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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 finest in the world. They are famous for their floral complexity and citrus flavor. Legend is that a goat herder discovered the benefits of coffee when his herd was agitated and took a bite of the berries. Yirgacheffe The high altitudes and rich soil of the Yirgacheffe region provide the ideal conditions for coffee cultivation. Ethiopian farmers also work hard to protect the local environment and ensure that their communities are able to have 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 coffee beans in the world. The coffee cultivated in the Yirgacheffe region is famous for its delicate floral notes and fruity sweetness. It has a smooth, rounded finish that is perfect for any occasion. It's perfect to enjoy a cup of coffee in the morning or a late afternoon energy boost. Moreover, it is ideal for those who enjoy drinking iced coffee or would like to try different methods of brewing. It is also available as whole beans, allowing the consumer to experience the full range of flavors. 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 garden-sized parcels to earn extra income or as a hobby. Wet processing involves the beans being soaked in large vats, ensuring that the mucilage and fruit have been removed. The naked beans are then dried. This process produces the classic washed Yirgacheffe coffee that has notes of citrus, flowers, and chocolate. It is lighter than the natural Yirgacheffe and has a more prominent acidity. During the harvest season coffee farmers pick cherries and take them to washing stations in baskets. After the cherries have been washed and sort, they are then sun-dried. This process creates an aroma that is floral and citrus notes, and is the most popular version of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this particular variety. Many coffee drinkers have noted that Yirgacheffe has a bright and fresh taste, with hints of lemon, wine, berry, and more. They are renowned for their fruity, crisp flavors and smooth finish. They are a good choice for those who enjoy medium to light roast. They are best enjoyed without cream or milk which can muddle the unique flavor of this type of roast. It pairs well with sour, strong cheeses and spices that enhance the citrus and herbal notes. Guji The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect environment for coffee production. The region also hosts numerous regional landraces that possess a distinct flavor profile. Coffees from this region are often medium – to full-bodied and are excellent for filter and espresso. The taste of coffee can vary depending upon the method of processing employed and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes floral jasmine aroma, and floral notes. The rich culture of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they first began to drink coffee as early as 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 way that is respectful of the region's history and reflects its vibrant natural and cultural beauty. Like many other regions in Ethiopia, the farms of the Guji zone produce both washed and natural process coffees. The difference lies in the manner that the coffee cherries are processed after harvesting. The process of washing coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps to maintain the coffee's acidity and bright taste notes. The beans are dried on beds that are raised. This ensures a consistent and controlled drying process. The natural process however leaves the bean unharmed as it dries. This produces a more balanced cup with rich flavors and a silky mouthfeel. This process requires the greatest amount of skill and care in order to avoid the beans being burned or overcooked. It is this level of care that makes a great Guji coffee. Guji's coffees are famous for their smoothness, and a delicious taste. They can be brewed using filter or espresso at any roasting level. The natural process allows for the most full expression of the floral, fruity and creamy tastes of this coffee. It is ideal for any occasion, whether you're looking for a quick pick-me-up in the morning or a sophisticated beverage to enjoy with your friends. coffee bean 1kg is the place where coffee was first developed. coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is renowned for its floral and citrus notes. It is also renowned for its full body and crisp acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe which is a sought-after coffee due to its distinctive floral aromas and flavors. Coffee farming is a vital source of income for the people of this region. It is also a major factor in the preservation of culture and the environment. Coffee production is sustainable, and requires a minimal amount of water, land and fertilizer. The harvest is usually done by hand, which decreases the need for machines and pesticides. The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is focused 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 allows them to continue to improve their production and quality. This coffee is from the Kilenso Resa cooperative and is natural processed, which means that it was dried without any additional chemicals. This coffee makes a smooth, creamy cup with notes like blackberry and strawberry. It also has hints reminiscent of milk-chocolate. This is a gorgeous cup of coffee that showcases the artisanship and skill of Ethiopian producers. Coffee is grown between 1500 to 2200 meters above sea level. The beans will grow slowly and allow them to absorb nutrients. The result is a balanced coffee with a low acidity, a strong fruit nuance and tea-like body. It is a wonderfully balanced and versatile coffee that is able to be enjoyed both hot and chilled. This is the ideal coffee for those who want to experience the essence of Ethiopian coffee. This is a must try for anyone who loves coffee. It's also a great choice for those who enjoy light roasting, as it highlights the subtleties of the coffee's flavor. 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 distinct wild-variety Arabica with a wine-like taste and aroma. In contrast to other coffees, which are wet-processed, Harar is dry-processed, and is often called espresso in the West. The natural processing method results in a pronounced fruity flavor with notes of strawberry, apricot and blueberry. Harar is known for its intensely spicy scent and strong chocolate notes. This is a great choice for those who enjoy the rich, sweet and full-bodied cup of coffee with notes of chocolate and berries. The beans are harvested in small farms close to cities and then dried in the sun. The coffee is then ground and flavored with sugar. Traditionally, Harar is served with anise or fennel seeds (known as Ajwa) to give it a sweet 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 unique aroma and taste due to the unique bean and processing techniques. This coffee is grown in Harar, a region with an ancient walled town that is home to spotted Hyenas. It is grown at altitudes ranging from to 1,800 feet. This coffee is dried processed and has a thick, rich crema and full body when it is made into espresso. In addition to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and dresses to livestock and electronics. Spend an afternoon exploring the stalls and taking in the electric atmosphere. The city is also renowned for its khat. People who eat it make a relaxing and sluggish lifestyle. In the old town, you'll find a wide selection of teas and cafes in which you can try the drinks. Chewing khat can ease certain digestive issues and can help prevent heart disease, but it must be taken in moderation. Chewing khat more than three days may lead to a number of health issues, including constipation and stomach ulcers.