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Ethiopian Coffee Beans 1kg Coffee is an essential component of Ethiopian culture and their heirloom varieties are some of the finest in the world. They are known for their complex floral aroma and citrus flavor. Legend has it that the coffee-loving goatherder was able to discover its wonders when his herd became agitated and began consuming the coffee 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 ensure that their communities can access sustainable livelihoods. They also are committed to encouraging gender equality and the well-being of young women. The combination of these factors makes Yirgacheffe one of the world's most sought-after coffee beans. The coffee grown in the Yirgacheffe region is renowned for its delicate floral notes and fruity sweetness. It has a silky finish and is ideal for any occasion. It's perfect for a morning drink or an afternoon pick-me up. It is also a great choice for those who like drinking iced coffee or want to experiment with various brewing methods. It 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 (or district) of Yirgacheffe, in the Gedeo Zone. The coffee is wet-processed at the Halo Fafate washing station, where our partners work with smallholder farmers of 900 who cultivate their coffee in garden-sized plots to earn extra income or as an activity. Wet processing involves the beans being soaked in large vats, ensuring that the mucilage and fruit have been removed. The beans are then dried until they are bare. This process yields the classic washed Yirgacheffe coffee, with notes of citrus, flowers, and chocolate. It is lighter in body than natural process Yirgacheffe and has more noticeable acidity. During the harvest, coffee farmers pick their cherries by hand and carry them in baskets to the washing stations. After the beans are washed and sorted, they are sun-dried. This makes a cup that has citrus and floral notes. It is the most sought-after form for Ethiopian coffee. The roasting process amplifies the floral and lemony aromas in this variety. Many coffee drinkers have reported that Yirgacheffe has a bright and clean taste with hints wine, lemon, berry, and more. The beans are also renowned for their fruity, crisp flavors and smooth finish. They are a great option for those who prefer moderate to light roast. It is best to consume these without cream or milk since they can mask the distinctive flavor. It pairs well with strong, sour cheeses as well as spices to bring out the citric and herbal notes. Guji The Guji region is home to an abundant volcanic soil, a variety of landscapes, and a favorable climate for coffee production. The region also hosts numerous regional landraces that have a different flavor profile. Coffees from this region tend to be medium to full-bodied and are excellent for filter and espresso. The flavor of coffee can vary depending upon the processing method used and the farm that produces it. coffee bean 1kg Coffeee 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. It is believed that they began to drink coffee in the 10th century AD. They mixed it with edible fat to make bite-sized energy ball that they chewed on while on long journeys. The Oromo people still grow their own coffee today in a manner that honors their heritage and reflects the beautiful natural and cultural beauty of the region. Like many other regions in Ethiopia the farms of the Guji zone produce washed and natural process coffees. The difference lies in the way that the coffee cherries are processed after the harvesting. The coffee that is washed is removed mechanically to remove the skin and pulp before being fermented. This process helps maintain the coffee's acidity as well as its bright tasting notes. The beans are dried on beds that are raised. This ensures the proper temperature and consistency of the drying process. The natural process, on the other hand leaves the bean unharmed while it is drying. This results in a more balanced cup with 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. It is this level of craftsmanship that creates a wonderful Guji coffee. Guji's coffees are known for their smoothness and delicious taste. They are great for both filter and espresso and can be brewed at any roast level. The natural process permits the best expression of the fruity, floral and creamy flavors in this coffee. It is ideal for any occasion, whether you are looking for a quick pick-me-up in the morning or a classy drink to enjoy with friends. Sidamo A ripe and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee and is famous for its floral and citrus notes. It is also renowned for its full body and crisp acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly sought-after for its 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 preserving the environment and the culture. The production of coffee is sustainable, and requires a minimal amount of fertiliser, water, and land. The harvest is typically done by hand, which decreases the need for machines and pesticides. The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone in southern Ethiopia. The coop is dedicated to improving the 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 continue to improve their coffee production and quality. This coffee is from the Kilenso Resa co-op and has been dried without any chemicals. This coffee makes a smooth, creamy cup with notes like blackberry and strawberry. It also has hints of milk chocolate. This is a beautiful coffee that showcases the craftsmanship of Ethiopian producers. The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. This means that the beans are able to grow slower and have more time to absorb nutrients. The result is a balanced and balanced coffee with a low acidity, a strong fruit nuance and tea-like body. It is an incredibly versatile and well-rounded cup that is a great choice for hot or chilled. This is the perfect coffee for those who want to experience the true essence Ethiopian coffee. This is a must try for anyone who is a coffee lover. This is a fantastic option for those who prefer a light roast, 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 with an aroma and flavor that resembles wine. Contrary to other coffees that are wet-processed, Harar is dry-processed, and is often called espresso in the West. Natural processing allows for an aroma that is fruity with notes of blueberries, strawberries, and apricots. Harar is known for its intensely spicy scent and strong chocolate notes. It is a good 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 and then dried 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 a scent. You can also enjoy it with a cake or pastry. Another coffee that is popular from Harar is the Grade 1 Natural, which has distinctive aroma and flavor due to its unique bean and processing method. The coffee is cultivated in Harar which is a region that has an ancient walled town which is home to Hyenas with spotted spots. It is grown at altitudes ranging from to 1,800 feet. This coffee is dried processed and has a thick, rich crema and full body when made into espresso. In addition to the coffee, Harar is also famous for its wildly bustling markets which sell everything from spices and dresses to livestock and electronics. Take a stroll around the stalls, and enjoy the electric atmosphere. The city is also renowned for its Khat. People chew it to create a tranquil and slow lifestyle. You can taste a range of flavors at the numerous cafes and tea houses in the old town. It is beneficial to avoid heart disease and ease digestive problems by chewing khat. However it is crucial to take it in moderate amounts. Chewing khat for longer than three days can cause a variety of health issues, including constipation and stomach ulcers.