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Ethiopian Coffee Beans 1kg

Coffee is a vital component of Ethiopian culture, and their heirloom varietals are some of the finest in the world. They are known for their complex floral aroma and citrus flavor.

Legend has it, a goatherder discovered coffee's wonders when his herd began to become restless and began consuming the fruits.

Yirgacheffe

The high altitudes and rich soil in the Yirgacheffe region provide the ideal conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to protecting the local environment and ensuring that their communities can access sustainable livelihoods. They also believe in increasing gender equality and well-being for young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffees in the world.

The coffee that is grown in the Yirgacheffe region is famous for its delicate floral nuances and fruity sweetness. It has a smooth, long-lasting finish and is ideal for any occasion. It is perfect for a morning drink or a late afternoon energy boost. It's also a good choice for those who like to drink iced coffee, or want to try out different brewing methods. The coffee is available in whole beans, allowing the consumer to experience the full range of flavors.

This particular lot is 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 that cultivate coffee in gardens-sized parcels as a supplemental income or hobby.

Wet processing involves soaking the beans in large vessels, until the mucilage and fruits have been removed. The beans are then dried until they're bare. This produces the classic washed Yirgacheffe coffee with notes of citrus, flowers, and chocolate. It is lighter in body than the natural process Yirgacheffe and has more intense acidity.

During the time of harvest coffee farmers handpick cherries and transport them to washing stations in baskets. After the beans are washed and separated, they are dried in the sun. This process creates a cup with floral and citrus notes, and is the most popular version of Ethiopian coffee. The roasting process enhances the lemony and floral aromas of this variety.





Many coffee drinkers have noticed that Yirgacheffe has a bright and clean taste with hints wine, lemon and berry. They are renowned for their fruity, crisp flavors and smooth finish. These beans are perfect for those who prefer a light or medium roast. They are best enjoyed without cream or milk, which can drown out the distinctive flavor of this type of roast. It pairs well with strong, sour cheeses and spices to enhance the citric and herbal notes.

Guji

The Guji region has rich volcanic soil, diverse landscapes, and a perfect climate for coffee production. It also houses many regional landraces, each offering a distinct flavor profile. The coffees of this region tend to be medium- to full-bodied, and are ideal for espresso and filter. However, the flavor of the coffee can vary 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 scent.

The rich culture of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they first began to use coffee from the 10th century AD, mixing it with edible fat to make bite-sized energy balls which they would chew while on long journeys. 1kg coffee beans how many cups , the Oromo people continue to cultivate their own coffee in a way that is respectful of the region's history and showcases its natural and cultural beauty.

As with other regions in Ethiopia the farms of the Guji zone produce washed and natural process coffees. The difference is the way the coffee cherry is processed. The coffee that is washed-processed is mechanically removed to remove the pulp and skin prior to fermentation. This process preserves the acidity of the coffee and the bright notes of taste. The beans are dried on raised beds. This helps to ensure an even temperature and a consistent drying process.

The natural process however, leaves the bean intact as it dries. This results in a more balanced cup with complex flavors and a silky mouthfeel. This process requires a huge amount of skill and attention to prevent the beans being burned or overcooked. This level of skill is what makes a great Guji.

Guji's coffees are renowned for their smoothness and exquisite taste. They can be brewed as espresso or filter at any roasting level. The natural process allows for the most full expression of the fruity, floral and creamy flavors in this coffee. It is ideal for every occasion, whether looking for a morning pick-me-up or a sophisticated beverage to enjoy with your friends.

Sidamo

A rich and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee. It is famous for its citrus and floral notes. It is also known for its full body and sharp acidity. The Sidamo region includes the micro-region of Yirgacheffe which is a sought-after coffee because of its distinctive floral aromas and distinctive flavor profiles.

Coffee farming is an important source of income for the people in this region. It is also a significant element in preserving the environment and the culture. The production of coffee is sustainable, and requires a minimum amount of soil, water 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 more than 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is dedicated to improving 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 offers technical assistance on the farm and helps members market their coffees in specialty markets. This allows them to continue to improve their coffee production and quality.

This coffee comes from the Kilenso Resa co-op and has been dried without using any chemicals. This produces a smooth and creamy cup with notes of strawberry, blackberry and the hint of milk chocolate. This is a stunning coffee that showcases the artisanship of Ethiopian producers.

The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. This means that the beans develop slowly and have more time to absorb nutrients. The result is a balanced coffee with low acidity, strong fruit nuance and a body that is tea-like. It is a well-rounded and versatile coffee that can be enjoyed hot or iced. This is the perfect coffee for those who want to taste the true essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! This is a great choice for those who enjoy a light roast, as it brings out the subtle flavors of the coffee.

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 on the northeast. It is a distinctive wild-variety Arabica with a wine-like aroma and taste. Contrary to other coffees that are processed with water, Harar is dry-processed, and is often called espresso in the West. Natural processing allows for a fruity flavor with notes such as apricots, strawberries and blueberries. Harar is also known for its strong chocolate notes and intensely spicy aroma.

This is a great choice for those who love a rich, sweet and full-bodied cup of coffee with notes of chocolate and berries. The beans are harvested on small farms near the cities and then dried in the sun. The coffee is then finely grounded and mixed with sugar. Harar is typically served with a fennel seed or anise (known as anjwa), to add sweetness and aroma. It can also be enjoyed 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. This coffee is grown at altitudes up to 1,800 meters in the Harar region, which is home to an ancient city wall which is home to spotted Hyenas. This coffee is processed dry and has a rich crema and full body when brewed into espresso.

Harar as well as its coffee, is famous for its wildly-expanding markets which sell everything from spices cultural dresses to electronics and livestock. Spend an afternoon wandering the stalls and taking in the buzzing atmosphere.

The city is also famous for its khat, which is chewed by the residents to promote an unhurried and relaxed life. In the old town, you can find a wide variety of teas and cafes in which you can try them. It is beneficial to avoid heart health and help with digestive issues by chewing khat. However, it is important to take it in moderation. Chewing khat for more than three days may cause a variety of health issues, including constipation and stomach ulcers.