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Ethiopian Coffee Beans 1kg Ethiopian coffee is a staple of Ethiopian culture, and their varieties that are heirloom are among the finest in the world. They are known for their floral complexity and citrus-like flavors. Legend is that a goat herder discovered the benefits of coffee when his herd was agitated and ate the berries. Yirgacheffe The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also strive to protect the environment and ensure that their communities are able to have sustainable livelihoods. They also are committed to promoting gender equality and the wellbeing of young women. These factors make Yirgacheffe coffee one of the most sought-after coffees in the world. The coffee cultivated in the Yirgacheffe region is known for its delicate floral notes and fruity sweetness. It has a silky finish and is ideal for any occasion. It is great as a breakfast beverage or a post-workout boost. It's also a good choice for those who like to drink iced coffee or want to try out different methods of brewing. It is also available as whole beans, which allows the consumer to experience all of its flavors. This particular lot comes 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 that cultivate coffee in small parcels of garden size for supplemental income or hobby. When coffee is wet processed the beans are then immersed in large vats of water until all the mucilage and fruit are removed from them. The beans are then dried until they are bare. This method creates the classic washed Yirgacheffe coffee with notes of citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has more intense acidity. During harvest, coffee farmers pick cherries by hand and then transport them in baskets for the washing stations. After the beans have been cleaned and sorted after which they are dried in the sun. learn the facts here now produces a cup that has floral and citrus notes. It is the most well-known type of Ethiopian coffee. The roasting process enhances the floral and lemony scents of this coffee. Many coffee drinkers have noted that Yirgacheffe has a fresh and clean taste, with hints lemon, wine, berry, and more. They are renowned for their fruity, crisp flavors and smooth finish. They are a good option for those who prefer medium to light roast. It is recommended to consume these without cream or milk as they can mask the unique flavor. It pairs well with strong, sour cheeses as well as spices to bring out the herbal and citric notes. Guji The Guji region is a rich volcanic soil, diverse landscapes, and a perfect climate for coffee production. It also hosts numerous regional landraces, with each one offering a unique flavor profile. Coffees from this region are often medium – to full-bodied and are ideal for filter and espresso. However, the taste of the coffee will vary according to the process and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes, floral jasmine aroma and floral notes. Guji's distinctive coffee is a reflection of the rich culture of Oromo people. It is believed that they first began to use coffee as early as the 10th century AD. coffee bean 1kg mixed it with edible fat to create bite-sized energy balls which they would chew while traveling for long distances. The Oromo people continue to cultivate their own coffee today in a way that honors their heritage and reflect the beautiful natural and cultural beauty of the region. Like many other regions in Ethiopia the farms of the Guji zone produce washed and natural process coffees. The difference lies in the method by which the coffee cherry is processed after harvesting. Washed-process coffee is mechanically de-pulped to remove the skin and pulp prior to fermentation. This process helps preserve the coffee's acidity as well as its bright tasting notes. The beans are dried on raised beds. This ensures the proper temperature and consistency of the drying process. In contrast, the natural process keeps the coffee bean unharmed when it is dried on the bed. This results in a more balanced cup that has 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 care that makes a top Guji coffee. Guji's coffees are renowned for their smoothness and delicious taste. They can be brewed using filter or espresso at any roasting level. The natural process allows for the fullest expression of the fruity, floral and creamy tastes of this coffee. It's perfect for any occasion. Whether you want a quick morning boost or a refined beverage to enjoy with your loved ones this coffee is the one for you. Sidamo Ethiopia is the place where coffee was first developed. coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee and is famous for its floral and citrus notes. It is also renowned for its full body and crisp acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavors. Coffee farming is a significant source of income for people in this region. It is also a significant factor in the preservation of the environment and the culture. The production of coffee is sustainable and uses a minimal amount of water, land and fertilizer. The harvest is carried out by hand, which minimizes the use of pesticides and machines. The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region of southern Ethiopia. The coop focuses on organic farming and is dedicated to improving the lives of its members. It provides its members with housing as well as education and clean drinking water. It also provides technical assistance on the farm and assists them market their coffees to specialty markets. This helps them continue to improve their production and quality. The coffee comes from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without additional chemicals. This results in a smooth and creamy cup that has notes of blackberry, strawberry and the hint of milk chocolate. This is a stunning coffee that showcases the craftsmanship of Ethiopian producers. Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans grow slowly and are able to absorb nutrients. This results in a coffee with an acidity that is low and a tea-like body. It is a well-rounded and versatile coffee that can be enjoyed both hot and chilled. This is the perfect coffee for those looking to experience the true essence Ethiopian coffee. This is a must try for all coffee lovers. It's also a good option for those who like lighter roasting, since it brings out the subtleties of the coffee's flavor. Harar Harar, located in eastern Ethiopia, is famous 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 an almost wine-like taste and aroma. In contrast to other coffees, which are processed with water, Harar is dry-processed, and is commonly referred to as espresso in the West. The natural process allows for an intense fruity flavor with notes of strawberry, apricot and blueberry. Harar is also known for its strong chocolate notes and intensely spicy scent. It is a good choice for those who like an intense, rich and sweet coffee with a hint of berries and chocolate. coffee beans 1kg are gathered in small farms close to cities and then dried in the sun. The coffee is then finely ground and mixed with sugar. In the traditional way, Harar is served with a fennel or anise seed (known as Ajwa) to give it a sweet and a scent. It can also be enjoyed with a pastry or cake. The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and taste due to the unique beans and processing methods. The coffee is cultivated in Harar, a region with an ancient walled town that is home to Hyenas with spotted spots. It is grown at altitudes up to 1,800 meters. This coffee is dry processed and has a rich crema and full body when made into espresso. In addition to the coffee, Harar is also famous for its crazy marketplaces which sell everything from spices and cultural dresses to livestock and electronics. Spend a day exploring the stalls, and taking in the electric atmosphere. The city is also known for its khat. People who eat it create a relaxed and slow lifestyle. You can sample a variety of flavors at the numerous tea houses and cafes in the old town. Chewing khat may help ease some digestive problems and prevent heart disease, but it should be consumed in moderate consumption. Chewing khat for more than 3 days could cause numerous health problems, including stomach ulcers and constipation.