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Ethiopian Coffee Beans 1kg

Ethiopian coffee is a staple of Ethiopian culture, and their heirloom varieties are among the top in the world. They are famous for their floral complexity and citrus-like flavors.

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

Yirgacheffe

The high altitudes as well as the rich soils in the Yirgacheffe region create the perfect conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring their communities have access to sustainable livelihoods. They also dedicate themselves to promoting gender equality and the wellbeing of young women. The combination of these aspects creates Yirgacheffe one of the world's most prized coffee beans.

The coffee cultivated in the Yirgacheffe region is renowned for its delicate floral notes and fruity sweetness. It has a smooth, rounded finish that is suitable for any occasion. It can be enjoyed for breakfast or a post-workout boost. It is also a great choice for those who like drinking iced coffee or would like to experiment with different methods of brewing. This coffee is available as whole beans, allowing the consumer to experience the full range of flavors.

This particular lot comes from the kebele (or village) of Idido located 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 garden-sized parcels for supplemental income or hobby.

Wet processing involves soaking the beans in large vats, until the mucilage and fruits have been removed. The naked beans are then dried. This process produces the traditional washed Yirgacheffe, with notes like chocolate, flowers and citrus. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity.

During the time of harvest, coffee farmers handpick cherries and take them to the washing stations in baskets. After the beans have been cleaned and sorted and dried in the sun, they are then roasted. This makes an aroma that is citrus and floral notes. It is the most popular version of Ethiopian coffee. The roasting process enhances the lemony and floral aromas in this variety.

Many coffee drinkers have noticed that Yirgacheffe provides a fresh and clean taste, with the scent of wine, lemon and berry. These beans are known for their refreshing, fruity flavors and smooth finish. They are a great choice for those who prefer a medium or light 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 sour, strong cheeses and spices that highlight the herbal and citrus notes.

Guji

The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it a perfect environment for 1kg coffee beans production. The region is also home to many regional landraces that each have a different flavor profile. The coffees from this area tend to be medium to full-bodied and are great for espresso and filter. However, the flavor of the 1kg coffee beans price can vary depending on the method of processing and the farm itself. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with berry notes and a floral jasmine scent.

Guji's unique coffee reflects the rich culture of the Oromo people. They started using coffee in the 10th century, mixing it up with edible fats in order to make energy balls they could chew on during long journeys. Today, the Oromo people continue to grow their own coffee in a way that is respectful of the region's history and reflects its vibrant natural and cultural beauty.

The farms in the Guji Zone produce washed coffee as well as natural processed coffee. The difference lies in the way the coffee cherry is processed. Washed process coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps preserve the coffee's acidity, and the bright notes of taste. The beans are then dried on raised beds. This helps to ensure a regulated temperature and consistent drying process.

In contrast, the natural process leaves the coffee bean intact when it is dried on the bed. This produces an energised cup with rich flavors and a silky mouthfeel. The process requires the most expertise and attention to ensure that the beans do not get burned or overcooked. It is this level of craftsmanship that makes a great Guji coffee.

Guji's coffees are renowned 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 release its most fruity, floral, and creamy flavors. It is ideal for any occasion. Whether you want an early morning boost or a sophisticated beverage to enjoy with your friends, this coffee is for you.

Sidamo

A rich and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee and is renowned for its floral and citrus notes. It is also referred to as a full-bodied 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 distinctive flavor profiles.

Coffee farming is a major source of income for those in this region. It is also an important contributor to the preservation of culture and the environment. The production of coffee is sustainable and requires a small amount of water, land and fertilizer. The harvest is usually done by hand, which decreases the need for machines and pesticides.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone of southern Ethiopia. The coop is focused on organic farming and is dedicated to improving the lives of its members. It offers its members housing, education and clean drinking water. It also provides technical support on the farm and assists the farmers market their coffees to specialty markets. This aids them in improving their production and quality of coffee.

The coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without any additional chemicals. The coffee is smooth, creamy cup with notes like blackberry and strawberry. It also has hints of milk chocolate. This is a beautiful coffee that showcases the skill 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 are able to absorb nutrients. The result is a well-balanced coffee with low acidity, intense fruit nuance and tea-like body. It is a very well-rounded and versatile coffee that can be enjoyed hot or iced. This is the perfect coffee for those who want to taste the real essence of Ethiopian coffee. This is a must try for anyone who loves coffee. It's also a great choice for those who enjoy light roasting, as it highlights the subtleties of the coffee's flavours.

Harar

Harar located in the eastern part of Ethiopia is famous for its coffee. It shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea on the northeast. It is a wild-variety arabica coffee beans 1kg with a wine-like aroma and taste. Unlike other coffees, which are wet-processed, Harar is dry-processed, and is often referred to as espresso in the West. The natural process allows for an intense fruity flavor with notes of apricot, strawberry and blueberry. Harar is also known for its rich chocolate notes and its intensely spicy scent.

It is a good option for those who prefer an intense rich and sweet coffee with hints of chocolate and berries. The beans are harvested in small farms near the cities and then dried in the sun. The coffee is then ground and flavored with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa) to enhance sweetness and aroma. Harar can also be served with a slice of cake or a pastry.

Another coffee that is popular from Harar is the Grade 1 Natural, which has a unique flavor and aroma due to its unique bean and the method of processing. The coffee is grown at altitudes of 1 kg coffee beans,800 meters in the Harar region, which has an ancient city wall that is home to spotted hippos. This coffee is processed dry and has a full body and rich crema when brewed into espresso.

In addition to the coffee, Harar is also famous for its bustling marketplaces that sell everything from spices and cultural clothes to livestock and electronic devices. Spend a day wandering through the stalls, and enjoy the buzzing atmosphere.

The city is also renowned for its Khat. People chew it to create a relaxed and slow life. You can try a variety of varieties at the many cafes and tea houses that are located in the old town. It is beneficial to prevent heart health and help with digestive issues by chewing khat. However it is crucial to consume it in moderation. Chewing khat for longer than three days could lead to a number of health problems including stomach ulcers and constipation.