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Ethiopian Coffee Beans 1kg Ethiopian coffee is a staple of Ethiopian culture, and their heirloom varieties are among the best in the world. They are renowned for their the complexity of their florals and the citrusy flavor. Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd became agitated and began eating the coffee berries. Yirgacheffe The high altitudes as well as the rich soil of the Yirgacheffe region provide the ideal conditions for coffee cultivation. Ethiopian farmers also strive to preserve the local environment, and to ensure that their communities have the ability to have sustainable livelihoods. They are also dedicated to encouraging gender equality and the well-being of young women. These factors make Yirgacheffe coffee one of the most sought-after coffees around the world. The coffee that is grown in the Yirgacheffe region is known for its delicate floral nuances and sweet fruity flavor. It has a soft, smooth finish that is suitable for any occasion. It can be enjoyed as a breakfast drink or as an afternoon pick-me-up. It's also a great option for those who prefer to drink iced coffee or who want to experiment with different methods of brewing. This coffee is also available as a whole bean which allows the consumer to taste all the flavor profiles. This particular lot is from the kebele village of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners work with 900 smallholders that cultivate coffee in small parcels of garden size to earn extra income or as a hobby. Wet processing involves the beans being soaked in large vats, until the mucilage and fruit have been removed. The naked beans are then dried. This method produces traditional washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter than natural Yirgacheffe and has a more prominent acidity. During the harvest season coffee farmers handpick cherries and transport them to washing stations in baskets. After the beans are washed and sort, they are then sun-dried. This produces a cup with citrus and floral notes and is the most sought-after version of Ethiopian coffee. The roasting process is a great way to enhance the floral and lemony scents of this coffee. Many coffee drinkers appreciate that Yirgacheffe has a vibrant and clean taste, with notes of wine, lemon and berry. The beans are famous for their fruity, crisp flavors and smooth finish. They are a great choice for those who like a light to medium roast. They are best enjoyed without cream or milk which can muddle the distinctive flavor of this particular variety. It's great with strong, sour cheeses as well as spices that enhance the herbal and citrus notes. Guji The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect environment for coffee production. It is also home to numerous regional landraces, with each one offering a unique flavor profile. The coffees from this area tend to be medium- to full-bodied, and are perfect for both filter and espresso. The flavor of coffee may differ based on the method of processing employed and the farm. For instance, the freshly brewed Kayon Mountain coffee from Guji is full-bodied and sweet with berry notes and a floral jasmine scent. The rich tradition of the Oromo people in Guji is evident in their distinctive coffee. They began using coffee in the 10th century, mixing it up with edible fats to create energy balls that they could take a bite of during long journeys. The Oromo people continue to grow their own coffee in a manner that honors their heritage and reflect the stunning natural and cultural beauty of the region. The farms of the Guji Zone produce washed and natural processed coffee. The difference is in the manner that the coffee cherry is processed after harvesting. Washed-process coffee is mechanically de-pulped to remove the pulp and skin prior to fermentation. This process helps preserve the coffee's acidity and bright tasting notes. The beans are dried on raised beds. This ensures a consistent and controlled drying process. In contrast, the natural process keeps the coffee bean unharmed as it dries on the bed. 1kg arabica coffee beans results in a cup that has a complex flavor and a silky texture. The process requires the most ability and care to ensure that the beans do not get burned or overcooked. It is this level of skill that creates a wonderful Guji coffee. Guji’s coffees are known for their smoothness and a delicious taste. They are great for both filter and espresso, and can be brewed at any roast level. The natural process allows for the best expression of the floral, fruity and creamy flavors in this coffee. It is ideal for any occasion, whether you are looking for a morning pick-me-up or a sophisticated drink to enjoy with friends. Sidamo Ethiopia is the birthplace of coffee. A rich, fruity coffee. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is well-known for its citrus, floral and fruity notes. It is also renowned for its full body and vibrant crisp acidity. The Sidamo area includes the micro-region of Yirgacheffe that is a highly sought-after coffee due to its distinctive floral aromas and flavors. Coffee farming is a major source of income for the people in this region. It is also a key contributor to preserving the environment and the culture. The production of coffee is sustainable and uses a small amount of land, 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 focused on organic agriculture and is committed to improving the lives of its members. It offers its members housing education, as well as clean drinking water. It also provides technical assistance on the farm and helps the farmers market their coffees to specialty markets. This allows them to continue to improve their production and quality. This coffee is from the Kilenso Resa co-op and has been dried without using any chemicals. This makes a smooth and creamy cup that has 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 to 2200 meters above sea level. The beans will grow slowly and allow them to absorb nutrients. The result is a balanced and balanced coffee with low acidity, strong fruit nuance and tea-like body. It's an extremely versatile and well-rounded coffee that is a great choice for cold or hot. This is the ideal coffee for those who want to experience the real essence of Ethiopian coffee. This is a must-try for all coffee lovers. This is a great option for those who prefer a light roast, because it brings out the subtle flavors of the coffee. 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 wild variety Arabica that has a wine-like aroma and taste. Harar, unlike other coffees that are wet-processed is dry-processed and is often called espresso in the Western world. The natural processing process gives it the flavor to be fruity, with notes of apricots, strawberries and blueberries. Harar is renowned for its intensely spicy flavor and strong chocolate notes. It is a good choice for those who prefer full-bodied, rich and sweet coffee with hints of chocolate and berries. The beans are gathered in small farms in the city and then dried out in the sun. The coffee is then finely ground and mixed with sugar. Harar is typically served with anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. It is also consumed with a slice cake or a pastry. The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and flavor due to the special beans and processing methods. The 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. The coffee is dried-processed and has an intense body and a rich crema when it is made into espresso. Harar as well as its coffee, is well-known for its wild markets which offer everything from spices to clothes of the culture to electronic gadgets and livestock. Spend an afternoon wandering the stalls, and enjoy the buzzing atmosphere. The city is also well-known for its Khat, which is chewed by the locals to create an unhurried and relaxed lifestyle. In the old town, you can discover a variety of cafes and teas where you can sample them. It is beneficial to avoid heart disease and ease digestive problems by chewing khat. However it is crucial to take it in moderate amounts. Chewing khat for more than 3 days can cause numerous health problems such as stomach ulcers and constipation.