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Ethiopian Coffee Beans 1kg

Coffee is an integral part of Ethiopian culture, and their heirloom varietals are some of the finest in the world. They are known for their floral complexity and citrus-like flavors.

Legend is that a goat herder discovered the wonders of coffee when his herd was agitated and ate the fruit.

Yirgacheffe

The high altitudes and rich soils in the Yirgacheffe region create ideal conditions for 1kg roasted coffee beans cultivation. In addition, Ethiopian farmers are committed to preserving the environment and ensuring that their communities have access to sustainable livelihoods. They also are committed to encouraging gender equality and the wellbeing of young women. The combination of these aspects creates Yirgacheffe one of the world's most prized coffee beans.

The coffee cultivated in the Yirgacheffe region is known for its delicate floral notes and fruity sweetness. It has a smooth, long-lasting finish and is perfect for any occasion. It can be enjoyed as a breakfast beverage or for a refreshing afternoon drink. It's also a good choice for those who like to drink iced coffee, or are looking to test different methods of brewing. This coffee is available in whole beans, allowing the consumer to experience all of its 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 wet-processed at the Halo Fafate washing station, where our partners collaborate with smallholder farmers of 900 who cultivate their coffee in garden-sized plots to earn extra income or as an activity.

When coffee is processed wet the beans are 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 method produces classic washed Yirgacheffe with notes of citrus, flowers and chocolate. It is lighter than natural Yirgacheffe and has a more prominent acidity.

During the harvest time coffee farmers handpick cherries and then transport them to the washing stations in baskets. After the beans have been washed and separated, they are dried in the sun. This process produces the cup with citrus and floral notes and is the most well-known form of Ethiopian coffee. The roasting process further accentuates the floral and citrus aromas of this variety.

Many coffee drinkers appreciate that Yirgacheffe offers a bright clean taste that is fresh and fresh with hints of lemon, wine, and berry. These beans are known for their refreshing, fruity flavors and smooth finish. These beans are ideal for those who prefer a medium or light roast. They are best consumed without cream or milk as they can mask the distinctive flavor of this particular variety. It pairs well with strong, sour cheeses as well as spices to highlight the herbal and citric 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 several regional landraces, which all have distinct flavors. Coffees from this region are often medium - to full-bodied and are excellent for filter and espresso. However, the flavor of the coffee may differ depending on the method of processing and the farm itself. Fresh Kayon Mountain coffee bean 1kg is full-bodied and sweet with berry notes, floral jasmine aroma and floral notes.

Guji's distinctive coffee is a reflection of the rich culture of Oromo people. It is believed that they first began to make use of coffee from the 10th century AD, combining it with edible fat to make bite-sized energy balls that they ate traveling for long distances. Today, the Oromo people continue to grow their own coffee in a manner that is respectful of the region's history and reflects its vibrant cultural and natural beauty.

The farms of the Guji Zone produce washed and natural processed coffee. The difference lies in the way the coffee cherry is processed. The coffee that is washed is removed mechanically to remove the skin and pulp before being fermented. This process helps preserve the coffee's acidity as well as its bright tasting notes. The beans are then dried on raised beds. This ensures a uniform and controlled drying process.

However, the natural process leaves the coffee bean unharmed as it dries on the bed. This produces a more balanced cup with rich flavors and a silky mouthfeel. This process requires the highest expertise and attention to ensure that the beans do not get burned or overcooked. It is this level of care that creates a wonderful Guji coffee.

Guji's coffees are famous for their smoothness and exquisite taste. They are excellent for both filter and espresso, and can be used at any roast level. The natural process permits the best expression of the floral, fruity and creamy flavors in this coffee. It is perfect for any occasion. Whether you want an early morning boost or a refined beverage to share with your friends this coffee is perfect the perfect choice for you.

Sidamo

Ethiopia is the birthplace of coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee and is known for its floral and citrus notes. It is also renowned for its full body and crisp acidity. The Sidamo area includes the micro-region of Yirgacheffe, which is a highly sought-after coffee due to its unique floral aromas and flavors.

The cultivation of coffee is a significant source of income for the people of this region. It is also a major factor in the preservation of the environment and culture. Coffee production is sustainable and requires a small amount of land, water and fertilizer. The harvest is usually done by hand, which decreases 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 provides benefits to its members like housing, education, 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 aids them in improving their coffee quality and production.

This coffee is 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. This is a stunning coffee that showcases the artisanship of Ethiopian producers.

Coffee is grown between 1500 to 2200 meters above sea level. The beans will grow slowly which allows them to absorb nutrients. The result is a balanced and balanced coffee with low acidity, strong fruit nuance, and a tea-like body. It is a well-rounded and versatile coffee that is able to be enjoyed both hot and chilled. This is the perfect coffee for those who wish to experience the real essence of Ethiopian coffee. This is a must-try for anyone who loves coffee. It is also a good choice for those who enjoy lighter roasting, since it brings out the subtleties of the coffee's flavors.

Harar

Located 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 distinctive wild variety Arabica with a wine-like taste and aroma. Harar is different from other coffees that are wet-processed is dry-processed and is often called espresso in the Western world. The natural processing process gives it a fruity flavor with notes such as blueberries, strawberries, and apricots. Harar is also known for its strong chocolate notes and a distinctly spicy scent.

It is a good choice for those who enjoy full-bodied rich and sweet cup of coffee with notes of chocolate and berries. The beans are harvested from small farms near the city and then dried in the sun. The coffee is then finely ground and flavored with sugar. In the traditional way, Harar is served with anise or fennel seeds (known as Ajwa) to add sweetness and a scent. It can also be enjoyed with a slice of cake or pastry.

Another popular coffee from Harar is the Grade 1 Natural, which has a unique flavor and aroma because of its unique bean and processing technique. This coffee is grown in Harar, a region with an ancient walled town which is home to Hyenas with spotted spots. It is grown at altitudes up to 1,800 meters. This coffee is dried processed and has a thick, rich crema and full body when it is made into espresso.

Harar in addition to its coffee, is known for its crazy markets that sell everything from spices clothing to electronics and livestock. Take a stroll around the stalls and enjoying the buzzing atmosphere.

The city is also renowned for its khat. Locals chew it to create a relaxed and slow life. In the old town, you will discover a variety of teas and cafes in which you can try them. It can be beneficial to avoid heart disease and ease digestive problems by chewing khat. However, it is important to take it in moderate amounts. Chewing khat for longer than three days can result in a variety of health problems including stomach ulcers and constipation.