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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 has it that a goatherder discovered coffee's wonders when his herd became agitated and began consuming the berries. Yirgacheffe The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also work hard to protect the local environment and ensure that their communities have the ability to access sustainable livelihoods. They also are committed to increasing gender equality and well-being for young women. These are the factors that 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 sweet fruity flavor. It has a soft, smooth finish that is appropriate for any occasion. It is great for breakfast or as an afternoon pick-me-up. It is also ideal for those who enjoy drinking iced coffee or would like to experiment with various brewing methods. It is also available as a whole bean, which lets the user experience all of its 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 work with 900 smallholders who grow coffee in garden-sized parcels as a supplemental income or hobby. When coffee is processed wet the beans are stored in large vessels until all the fruit and mucilage are removed from them. The uncooked beans are then dried. This process creates the traditional washed Yirgacheffe coffee with notes of citrus, flowers and chocolate. It is lighter in body than the natural process Yirgacheffe, with more pronounced acidity. During the harvest season coffee farmers pick cherries and then transport them to the washing stations in baskets. After the beans are cleaned and sorted after which they are dried in the sun. This process produces an aroma that is citrus and floral notes. It is the most well-known version of Ethiopian coffee. The roasting process enhances the floral and lemony aromas of this variety. Many coffee drinkers have noted that Yirgacheffe has a fresh and clean taste, with hints wine, lemon and berry. They are renowned for their fruity, crisp flavors and smooth finish. These beans are perfect for those who prefer a light or medium roast. They are best enjoyed without milk or cream, which can drown out the unique flavor of this variety. It's great with sour, strong cheeses and spices that highlight the citrus and herbal notes. Guji The Guji region is blessed with rich volcanic soil and diverse landscapes, making it a perfect location for coffee production. It is also home to many regional landraces, with each one offering a unique flavor profile. The coffees of this region are usually medium to full-bodied and are perfect for both espresso and filter. The taste of coffee can differ depending on the method of processing used and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries floral jasmine aroma, and floral notes. Guji's distinctive coffee is a reflection of the rich culture of the Oromo people. It is believed that they began to use coffee from the 10th century AD. They mixed it with edible fat to make bite-sized energy balls which they would chew while traveling for long distances. The Oromo people continue to grow their own coffee today in a way that honors their past and reflects the stunning natural and cultural beauty of the region. The farms in the Guji Zone produce both washed and natural processed coffee. The difference is in the method by which the coffee cherry is processed after the harvesting. The coffee that is washed-processed is mechanically removed to remove the pulp and skin prior to fermentation. This process helps maintain the coffee's acidity and bright taste notes. The beans are dried on beds that are raised. This ensures a uniform and controlled drying process. The natural process however leaves the bean unharmed while it dries. This results in a more balanced cup with rich flavors and a silky mouthfeel. The process requires the most skill and care to ensure that the beans aren't burned or overcooked. This level of craftsmanship is what makes a good Guji. Guji's coffees are famous for their smoothness and delicious taste. They can be brewed as filter or espresso at any roasting level. The natural process permits the most full expression of the fruity, floral and creamy tastes of this coffee. It is perfect for any occasion. If you're looking for an early morning boost or a classy drink to enjoy with your loved ones, this coffee is for you. Sidamo A rich and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is known for its floral, citrus and notes of berries. It is also known as a full-bodied coffee that has lively acidity. The Sidamo region includes the micro-region of Yirgacheffe, which is a highly sought-after coffee due to its distinctive floral aromas and flavor profiles. Coffee farming is a vital source of income for people living in this region. It is also a key factor in the preservation of the environment and culture. coffee beans 1kg is a sustainable process that requires 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 (SCFCU) represents 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is committed 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 offers technical assistance for the farm, and helps members sell their coffees on specialty markets. This aids them in improving the quality of their coffee and increase production. 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 that has notes of blackberry, strawberry and some milk chocolate. This is a beautiful coffee that showcases the skill of Ethiopian producers. The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. The beans will develop slowly and allow them to absorb nutrients. This results in a coffee with low acidity and a body that resembles tea. It is an incredibly versatile and well-rounded cup that is a great choice for hot or iced. This is the ideal coffee for those who wish to taste the essence of Ethiopian coffee. It is a must-try for all coffee lovers! It is also a good option for those who like lighter roasting, since it accentuates the subtleties of the coffee's flavor. Harar Harar, located in the eastern part of Ethiopia, is famous 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 wild-variety Arabica with a wine-like aroma and taste. Contrary to other coffees that are processed with water, Harar is dry-processed, and is often called espresso in the West. The natural process allows for an intense fruity taste with notes of apricot, strawberry and blueberry. Harar is also known for its strong chocolate notes and a distinctly spicy aroma. This is a great choice for those who enjoy an intense, sweet and full-bodied coffee with notes of chocolate and berries. The beans are harvested from small farms near the city, and then dried in the sun. The coffee is then finely ground and infused with sugar. Harar is typically served with a fennel seed or anise (known as anjwa) to enhance sweetness and aroma. It can also be enjoyed with a pastry or cake. The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and flavor due to the special bean and processing techniques. The coffee is grown at altitudes of up to 1,800 meters in the Harar region, which is home to an ancient city wall which is home to spotted Hyenas. This coffee is dry-processed and has a full body and rich crema when made into espresso. In addition to the coffee, Harar is also famous for its bustling marketplaces which sell everything from spices and cultural dresses to livestock and electronics. Spend a day exploring the stalls and taking in the buzzing atmosphere. The city is also famous for its khat, a drink chewed by the locals to lead an unhurried and relaxed life. You can try a variety of varieties at the many cafes and tea houses in the old town. Chewing khat may help ease certain digestive issues and can help reduce the risk of heart disease, but it must be taken in moderation. Chewing khat more than 3 days can cause numerous health problems, including stomach ulcers and constipation.