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Ethiopian Coffee Beans 1kg Ethiopian coffee is a staple of Ethiopian culture and their varieties of heirloom are among the best in the world. They are famous for their complex floral aroma and citrus flavor. Legend has it that a goat herder discovered the benefits of coffee when his herd was restless and consumed the fruits. Yirgacheffe The high altitudes and rich soils in the Yirgacheffe region provide the ideal conditions for coffee cultivation. Ethiopian farmers also strive to protect the environment and ensure that their communities can access sustainable livelihoods. They also believe in promoting gender equity and the health of young women. The combination of these factors make Yirgacheffe one of the world's most sought-after coffee beans. The Yirgacheffe coffee is famous for its delicate fruity and floral flavors. It has a smooth, rounded finish that is suitable for any occasion. It's perfect to enjoy a cup of coffee in the morning or a post-workout pick-me-up. Moreover, it is ideal for those who like drinking iced coffee or would like to experiment with various brewing methods. It is also available as a whole bean, which allows the consumer to explore all its flavors. This particular batch comes from the kebele (or village) of Idido in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is processed wet at the Halo Fafate washing station, where our partners collaborate with 900 smallholder farmers who grow 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 fruits have been removed. The beans that are not soaked are dried. This method produces classic washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has a more intense acidity. During the harvest season coffee farmers pick cherries and take them to washing stations in baskets. After the beans are cleaned and sorted and dried in the sun, they are then roasted. This makes a cup that has floral and citrus notes. It is the most sought-after form for Ethiopian coffee. The roasting process enhances the floral and lemony scents of this coffee. Many coffee drinkers note 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 fresh, fruity flavors and smooth finish. They are a great choice for those who enjoy medium to light roast. They are best enjoyed without milk or cream, which can drown out the unique flavor of this variety. It is a great match for strong, sour cheeses and spices to highlight the citric and herbal notes. Guji The Guji region is blessed with rich volcanic soil and diverse landscapes, making it the perfect place for coffee production. The region is also home to numerous regional landraces that possess a distinct flavor profile. The coffees of this region tend to be medium- to full-bodied and are great for espresso and filter. The flavor of coffee may differ depending on the processing method used and the farm that produces it. For example, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a floral jasmine scent. Guji's distinctive coffee is a reflection of the rich culture of the Oromo people. It is believed that they began to drink coffee from the 10th century AD, combining it with edible fat to create bite-sized energy balls which they would chew while on long journeys. Today, the Oromo people continue to cultivate their own coffee in a manner that is respectful of the region's history and reflects its vibrant natural and cultural beauty. In contrast, the natural process keeps the coffee bean intact when it is dried on the bed. This creates a cup with rich flavor and silky texture. This process requires the highest expertise and attention to ensure that the beans are not burned or overcooked. This level of skill is what makes a great Guji. Guji's coffees are renowned for their smoothness and exquisite taste. They are perfect for filter and espresso, and can be made at any roast level. The natural process permits the best expression of the fruity, floral and creamy flavors of this coffee. It is perfect for any occasion, whether you are seeking a refreshing morning drink or a classy drink to enjoy with friends. Sidamo A rich and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. It is renowned for its citrus and floral notes. It is also known for its full body and fresh acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavor profiles. The cultivation of coffee is a significant source of income for the people living in this region. It is also a major contributor to the preservation of the environment and culture. The production of coffee is sustainable, and requires only a small amount of water, land and fertilizer. The harvesting is done by hand, which minimizes the need for pesticides and machinery. The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is focused on organic agriculture and is dedicated to improving the lives of its members. It offers benefits to its members like housing, schooling and drinking water that is safe for consumption. It also provides technical support on the farm and assists the farmers market their coffees to specialty markets. This helps them continue to improve their production and quality. This coffee comes from the Kilenso Resa co-op and has been dried without the use of any chemicals. This produces a smooth and creamy cup that has notes of strawberry, blackberry and hints of milk chocolate. This is a gorgeous coffee that showcases the craftsmanship of Ethiopian producers.
Coffee is grown between 1500 and 2200 meters above sea level. The beans grow slowly, allowing them to absorb nutrients. The result is a coffee with a low acidity and a body that resembles tea. 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 looking to taste the real essence of Ethiopian coffee. This is a must-try for anyone who loves coffee. This is a great choice for those who like a light roast, because it highlights the subtle flavors of the coffee. 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 wild variety Arabica that has a wine-like aroma and taste. Harar unlike other coffees that are wet-processed is dry-processed, and is typically called espresso in Western countries. The natural processing process gives it an aroma that is fruity with notes such as blueberries, strawberries, and apricots. Harar is renowned for its intensely spicy aroma and strong chocolate notes. This is a fantastic option for those who like the rich sweet and full-bodied coffee with notes of berries and chocolate. The beans are gathered in small farms close to cities and then dried in the sun. The coffee is then ground and mixed with sugar. In the traditional way, Harar is served with anise or fennel seeds (known as ajwa) to add sweetness and fragrance. It is also enjoyed with a slice of cake or pastry. The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and taste due to the unique bean and processing techniques. The coffee is grown at altitudes up to 1,800 meters in the Harar region, which is home to an ancient city wall which is home to spotted hippos. This coffee is dried processed and has a thick, rich crema and full body when made into espresso. Harar as well as its coffee, is known for its crazy markets that offer everything from spices to cultural dresses to electronics and livestock. Spend a day wandering through the stalls and enjoying the electric atmosphere. The city is also famous for its khat. Locals chew it to make a relaxing and sluggish lifestyle. You can taste a range of khats at the many tea houses and cafes in the old town. It can be beneficial to prevent heart disease and ease digestive problems by chewing khat. However it is crucial to consume it in moderation. Chewing khat for more than three days can lead to various health issues such as stomach ulcers and constipation. |
