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Ethiopian Coffee Beans 1kg Ethiopian coffee is an essential component of Ethiopian culture and their varieties that are heirloom are among the best in the world. They are renowned for their complex floral aroma and citrus flavor. Legend has it that a goat herder discovered the wonders of coffee while his herd was restless and consumed the fruit. Yirgacheffe The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. Additionally, Ethiopian farmers are committed to preserving the local environment and ensuring their communities can access sustainable livelihoods. They are also dedicated to encouraging gender equality and the wellbeing of young women. The combination of these elements make Yirgacheffe one of the world's most sought-after coffee beans. The Yirgacheffe coffee is renowned for its delicate floral and fruity aromas. It has a smooth finish and is perfect for any occasion. It's perfect for a morning beverage or a late afternoon energy boost. Additionally, it's a great choice for those who like drinking iced coffee or want to experiment with various methods of brewing. This coffee is available in whole beans, allowing the consumer to enjoy all of its flavors. This particular lot is from the kebele (or village) of Idido located in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners are working with 900 smallholders who cultivate coffee in garden-sized parcels for supplemental income or hobby. When coffee is processed in a wet manner the beans are then stored in large vessels until all of the fruit and mucilage are removed from them. The uncooked beans are then dried. This process creates the classic washed Yirgacheffe coffee, with notes of citrus, flowers, and chocolate. It is lighter than natural Yirgacheffe and has more intense acidity. During the harvest, coffee farmers pick their cherries by hand and transport them in baskets to the washing stations. After the beans have been washed and sort and dried in the sun, they are then roasted. This makes an aroma that is citrus and floral notes. It is the most sought-after form for Ethiopian coffee. The roasting process further enhances the citrus and floral aromas of this particular variety. Many coffee drinkers appreciate that Yirgacheffe offers a bright clean taste that is fresh and fresh with hints of lemon, wine, and berry. They are also known for their fruity, crisp flavors and smooth finish. They are a good option for those who prefer a light to medium roast. They are best enjoyed without cream or milk, which can drown out the unique flavor of this variety. It is a great match for strong, sour cheeses and spices that bring out the citrus and herbal notes. Guji The Guji region is a an abundant volcanic soil, a variety of landscapes and a great climate for coffee production. The region also hosts several regional landraces, which all have a different flavor profile. Coffees from this region are often medium to full-bodied, and are great for both filter and espresso. However, the flavor of the coffee can vary according to the process and the farm itself. 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. They started using coffee in the 10th century, mixing it with edible fats to create energy balls that they could consume during long journeys. Today, the Oromo people continue to cultivate their own coffee in a manner that honors the region's heritage and reflects its vibrant cultural and natural beauty. 1kg coffee beans of the Guji Zone produce washed and natural processed coffee. The difference is the way the coffee cherry is processed. Washed-process coffee is mechanically de-pulped 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 raised beds. This ensures a uniform and regulated drying process. The natural process however, leaves the bean intact while it dries. This produces an energised cup with complex flavors and a silky mouthfeel. This process requires the greatest amount of skill and attention to prevent the beans from being burned or overcooked. This level of craftsmanship is what makes a great Guji. Guji's coffees are known for their smoothness and exceptional taste. They can be brewed using espresso or filter at any roasting level. The natural process lets the coffee express its most fruity, floral and creamy tastes. It is perfect for any occasion. If you're looking for a morning pick me up or a classy drink to share with your friends this coffee is the one for you. Sidamo Ethiopia is the home of coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee. It is renowned for its citrus and floral notes. It is also referred to as a full-bodied, robust coffee with lively acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and distinctive flavor profiles. Coffee farming is a vital source of income for the people living in this region. It is also a major factor in the preservation of the natural environment and culture. The production of coffee is sustainable and uses a minimal amount of land, water and fertilizer. The harvesting is done by hand, which minimizes the use of pesticides and machines. The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is focused on organic agriculture and is committed to improving the lives of its members. It offers benefits to its members such as housing, education and clean drinking water. It also provides technical support on the farm and assists them market their coffees to specialty markets. This helps them to improve their coffee production and quality. This coffee is from the Kilenso Resa co-op and has been dried without any chemicals. This coffee produces a smooth, creamy cup with notes like blackberry and strawberry. It also has hints reminiscent of milk-chocolate. It is a beautiful cup of coffee that showcases the artisanship and skill of Ethiopian producers. The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. This means that the beans develop slowly and are able to absorb nutrients. The result is a coffee with a low acidity and a tea-like body. It is a wonderfully balanced and versatile coffee that is able to be enjoyed both hot and iced. This is the ideal coffee for those who wish to experience the essence of Ethiopian coffee. It is a must-try for all coffee lovers! It's also a great choice for those who prefer light roasting, as it highlights the subtleties of the coffee's flavor. Harar Harar, located in the eastern part of Ethiopia is renowned for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea in the northeast. It is a distinctive wild-variety Arabica with a wine-like taste and aroma. In contrast to other coffees, which are wet processed, Harar is dry-processed, and is often called espresso in the West. Natural processing gives it the flavor to be fruity, with notes such as apricots, strawberries and blueberries. Harar is known for its intensely spicy scent and strong chocolate notes. This is a fantastic choice for those who enjoy the rich, sweet and full-bodied coffee with notes of berries and chocolate. The beans are gathered in small farms near the cities and then dried in the sun. The coffee is then finely ground and infused with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. You can also enjoy it with a cake or 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 methods. The coffee is cultivated in Harar an area that has an ancient walled city that is home to Hyenas that are spotted. It is grown at altitudes ranging from to 1,800 feet. coffee beans 1kg is processed dry and has a rich, creamy crema and full body when made into espresso. In addition to the coffee, Harar is also famous for its bustling marketplaces that sell everything from spices and dresses to livestock and electronics. Spend a day wandering through the stalls and taking in the electric atmosphere. The city is also well-known for its khat, a drink chewed by residents to promote a relaxed and slow daily lifestyle. You can sample a variety of khats at the many cafes and tea houses in the old town. Chewing khat can help alleviate certain digestive issues and can help prevent heart disease, but it must be consumed in moderate consumption. Chewing khat for more than three days can lead to a variety of health problems that include stomach ulcers as well as constipation.