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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 best 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 became restless and ate the berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. Additionally, Ethiopian farmers are committed to protecting the local environment and ensuring that their communities can access sustainable livelihoods. They are also dedicated to encouraging gender equality and the health of young women. These factors make Yirgacheffe coffee one of the most sought-after beans for coffee 1kg around the world.

The Yirgacheffe coffee is renowned for its delicate floral and fruity flavors. It has a soft, smooth finish that is perfect for any occasion. It can be enjoyed as a breakfast drink or as an afternoon pick-me-up. Additionally, it's an excellent choice for those who like drinking iced coffee or want to try different methods of brewing. This coffee is available as whole beans, allowing the consumer to enjoy all of its flavors.

This particular lot is from the kebele (or village) of Idido in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is processed wet at the Halo Fafate washing station, where our partners work with smallholder farmers of 900 who cultivate their coffee in garden-sized plots to supplement their income and as a hobby.

Wet processing involves the beans to be soaked in large vats, ensuring that the mucilage and fruits have been removed. The beans that are not soaked are 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 harvest time coffee farmers handpick cherries and take them to washing stations in baskets. After the beans are cleaned and sorted, they are then sun-dried. This process produces an aroma that is citrus and floral notes. It is the most popular type of Ethiopian coffee. The roasting process enhances the lemony and floral scents of this coffee.

Many coffee drinkers have noticed that Yirgacheffe has a bright and clean taste, with hints wine, lemon and berry. The beans are famous for their refreshing, fruity flavors and smooth finish. They are a great choice for those who like medium to light roast. It is recommended to consume these without cream or milk because they can mask the unique flavor. It pairs well with strong, sour cheeses as well as spices that highlight the herbal and citrus notes.

Guji

The Guji region has fertile volcanic soil, numerous landscapes and a great climate for coffee production. It also hosts numerous regional landraces, each one offering a unique flavor profile. The coffees from this region are typically medium to full-bodied, and are great for both filter and espresso. However, the flavor of the coffee may differ according to the process and the farm itself. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a floral jasmine scent.

Guji's unique coffee reflects the rich culture of the Oromo people. It is believed that they first began to make use of coffee as early as the 10th century AD. They mixed it with edible fat to make bite-sized energy balls that they chewed on while traveling for long distances. The Oromo people continue to grow their own coffee in a manner that is respectful of their heritage and is a reflection of the stunning natural and cultural beauty of the region.

The farms of the Guji Zone produce washed coffee as well as 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 maintain the 1kg coffee beans's acidity and bright taste notes. The beans are then dried on beds that are raised. This helps to ensure a regulated temperature and consistent drying process.

The natural process however leaves the bean in its entirety while it is drying. This results in a cup that has an intense flavor and silky texture. This process requires the highest amount of skill and care to prevent the beans being burned or overcooked. This level of craftsmanship is what makes a great Guji.

Guji's coffees are famous for their smoothness and a delicious taste. They are great for both filter and espresso, and can be used at any roast level. The natural process allows for the most full expression of the floral, fruity and creamy tastes of this coffee. It is perfect for any occasion, whether you are looking for a quick pick-me-up in the morning or a sophisticated drink to share with your friends.

Sidamo

Ethiopia is the birthplace of coffee. A fruity, rich coffee. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is known for its floral, citrus and fruity notes. It is also known for its full body and vibrant fresh acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavor profiles.

Coffee farming is a significant source of income for those in this region. It is also a major contributor to preserving the natural environment and culture. The production of coffee is sustainable and requires only a small amount of soil, water and fertilizer. The harvest is typically done by hand, which eliminates the need for machinery and pesticides.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone of southern Ethiopia. The coop is dedicated to improving lives of its members and is focused on organic farming. It offers its members housing as well as education and clean drinking water. It also provides technical assistance on the farm and helps members market their coffees in specialty markets. This helps them continue to improve their coffee production and quality.

This coffee comes from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without any additional chemicals. This results in a smooth and creamy cup with notes of blackberry, strawberry and hints of milk chocolate. This is a stunning coffee that showcases the artisanship of Ethiopian producers.

Coffee is grown between 1500 and 2200 meters above sea level. The beans will grow slowly which allows them to absorb nutrients. The result is a coffee with an acidity that is low and a tea-like body. It is a well-rounded and versatile arabica coffee beans 1kg that can be enjoyed both hot and iced. This is the ideal coffee for those who wish to taste the real essence of Ethiopian coffee. It is a must-try for all coffee lovers! This is a fantastic choice for those who like light roasts because it brings out the subtle flavors of the coffee.

Harar

Harar located in eastern Ethiopia is renowned for its coffee. It shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea on the northeast. It is a wild-variety 1kg arabica coffee beans with the aroma and flavor of wine. In contrast to other coffees, which are processed with water, Harar is dry-processed, and is often referred to as espresso in the West. The natural processing method results in a pronounced fruity flavor with notes of apricot, strawberry and blueberry. Harar is renowned for its intensely spicy aroma and strong chocolate notes.

It is a great choice for those who enjoy a full-bodied, rich and sweet coffee with a hint of chocolate and berries. The beans are harvested on small farms close to cities and then dried out in the sun. The coffee is then ground and flavored with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa) to give it a sweet taste and aroma. It can also be enjoyed with a pastry or cake.

Another coffee that is popular from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its special bean and the method of processing. This coffee is grown at altitudes of up to 1,800 meters in the Harar region, which is home to an ancient city wall that is home to spotted Hyenas. This coffee is processed dry and has a rich crema and full body when it is made into espresso.

In addition to the coffee, Harar is also famous for its crazy marketplaces which sell everything from spices and traditional clothes to livestock and electronic devices. Spend an afternoon wandering the stalls and enjoying the electric atmosphere.

The city is also well-known for its khat, a drink consumed by the residents to promote a relaxed and slow daily life. In the old town, you can discover a variety of teas and cafes in which you can sample them. Chewing khat can ease certain digestive issues and can help reduce the risk of heart disease, but it must be consumed in moderate amounts. Chewing khat more than three days can lead to numerous health problems that include stomach ulcers as well as constipation.