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Ethiopian Coffee Beans 1kg Ethiopian coffee is an essential part of Ethiopian culture and their varieties of heirloom are among the top in the world. They are renowned for their the floral complexity and citrus taste. Legend has it, a goatherder discovered coffee's wonders when his herd became restless and began eating the coffee berries. Yirgacheffe The high altitudes and the rich soils in the Yirgacheffe region create the perfect conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to protecting the local environment and ensuring that their communities have access to sustainable livelihoods. They also are committed to promoting gender equity and the health of young women. The combination of these elements makes 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 finish and is ideal for any occasion. It is ideal for a morning beverage or a late afternoon energy boost. It is also a good choice for those who like to drink iced coffee or are looking to test different methods of brewing. This 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, 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. When coffee is processed wet, the beans are stored in large vessels until all of the fruit and mucilage are removed from them. The naked beans are then dried. This method produces the traditional washed Yirgacheffe coffee, with notes of citrus, flowers and chocolate. It is lighter than natural Yirgacheffe and has more intense acidity. During the harvest time coffee farmers handpick cherries and transport them to washing stations in baskets. After the beans are cleaned and sort, they are then sun-dried. 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 offers a bright, clean taste with hints of lemon, wine and berry. They are renowned for their refreshing, fruity flavors and smooth finish. These beans are ideal for those who prefer a medium or light roast. It is recommended to enjoy them without milk or cream since they can mask the distinctive flavor. It pairs well with strong, sour cheeses as well as spices to enhance the herbal and citric notes. Guji The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect location for coffee production. The region is also home to many regional landraces that each have a different flavor profile. The coffees from this area are usually medium to full-bodied and are ideal for espresso and filter. The flavor of coffee can differ based on the method of processing used and the farm. For instance, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a floral jasmine aroma. Guji's distinctive coffee reflects the rich culture of Oromo people. It is believed that they began to make use of coffee in the 10th century AD, combining it with edible fats to create bite-sized energy balls that they chewed on while on long journeys. The Oromo people still grow their own coffee in a manner that honors their culture and reflect the stunning natural and cultural beauty of the region. Like many other regions in Ethiopia, the farms of the Guji zone produce washed and natural process coffees. The difference lies in the way the coffee cherry is processed. The coffee that is washed-processed is mechanically removed to remove the skin and pulp prior to fermentation. This process preserves the acidity of the coffee, as well as the bright notes of taste. The beans are dried on beds that are raised. This ensures a uniform and regulated drying process. However, the natural process keeps the coffee bean unharmed when it is dried on the bed. This produces a more balanced cup that has distinct flavors and a smooth mouthfeel. This process requires the highest amount of skill and care to prevent the beans being burned or overcooked. It is this level of care that makes a top Guji coffee. Guji's coffees are famous for their smoothness and delicious taste. They can be brewed as espresso or filter at any roasting level. The natural process allows the coffee to express its most fruity, floral, and creamy flavors. It's perfect for any occasion. If you're looking for a quick morning boost or a sophisticated beverage to enjoy with your friends this coffee is the one ideal for you. Sidamo A ripe and fruity coffee from the birth place 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 referred to as a full-bodied coffee that has vibrant acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly sought-after 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 factor in the preservation of culture and the environment. The production of coffee is sustainable and requires a small amount of land, water and fertilizer. The harvest is usually done by hand, which reduces the need for machinery and pesticides. The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop focuses on organic agriculture and is dedicated to improving the lives of its members. It offers benefits to its members like housing, education and drinking water that is safe for consumption. It also provides technical support on the farm and helps them sell their coffees to specialty markets. This allows them to continue to improve their production and quality. This coffee is 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 like blackberry and strawberry. coffee bean 1kg has hints of milk-chocolate. This is a beautiful cup of coffee that shows off the skill and craftsmanship of Ethiopian producers. The coffee is grown at high altitudes, ranging from 1500 and 2200 m.a.s.l. This means that the beans grow slowly and take longer to absorb nutrients. The result is a well-balanced coffee with a low acidity, a strong fruit nuance, and a tea-like body. It's a versatile and well-rounded coffee that can be enjoyed hot or chilled. This is the perfect coffee for those who want to experience the true essence Ethiopian coffee. It is a must try for all coffee lovers! This is a wonderful option for those who prefer light roasts because it highlights the subtle flavors of the coffee. Harar 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 distinct wild-variety Arabica with a wine-like flavor and aroma. In contrast to other coffees, which are wet-processed, Harar is dry-processed, and is often referred to as espresso in the West. Natural processing gives it the flavor to be fruity, with notes such as blueberries, strawberries, and apricots. Harar is also known for its strong chocolate notes and a distinctly spicy aroma. It is a great choice for those who prefer a full-bodied rich and sweet coffee with hints of berries and chocolate. The beans are gathered in small farms near the cities and then dried in the sun. The coffee is then ground and infused with sugar. Traditionally, Harar is served with anise or fennel (known as Ajwa) to add sweetness and fragrance. It can also be enjoyed with a slice of cake or a 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. The coffee is grown at altitudes of 1,800 meters in the Harar region, which is home to an ancient city wall which is home to spotted hippos. This coffee is processed dry and has an intense body and a rich crema when made into espresso. In addition to the coffee, Harar is also famous for its bustling marketplaces which sell everything from spices and traditional clothes to electronics and livestock. Take a stroll through the stalls and taking in the buzzing atmosphere. The city is also well-known for its khat, a drink chewed by residents to promote a slow and relaxed daily lifestyle. In the old town, you'll find a wide variety of teas and cafes in which you can taste them. It is beneficial to prevent heart diseases and ease digestive issues by chewing khat. However, it is important to take it in moderation. Chewing khat more than three days could result in a variety of health issues like stomach ulcers and constipation.