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Ethiopian Coffee Beans 1kg

Ethiopian coffee is an essential component of Ethiopian culture and their varieties of heirloom are among the finest in the world. They are known for floral complexity and citrus flavor.

Legend has it that one goatherder discovered the wonders of coffee when his herd became restless and began consuming the fruits.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. Ethiopian farmers also work hard to protect the environment and ensure that their communities have the ability to have sustainable livelihoods. They also are committed to increasing gender equality and health of young women. The combination of these aspects creates Yirgacheffe one of the most sought-after coffee beans.

The Yirgacheffe coffee is known for its delicate fruity and floral flavors. It has a silky finish and is ideal for any occasion. It's perfect for a morning beverage or a late afternoon energy boost. Moreover, it is an excellent choice for those who like drinking iced coffee or want to experiment with various methods of brewing. The coffee is available in whole beans, allowing the consumer to experience 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 processed wet at the Halo Fafate washing station, where our partners work with around 900 smallholder farmers who cultivate their coffee on plots that are garden-sized for supplemental income and as a hobby.

When coffee is processed in a wet manner the beans are stored in large vessels until all of the mucilage and fruit have been removed from them. The beans are then dried until they are dry. This process produces the classic washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter than the natural Yirgacheffe and has a more pronounced acidity.

During harvest, coffee farmers collect cherries by hand, and transport them in baskets to the washing stations. After the beans are cleaned and separated, they are dried in the sun. This produces a cup that has floral and citrus notes. It is the most sought-after type of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this particular variety.

Many coffee drinkers appreciate that Yirgacheffe offers a bright and clean taste, with notes of wine, lemon and berry. They are also known for their fresh, fruity flavors and smooth finish. These beans are ideal for those who prefer a light or medium roast. They are best enjoyed without milk or cream, which can drown out the unique flavor of this type of roast. It's great with strong, sour cheeses and spices to bring out the citric and herbal notes.

Guji

The Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it the perfect place 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 great for both filter and espresso. However, the taste 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 first began to drink coffee from the 10th century AD. They mixed it with edible fat to make bite-sized energy ball which they would chew while on 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 natural and cultural beauty.

The farms of the Guji Zone produce washed coffee as well as natural processed coffee. The difference is in the way that the coffee cherry is processed after harvesting. The coffee that is washed is removed mechanically to remove the pulp and skin before being fermented. This process helps preserve the coffee's acidity and bright tasting notes. The beans are then dried on beds that are raised. This ensures a uniform and regulated drying process.

However, the natural process leaves the coffee bean unharmed as it dries on the bed. This produces an energised cup with complex flavors and a silky mouthfeel. This process requires a lot of skill and care to ensure that the beans aren't burned or overcooked. It is this level of craftsmanship that creates a wonderful Guji coffee.

Guji's coffees are known for their smoothness and exceptional taste. They can be brewed using filter or espresso at any roasting level. The natural process lets the coffee express its fullest fruity, floral and creamy flavours. It is ideal for any occasion, whether you're seeking a refreshing morning drink or a classy beverage to enjoy with your friends.

Sidamo

Ethiopia is the birthplace of coffee. https://www.coffeee.uk/categories/1kg-coffee-beans , fruity coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is renowned for its floral and citrus notes. It is also known as a full-bodied, robust coffee with lively acidity. The Sidamo region includes the micro-region of Yirgacheffe which is a highly prized coffee because of its distinctive floral aromas and flavors.

Coffee farming is a crucial source of income for people of this region. It is also a significant factor in the preservation of the natural environment and culture. Coffee production is sustainable, and requires a minimum amount of fertiliser, water, and land. The harvest is usually done by hand, which eliminates the need for machines and pesticides.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region of southern Ethiopia. The coop is focused on organic agriculture and is committed to improving the lives of its members. It provides benefits to its members like housing, education, and clean drinking water. It also offers technical assistance on the farm and helps members sell their coffees on specialty markets. This helps them improve the quality of their coffee and increase production.

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

The coffee is grown at high altitudes between 1500 and 2200 m.a.s.l. This means that the beans grow slowly and have more time to absorb nutrients. The result is a well-balanced coffee with low acidity, strong fruit nuance and tea-like body. It is a very well-rounded and versatile coffee that is able to be enjoyed both hot and iced. This is the perfect coffee for those who wish to experience the real essence of Ethiopian coffee. This is a must-try for all coffee lovers. It's also a good choice for those who enjoy light roasting, as it brings out the subtleties of the coffee's flavors.

Harar

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It is located in the eastern region 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 wild variety Arabica with an aroma and flavor that resembles wine. Harar is different from other coffees that are wet-processed, is dry-processed, and is typically called espresso in Western countries. The natural processing method results in a pronounced fruity taste with notes of apricot, strawberry and blueberry. Harar is well-known for its intensely spicy flavor and strong chocolate notes.

It is a great choice for those who enjoy full-bodied rich and sweet coffee with a hint of berries and chocolate. The beans are sourced from small farms near the city and then dried in the sun. The coffee is then ground and flavored with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa) to enhance sweetness and aroma. It is also served with a slice of cake or a pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the particular bean and processing methods. The coffee is grown at altitudes up to 1,800 meters in the Harar region, which has an ancient walled city which is home to spotted hyenas. This coffee is dry processed and has a rich crema and full body when made into espresso.

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

The city is also famous for its Khat, which is consumed by the residents to promote a slow and relaxed daily lifestyle. You can sample a variety of varieties at the many cafes and tea houses in the old town. Chewing khat can ease some digestive problems and prevent heart disease, but it must be consumed in moderate consumption. Chewing khat for more than three days can lead to a number of health issues, including stomach ulcers and constipation.