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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 complex floral aroma and citrus flavor.

Legend has it that a goatherder discovered coffee's wonders when his herd became agitated and began consuming the fruits.

Yirgacheffe

The high altitudes and the rich soils in the Yirgacheffe region provide the ideal conditions for 1kg coffee beans cultivation. In addition, Ethiopian farmers are committed to protecting the local environment and ensuring their communities can access sustainable livelihoods. They also believe in promoting gender equity and the health of young women. These factors make Yirgacheffe coffee one of the most sought-after coffees in the world.

The coffee that is grown in the Yirgacheffe region is renowned for its delicate floral nuances and fruity sweetness. It has a smooth, round finish that is suitable for any occasion. It is great as a breakfast drink or a post-workout boost. It is also a good choice for those who like to drink iced coffee or want to try out different brewing methods. The coffee is also available as a whole bean which lets the user explore all its 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 wet-processed at the Halo Fafate washing station, where our partners collaborate with 900 smallholder farmers who grow their coffee in plots 1kg of coffee beans garden size to supplement their income and as an interest.

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

During harvest, coffee farmers collect cherries by hand, and carry them in baskets to washing stations. After the cherries have been cleaned and sorted after which they are dried in the sun. This produces a cup that has citrus and floral notes. It is the most well-known version of Ethiopian coffee. The roasting process enhances the lemony and floral aromas in this variety.

Many coffee drinkers appreciate that Yirgacheffe offers a bright, clean taste with hints of lemon, wine, and berry. These beans are known for their fruity, crisp flavors and smooth finish. They are a great option for those who prefer medium to light roast. They are best enjoyed without milk or cream, which can drown out the unique flavor of this type of roast. It's great with sour, strong cheeses and spices that bring out the herbal and citrus notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect location for coffee production. The region also hosts numerous regional landraces that possess a distinct flavor profile. The coffees of this region are usually medium to full-bodied, and are perfect for both filter and espresso. The taste of coffee can differ depending on the processing method used and the farm. For example, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with berry notes and a floral jasmine scent.

Guji's distinctive coffee is a reflection of the rich culture of Oromo people. They began using coffee around the 10th century, mixing it with edible fats to make energy balls that they could consume during long journeys. The Oromo people still grow their own coffee today in a way that honors their past and reflects the vibrant natural and cultural beauty of the region.

The farms in the Guji Zone produce washed coffee as well as natural processed coffee. The difference is in the way that the coffee cherry is processed after the harvesting. The coffee that is washed is removed mechanically to remove the skin and pulp before being fermented. This process helps to maintain the coffee's acidity and bright taste notes. The beans are dried on beds that are raised. This helps to ensure a regulated temperature and consistent drying process.

The natural process however, leaves the bean intact while it is drying. This produces a more balanced cup that has distinct flavors and a smooth mouthfeel. This process requires a lot of skill and care to ensure that the beans are not burned or overcooked. It is this level of care that creates a wonderful Guji coffee.

Guji's coffees are known for their smoothness and delicious taste. They can be brewed as filter or espresso at any roasting level. The natural process lets the coffee express its fullest floral, fruity and creamy tastes. It is perfect for any occasion, whether you're seeking a refreshing morning drink or a sophisticated beverage to enjoy with your friends.

Sidamo

Ethiopia is the birthplace of coffee. A fruity, rich coffee. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is renowned for its citrus, floral and fruity notes. It is also referred to as a full-bodied, robust coffee with lively acidity. The Sidamo area is comprised 1kg of coffee beans the micro-region of Yirgacheffe which is a highly prized coffee because of its distinctive floral aromas and flavors.

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

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone of southern Ethiopia. The coop is dedicated to improving lives of its members and is focused on organic farming. It offers its members housing as well as education and clean drinking water. It also offers technical assistance to the farm, and helps members market their coffees in specialty markets. This helps them to improve their production and quality.

This coffee is from the Kilenso Resa co-op and has been dried without using any chemicals. This makes a smooth and creamy cup that has notes of strawberry, blackberry and some milk chocolate. It is a beautiful cup of coffee that shows off the artisanship and skill of Ethiopian producers.

Coffee is grown between 1500 and 2200 meters above sea level. The beans grow slowly and allow them to absorb nutrients. The result is a cup with low acidity and a body that resembles tea. It is an extremely versatile and well-rounded coffee that can be enjoyed cold or hot. This is the ideal coffee for those looking to experience the real essence of Ethiopian coffee. This is a must-try for anyone who loves coffee. It is also a good choice for those who enjoy light roasting, as it accentuates the subtleties of the coffee's flavours.

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 wild-variety Arabica that has a wine-like aroma and taste. Unlike other coffees, which are wet processed, Harar is dry-processed, and is commonly referred to as espresso in the West. Natural processing gives it a fruity flavor with notes such as blueberries, strawberries, and apricots. Harar is well-known for its intensely spicy scent and strong chocolate notes.

This is a wonderful choice for those who enjoy an intense, sweet and full-bodied coffee with notes of berries and chocolate. The beans are harvested in small farms close to cities and then dried out in the sun. The 1kg roasted coffee beans is then finely ground and infused with sugar. Traditionally, Harar is served with anise or fennel (known as Ajwa) to give it a sweet and a scent. It is also consumed with a slice cake or pastry.

Another coffee that is popular from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its unique bean and processing technique. 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 1,800 feet. This coffee is processed dry and has a rich, creamy crema and full body when made into espresso coffee beans 1kg.

Harar as well as its coffee, is famous for its wildly-expanding markets which offer everything from spices to cultural dresses to electronics and livestock. Spend a day exploring the stalls, and taking pleasure in the vibrant atmosphere.

The city is also renowned for its Khat. People chew it to create a relaxed and slow life. You can sample a variety of varieties at the many cafes and tea houses in the old town. It is beneficial to avoid heart health and help with digestive issues by chewing khat. However it is crucial to take it in moderate amounts. Chewing khat for more than three days can lead to a number of health problems including stomach ulcers and constipation.