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Ethiopian Coffee Beans 1kg

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

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

Yirgacheffe

The Yirgacheffe region’s high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also strive to protect the local environment and ensure that their communities can gain sustainable livelihoods. They also dedicate themselves to encouraging gender equality and the wellbeing of young women. These aspects make Yirgacheffe coffee one of the most sought-after coffee beans in the world.

The coffee cultivated in the Yirgacheffe region is famous for its delicate floral flavors and fruity sweetness. It has a smooth finish and is ideal for any occasion. It can be enjoyed for breakfast or as an afternoon pick-me-up. Additionally, coffee beans 1kg for those who love drinking iced coffee or would like to try different brewing methods. The coffee is also available as a whole bean which allows the customer to explore all its flavor profiles.

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 washing station, where our partners work with around 900 smallholder farmers who cultivate their coffee in garden-sized plots to earn extra income or as an activity.

When coffee is processed wet the beans are soaked in large vats until all the fruit and mucilage are removed from them. The beans are then dried until they’re bare. This yields the traditional washed Yirgacheffe coffee with notes of citrus, flowers, and chocolate. It is lighter in body than natural process Yirgacheffe and has more intense acidity.

During the harvest, coffee farmers pick cherries by hand and then transport them in baskets to the washing stations. After 1 kg coffee beans have been washed and sort, they are then sun-dried. This produces a cup with citrus and floral notes, and is the most sought-after form of Ethiopian coffee. The roasting process further accentuates the citrus and floral aromas of this particular variety.

Many coffee drinkers appreciate that Yirgacheffe offers a bright, clean taste with notes of wine, lemon, and berry. They are also known for their fresh, fruity flavors and smooth finish. They are a great choice for those who enjoy medium to light roast. They are best consumed without cream or milk as they can mask the unique flavor of this variety. It pairs well with strong, sour cheeses and spices to enhance the herbal and citric notes.

Guji

The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it the perfect place for coffee production. The region also hosts numerous regional landraces that have distinct flavors. Coffees from this region are typically medium to full-bodied, and are great for both filter and espresso. The flavor of coffee can vary depending upon the processing method used and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes, floral jasmine aroma and floral notes.

The rich tradition of the Oromo people of Guji is evident in their distinctive coffee. They began using coffee around the 10th century, mixing it with edible fats to make energy balls they could take a bite of during long journeys. The Oromo people continue to cultivate their own coffee in a manner that honors their culture and reflect the stunning natural and cultural beauty of the region.

The farms in the Guji Zone produce both washed and natural processed coffee. The difference lies in the way the coffee cherry is processed. The process of washing coffee is de-pulped mechanically to remove the pulp and skin before being fermented. 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 ensures a uniform and controlled drying process.

However, the natural process keeps the coffee bean in its entirety as it dries on the bed. This results in an energised cup with rich flavors and a silky mouthfeel. This process requires the greatest amount of skill and attention in order to avoid the beans from being burned or overcooked. This level of craftsmanship is what makes a good Guji.

Guji’s coffees are famous for their smoothness and exceptional taste. They are great for both filter and espresso and can be used at any roast level. The natural process permits the best expression of the fruity, floral and creamy flavors in this coffee. It is perfect for any occasion, whether you are 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 in Ethiopia is the largest producer of commercial grade coffee and is famous for its citrus and floral notes. It is also renowned for its full body and crisp acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavors.

Coffee farming is a vital source of income for the people of this region. It is also an important contribution to the preservation of culture and the natural environment. The production of coffee is sustainable, and requires only a small amount of fertiliser, water, and land. The harvest is carried out by hand which reduces the use of pesticides and machinery.

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

This coffee comes from the Kilenso Resa co-op and has been dried without the use of any chemicals. This makes a smooth and creamy cup that has notes of blackberry, strawberry 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 will develop slowly and allow them to absorb nutrients. The result is a well-balanced coffee with low acidity, strong fruit nuance, and a tea-like body. This is an incredibly versatile and well-rounded cup that can be enjoyed hot or chilled. 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 good choice for those who prefer lighter roasting, since it brings out the subtleties of the coffee’s flavours.

Harar

Located in the eastern part 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 taste and aroma. Contrary to other coffees that are wet processed, Harar is dry-processed, and is often called espresso in the West. The natural processing method results in a pronounced fruity flavor with notes of apricot, strawberry and blueberry. Harar is also renowned for its rich chocolate notes and its intensely spicy aroma.

This is a fantastic option for those who like the rich, sweet and full-bodied cup of coffee with notes of chocolate and berries. The beans are sourced from small farms close to the city, then dried in the sun. The coffee is then grounded and mixed with sugar. In the traditional way, Harar is served with a fennel or anise seed (known as ajwa) to add sweetness and a scent. It can also be enjoyed with a 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 method. This coffee is grown in Harar an area that has an ancient walled city that is home to Hyenas that are spotted. It is grown at altitudes of up to 1,800 meters. This coffee is processed dry and has a full body and a thick 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 an afternoon wandering the stalls and enjoying the vibrant atmosphere.

The city is also well-known for its khat, which is chewed by locals to lead an unhurried and relaxed life. You can try a variety of varieties at the many tea houses and cafes in the old town. It is a great way to avoid heart disease and ease digestive problems by chewing khat. However, it is important to take it in moderate amounts. Chewing khat for more than three days may result in a variety of health issues, including stomach ulcers and constipation.