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Ethiopian Coffee Beans 1kg

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

Legend is that a goat herder discovered the wonders of coffee while his herd became restless and took a bite of the fruits.

Yirgacheffe

The high altitudes and rich soil in 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 are also dedicated to promoting gender equality and the health of young women. These factors make Yirgacheffe coffee one of the most sought-after coffee beans in the world.

The Yirgacheffe coffee is famous for its delicate fruity and floral flavors. It has a smooth, long-lasting finish and is ideal for any occasion. It can be enjoyed as a breakfast drink or as an afternoon pick-me-up. It is also an excellent choice for those who enjoy drinking iced coffee or would like to experiment with various methods of brewing. This coffee is also available as a whole bean which allows the consumer to 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 wet-processed at the Halo Fafate washing station, where our partners work with 900 smallholder farmers who grow their coffee on plots that are garden-sized to earn extra income or as a hobby.

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

During the harvest time coffee farmers handpick cherries and then transport them to washing stations in baskets. After the beans have been cleaned and sorted, they are then sun-dried. This process produces the cup with citrus and floral notes and is the most popular type of Ethiopian coffee. The roasting process is a great way to enhance the floral and lemony aromas in this variety.

Many coffee drinkers have noticed that Yirgacheffe has a bright and clean taste, with hints wine, lemon and berry. These beans are known for their refreshing, fruity 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, which can drown out the distinctive flavor of this variety. It pairs well with strong, sour cheeses as well as 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 is also home to several regional landraces, which all have a different flavor profile. The coffees from this area tend to be medium- to full-bodied, and are perfect for both espresso and filter. The flavor of coffee can differ depending on the method of processing used 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.

The rich culture of the Oromo people of Guji is reflected in their distinctive coffee. It is believed that they first began to make use of coffee as early as the 10th century AD, mixing it with edible fats to make bite-sized energy ball which they would chew while on long journeys. The Oromo people still grow their own coffee in a way that honors their heritage and reflect the beautiful natural and cultural beauty of the region.

Like many other regions in Ethiopia, the farms of the Guji zone produce both washed and natural process coffees. The difference lies in the manner that the coffee cherry is processed after the harvesting. Washed process coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps maintain the acidity of the coffee, as well as the bright notes of taste. The beans are dried on beds that are raised. This helps to ensure an even temperature and a consistent drying process.

The natural process leaves the coffee bean unharmed when it is dried on the bed. This results in a more balanced cup that has complex flavors and a silky mouthfeel. This process requires the highest amount of skill and attention in order to avoid the beans becoming burned or overcooked. This level of skill is what makes a top Guji.

Guji’s coffees are famous for their smoothness and a delicious taste. They can be brewed using espresso or filter at any roasting level. The natural process allows the coffee to express its most fruity, floral and creamy flavours. It’s perfect for any occasion. Whether you want a quick morning boost or a refined beverage to share with your friends this coffee is perfect ideal for you.

Sidamo

Ethiopia is the birthplace of coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee. It is known for its citrus and floral notes. It is also known as a full-bodied coffee that has vibrant acidity. coffee bean 1kg includes the micro-region of Yirgacheffe which is a highly sought-after coffee because of its distinctive floral aromas and flavors.

Coffee farming is a significant source of income for the people in this region. It is also a key factor in the preservation of the environment and culture. The production of coffee is a sustainable process that requires small amount of water, land and fertilizer. The harvest is usually done by hand, which reduces the need for machines and pesticides.

The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is committed to improving lives of its members and is focused on organic farming. It provides benefits to its members, such as housing, schooling and drinking water that is safe for consumption. It also provides technical assistance on the farm, and helps them sell their coffees to specialty markets. This helps them to improve their coffee production and quality.

This coffee is from the Kilenso Resa co-op and has been dried without the use of any chemicals. This coffee makes a smooth, creamy cup with notes of strawberry and blackberry. It also has hints of milk-chocolate. This is a beautiful cup of coffee that showcases the skill and craftsmanship of Ethiopian producers.

Coffee is grown between 1500 and 2200 meters above sea level. This means that the beans grow slowly and take longer to absorb nutrients. The result is a balanced coffee with a low acidity, a strong fruit nuance and a body that is tea-like. This is an incredibly versatile and well-rounded cup that is a great choice for hot or iced. This is the perfect coffee for those who wish to experience the essence of Ethiopian coffee. This is a must-try for anyone who loves coffee. This is a fantastic option for those who prefer light roasts because it highlights the subtle flavors of the coffee.

Harar

Located in the eastern part 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 wild-variety Arabica that has an aroma and flavor that resembles wine. Harar, unlike other coffees that are wet-processed, is dry-processed and is commonly called espresso in Western countries. Natural processing allows for a fruity flavor with notes of blueberries, strawberries, and apricots. Harar is also renowned for its strong chocolate notes and intensely spicy scent.

It is a good option for those who like full-bodied rich and sweet cup of coffee with hints of berries and chocolate. The beans are harvested on small farms close to cities and then dried out in the sun. The coffee is then ground and flavored with sugar. Harar is typically served with a fennel seed or anise (known as anjwa) to enhance sweetness and aroma. It can also be enjoyed with a slice of 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. The coffee is grown at 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 cultural dresses to electronics and livestock. Spend a day wandering through the stalls, and enjoy the electric atmosphere.

The city is also famous for its Khat, which is chewed by locals to create a relaxed and slow daily life. In the old town, you will discover a variety of cafes and teas where you can sample them. It can be beneficial to avoid heart disease and ease digestive problems by chewing khat. However, it is important to consume it in moderate amounts. Chewing khat for longer than three days can lead to numerous health problems, including stomach ulcers and constipation.