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Ethiopian Coffee Beans 1kg arabica coffee beans

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

Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd began to become restless and began eating the coffee berries.

Yirgacheffe

The high altitudes and the rich soils in the Yirgacheffe region create ideal conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the environment and ensuring their communities have access to sustainable livelihoods. They also are committed to encouraging gender equality and the wellbeing of young women. The combination of these factors make Yirgacheffe one of the world's most sought-after coffee beans.

The coffee cultivated in the Yirgacheffe region is known for its delicate floral nuances and fruity sweetness. It has a smooth, long-lasting finish and is ideal for any occasion. It's perfect for a morning drink or a post-workout pick-me-up. Additionally, it's ideal for those who love drinking iced coffee, or wish to try different methods of brewing. This coffee is also available as a whole bean, which allows the customer to experience all of its flavors.

This particular lot is from the kebele village of Idido in the woreda 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 to earn extra income or as an interest.

When coffee is processed in a wet manner the beans are then immersed in large vats of water until all of the mucilage and fruit are removed from them. The naked beans are then dried. This method creates the classic washed Yirgacheffe coffee with notes of flowers, citrus, and chocolate. It is lighter than the natural Yirgacheffe and has a more intense acidity.

During the harvest season coffee farmers handpick cherries and then transport them to the washing stations in baskets. After the beans have been cleaned and sorted, they are then sun-dried. This process produces a cup that has citrus and floral notes. It is the most popular type of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this variety.

Many coffee drinkers have noticed that Yirgacheffe has a vibrant and clean taste with hints wine, lemon and berry. These beans are also known for their fresh, fruity flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. They are Best coffee beans 1kg enjoyed without milk or cream, which can drown out the unique flavor of this variety. It's great with strong, sour cheeses and spices to enhance the citric and herbal notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, making it a perfect location for coffee production. It also hosts many regional landraces, with each one offering a unique flavor profile. The coffees from this region tend to be medium- to full-bodied, and are great for filter and espresso. However, the taste of the coffee can vary according to the process and the farm itself. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a mellow jasmine scent.

Guji's distinctive coffee is a reflection of the rich culture of Oromo people. It is believed that they first began to drink coffee in the 10th century AD, mixing it with edible fats to make bite-sized energy ball that they ate on 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 both washed coffee and natural processed coffee. The difference is in the method by which the coffee cherry is processed after harvesting. Washed-process coffee is de-pulped mechanically to remove the pulp and skin prior to fermentation. This process helps maintain the coffee's acidity, and the bright notes of taste. The beans are dried on raised beds. This helps to ensure a regulated temperature and consistent drying process.

The natural process however leaves the bean unharmed while it dries. This creates a cup with an intense flavor and silky texture. This process requires the highest skill and care to ensure that the beans aren't burned or overcooked. This level of skill is what makes a great Guji.

Guji's coffees are renowned for their smoothness and delicious taste. They are great for both filter and espresso and can be used at any roast level. The natural process permits the best expression of the fruity, floral and creamy tastes of this coffee. It is perfect for any occasion, whether you're looking for a morning pick-me-up or a classy drink to enjoy with friends.

Sidamo

Ethiopia is the birthplace of coffee. A fruity, rich coffee. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is renowned for its floral, citrus and notes of berries. It is also known as a full-bodied coffee that has lively acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavor profiles.

Coffee farming is a significant source of income for those in this region. It is also a major factor in the preservation of the environment and culture. The production of coffee is sustainable and requires a minimal 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 in southern Ethiopia. The coop focuses on organic agriculture and is committed 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 them sell 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, 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 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 are able to grow slower and are able to absorb nutrients. The result is a coffee with a low acidity and a body that resembles tea. It's an incredibly versatile and well-rounded cup that can be enjoyed hot or chilled. This is the perfect coffee for those looking to taste the real essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! It's also a great choice for those who prefer light roasting because it brings out the subtleties of the coffee's flavours.

Harar

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

This is a great choice for those who love a rich, sweet and full-bodied coffee with notes of chocolate and berries. The beans are sourced from small farms close to the city, 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 aroma. You can also enjoy it with a cake or pastry.

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

Harar as well as its coffee, is also famous for its wildly-expanding markets which offer everything from spices to clothing to electronics and livestock. Spend a day wandering through the stalls and enjoying the buzzing atmosphere.

The city is also renowned for its khat. People who eat it create a tranquil and slow lifestyle. In the old town, you can find a wide variety of cafes and teas where you can taste them. Chewing khat can ease certain digestive issues and can help prevent heart disease, but it must be consumed with moderate consumption. Chewing khat for more than three days may cause a variety of health problems including constipation and stomach ulcers.