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Ethiopian Coffee Beans 1kg

Ethiopian coffee is a staple of Ethiopian culture, and their heirloom varieties are among the best in the world. They are famous for their the floral complexity and citrus taste.

Legend has it that one goatherder discovered the wonders of coffee when his herd began to become restless and began eating the coffee berries.

Yirgacheffe

The high altitudes and the rich soil in the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also strive to protect the local environment, and to ensure that their communities can gain sustainable livelihoods. They also dedicate themselves to encouraging gender equality and the health of young women. These aspects make Yirgacheffe coffee one of the most sought-after coffees in the world.

The Yirgacheffe coffee is known for its delicate floral and fruity aromas. It has a smooth, round finish that is perfect for any occasion. It can be enjoyed as a breakfast drink or as an afternoon pick-me-up. It's also a great choice for those who like to drink iced coffee or want to try out different brewing methods. This coffee is available in whole beans, allowing the consumer to enjoy the full range of flavors.

This particular batch comes from the kebele (or village) of Idido, in the woreda (or 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 that cultivate coffee in gardens-sized parcels to earn extra income or as a hobby.

When coffee is wet processed the beans are then immersed in large vats of water until all of the mucilage and fruit have been removed. The beans are then dried until they are dry. This process yields the classic washed Yirgacheffe coffee that has notes of citrus, flowers, and chocolate. It is lighter than the natural Yirgacheffe and has a more pronounced acidity.

During the harvest time coffee farmers pick cherries and then transport them to washing stations in baskets. After the beans are cleaned and sorted, they are sun-dried. This process produces the cup with citrus and floral notes, and is the most sought-after type of Ethiopian coffee. The roasting process amplifies the lemony and floral scents of this coffee.

Many coffee drinkers have noted that Yirgacheffe has a fresh and clean taste with hints wine, lemon, berry, and more. They are renowned for their fruity, crisp flavors and smooth finish. These beans are perfect for those who prefer a medium or light roast. It is recommended to eat them without milk or cream because they can mask the unique flavor. It's great with strong, sour cheeses as well as spices that bring out the herbal and citrus notes.

Guji

The Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it a perfect location for coffee production. The region also hosts many regional landraces that each have distinct flavors. The coffees of this region are usually medium to full-bodied and are ideal for filter and espresso. However, the taste of the coffee may differ according to the process and the farm itself. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a mellow jasmine aroma.

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





The farms in the Guji Zone produce washed coffee as well as natural processed coffee. The difference lies in how the coffee cherry is processed. 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 and the bright notes of taste. The beans are then dried on raised beds. This ensures a uniform and controlled drying process.

The natural process, on the other hand leaves the bean unharmed while it dries. This produces an energised cup with distinct flavors and a smooth mouthfeel. This process requires the greatest amount of skill and attention in order to avoid the beans becoming burned or overcooked. It is this level of care that makes a top Guji coffee.

Guji's coffees are renowned for their smoothness and exquisite taste. They are excellent for both filter and espresso, and can be used at any roast level. costa beans 1kg allows the coffee to express its fullest fruity, floral, and creamy flavors. It is perfect for any occasion. If you're looking for an early morning boost or a sophisticated beverage to enjoy with your loved ones, this coffee is ideal for you.

Sidamo

Ethiopia is the home of coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. It is known for its citrus and floral notes. It is also known as a full-bodied, robust coffee with lively acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavors.

Coffee farming is a major source of income for the people in this region. It is also an important factor in the preservation of the environment and culture. The production of coffee is sustainable, and requires a minimal amount of soil, water and fertilizer. The harvesting is done by hand, which minimizes the need for pesticides and machines.

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

This coffee is from the Kilenso Resa co-op and has been dried without using any chemicals. This results in a smooth and creamy cup that has notes of blackberry, strawberry and some milk chocolate. This is a gorgeous cup of coffee that showcases the craftsmanship and expertise of Ethiopian producers.

The coffee is grown at high altitudes, between 1500 to 2200 m.a.s.l. This means that the beans develop slowly and are able to absorb nutrients. This results in a coffee with low acidity and a body that resembles tea. It's an incredibly versatile and well-rounded cup that is a great choice for hot or chilled. This is the perfect coffee for those who wish to experience the real essence of Ethiopian coffee. It is a must try for anyone who loves coffee! It's also a great option for those who like light roasting, as it brings out the subtleties of the coffee's flavors.

Harar

Harar located in the eastern part of 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 in the northeast. It is a distinctive wild-variety Arabica with an almost wine-like taste and aroma. Unlike other coffees, which are wet-processed, Harar is dry-processed, and is commonly referred to as espresso in the West. The natural processing process gives it an aroma that is fruity with notes such as blueberries, strawberries, and apricots. Harar is also renowned for its strong chocolate notes and intensely spicy scent.

This is a great choice for those who love a rich sweet and full-bodied coffee with notes of chocolate and berries. The beans are harvested on small farms in the city and then dried in the sun. The coffee is then finely ground and mixed with sugar. Traditionally, Harar is served with anise or fennel (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 special bean and processing method. This coffee is grown at altitudes of up to 1,800 meters in the Harar region, which is home to an ancient city wall that is home to spotted hyenas. This coffee is processed dry and has an intense body and a rich crema when brewed into espresso.

Harar as well as its coffee, is famous for its wildly-expanding markets which sell everything from spices to clothes of the culture to electronic gadgets and livestock. Take a stroll around the stalls, and enjoy the buzzing atmosphere.

The city is also famous for its khat. Locals chew it to make a relaxing and sluggish lifestyle. You can try a variety of varieties at the many tea houses and cafes in the old town. Chewing khat can help alleviate certain digestive issues and can help aid in preventing heart disease, but it should be consumed in moderate amounts. Chewing khat more than three days can lead to numerous health problems that include stomach ulcers as well as constipation.