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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 renowned for their the floral complexity and citrus taste. Legend is that a goat herder discovered the benefits of coffee while his herd was agitated and ate the berries. Yirgacheffe The high altitudes and rich soil of the Yirgacheffe region create the perfect conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring their communities have access to sustainable livelihoods. They also dedicate themselves to promoting gender equality and the well-being of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffees in the world. The Yirgacheffe coffee is famous for its delicate fruity and floral flavors. It has a smooth, long-lasting finish and is perfect for any occasion. It can be enjoyed as a breakfast beverage or a post-workout boost. It is also a good choice for those who like to drink iced coffee, or want to try out different methods of brewing. This coffee is available as whole beans, allowing the consumer to experience all of its flavors. This particular lot is from the kebele (or village) of Idido located in the woreda (or district) of Yirgacheffe, in the Gedeo Zone. The coffee is wet-processed at the Halo Fafate washing station, where our partners collaborate with 900 smallholder farmers who grow their coffee in plots of garden size for supplemental income and as an activity. When coffee is processed wet the beans are then immersed in large vats of water until all of the fruit and mucilage have been removed. coffee beans 1kg are then dried until they are bare. This produces the traditional washed Yirgacheffe, with notes like chocolate, flowers and citrus. It is lighter in body than the natural process Yirgacheffe, with more pronounced acidity. During harvest, coffee farmers pick their cherries by hand and transport them in baskets to washing stations. After the beans are washed and separated, they are dried in the sun. This produces an aroma that is floral and citrus notes, and is the most sought-after version of Ethiopian coffee. The roasting process is a great way to enhance the lemony and floral aromas in this variety. Many coffee drinkers have noticed that Yirgacheffe has a fresh and clean taste with hints lemon, wine and berry. These beans are also known for their fruity, crisp flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. It is best to consume them without milk or cream because they can mask the unique flavor. It pairs well with strong, sour cheeses as well as spices to enhance the citric and herbal 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 tend to be medium to full-bodied, and are great for both filter and espresso. The flavor of coffee can vary depending upon the method of processing used and the farm that produces it. 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 reflected in their distinctive coffee. They started using coffee around the 10th century, mixing it with edible fats to make energy balls they could consume during long journeys. The Oromo people still grow their own coffee today in a manner that is respectful of their culture and reflect the stunning natural and cultural beauty of the region. The farms in the Guji Zone produce washed coffee and natural processed coffee. The difference lies in the way the coffee cherry is processed. The process of washing coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps maintain the coffee's acidity, and the bright notes of taste. The beans are then dried on beds that are raised. This ensures a consistent and regulated drying process. The natural process, on the other hand leaves the bean unharmed as it dries. This results in a cup that has a complex flavor and a silky texture. This process requires a huge amount of skill and attention to prevent the beans from being burned or overcooked. It is this level of craftsmanship that makes a top Guji coffee. Guji's coffees are famous for their smoothness and exquisite taste. They can be brewed as filter or espresso at any roasting level. The natural process allows for the best expression of the fruity, floral and creamy tastes of this coffee. It is ideal for any occasion, whether seeking a refreshing morning drink 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 grade coffee in Ethiopia and is known for its citrus, floral and berry notes. It is also referred to as a full-bodied, robust coffee with lively acidity. The Sidamo area includes the micro-region of Yirgacheffe that is a sought-after coffee due to its distinctive floral aromas and flavor profiles. Coffee farming is a vital source of income for the people of this region. It is also a major contributor to preserving the environment and culture. The production of coffee is sustainable and uses a very little amount of land, water and fertilizer. The harvesting process is generally 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 focuses 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 support 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 comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without any additional chemicals. This coffee produces a smooth, creamy cup with notes of strawberry and blackberry. It also has hints of milk chocolate. This is a beautiful coffee that showcases the artisanship 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 a very well-rounded and versatile coffee that can be enjoyed hot or chilled. This is the perfect coffee for those looking to experience the true essence Ethiopian coffee. This is a must try for all coffee lovers. This is a great option for those who prefer a light roast, as 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 with an aroma and flavor that resembles wine. Contrary to other coffees that are wet processed, Harar is dry-processed, and is often referred to as espresso in the West. The process is natural and creates a fruity flavor, with notes of strawberry, apricot and blueberry. Harar is also renowned for its rich chocolate notes and its intensely spicy scent. This is a wonderful choice for those who enjoy the rich, sweet and full-bodied cup of coffee with notes of chocolate and berries. The beans are harvested on small farms close to cities and then dried in the sun. The coffee is then ground and mixed with sugar. In the traditional way, Harar is served with anise or fennel seeds (known as Ajwa) to add sweetness and fragrance. 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 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 up to 1,800 meters. This coffee is processed dry and has a rich crema and full body when it is made into espresso. Harar in addition to its coffee, is also famous for its wildly-expanding markets which offer everything from spices to clothes of the culture to electronic gadgets and livestock. Take a stroll around the stalls and taking in the vibrant atmosphere. The city is also renowned for its khat. Locals chew it to create a tranquil and slow life. You can sample a variety of flavors at the numerous tea houses and cafes in the old town. It is beneficial to prevent heart disease and ease digestive problems by chewing khat. However it is essential to consume it in moderation. Chewing khat for longer than three days can lead to a variety of health problems that include stomach ulcers as well as constipation.