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Ethiopian Coffee Beans 1kg Ethiopian coffee is a staple of Ethiopian culture and their varieties of heirloom are among the best in the world. They are renowned for their floral complexity and citrus flavors. Legend has it that one goatherder discovered the wonders of coffee when his herd became agitated and began eating the coffee berries. Yirgacheffe The high altitudes and rich soil of the Yirgacheffe region provide the ideal conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to preserving the environment and ensuring their communities have access to sustainable livelihoods. They are also dedicated to encouraging gender equality and the health of young women. The combination of these aspects creates Yirgacheffe one of the world's most prized coffee beans. The Yirgacheffe coffee is known for its delicate fruity and floral flavors. It has a smooth, long-lasting finish and is ideal for any occasion. It is perfect to enjoy a cup of coffee in the morning or an afternoon pick-me up. It is also an excellent choice for those who love drinking iced coffee, or wish to try different methods of brewing. The coffee is available in whole beans, allowing the consumer to experience the variety of flavors. This particular lot is 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 work with 900 smallholders that cultivate coffee in garden-sized parcels for supplemental income or hobby. When coffee is wet processed the beans are then immersed in large vats of water until all the fruit and mucilage have been removed from them. The beans that are not soaked are dried. This method produces classic washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter in body than natural process Yirgacheffe, with more pronounced acidity. During the harvest, coffee farmers pick cherries by hand and transport them in baskets to the washing stations. After the beans have been washed and sort after which they are dried in the sun. 1kg arabica coffee beans makes the cup with floral and citrus notes. beans 1kg is the most sought-after version of Ethiopian coffee. The roasting process enhances the floral and lemony scents of this coffee. Many coffee drinkers have reported that Yirgacheffe has a vibrant and fresh taste, with hints of wine, lemon and berry. The beans are also renowned for their fresh, fruity flavors and smooth finish. They are a good option for those who prefer medium to light roast. It is recommended to enjoy them without cream or milk since they can mask the distinctive flavor. It pairs well with strong, sour cheeses and spices to bring out the herbal and citric notes. Guji The Guji region has an abundant volcanic soil, a variety of landscapes, and a perfect climate for coffee production. The region also hosts many regional landraces that each possess a distinct flavor profile. The coffees from this region tend to be medium to full-bodied, and are ideal for filter and espresso. The taste of coffee can differ based on the method of processing 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 of Guji is reflected in their distinctive coffee. They first began using coffee around the 10th century, mixing it with edible fats to create energy balls that they could take a bite of during long journeys. The Oromo people still grow their own coffee today in a manner that honors their heritage and reflect the vibrant natural and cultural beauty of the region. The farms of the Guji Zone produce both washed coffee and natural processed coffee. The difference lies in the way the coffee cherry is processed. Washed-process coffee is de-pulped mechanically to remove the pulp and skin prior to fermentation. This process helps preserve the coffee's acidity as well as its bright tasting notes. The beans are dried on raised beds. This ensures a consistent and regulated drying process. However, the natural process leaves the coffee bean intact when it is dried on the bed. This results in an energised cup with complex 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 top Guji. Guji's coffees are renowned for their smoothness and delicious taste. They can be brewed using espresso or filter at any roasting level. The natural process permits the best expression of the floral, fruity and creamy flavors in this coffee. It is ideal for any occasion. If you're looking for a quick morning boost or a refined beverage to enjoy with your friends this coffee is the one the perfect choice for you. Sidamo Ethiopia is the birthplace of coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. It is known for its floral and citrus notes. It is also known as a full-bodied coffee that has lively acidity. The Sidamo area includes the micro-region of Yirgacheffe which is a highly prized coffee because of its distinctive floral aromas and distinctive flavor profiles. Coffee farming is a crucial source of income for the people of this region. It is also a major contributor to preserving the natural environment and culture. organic coffee beans 1kg is sustainable and requires a minimal amount of water, land and fertilizer. The harvesting process is generally done by hand, which reduces the need for machinery and pesticides. The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is dedicated to improving lives of its members and focuses on organic farming. It provides its members with housing as well as education and clean drinking water. It also provides technical support on the farm, and helps the farmers market their coffees to specialty markets. This helps them improve their coffee quality and production. This coffee comes from the Kilenso Resa co-op and has been dried without the use of any chemicals. This coffee produces a smooth, creamy cup with notes of strawberry and blackberry. It also has hints reminiscent of milk-chocolate. This is a beautiful coffee that showcases the artisanship of Ethiopian producers. The coffee is grown at high altitudes between 1500 to 2200 m.a.s.l. The beans will develop slowly and allow them to absorb nutrients. The result is a well-balanced coffee with a low acidity, a strong fruit nuance and tea-like body. It is a well-rounded and versatile coffee that can be enjoyed hot or chilled. This is the perfect coffee for those looking to taste the true essence of Ethiopian coffee. This is a must-try for anyone who is a coffee lover. It's also a good option for those who like light roasting because it accentuates the subtleties of the coffee's flavors. Harar Located 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 distinctive wild variety Arabica with an almost wine-like taste and aroma. Harar is different from other coffees that are processed with water, is dry-processed, and is typically called espresso in the Western world. Natural processing gives it the flavor to be fruity, with notes of apricots, strawberries and blueberries. Harar is also known for its strong chocolate notes and a distinctly spicy aroma. This is a great choice for those who enjoy the rich, sweet and full-bodied coffee with notes of chocolate and berries. The beans are harvested from small farms near the city, then dried in the sun. The coffee is then grounded and mixed with sugar. Traditionally, Harar is served with a fennel or anise seed (known as ajwa) to add sweetness and a scent. It can also be enjoyed with a pastry or cake. The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and flavor due to the particular beans and processing methods. This coffee is grown at altitudes of up to 1,800 meters in the Harar region, which is home to an ancient walled city which is home to spotted hippos. This coffee is dry processed and has a thick, rich crema and full body when brewed into espresso. Harar, in addition to its coffee, is well-known for its wild markets which offer everything from spices to clothing to electronics and livestock. Spend an afternoon wandering the stalls and taking in the buzzing atmosphere. The city is also known for its Khat, which is consumed by the residents to promote a slow and relaxed daily life. You can try a variety of varieties at the many cafes and tea houses that are located in the old town. It can be beneficial to avoid heart diseases and ease digestive issues by chewing khat. However it is crucial to consume it in moderation. Chewing khat for longer than three days could result in a variety of health issues like stomach ulcers and constipation.