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Ethiopian Coffee Beans 1Kg arabica coffee beans

Ethiopian coffee is a staple of Ethiopian culture, and their varieties of heirloom are among the finest in the world. They are renowned for their the complexity of their florals and the citrusy flavor.

Legend has it that a goat herder discovered the benefits of coffee when his herd became restless and consumed the berries.

Yirgacheffe

The high altitudes and the rich soils in the Yirgacheffe region create ideal conditions for coffee cultivation. Ethiopian farmers also work hard to protect the environment, and to ensure that their communities are able to access sustainable livelihoods. They also are committed to promoting gender equity and the health of young women. The combination of these elements make Yirgacheffe one of the world's most sought-after coffee beans.

The Yirgacheffe coffee is renowned for its delicate fruity and floral flavors. It has a smooth finish and is perfect for any occasion. It is great for breakfast or a post-workout boost. Moreover, it is a great choice for those who love drinking iced coffee or would like to try different methods of brewing. This coffee is available as whole beans, allowing the consumer to experience the full range of flavors.

This particular lot comes from the kebele (or village) of Idido in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners work with 900 smallholders who cultivate coffee in gardens-sized parcels for supplemental income or hobby.

Wet processing involves soaking the beans in large vessels, until the mucilage and fruits have been removed. The naked beans are then dried. This creates the classic washed Yirgacheffe coffee with notes of citrus, flowers and chocolate. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity.

During the harvest time coffee 1kg farmers pick cherries and transport them to washing stations in baskets. After the beans are cleaned and separated, they are dried in the sun. This produces an aroma that is floral and citrus notes. It is the most sought-after form for Ethiopian coffee. The roasting process further accentuates the floral and citrus aromas of this particular variety.

Many coffee drinkers have noticed that Yirgacheffe provides a fresh and clean taste, with hints of lemon, wine, and berry. They are renowned for their fruity, crisp flavors and smooth finish. These beans are perfect for those who prefer a medium or light roast. They are best enjoyed without milk or cream as they can mask the unique flavor of this variety. It is a great match for strong, sour cheeses and spices that highlight the herbal and citrus notes.

Guji

The Guji region is a rich volcanic soil, diverse landscapes, and a perfect climate for coffee production. It also hosts a wide variety of regional landraces, each one offering a unique flavor profile. The coffees from this area tend to be medium to full-bodied and are perfect for both filter and espresso. However, the taste of the coffee may differ depending on the processing method and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes, 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 use coffee in the 10th century AD, combining it with edible fats to make bite-sized energy balls that they chewed on while on long journeys. Today the Oromo people continue to grow their own coffee in a way that is respectful of the heritage of the region and showcases its cultural and natural beauty.

As with other regions in Ethiopia the farms in the Guji zone produce both washed and natural process coffees. The difference is in the way that the coffee cherries are processed after the harvesting. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps preserve the coffee's acidity and bright taste notes. The beans are dried on raised beds. This helps to ensure the proper temperature and consistency of the drying process.

The natural process, on the other hand, leaves the bean intact while it dries. This produces a cup with an intense flavor and silky texture. This process requires the highest skill and care to ensure that the beans are not burned or overcooked. It is this level of care that makes a great Guji coffee.

Guji's coffees are famous for their smoothness and exquisite taste. They can be brewed using espresso or filter at any roasting level. The natural process permits the fullest expression of the fruity, floral and creamy tastes of this coffee. It is perfect for any occasion. If you're looking for a quick morning boost or a sophisticated beverage to enjoy with your friends this coffee is perfect the perfect choice for you.

Sidamo

A fruity and rich coffee from the place of birth of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is known for its floral and citrus notes. It is also known 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 because of its distinctive floral aromas and flavor profiles.

Coffee farming is a vital source of income for the people living in this region. It is also a significant contributor to the preservation of the environment and culture. The production of coffee is sustainable and requires only a small amount of fertiliser, water, and land. The harvest is done by hand, which cuts down on the use of pesticides and machinery.

The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee 1kg farmers in the Sidama region in southern Ethiopia. The coop focuses on organic farming and is committed to improving the lives of its members. It provides benefits to its members such as housing, education and clean drinking water. It also provides technical assistance to the farm and assists members market their coffees in specialty markets. This assists them in improving their coffee quality and production.

This coffee is from the Kilenso Resa co-op and has been dried without the use of any chemicals. This results in a smooth and creamy cup with notes of strawberry, blackberry and the hint of milk chocolate. This is a gorgeous 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 are able to grow slower and have more time to absorb nutrients. The result is a 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 hot or chilled. This is the perfect coffee for those looking to taste the true essence of Ethiopian coffee. It is a must try for anyone who loves coffee! It's also a great choice for those who enjoy light roasting, as it highlights the subtleties of the coffee's flavours.

Harar

It is located in the eastern region of Ethiopia and 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 taste and aroma. Unlike other coffees, which are wet processed, Harar is dry-processed, and is often referred to as espresso in the West. The natural processing process gives it an aroma that is fruity with notes of apricots, strawberries and blueberries. Harar is also renowned for its strong chocolate notes and intensely spicy aroma.

This is a wonderful option for those who like the rich, sweet and full-bodied cup of coffee with notes 1kg of coffee beans berries and chocolate. The beans are harvested from small farms in the vicinity of the city, then dried in the sun. The coffee is then ground and mixed with sugar. In the traditional way, Harar is served with a fennel or anise seed (known as ajwa) to give it a sweet and aroma. It can also be enjoyed with a cake or pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the particular bean and processing techniques. The coffee is cultivated in Harar, a region with an ancient walled town which is home to spotted Hyenas. It is grown at altitudes ranging from to 1,800 feet. This coffee is processed dry and has a rich, creamy crema and full body when it is made into espresso.

In addition to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and traditional dresses to livestock and electronics. Spend an afternoon wandering the stalls and taking in the electric atmosphere.

The city is also known for its khat, a drink chewed by locals to lead an unhurried and relaxed life. In the old town, you can find a wide selection of teas and cafes in which you can try the drinks. Chewing khat may help ease some digestive issues and help reduce the risk of heart disease, but it must be consumed in moderation. Chewing khat more than three days can lead to numerous health problems such as stomach ulcers and constipation.