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Ethiopian Coffee Beans 1kg

Coffee is an essential part of Ethiopian culture, and their heirloom varieties are among of the finest in the world. They are renowned for their complex floral aroma and citrus flavor.

Legend has it, one goatherder discovered the wonders of coffee when his herd became agitated and began eating the fruits.

Yirgacheffe

The high altitudes and rich soil in the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also strive to protect the environment, and to ensure that their communities have the ability to access sustainable livelihoods. They also are committed to encouraging gender equality and the wellbeing of young women. The combination of these factors makes Yirgacheffe one of the world's most prized coffee beans.

The coffee grown in the Yirgacheffe region is known for its delicate floral nuances and fruity sweetness. It has a smooth, rounded finish that is perfect for any occasion. It is great as a breakfast drink or for a refreshing afternoon drink. Additionally, it's ideal for those who enjoy drinking iced coffee or want to try different brewing methods. It is also available as whole beans, allowing the consumer to experience all of its flavors.

This particular lot comes from the kebele village of Idido in the woreda, or district, of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate washing station, where our partners collaborate with 900 smallholder farmers who grow their coffee in garden-sized plots for supplemental income and 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 from them. The beans are then dried until they are dry. This yields the traditional washed Yirgacheffe coffee with notes of citrus, flowers, and chocolate. It is lighter in body than natural process Yirgacheffe, with more pronounced acidity.

During harvest, coffee farmers pick their cherries by hand and then 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 creates an aroma that is floral and citrus notes, and is the most popular type of Ethiopian coffee. The roasting process also enhances the floral and citrus aromas of this particular variety.

Many coffee drinkers appreciate that Yirgacheffe provides a fresh, clean taste with hints of lemon, wine and berry. The beans are famous for their refreshing, fruity flavors and smooth finish. These beans are perfect for those who prefer a light or medium roast. They are best consumed without cream or milk as they can mask the distinctive flavor of this type of roast. It pairs well with strong, sour cheeses and spices that bring out the citrus and herbal notes.

Guji

The Guji region has rich volcanic soil, diverse landscapes, and a favorable climate for coffee production. The region also has many regional landraces that each have a different flavor profile. Coffees from this region are often medium - to full-bodied and are excellent for filter and espresso. The taste of coffee can differ depending 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.

Guji's unique coffee reflects the rich culture of the Oromo people. They began using coffee in the 10th century, mixing it up with edible fats to make energy balls that they could take a bite of during long journeys. The Oromo people continue to cultivate their own coffee in a manner that is respectful of their heritage and reflect the beautiful natural and cultural beauty of the region.





The farms in the Guji Zone produce washed coffee as well as natural processed coffee. 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 helps maintain the acidity of the coffee, as well as fresh tasting notes. The beans are then dried on raised beds. This ensures a uniform and controlled drying process.

The natural process however leaves the bean unharmed while it dries. This results in a more balanced cup that has rich flavors and a silky mouthfeel. This process requires the highest amount of skill and attention to prevent the beans being burned or overcooked. This level of skill is what makes a good Guji.

Guji's coffees are renowned for their smoothness, and delicious taste. They can be brewed using filter or espresso at any roasting level. The natural process allows the coffee to release its fullest floral, fruity and creamy tastes. It is ideal for any occasion, whether looking for a morning pick-me-up or a classy beverage to enjoy with your friends.

Sidamo

A fruity and rich coffee from the birthplace of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee and is known for its floral and citrus notes. It is also known as a full-bodied coffee that has vibrant acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe which is a highly sought-after coffee due to its distinctive floral aromas and distinctive flavor profiles.

Coffee farming is a major source of income for the people in this region. It is also a key contributor to preserving the environment and culture. The production of coffee is sustainable and requires only a small amount of water, land and fertilizer. The harvest is done by hand, which minimizes the use of pesticides as well as machinery.

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

This coffee comes 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 strawberry, blackberry and some milk chocolate. It is a beautiful cup of coffee that shows off the skill and craftsmanship of Ethiopian producers.

Coffee is grown between 1500 and 2200 meters above sea level. 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 body that is tea-like. It's an incredibly versatile and well-rounded cup that is a great choice for hot or chilled. This is the ideal coffee for those looking to taste the true essence of Ethiopian coffee. This is a must-try for anyone who is a coffee lover. This is a wonderful choice for those who enjoy light roasts because it highlights the subtle flavors of the coffee.

Harar

It is located in the eastern region 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 that has a wine-like aroma and taste. In contrast to other coffees, which are wet processed, Harar is dry-processed, and is often referred to as espresso in the West. The natural process allows for an intense fruity flavor with notes of strawberry, apricot and blueberry. Harar is also renowned for its rich chocolate notes and its intensely spicy scent.

It is a good choice for those who like full-bodied, rich and sweet coffee with notes of berries and chocolate. The beans are harvested on small farms in the city and then dried in the sun. The coffee is then grounded and mixed with sugar. Traditionally, Harar is served with anise or fennel (known as Ajwa) to give it a sweet and a scent. It can also be enjoyed with a cake or pastry.

Another popular coffee from Harar is the Grade 1 Natural, which has distinctive aroma and flavor due to its special bean and processing method. The coffee is grown at high altitudes up to 1,800 meters in the Harar region, which is home to an ancient city wall that is home to spotted hippos. This coffee is processed dry and has a rich crema and full body when made into espresso.

Harar as well as its coffee, is also well-known for its wild markets that sell everything from spices clothes of the culture to electronic gadgets and livestock. Spend an afternoon wandering the stalls, and enjoy the buzzing atmosphere.

The city is also well-known for its khat, which is chewed by locals to create an unhurried and relaxed lifestyle. In the old town, you will find a wide variety of cafes and teas where you can try the drinks. It can be beneficial to prevent heart health and help with digestive issues by chewing khat. However taylors lazy sunday coffee beans 1kg is essential to consume it in moderate amounts. Chewing khat for more than 3 days can cause numerous health problems, including stomach ulcers and constipation.