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Ethiopian Coffee Beans 1kg

Coffee is a vital part of Ethiopian culture, and their heirloom varieties are some of the finest in the world. They are known for their floral complexity and citrus flavors.

Legend is that a goat herder discovered the benefits of coffee when his herd was agitated and ate the berries.

Yirgacheffe

The high altitudes as well as the rich soils in the Yirgacheffe region create the perfect conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to preserving the environment and ensuring their communities have access to sustainable livelihoods. They also believe in encouraging gender equality and the well-being for young women. These factors make Yirgacheffe coffee one of the most sought-after coffees around the world.

The coffee grown in the Yirgacheffe region is famous for its delicate floral nuances and sweet fruity flavor. It has a smooth, round finish that is perfect for any occasion. It can be enjoyed as a breakfast drink or a post-workout 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 enjoy the full range of flavors.

This particular lot is 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 wash station, where our partners work with 900 smallholders who cultivate coffee in gardens-sized parcels to earn extra income or as a hobby.

Wet processing involves soaking the beans in large vats, ensuring that the mucilage and fruit have been removed. The beans that are not soaked are dried. This yields the classic washed Yirgacheffe coffee that has notes of flowers, citrus, and chocolate. It is lighter than the natural Yirgacheffe and has a more prominent acidity.

During the harvest, coffee farmers collect cherries by hand, and transport them in baskets to the washing stations. After the beans are cleaned and sorted and dried in the sun, they are then roasted. This process produces an aroma that is citrus and floral notes, and is the most sought-after form of Ethiopian coffee. The roasting process further enhances the floral and citrus aromas of this particular variety.

Many coffee drinkers note that Yirgacheffe has a vibrant, clean taste with notes of wine, lemon and berry. The beans are also renowned for their fresh, fruity flavors and smooth finish. They are a good choice for those who like medium to light roast. They are best enjoyed without cream or milk which can muddle the distinctive flavor of this type of roast. It pairs well with sour, strong cheeses and spices that enhance the citrus and herbal 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 also hosts numerous regional landraces that have distinct flavors. coffee beans 1kg from this region are typically medium to full-bodied, and are excellent for filter and espresso. The flavor of coffee may differ based on the processing method 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 in Guji is reflected in their distinctive coffee. It is believed that they first began to make use of coffee in the 10th century AD, combining it with edible fat to make bite-sized energy balls which they would chew while on long journeys. The Oromo people continue to grow their own coffee in a way that honors their culture and reflects the stunning natural and cultural beauty of the region.

Similar to other regions in Ethiopia the farms of the Guji zone produce both washed and natural process coffees. The difference is in the manner that the coffee cherry is processed after harvesting. Washed-process coffee is de-pulped mechanically to remove the pulp and skin prior to fermentation. This process helps to maintain the coffee's acidity and bright tasting notes. The beans are dried on raised beds. This ensures a uniform and regulated drying process.

The natural process, on the other hand leaves the bean unharmed while it dries. This produces a more balanced cup that has rich flavors and a silky mouthfeel. This process requires the greatest amount of skill and care to prevent the beans being burned or overcooked. This level of craftsmanship is what makes a great Guji.

Guji's coffees are known for their smoothness and delicious taste. They can be brewed using filter or espresso at any roasting level. The natural process permits the most full expression of the floral, fruity and creamy tastes of this coffee. It is ideal for every occasion, whether you're seeking a refreshing morning drink or a sophisticated drink to share 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 commercial grade coffee. learn the facts here now is renowned for its floral and citrus notes. It is also renowned for its full body and vibrant fresh acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe that is a sought-after coffee due to its unique floral aromas and flavors.

Coffee farming is a crucial source of income for the people living in this region. It is also a major 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 machines.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region in southern Ethiopia. The coop is dedicated to improving the lives of its members and is focused on organic farming. It offers its members housing, education and clean drinking water. It also provides technical assistance on the farm, and helps them market their coffees to specialty markets. This assists them in improving their production and quality of coffee.

This coffee comes from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without additional chemicals. The coffee is smooth, creamy cup with notes like blackberry and strawberry. It also has hints reminiscent of milk-chocolate. This is a beautiful cup of coffee that shows off the craftsmanship and expertise of Ethiopian producers.

Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans grow slowly and are able to absorb nutrients. The result is a well-balanced coffee with low acidity, strong fruit nuance, and a tea-like body. It is a very well-rounded and versatile coffee that can be enjoyed hot or chilled. This is the ideal coffee for those looking to experience the real essence of Ethiopian coffee. This is a must-try for anyone who is a coffee lover. This is a great option for those who prefer a light roast, because it highlights the subtle flavors of the coffee.

Harar

Harar, located in eastern Ethiopia, is famous for its coffee. It shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea in the northeast. It is a distinctive wild-variety Arabica with an almost wine-like flavor and aroma. In contrast to other coffees, which are processed with water, Harar is dry-processed, and is often called espresso in the West. Natural processing allows for an aroma that is fruity with notes of apricots, strawberries and blueberries. Harar is also renowned for its rich chocolate notes and its intensely spicy scent.

This is a fantastic choice for those who enjoy the rich sweet and full-bodied coffee with notes of berries and chocolate. The beans are harvested from small farms near the city and then dried in the sun. The coffee is then ground and infused with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa), to add sweetness and aroma. You can also enjoy it with a cake or pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and flavor due to the particular beans and processing methods. The coffee is cultivated in Harar, a region with an ancient walled city that is home to Hyenas with spotted spots. It is grown at altitudes ranging from to 1,800 feet. This coffee is processed dry and has a rich, creamy crema and full body when made into espresso.

Harar as well as its coffee, is also well-known for its wild markets which offer everything from spices to clothes of the culture to electronic gadgets and livestock. Take a stroll through the stalls, taking in the electric atmosphere.

The city is also famous for its Khat, which is chewed by the locals to lead an unhurried and relaxed life. In the old town, you will discover a variety of teas and cafes in which you can taste them. Chewing khat may help ease some digestive issues and help reduce the risk of heart disease, but it should be consumed with moderate consumption. Chewing khat for longer than three days can cause a variety of health problems including constipation and stomach ulcers.