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Ethiopian Coffee Beans 1kg

Coffee is a vital part of Ethiopian culture, and their heirloom varieties are among of the most exquisite in the world. They are known for floral complexity and citrus flavor.

Legend has it, a goatherder discovered coffee’s wonders when his herd began to become 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 work hard to protect the local environment, and to ensure that their communities can gain sustainable livelihoods. They also are committed to promoting gender equality and the well-being of young women. These factors make Yirgacheffe coffee one of the most sought-after coffee beans in the world.

The coffee that is grown in the Yirgacheffe region is known for its delicate floral flavors and sweet fruity flavor. 1kg coffee beans has a soft, smooth finish that is appropriate for any occasion. It is great for breakfast or as an afternoon pick-me-up. Additionally, it’s ideal for those who enjoy drinking iced coffee or would like to try different methods of brewing. This coffee is also available as a whole bean which allows the customer to taste all the 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 washing station, where our partners work with 900 smallholder farmers who grow their coffee in garden-sized plots to earn extra income or as an interest.

Wet processing involves soaking the beans in large vessels, until the mucilage and fruits have been removed. The naked beans are then dried. This method produces traditional washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter in body than natural process Yirgacheffe, with more pronounced acidity.

During harvest, coffee growers pick their cherries by hand and then transport them in baskets to washing stations. After the beans are washed and sort and dried in the sun, they are then roasted. This makes a cup that has floral and citrus notes. It is the most sought-after version of Ethiopian coffee. The roasting process is a great way to enhance the floral and lemony scents of this coffee.

Many coffee drinkers note that Yirgacheffe provides a fresh and clean taste, with the scent of wine, lemon and berry. These beans are also known for their fruity, crisp flavors and smooth finish. These beans are ideal for those who prefer a light or medium roast. It is recommended to enjoy these without cream or milk because they can mask the distinctive flavor. It pairs well with strong, sour cheeses as well as spices to bring out the herbal and citric notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect environment for coffee production. It also houses numerous regional landraces, with each offering a distinct flavor profile. The coffees of this region tend to be medium to full-bodied, and they are great for espresso and filter. The flavor of coffee can differ depending on the method of processing used and the farm. For example, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a floral jasmine scent.

Guji’s distinctive coffee reflects the rich culture of Oromo people. It is believed that they first began to use coffee as early as the 10th century AD, combining it with edible fats to make bite-sized energy balls that they chewed on while traveling for long distances. The Oromo people continue to cultivate their own coffee today in a manner that honors their heritage and reflect the stunning natural and cultural beauty of the region.

The farms of the Guji Zone produce washed coffee as well as natural processed coffee. The difference lies in the way that the coffee cherries are processed after 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 as well as its bright tasting notes. The beans are then dried on beds that are raised. This ensures the proper temperature and consistency of the drying process.

The natural process however, leaves the bean intact as it dries. This results in an energised cup with distinct flavors and a smooth mouthfeel. This process requires a lot of ability and care to ensure that the beans are not burned or overcooked. This level of skill is what makes a top Guji.

Guji’s coffees are renowned for their smoothness and exquisite taste. They can be brewed using espresso or filter at any roasting level. The natural process permits the most full expression of the fruity, floral and creamy flavors of this coffee. It is ideal for every occasion, whether you’re seeking a refreshing morning drink or a sophisticated beverage to enjoy with your friends.

Sidamo

Ethiopia is the place where coffee was first developed. coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee. It is renowned for its citrus and floral notes. It is also renowned for its full body and fresh acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavors.

Coffee farming is a significant source of income for those in this region. It is also a major contribution to the preservation of culture and the natural environment. Coffee production is sustainable and requires a minimal amount of water, land and fertilizer. The harvest is carried out by hand which reduces the need for pesticides and machinery.

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

This coffee is from the Kilenso Resa cooperative and is natural processed, which means that it was dried without additional chemicals. This coffee makes a smooth, creamy cup with notes of strawberry and blackberry. It also has hints of milk chocolate. This is a gorgeous coffee that showcases the craftsmanship of Ethiopian producers.

The coffee is grown at high altitudes between 1500 and 2200 m.a.s.l. 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. It is a well-rounded and versatile coffee that can be enjoyed both hot and chilled. This is the perfect 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 choice for those who enjoy light roasting because it brings out the subtleties of the coffee’s flavors.

Harar

Harar located in eastern 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 on the northeast. It is a wild variety Arabica that has the aroma and flavor of wine. 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 known for its strong chocolate notes and intensely spicy scent.

It is a great choice for those who like a full-bodied, rich and sweet coffee with hints of berries and chocolate. The beans are sourced from small farms in the vicinity of the city, then dried in the sun. The coffee is then grounded and mixed with sugar. Harar is typically served with a fennel seed or anise (known as anjwa) to give it a sweet taste and aroma. Harar can also be consumed with a slice cake or a pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and taste due to the unique beans and processing methods. This coffee is grown 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 meters. This coffee is processed dry and has an intense body and a rich crema when brewed into espresso.

Harar in addition to its coffee, is also well-known for its wild markets that offer everything from spices to cultural dresses to electronics and livestock. Take a stroll around the stalls and enjoying the buzzing atmosphere.

The city is also famous for its khat. People who eat it create a tranquil and slow life. In the old town, you can find a wide selection of teas and cafes where you can taste them. Chewing khat may help ease some digestive issues and help reduce the risk of heart disease, but it must be taken in moderate amounts. Chewing khat more than 3 days can cause various health issues that include stomach ulcers as well as constipation.