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Ethiopian Coffee Beans 1kg arabica coffee beans

Coffee is an integral component of Ethiopian culture and their heirloom varietals are some of the finest in the world. They are known for the floral complexity and citrus taste.

Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd became restless and began eating the berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. Additionally, Ethiopian farmers are committed to preserving the local environment and ensuring that their communities can access sustainable livelihoods. They also believe in increasing gender equality and health of young women. The combination of these factors creates Yirgacheffe one of the world's most prized coffee beans.

The Yirgacheffe coffee is renowned for its delicate fruity and floral flavors. It has a smooth, rounded finish that is perfect for any occasion. It is ideal for a morning drink or a late afternoon energy boost. Additionally, it's a great choice for those who enjoy drinking iced coffee or want to experiment with various brewing methods. The coffee is also available as a whole bean which allows the consumer to 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 cultivate coffee in small parcels of garden size for supplemental income or hobby.

Wet processing involves soaking the beans in large vats, ensuring that the mucilage and fruit have been removed. The uncooked beans are then dried. This process produces the traditional washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter than natural Yirgacheffe and has a more pronounced acidity.

During the harvest season coffee farmers pick cherries and take them to washing stations in baskets. After the beans are cleaned and sorted after which they are dried in the sun. This process creates an aroma that is citrus and floral notes and is the most well-known version of Ethiopian coffee. The roasting process is a great way to enhance the floral and lemony scents of this coffee.

Many coffee drinkers note that Yirgacheffe has a vibrant and clean taste, with the scent of wine, lemon, and berry. The beans are famous for their refreshing, fruity 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 distinctive flavor of this type of roast. It is a great match for strong, sour cheeses as well as spices to enhance the herbal and citric notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect environment for coffee production. The region is also home to many regional landraces that each possess a distinct flavor profile. Coffees from this region tend to be medium - to full-bodied and are excellent for filter and espresso. The flavor of coffee beans 1kg arabica can vary depending upon the processing method used and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries, floral jasmine aroma and floral notes.

The rich culture of the Oromo people of Guji is reflected in their distinctive coffee. It is believed that they began to drink coffee from the 10th century AD, combining it with edible fats to create bite-sized energy balls which they would chew while on long journeys. The Oromo people continue to cultivate their own coffee today in a way that honors their past and reflect the beautiful natural and cultural beauty of the region.

The farms in the Guji Zone produce washed and natural processed coffee. The difference is in the way that the coffee cherries are processed after harvesting. Washed-process coffee is de-pulped mechanically to remove the skin and pulp prior to fermentation. This process helps to maintain the coffee's acidity as well as its bright tasting notes. The beans are dried on beds that are raised. This ensures a uniform and controlled drying process.

The natural process, on the other hand leaves the bean unharmed as it dries. This produces a cup with rich flavor and silky texture. This process requires the highest expertise and attention to ensure that the beans aren't burned or overcooked. This level of craftsmanship is what makes a great Guji.

Guji's coffees are famous for their smoothness and delicious taste. They are great for both filter and espresso and can be used at any roast level. The natural process allows the coffee to release its most fruity, floral and creamy flavours. It is perfect for any occasion, whether looking for a morning pick-me-up or a sophisticated drink to share with your friends.

Sidamo

Ethiopia is the place where coffee was first developed. coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is renowned for its citrus and floral notes. It is also renowned for its full body and vibrant fresh acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe, which is a highly sought-after coffee due to its unique floral aromas and flavor profiles.

Coffee farming is a vital source of income for people living in this region. It is also a major element in preserving the environment and the culture. Coffee production is sustainable, and requires a minimum amount of water, land and fertilizer. The harvest is usually done by hand, which reduces the need for machinery and pesticides.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region of southern Ethiopia. The coop focuses on organic coffee beans 1kg farming and is dedicated 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 them market their coffees to specialty markets. This helps them improve their coffee quality and production.

This coffee comes from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without additional chemicals. The coffee is smooth, creamy cup with notes of strawberry and blackberry. It also has hints reminiscent of milk-chocolate. This is a gorgeous cup of coffee that shows off the craftsmanship and expertise of Ethiopian producers.

The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. The beans will grow slowly and allow them to absorb nutrients. The result is a well-balanced coffee with a low acidity, a strong fruit nuance, and a tea-like body. It is an incredibly versatile and well-rounded cup that is a great choice for hot or iced. This is the perfect coffee for those who wish to experience the essence of Ethiopian coffee. It is a must try for all coffee lovers! This is a great choice for those who enjoy a light roast, because it highlights the subtle flavors of the coffee.

Harar

In the eastern part of Ethiopia and is 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 distinct wild-variety arabica coffee beans 1kg with an almost wine-like taste and aroma. Harar is different from other coffees that are wet-processed is dry-processed and is often called espresso in the Western world. The natural processing method results in a pronounced fruity taste with notes of strawberry, apricot and blueberry. Harar is renowned for its intensely spicy aroma and strong chocolate notes.

It is a good option for those who prefer a full-bodied rich and sweet coffee with a hint of chocolate and berries. The beans are harvested on small farms in the city and then dried in the sun. The coffee is then finely ground and mixed with sugar. In the traditional way, Harar is served with a fennel or anise seed (known as ajwa) to give it a sweet and a scent. It can also be enjoyed with a cake or pastry.

Another coffee that is popular from Harar is the Grade 1 Natural, which has distinctive aroma and flavor because of its unique bean and the method of processing. The coffee is cultivated in Harar, a region with an ancient walled town which is home to Hyenas that are spotted. It is grown at altitudes up to 1,800 meters. This coffee is processed dry and has a rich, creamy crema and full body when made into espresso.

Harar as well as its coffee, is famous for its wildly-expanding markets which sell everything from spices cultural dresses to electronics and livestock. Spend an afternoon exploring the stalls, taking in the buzzing atmosphere.

The city is also known for its khat. People chew it to make a relaxing and sluggish life. In the old town, you will find a wide variety of teas and cafes in which you can try them. Chewing khat may help ease some digestive problems and prevent heart disease, but it should be consumed with moderate amounts. Chewing khat for longer than 3 days could cause a variety of health problems such as stomach ulcers and constipation.