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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 best in the world. They are renowned for their complex floral aroma and citrus flavor. Legend is that a goat herder discovered the wonders of coffee when his herd was restless and took a bite of the berries. Yirgacheffe The high altitudes and the rich soil in the Yirgacheffe region provide the ideal conditions for coffee cultivation. Additionally, 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 health of young women. The combination of these factors make Yirgacheffe one of the world's most sought-after coffee beans. The coffee grown in the Yirgacheffe region is known for its delicate floral notes and sweet fruity flavor. It has a smooth, rounded finish that is suitable for any occasion. It can be enjoyed as a breakfast drink or as an afternoon pick-me-up. It is also a great choice for those who enjoy drinking iced coffee or want to experiment with various brewing methods. This coffee is also available as a whole bean, which lets the user experience all of its flavors. This particular batch comes from the kebele (or village) of Idido located 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 that cultivate coffee in small parcels of garden size as a supplemental income or hobby. Wet processing involves the beans to be soaked in large vats, until the mucilage and fruits have been removed. The beans that are not soaked are dried. This produces the traditional washed Yirgacheffe coffee with notes of flowers, citrus, and chocolate. It is lighter than the natural Yirgacheffe and has a more intense acidity. During the time of harvest coffee farmers handpick cherries and take them to washing stations in baskets. After the beans have been cleaned and sorted after which they are dried in the sun. This process produces the cup with citrus and floral notes and is the most sought-after form of Ethiopian coffee. The roasting process also enhances the floral and citrus aromas of this variety. Many coffee drinkers have reported that Yirgacheffe has a bright and clean taste, with hints wine, lemon, berry, and more. They are renowned for their fruity, crisp flavors and smooth finish. They are a good option for those who prefer medium to light roast. They are best enjoyed without milk or cream which can muddle the distinctive flavor of this type of roast. It pairs well with strong, sour cheeses and spices that enhance the citrus and herbal notes. Guji The Guji region has an abundant volcanic soil, a variety of landscapes, and a favorable climate for coffee production. The region also has several regional landraces, which all have a different flavor profile. The coffees of this region tend to be medium- to full-bodied, and are ideal for espresso and filter. However, the flavor of the coffee can vary depending on the method of processing and the farm itself. For coffee beans 1kg , the fresh 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 of Guji is reflected in their distinctive coffee. They first began using coffee around the 10th century, mixing it up with edible fats to make energy balls they could take a bite of during long journeys. The Oromo people continue to grow their own coffee today in a manner that is respectful of their past and reflects the vibrant natural and cultural beauty of the region. As with other regions in Ethiopia, the farms of the Guji zone produce both washed and natural process coffees. The difference lies in how the coffee cherry is processed. Washed-process coffee is mechanically de-pulped to remove the pulp and skin prior to fermentation. This process helps maintain the coffee's acidity and bright tasting notes. The beans are then dried on beds that are raised. This ensures an even temperature and a consistent drying process. The natural process, on the other hand, leaves the bean intact while it is drying. This results in an energised cup with rich flavors and a silky mouthfeel. The process requires the most expertise and attention to ensure that the beans do not get burned or overcooked. It is this level of skill that makes a top Guji coffee. Guji's coffees are known for their smoothness and exceptional taste. They are excellent for both filter and espresso and can be made at any roast level. The natural process allows the coffee to express its fullest fruity, floral and creamy tastes. It is ideal for every occasion, whether you're looking for a quick pick-me-up in the morning or a classy drink to enjoy with friends. Sidamo A rich and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee. It is famous for its floral and citrus notes. It is also referred to as a full-bodied coffee that has vibrant acidity. The Sidamo region includes the micro-region of Yirgacheffe which is a highly sought-after coffee due to its distinctive floral aromas and distinctive flavor profiles. Coffee farming is a vital source of income for people of this region. It is also an important contributor to the preservation of culture and the environment. The production of coffee is sustainable and uses a minimal amount of water, land and fertilizer. The harvest is usually done by hand, which eliminates the need for machines and pesticides. The Sidama Coffee Farmers Cooperative Union represents more than 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, such as housing, education and drinking water that is safe for consumption. It also provides technical assistance on the farm, and helps members market their coffees in specialty markets. This aids them in improving their production and quality of coffee. This coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without additional chemicals. This results in a smooth and creamy cup that has notes of blackberry, strawberry and the hint of milk chocolate. This is a gorgeous cup of coffee that shows off the artisanship and skill of Ethiopian producers. Coffee is grown between 1500 to 2200 meters above sea level. The beans will develop slowly, allowing them to absorb nutrients. The result is a balanced and balanced coffee with a low acidity, a strong fruit nuance and a body that is tea-like. 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 looking to experience the true essence Ethiopian coffee. It is a must try for all coffee lovers! This is a wonderful choice for those who enjoy 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 in the northeast. It is a distinct wild-variety Arabica with an almost wine-like flavor and aroma. Harar, unlike other coffees that are wet-processed, is dry-processed, and is typically called espresso in Western countries. The natural process allows for an intense fruity flavor with notes of strawberry, apricot and blueberry. Harar is also known for its strong chocolate notes and a distinctly spicy aroma. This is a fantastic option for those who like a rich, sweet and full-bodied cup of coffee with notes of chocolate and berries. The beans are harvested from small farms close to the city, then dried in the sun. The coffee is then finely ground and infused with sugar. In the traditional way, Harar is served with a fennel or anise seed (known as ajwa) to add sweetness and aroma. Harar can also be consumed with a slice cake or a pastry. The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the particular bean and processing techniques. The coffee is grown at high altitudes of up to 1,800 meters in the Harar region, which is home to an ancient walled city that is home to spotted Hyenas. This coffee is dry processed 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 clothes to electronics and livestock. Spend an afternoon exploring the stalls and taking in the buzzing atmosphere. The city is also famous for its khat, a drink chewed by locals to create a relaxed and slow daily lifestyle. In the old town, you'll find a wide selection of teas and cafes in which you can taste the teas. It is a great way to prevent heart disease and ease digestive problems by chewing khat. However, it is important to consume it in moderate amounts. Chewing khat for more than three days may cause a variety of health issues like stomach ulcers and constipation.