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Ethiopian Coffee Beans 1kg

Ethiopian coffee is an essential part of Ethiopian culture and their varieties that are heirloom are among the best in the world. They are famous for their floral complexity and citrus flavors.

Legend is that a goat herder discovered the wonders of coffee when his herd was restless and consumed the fruit.

Yirgacheffe

The high altitudes and rich soil of the Yirgacheffe region create ideal conditions for coffee cultivation. Ethiopian farmers also strive to protect the environment, and to ensure that their communities have the ability to access sustainable livelihoods. They also believe in encouraging gender equality and the health of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after beans for coffee around the world.

The coffee grown in the Yirgacheffe region is known for its delicate floral nuances and fruity sweetness. It has a silky finish and is ideal for any occasion. It is perfect for a morning drink or a late afternoon energy boost. It is also an excellent 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 lets the user experience all of its flavors.

This particular lot is from the kebele, or village, of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is wet processed at the Halo Fafate washing station, where our partners work with 900 smallholder farmers who grow their coffee in garden-sized plots for supplemental income and as a hobby.

Wet processing involves the beans to be soaked in large vessels, until the mucilage and fruit have been removed. The uncooked beans are then dried. This produces the classic washed Yirgacheffe coffee with notes of citrus, flowers and chocolate. It is lighter in body than natural process Yirgacheffe and has more noticeable acidity.

During harvest, coffee farmers pick their cherries by hand and then transport them in baskets for the washing stations. After the beans have been cleaned and sorted and dried in the sun, they are then roasted. This process creates the cup with citrus and floral notes and is the most well-known form of Ethiopian coffee. The roasting process further accentuates the citrus and floral aromas of this particular variety.

Many coffee drinkers appreciate that Yirgacheffe provides a fresh and clean taste, with the scent of wine, lemon, and berry. They are renowned for their refreshing, fruity flavors and smooth finish. These beans are ideal for those who prefer a medium or light roast. It is best to enjoy them without milk or cream as they can mask the unique flavor. It's great with strong, sour cheeses and spices to highlight the herbal and citric notes.

Guji

The Guji region has fertile volcanic soil, numerous landscapes, and a favorable climate for coffee production. It is also home to numerous regional landraces, each one offering a unique flavor profile. The coffees from this region are usually medium to full-bodied and are ideal for filter and espresso. The flavor of coffee can differ based on the method of processing used and the farm that produces it. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries, floral jasmine aroma and floral notes.

Guji's distinctive coffee reflects the rich culture of the Oromo people. They started using coffee around the 10th century, mixing it up with edible fats in order to make energy balls they could consume during long journeys. The Oromo people still grow their own coffee in a manner that is respectful of their past and reflect 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 the way the coffee cherry is processed. The coffee that is washed-processed is mechanically removed to remove the pulp and skin prior to fermentation. This process helps preserve the acidity of the coffee, as well as bright tasting 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 intact while it is drying. This results in an energised cup with distinct flavors and a smooth mouthfeel. This process requires the greatest amount of skill and attention in order to avoid the beans becoming burned or overcooked. It is this level of craftsmanship that makes a top Guji coffee.

Guji's coffees are known for their smoothness and exceptional taste. They are perfect for filter and espresso, and can be made at any roast level. The natural process allows the coffee to express its fullest floral, fruity and creamy flavours. It's perfect for any occasion. Whether you want a morning pick me up or a classy drink to share with your friends this coffee is perfect ideal for you.

Sidamo

A ripe and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is renowned for its citrus, floral and fruity notes. It is also referred to as a full-bodied coffee that has vibrant acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavors.

Coffee farming is an important source of income for people in this region. It is also a major element in preserving the environment and culture. Coffee production is sustainable, and requires a minimum amount of soil, water and fertilizer. The harvest is done by hand which reduces the use of pesticides as well as machines.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is focused on organic farming 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 aids them in improving their production and quality of coffee.

This coffee comes from the Kilenso Resa co-op and has been dried without using any chemicals. This coffee makes a smooth, creamy cup that has notes like blackberry and strawberry. It also has hints reminiscent of milk-chocolate. This is a stunning coffee that showcases the skill of Ethiopian producers.

The coffee is grown at high altitudes, ranging from 1500 and 2200 m.a.s.l. The beans will grow slowly which allows them to absorb nutrients. The result is a balanced and balanced coffee with low acidity, intense fruit nuance and tea-like body. It is a wonderfully balanced and versatile coffee that can be enjoyed both hot and chilled. This is the ideal coffee for those looking to experience the essence of Ethiopian coffee. This is a must try for anyone who loves coffee. This is a fantastic option for those who prefer light roasts as it brings out the subtle flavors of the coffee.

Harar

Harar, located in the eastern part of Ethiopia, is famous for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea on the northeast. It is a distinctive wild variety Arabica with a wine-like aroma and taste. Unlike other coffees, which are processed with water, Harar is dry-processed, and is commonly referred to as espresso in the West. Natural processing allows for an aroma that is fruity with notes such as blueberries, strawberries, and apricots. Harar is known for its intensely spicy aroma and strong chocolate notes.

It is a good choice for those who prefer a full-bodied rich and sweet coffee with hints of berries and chocolate. The beans are sourced from small farms near the city and then dried in the sun. The coffee is then finely grounded and mixed with sugar. Harar is typically served with anise or fennel seeds (known as anjwa), to add sweetness and aroma. It can also be enjoyed with a cake or pastry.

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Another popular coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor because of its unique bean and the method of processing. The coffee is grown at altitudes up to 1,800 meters in the Harar region, which is home to an ancient walled city which is home to spotted Hyenas. The coffee is dried-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 traditional clothes to electronics and livestock. Spend an afternoon exploring the stalls, taking pleasure in the vibrant atmosphere.

The city is also famous for its khat. https://www.coffeee.uk/categories/1kg-coffee-beans chew it to make a relaxing and sluggish life. You can sample a variety of khats at the many cafes and tea houses in the old town. Chewing khat may help ease some digestive problems and aid in preventing heart disease, but it must be taken in moderation. Chewing khat for more than three days may result in a variety of health issues, including constipation and stomach ulcers.