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Ethiopian Coffee Beans 1kg Ethiopian coffee is a staple of Ethiopian culture, and their heirloom varieties are among the top in the world. They are renowned for their floral complexity and citrus flavors. Legend has it, a goatherder discovered coffee's wonders when his herd became restless and began to eat the berries. Yirgacheffe The high altitudes and rich soil in the Yirgacheffe region create ideal conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the environment and ensuring that their communities have access to sustainable livelihoods. coffee beans 1kg are also committed to encouraging gender equality and the wellbeing of young women. These factors make Yirgacheffe coffee one of the most sought-after coffee beans around the world. The coffee grown in the Yirgacheffe region is renowned for its delicate floral notes and fruity sweetness. It has a smooth, round finish that is appropriate for any occasion. It can be enjoyed as a breakfast drink or a post-workout boost. It's also a great choice for those who like to drink iced coffee, or are looking to test different brewing methods. It is also available as a whole bean, which lets the user taste all the flavor profiles. This particular lot 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 who grow coffee in gardens-sized parcels as a supplemental income or hobby. Wet processing involves the beans being soaked in large vats, ensuring that the mucilage and fruit have been removed. The uncooked beans are then dried. This produces the classic washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has a more intense acidity. During harvest, coffee growers pick cherries by hand and transport them in baskets for the washing stations. After the beans have been washed and sorted, they are sun-dried. This process produces an aroma that is floral and citrus notes, and is the most well-known form of Ethiopian coffee. The roasting process enhances the lemony and floral aromas of this variety. Many coffee drinkers have noticed that Yirgacheffe offers a bright and clean taste, with the scent of wine, lemon and berry. They are renowned for their refreshing, fruity flavors and smooth finish. They are a great choice for those who like moderate to light roast. It is recommended to consume them without cream or milk since they can mask the distinctive flavor. It is a great match for strong, sour cheeses and spices that highlight the citrus and herbal notes. Guji The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it a perfect environment for coffee production. It is also home to numerous regional landraces, each offering a distinct flavor profile. Coffees from this region are often medium – to full-bodied and are great for both filter and espresso. However, the flavor of the coffee may differ according to the process and the farm itself. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied, with berry notes and a floral jasmine scent. The rich culture of the Oromo people of Guji is reflected in their distinctive coffee. It is believed that they began to use coffee from the 10th century AD, mixing it with edible fats to make bite-sized energy balls that they chewed on while traveling for long distances. Today, the Oromo people continue to grow their own coffee in a manner that is respectful of the heritage of the region and reflects its vibrant natural and cultural beauty. The farms of the Guji Zone produce both washed coffee and natural processed coffee. The difference is the way the coffee cherry is processed. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process preserves the acidity of the coffee and bright tasting notes. The beans are dried on raised beds. This ensures the proper temperature and consistency of the drying process. The natural process leaves the coffee bean unharmed as it dries on the bed. This results in a cup that has rich flavor and silky texture. This process requires a lot of expertise and attention to ensure that the beans are not burned or overcooked. It is this level of craftsmanship that creates a wonderful Guji coffee. Guji's coffees are renowned for their smoothness and exceptional taste. They are great for both filter and espresso, and can be used at any roast level. The natural process lets the coffee express its fullest fruity, floral and creamy tastes. It's perfect for any occasion. Whether you want a quick morning boost or a classy drink to enjoy with your loved ones this coffee is the one for you. Sidamo A rich and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is well-known for its floral, citrus and berry notes. It is also known as a full-bodied coffee with vibrant acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavors. Coffee farming is a vital source of income for the people of this region. It is also a significant contributor to the preservation of culture and the environment. The production of coffee is sustainable and requires a very little amount of land, water and fertilizer. The harvest is carried out by hand which reduces the need for pesticides and machines. The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone of southern Ethiopia. The coop is focused on organic agriculture and is dedicated to improving the lives of its members. It offers its members housing, education and clean drinking water. It also provides technical assistance on the farm and assists them market their coffees to specialty markets. This helps them improve their coffee quality and production. The coffee comes from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without any additional chemicals. This coffee produces a smooth, creamy cup with notes of strawberry and blackberry. It also has hints of milk-chocolate. It is a beautiful cup of coffee that showcases the artisanship and skill 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 have more time to absorb nutrients. The result is a coffee with an acidity that is low and a body that resembles tea. It is a very well-rounded and versatile coffee that is able to be enjoyed hot or iced. This is the ideal coffee for those looking to taste the true essence of Ethiopian coffee. This is a must-try for all coffee lovers. This is a great choice for those who like light roasts because it highlights the subtle flavors of the coffee. Harar Harar located in the eastern part of 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 wild variety Arabica that has an aroma and flavor that resembles wine. Contrary to other coffees that are wet-processed, Harar is dry-processed, and is commonly referred to as espresso in the West. The natural processing method allows for an intense fruity flavor, with notes of apricot, strawberry and blueberry. Harar is renowned for its intensely spicy aroma and strong chocolate notes. This is a fantastic option for those who like a rich, sweet and full-bodied cup of coffee with notes of berries and chocolate. The beans are sourced from small farms in the vicinity of the city, 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 enhance sweetness and aroma. It is also consumed with a slice cake or a pastry. The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the special beans and processing methods. This coffee is grown at high altitudes of 1,800 meters in the Harar region, which is home to an ancient city wall which is home to spotted hippos. The coffee is dried-processed and has an intense body and a rich crema when brewed into espresso. In addition to the coffee, Harar is also famous for its bustling marketplaces which sell everything from spices and clothes to electronics and livestock. Spend a day wandering through the stalls, and enjoy the buzzing atmosphere. The city is also well-known for its khat, a drink chewed by the locals to lead a relaxed and slow daily lifestyle. In the old town, you'll discover a variety of teas and cafes where you can sample them. Chewing khat may help ease some digestive issues and help aid in preventing heart disease, but it should be taken in moderate consumption. Chewing khat more than three days can lead to a number of health issues, including constipation and stomach ulcers.