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Ethiopian Coffee Beans 1kg Coffee is a vital part of Ethiopian culture, and their heirloom varieties are among of the finest in the world. They are famous for their floral complexity and citrus flavor. Legend has it that a goatherder discovered coffee's wonders when his herd began to become restless and began to eat the coffee berries. Yirgacheffe The high altitudes and rich soil of the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also work hard to protect the environment, and to ensure that their communities have the ability to have sustainable livelihoods. They also are committed to encouraging gender equality and the well-being of young women. The combination of these aspects make Yirgacheffe one of the world's most sought-after coffee beans. The Yirgacheffe coffee is known for its delicate floral and fruity flavors. It has a soft, smooth finish that is suitable for any occasion. It is perfect for a morning drink or a post-workout pick-me-up. It's also a good choice for those who like to drink iced coffee or who want to experiment with different methods of brewing. The coffee is available in whole beans, allowing the user to taste the full range of flavors. 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 collaborate with around 900 smallholder farmers who cultivate their coffee in garden-sized plots for supplemental income and as an interest. When coffee is processed wet, the beans are immersed in large vats of water until all the fruit and mucilage have been removed. The uncooked beans are then dried. This method produces classic washed Yirgacheffe with notes of citrus, flowers and chocolate. It is lighter in body than natural process Yirgacheffe and has more intense acidity. During harvest, coffee growers pick their cherries by hand and carry them in baskets for the washing stations. After the beans have been washed and sort, they are then sun-dried. This makes the cup with floral and citrus notes. It is the most well-known type of Ethiopian coffee. The roasting process is a great way to enhance the lemony and floral aromas of this variety. Many coffee drinkers have noticed that Yirgacheffe has a fresh and clean taste, with hints wine, lemon and berry. These beans are also known for their fresh, fruity flavors and smooth finish. These beans are perfect for those who prefer a light or medium roast. It is best to enjoy them without milk or cream as they can mask the unique flavor. It pairs well 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 a perfect environment for coffee production. The region also has several regional landraces, which all have a different flavor profile. The coffees from this area are usually medium to full-bodied, and they are ideal for filter and espresso. The flavor of coffee can vary depending upon the processing method used and the farm. For example, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a mellow jasmine scent. The rich tradition of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they began to drink coffee in the 10th century AD. They mixed it with edible fat to make bite-sized energy balls which they would chew while on long journeys. The Oromo people still grow their own coffee in a manner that honors their culture and is a reflection of the vibrant natural and cultural beauty of the region. Like many other regions in Ethiopia the farms in the Guji zone produce washed and natural process coffees. The difference lies in how the coffee cherry is processed. Washed process coffee is de-pulped 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 regulated temperature and consistent drying process. In contrast, the natural process keeps the coffee bean unharmed as it dries on the bed. This creates a cup with a complex flavor and a silky texture. This process requires the greatest amount of skill and care in order to avoid the beans from being burned or overcooked. It is this level of care that creates a wonderful Guji coffee. coffee bean 1kg are known for their smoothness and exceptional taste. They are excellent for both filter and espresso and can be used at any roast level. The natural process allows the coffee to express its fullest floral, fruity, and creamy flavors. It is ideal for every occasion, whether you're looking for a morning pick-me-up or a sophisticated beverage to enjoy with your friends. Sidamo Ethiopia is the place where coffee was first developed. coffee. A fruity, rich coffee. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is renowned for its floral, citrus and berry notes. It is also known for its full body and vibrant fresh acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe that is a highly prized coffee due to its distinctive floral aromas and distinctive flavor profiles. Coffee farming is an important source of income for those in this region. It is also an important factor in the preservation of culture and the natural environment. The production of coffee is sustainable and requires a minimal amount of land, water and fertilizer. The harvest is typically done by hand, which reduces 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 committed to improving lives of its members and focuses on organic farming. It offers its members housing, education and clean drinking water. It also provides technical assistance on the farm, and helps them sell their coffees to specialty markets. This helps them improve the quality of their coffee and increase production. This coffee comes from the Kilenso Resa co-op and has been dried without the use of any chemicals. This results in a smooth and creamy cup that has notes of blackberry, strawberry and some milk chocolate. This is a beautiful coffee that showcases the skill of Ethiopian producers. Coffee is grown between 1500 and 2200 meters above sea level. The beans will develop slowly and allow them to absorb nutrients. The result is a coffee with an acidity that is low and a body that resembles tea. It is an extremely versatile and well-rounded coffee that can be enjoyed hot or chilled. This is the ideal coffee for those looking to experience the real essence of Ethiopian coffee. It is a must try for anyone who loves coffee! It's also a great choice for those who prefer light roasting because it accentuates the subtleties of the coffee's flavors. Harar Harar located in the eastern part of Ethiopia, is famous for its coffee. It borders 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. Harar is different from other coffees that are wet-processed, is dry-processed and is commonly called espresso in the Western world. The natural processing process gives it an aroma that is fruity with notes of apricots, strawberries and blueberries. Harar is renowned for its intensely spicy scent and strong chocolate notes. It is a great choice for those who like a full-bodied rich and sweet coffee with hints of chocolate and berries. The beans are harvested from small farms in the vicinity of the city 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 pastry or cake. The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and flavor due to the special bean and processing techniques. This coffee is grown in Harar an area that has an ancient walled town that is home to Hyenas with spotted spots. It is grown at altitudes of up to 1,800 feet. This coffee is dry processed and has a thick, rich crema and full body when made into espresso. In addition to the coffee, Harar is also famous for its bustling marketplaces that sell everything from spices and traditional clothes to livestock and electronic devices. Spend a day exploring the stalls and taking pleasure in the vibrant atmosphere. The city is also well-known for its Khat, which is chewed by the locals to lead a slow and relaxed daily life. In the old town, you will find a wide selection of cafes and teas where you can sample the teas. It is beneficial to prevent heart disease and ease digestive problems by chewing khat. However it is essential to take it in moderate amounts. Chewing khat more than three days may lead to a number of health issues like constipation and stomach ulcers.