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Ethiopian coffee beans 1kg (click over here)

Coffee is an essential part of Ethiopian culture and their heirloom varietals are some of the most exquisite in the world. They are renowned for their floral complexity and citrus flavor.

Legend has it that a goat herder discovered the benefits of coffee when his herd became restless and took a bite of the fruits.

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring that their communities can access sustainable livelihoods. They are also committed to promoting gender equity and the well-being for young women. The combination of these aspects creates Yirgacheffe one of the world's most prized coffee beans.

The Yirgacheffe coffee is known for its delicate floral and fruity aromas. It has a silky finish and is perfect for any occasion. It is perfect to enjoy a cup of coffee in the morning or a late afternoon energy boost. It's also a good option for those who prefer to drink iced coffee or want to try out different brewing methods. It is also available as whole beans, which allows the consumer to experience all of its flavors.

This particular lot comes from the kebele village of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners are working with 900 smallholders who grow coffee in gardens-sized parcels as a supplemental income or hobby.

When coffee is processed in a wet manner the beans are then stored in large vessels until all the mucilage and fruit have been removed. The beans are then dried until they're bare. This method produces the classic 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 time coffee farmers pick cherries and take them to washing stations in baskets. After the beans have been cleaned and sorted and dried in the sun, they are then roasted. This process produces a cup that has floral and citrus notes. It is the most sought-after form for 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 vibrant and clean taste with hints lemon, wine and berry. These beans are also known for their fresh, fruity flavors and smooth finish. These beans are ideal for those who prefer a light or medium roast. They are best enjoyed without cream or milk which can muddle the unique flavor of this variety. It is a great match for 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, making it a perfect environment for coffee production. The region also has several regional landraces, which all have a different flavor profile. The coffees from this region are often medium - to full-bodied and are ideal for filter and espresso. The flavor of coffee can differ based on the processing method used and the farm. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a floral jasmine scent.

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

The farms in the Guji Zone produce washed and natural processed coffee. The difference lies in the way that the coffee cherry is processed after the harvesting. The coffee that is washed-processed is mechanically removed to remove the skin and pulp prior to fermentation. This process helps to maintain the coffee's acidity and bright taste notes. The beans are dried on beds that are raised. This ensures an even temperature and a consistent drying process.

The natural process, on the other hand leaves the bean in its entirety as it dries. This results in a more balanced cup that has complex flavors and a silky mouthfeel. This process requires the greatest amount of skill and attention to prevent the beans being burned or overcooked. It is this level of craftsmanship that makes a great Guji coffee.

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

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 floral and citrus notes. It is also known for its full body and vibrant crisp acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavors.

Coffee farming is a crucial source of income for people of this region. It is also a significant element in preserving the natural environment and culture. The production of coffee is a sustainable process that requires small amount of water, land and fertilizer. The harvesting process is generally done by hand, which decreases the need for machines and pesticides.

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

The coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without any additional chemicals. This results in a smooth and creamy cup that has notes of blackberry, strawberry and some milk chocolate. This is a beautiful cup of coffee 1kg that showcases the craftsmanship and expertise of Ethiopian producers.

The coffee is grown at high altitudes between 1500 and 2200 m.a.s.l. The beans will develop slowly, allowing them to absorb nutrients. The result is a well-balanced coffee with low acidity, intense fruit nuance, and a tea-like body. It is a very well-rounded and versatile coffee that can be enjoyed hot or iced. This is the ideal coffee for those who want to taste the essence of Ethiopian coffee. It is a must try for all coffee lovers! This is a fantastic choice for those who enjoy light roasts because it highlights the subtle flavors of the coffee.

Harar

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 coffee beans 1kg that has a wine-like aroma and taste. In contrast to other coffees, which are wet processed, Harar is dry-processed, and is often called espresso in the West. Natural processing allows for a fruity flavor with notes such as blueberries, strawberries, and apricots. Harar is also renowned for its strong chocolate notes and a distinctly spicy aroma.

It is a good choice for those who enjoy full-bodied, rich and sweet coffee with hints of chocolate and berries. The beans are gathered in small farms near the cities and then dried out in the sun. The coffee is then ground and infused with sugar. Traditionally, Harar is served with a fennel or anise seed (known as Ajwa) to give it a sweet and fragrance. It is also served with a slice of cake or a pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and flavor due to the special bean and processing methods. The coffee bean 1kg is cultivated in Harar which is a region that has an ancient walled city that is home to spotted Hyenas. It is grown at altitudes up to 1,800 feet. 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 known for its crazy markets that offer everything from spices to cultural dresses to electronics and livestock. Spend a day wandering through the stalls and enjoying the electric atmosphere.

The city is also famous for its khat, a drink consumed by the residents to promote an unhurried and relaxed life. In the old town, you'll discover a variety of teas and cafes in which you can try them. Chewing khat may help ease certain digestive issues and can help reduce the risk of heart disease, but it should be consumed in moderate consumption. Chewing khat for longer than three days can result in a variety of health issues, including constipation and stomach ulcers.