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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 best in the world. They are renowned for their the floral complexity and citrus taste. Legend has it that a goat herder discovered the wonders of coffee when his herd became restless and ate the fruit. Yirgacheffe The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring their communities can access sustainable livelihoods. They also believe in promoting gender equity and the health of young women. These factors make Yirgacheffe coffee one of the most sought-after beans for coffee around the world. The Yirgacheffe coffee is renowned for its delicate fruity and floral flavors. It has a silky finish and is ideal for any occasion. It is great as a breakfast beverage or as an afternoon pick-me-up. It is also ideal for those who love drinking iced coffee or want to try different methods of brewing. The coffee is also available as a whole bean which lets the user explore all its flavors. This particular lot is 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 wash station, where our partners work with 900 smallholders who grow coffee in garden-sized parcels for supplemental income or hobby. Wet processing involves the beans to be soaked in large vessels, until the mucilage and fruit have been removed. The beans are then dried until they are bare. This yields the traditional washed Yirgacheffe coffee, with notes of citrus, flowers and chocolate. It is lighter than natural Yirgacheffe and has more prominent acidity. During the time of harvest coffee farmers handpick cherries and transport them to washing stations in baskets. After the beans are cleaned and separated, they are dried in the sun. This process creates a cup with floral and citrus notes, and is the most sought-after version of Ethiopian coffee. The roasting process amplifies the lemony and floral aromas in this variety. Many coffee drinkers appreciate that Yirgacheffe provides a fresh and clean taste, with hints of lemon, wine, and berry. They are renowned for their refreshing, fruity flavors and smooth finish. They are a great choice for those who enjoy a light to medium roast. They are best enjoyed without cream or milk, which can drown out the unique flavor of this type of roast. It pairs well with strong, sour cheeses and spices to enhance the citric and herbal notes. Guji The Guji region is a fertile volcanic soil, numerous landscapes, and a perfect climate for coffee production. It also hosts many regional landraces, each offering a distinctive flavor profile. Coffees from this region are often medium to full-bodied, and are ideal for filter and espresso. However, coffee beans 1kg of the coffee will vary depending on the processing method and the farm itself. For instance, the freshly brewed Kayon Mountain coffee from Guji is full-bodied and sweet 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 began to use coffee in the 10th century AD, mixing it with edible fat to make bite-sized energy ball that they chewed on while traveling for long distances. The Oromo people still grow their own coffee in a manner that honors their past and reflects the vibrant natural and cultural beauty of the region. The farms of the Guji Zone produce both washed coffee and natural processed coffee. The difference is in the way that the coffee cherries are processed after the harvesting. The coffee that is washed-processed is mechanically removed to remove the pulp and skin prior to fermentation. This process helps to maintain the coffee's acidity and bright taste notes. The beans are dried on raised beds. This ensures a consistent and regulated drying process. The natural process keeps the coffee bean unharmed when it is dried on the bed. learn the facts here now produces a more balanced cup with distinct flavors and a smooth mouthfeel. This process requires a huge amount of skill and attention to prevent the beans being burned or overcooked. It is this level of craftsmanship that makes a top Guji coffee. Guji's coffees are famous for their smoothness and exquisite taste. They are great for both filter and espresso, and can be brewed at any roast level. The natural process allows for the fullest expression of the floral, fruity and creamy tastes of this coffee. It is perfect for any occasion, whether seeking a refreshing morning drink or a sophisticated drink to share with your friends. Sidamo A rich and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee and is famous for its citrus and floral notes. It is also referred to as a full-bodied, robust coffee with vibrant acidity. The Sidamo area includes the micro-region of Yirgacheffe which is a highly sought-after coffee because of its distinctive floral aromas and distinctive flavor profiles. Coffee farming is a significant source of income for those in this region. It is also a key element in preserving the environment and the culture. Coffee production is a sustainable process that requires very little amount of water, land and fertilizer. The harvesting process is generally done by hand, which eliminates the need for machines and pesticides. The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is focused on organic farming and is dedicated to improving the lives of its members. It provides its members with housing education, as well as clean drinking water. It also provides technical assistance on the farm and helps the farmers market their coffees to specialty markets. This allows them to continue to improve their coffee production and quality. This coffee comes from the Kilenso Resa co-op and has been dried without using any chemicals. This makes a smooth and creamy cup that has notes of blackberry, strawberry and the hint of milk chocolate. This is a gorgeous cup of coffee that showcases the craftsmanship and expertise of Ethiopian producers. Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans develop slowly and have more time to absorb nutrients. The result is a balanced coffee with low acidity, intense fruit nuance and tea-like body. It is a well-rounded and versatile coffee that can be enjoyed both hot and iced. This is the ideal coffee for those looking to taste the essence of Ethiopian coffee. It is a must-try for all coffee lovers! It's also a good choice for those who prefer light roasting because it accentuates the subtleties of the coffee's flavours. Harar Located in the eastern part of Ethiopia and 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 that has an aroma and flavor that resembles wine. Harar unlike other coffees that are wet-processed, is dry-processed and is commonly called espresso in Western countries. The natural process results in a pronounced fruity flavor, with notes of apricot, strawberry and blueberry. Harar is known for its intensely spicy scent and strong chocolate notes. It is a good option for those who enjoy full-bodied, rich and sweet coffee with notes of chocolate and berries. The beans are harvested from small farms in the vicinity of the city and then dried in the sun. The coffee is then ground and infused with sugar. Traditionally, Harar is served with a fennel or anise seed (known as ajwa) to add sweetness and a scent. It is also served with a slice of cake or pastry. The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and taste due to the unique beans and processing methods. This coffee is grown in Harar, a region with an ancient walled city that is home to Hyenas with spotted spots. It is grown at altitudes up to 1,800 feet. This coffee is processed dry and has a full body and rich crema when made into espresso. In addition to the coffee, Harar is also famous for its crazy marketplaces which sell everything from spices and traditional clothes to livestock and electronic devices. Take a stroll through the stalls, taking pleasure in the vibrant atmosphere. The city is also known for its Khat. People chew it to create a relaxed and slow life. You can sample a variety of khats at the many 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 with moderate consumption. Chewing khat for more than 3 days can cause a variety of health problems such as stomach ulcers and constipation.