beans,800 meters in the Harar region, which is home to an ancient city wall which is home to spotted hyenas. This coffee is dry processed and has a rich, creamy crema and full body when made into espresso.

Harar in addition to its coffee, is known for its crazy markets that offer everything from spices to cultural dresses to electronics and livestock. Spend an afternoon exploring the stalls, and taking pleasure in the vibrant atmosphere.

The city is also famous for its khat. Locals chew it to create a tranquil and slow lifestyle. You can sample a variety of varieties at the many cafes and tea houses in the old town. Chewing khat can ease some digestive problems and prevent heart disease, but it must be consumed with moderation. Chewing khat more than three days can cause a variety of health issues, including constipation and stomach ulcers.