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Ethiopian Coffee Beans 1kg Coffee is a vital component of Ethiopian culture and their heirloom varieties are among of the most exquisite in the world. They are renowned for their the complexity of their florals and the citrusy flavor. Legend is that a goat herder discovered the benefits of coffee while his herd was restless and took a bite of the berries. Yirgacheffe The high altitudes as well as the rich soil of the Yirgacheffe region create ideal conditions for coffee cultivation. In addition, Ethiopian farmers are committed to protecting the local environment and ensuring that their communities have access to sustainable livelihoods. They also dedicate themselves to encouraging gender equality and the health of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffees in the world. The coffee cultivated in the Yirgacheffe region is renowned for its delicate floral notes and sweet fruity flavor. It has a smooth 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 are looking to test different brewing methods. This coffee is available in whole beans, allowing the user to taste the variety of 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 wet processed at the Halo Fafate washing station, where our partners work with smallholder farmers of 900 who cultivate their coffee in plots of garden size to supplement their income and as an interest. Wet processing involves soaking the beans in large vessels, until the mucilage and fruit have been removed. The beans that are not soaked are dried. This process produces the traditional washed Yirgacheffe with notes of citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has a more pronounced acidity. During the harvest time coffee farmers handpick cherries and transport them to the washing stations in baskets. After the beans have been washed and sort, they are then sun-dried. This makes an aroma that is floral and citrus notes. It is the most well-known type of Ethiopian coffee. The roasting process enhances the floral and lemony 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 also known for their fruity, crisp flavors and smooth finish. They are a great choice for those who prefer a medium or light roast. They are best enjoyed without milk or cream as they can mask the unique flavor of this variety. It is a great match for strong, sour cheeses and spices that enhance the herbal and citrus notes. Guji The Guji region is a fertile volcanic soil, numerous landscapes, and a perfect climate for coffee production. It is also home to many regional landraces, with each offering a distinctive flavor profile. Coffees from this region are often medium to full-bodied, and are excellent for filter and espresso. However, the flavor of the coffee will vary 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 mellow jasmine aroma. Guji's distinctive coffee reflects the rich culture of the Oromo people. It is believed that they began to use coffee in the 10th century AD, mixing it with edible fat to make bite-sized energy ball that they ate on long journeys. Today, the Oromo people continue to cultivate their own coffee in a way that is respectful of the region's history and reflects its vibrant cultural and natural beauty. As with other regions in Ethiopia, the farms of the Guji zone produce washed and natural process coffees. The difference is in the method by which the coffee cherry is processed after the harvesting. Washed-process coffee is de-pulped mechanically to remove the pulp and skin prior to fermentation. This process helps to maintain the coffee's acidity as well as its bright tasting notes. The beans are then dried on raised beds. This ensures a consistent and controlled drying process. The natural process leaves the coffee bean unharmed as it dries on the bed. This produces a cup with a complex flavor and a silky texture. This process requires the greatest amount of skill and care in order to avoid the beans becoming burned or overcooked. It is this level of craftsmanship that makes a great Guji coffee. Guji's coffees are known for their smoothness and exquisite taste. They are perfect for filter and espresso and can be made at any roast level. The natural process allows for the most full expression of the fruity, floral and creamy tastes of this coffee. It's perfect for any occasion. If you're looking for a morning pick me up or a sophisticated beverage to share with your friends this coffee is perfect for you. Sidamo A ripe and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee. It is famous for its citrus and floral notes. arabica coffee beans 1kg is also referred to as a full-bodied coffee that has lively acidity. The Sidamo area includes the micro-region of Yirgacheffe that is a highly sought-after coffee due to its unique floral aromas and flavor profiles. Coffee farming is an important source of income for people in this region. It is also an important contributor to the preservation of culture and the environment. The production of coffee is sustainable and requires only a small amount of soil, water and fertilizer. The harvesting is done by hand, which cuts down on the use of pesticides as well as machines. The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is focused on organic farming and is dedicated to improving the lives of its members. It offers its members housing, education and clean drinking water. It also provides technical assistance on the farm and helps the farmers market their coffees to specialty markets. This assists them in improving the quality of their coffee and increase production. This coffee comes from the Kilenso Resa co-op and has been dried without using any chemicals. The coffee is smooth, creamy cup with notes like blackberry and strawberry. It also has hints of milk-chocolate. This is a gorgeous coffee that showcases the artisanship of Ethiopian producers. The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. The beans grow slowly, allowing them to absorb nutrients. The result is a well-balanced coffee with low acidity, intense fruit nuance and tea-like body. It is a very well-rounded and versatile coffee that can be enjoyed both hot and 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! This is a wonderful choice for those who enjoy light roasts because it brings out the subtle flavors of the coffee. Harar 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 the aroma and flavor of wine. Harar, unlike other coffees that are processed with water, is dry-processed and is commonly called espresso in the Western world. Natural processing allows for the flavor to be fruity, with notes such as apricots, strawberries and blueberries. Harar is well-known for its intensely spicy flavor and strong chocolate notes. It is a great choice for those who like an intense, rich and sweet coffee with notes of berries and chocolate. The beans are harvested from small farms near the city and then dried in the sun. The coffee is then ground and mixed with sugar. Harar is typically served with anise or fennel seeds (known as anjwa) to enhance sweetness and aroma. Harar can also be enjoyed with a slice of cake or pastry. Another popular coffee from Harar is the Grade 1 Natural, which has distinctive aroma and flavor due to its unique bean and processing method. The coffee is cultivated in Harar which is a region that has an ancient walled town that is home to Hyenas with spotted spots. It is grown at altitudes of up to 1,800 feet. This coffee is dry-processed and has an intense body and a rich crema when it is made into espresso. Harar, in addition to its coffee, is also famous for its wildly-expanding markets which sell everything from spices to clothes of the culture to electronic gadgets and livestock. Spend an afternoon wandering the stalls and taking in the buzzing atmosphere. The city is also famous for its khat. People chew it to create a tranquil and slow lifestyle. In the old town, you'll find a wide selection of teas and cafes where you can taste the drinks. Chewing khat can ease some digestive problems and prevent heart disease, but it should be taken in moderate consumption. Chewing khat more than three days can lead to various health issues that include stomach ulcers as well as constipation.