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Ethiopian Coffee Beans 1kg Ethiopian coffee is an essential component of Ethiopian culture and their varieties of heirloom are among the finest in the world. They are renowned for their the floral complexity and citrus taste. Legend has it that a goat herder discovered the wonders of coffee while his herd became restless and consumed the fruits. Yirgacheffe The high altitudes and rich soil of the Yirgacheffe region provide the ideal conditions for coffee cultivation. Ethiopian farmers also strive to protect the environment and ensure that their communities have the ability to 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 coffee cultivated in the Yirgacheffe region is renowned for its delicate floral notes and fruity sweetness. It has a soft, smooth finish that is suitable for any occasion. It is perfect for a morning beverage or a post-workout pick-me-up. It's also a good option for those who prefer to drink iced coffee or want to try out different methods of brewing. The coffee is also available as a whole bean, which allows the customer to experience all of its flavor profiles. This particular lot comes from the kebele village of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is wet processed at the Halo Fafate washing station, where our partners work with 900 smallholder farmers who grow their coffee on plots that are garden-sized for supplemental income and as a hobby. When coffee is processed in a wet manner, the beans are immersed in large vats of water until all of the mucilage and fruit are removed from them. The uncooked beans are then dried. This yields the traditional washed Yirgacheffe coffee, with notes of citrus, flowers, and chocolate. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity. During the time of harvest coffee farmers handpick cherries and transport them to the washing stations in baskets. After the beans have been washed and sorted, they are sun-dried. This process creates the cup with citrus and floral notes, and is the most popular version of Ethiopian coffee. The roasting process further accentuates the floral and citrus aromas of this variety. Many coffee drinkers have noticed that Yirgacheffe has a bright and fresh taste, with hints of lemon, wine and berry. The beans are famous for their fruity, crisp flavors and smooth finish. These beans are perfect for those who prefer a light or medium roast. It is recommended to consume them without cream or milk since they can mask the unique flavor. It's great with strong, sour cheeses as well as spices that enhance the citrus and herbal notes. Guji The Guji region is blessed with rich volcanic soil and diverse landscapes, making it the perfect place for coffee production. The region is also home to numerous regional landraces that have distinct flavors. Coffees from this region are typically medium – to full-bodied and are excellent for filter and espresso. The taste of coffee can differ based on the method of processing employed and the farm. For instance, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a mellow jasmine scent. Guji's distinctive coffee is a reflection of the rich culture of the Oromo people. They began using coffee in the 10th century, mixing it with edible fats to make energy balls that they could take a bite of during long journeys. Today, the Oromo people continue to cultivate their own coffee in a manner that honors the region's heritage and reflects its vibrant natural and cultural beauty. The farms of the Guji Zone produce washed coffee as well as natural processed coffee. The difference lies in how 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 preserve the coffee's acidity as well as its bright tasting notes. The beans are then dried on raised beds. This helps to ensure the proper temperature and consistency of the drying process. The natural process however leaves the bean unharmed while it dries. This results in a cup that has an intense flavor and silky texture. The process requires the most expertise and attention to ensure that the beans are not burned or overcooked. This level of skill is what makes a top Guji. Guji's coffees are famous for their smoothness and exquisite taste. They are excellent for both filter and espresso and can be brewed at any roast level. The natural process allows the coffee to express its fullest fruity, floral and creamy tastes. It is ideal for any occasion. Whether you want a quick morning boost or a refined beverage to enjoy with your loved ones, this coffee is for you. Sidamo Ethiopia is the place where coffee was first developed. coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee and is renowned for its floral and citrus notes. It is also known for its full body and fresh acidity. The Sidamo area includes the micro-region of Yirgacheffe which is a highly sought-after coffee due to its distinctive floral aromas and flavors. Coffee farming is an important source of income for the people in this region. It is also a major contribution to the preservation of the environment and culture. Coffee production is sustainable, and requires a minimal amount of soil, water and fertilizer. The harvesting is done by hand which reduces the use of pesticides as well as machines. The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is committed to improving the lives of its members and is focused on organic farming. It offers benefits to its members such as housing, schooling and drinking water that is safe for consumption. It also provides technical assistance on the farm, and helps them market their coffees to specialty markets. This helps them to improve their coffee production and quality. 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 that has notes of strawberry and blackberry. It also has hints reminiscent of milk-chocolate. This is a gorgeous cup of coffee that shows off the craftsmanship and expertise of Ethiopian producers. The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. This means that the beans grow slowly and are able to absorb nutrients. The result is a cup with an acidity that is low and a tea-like body. It's an extremely versatile and well-rounded coffee that is a great choice for hot or iced. This is the ideal coffee for those who want to experience the essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! This is a fantastic option for those who prefer a light roast, because it highlights the subtle flavors of the coffee. Harar In the eastern part of Ethiopia and is 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 with an aroma and flavor that resembles wine. Harar unlike other coffees that are wet-processed, is dry-processed, and is typically called espresso in Western countries. Natural processing allows for a fruity flavor with notes such as blueberries, strawberries, and apricots. coffee beans 1kg is also renowned for its strong chocolate notes and a distinctly spicy scent. It is a good choice for those who like full-bodied rich and sweet cup of coffee with notes of berries and chocolate. The beans are sourced from small farms close to the city, and then dried in the sun. The coffee is then finely ground and infused 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 unique bean and processing technique. This coffee is grown in Harar an area that has an ancient walled city that is home to spotted Hyenas. It is grown at altitudes ranging from to 1,800 meters. The coffee is dried-processed and has a full body and rich crema when made into espresso. Harar as well as its coffee, is famous for its wildly-expanding markets which sell everything from spices clothes of the culture to electronic gadgets and livestock. Spend an afternoon exploring the stalls and taking pleasure in the vibrant atmosphere. The city is also well-known for its khat, a drink consumed by the locals to create a slow and relaxed daily life. You can sample a variety of varieties at the many cafes and tea houses that are located in the old town. Chewing khat may help ease some digestive issues and help prevent heart disease, but it should be taken in moderation. Chewing khat for more than three days may cause a variety of health issues, including stomach ulcers and constipation.