Ethiopian Coffee Beans 1kg

Coffee is an integral part of Ethiopian culture, and their heirloom varietals are some of the finest in the world. They are known for floral complexity and citrus flavor.

Legend has it that a goatherder discovered coffee's wonders when his herd became restless and began consuming the fruits.

Yirgacheffe

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

The Yirgacheffe coffee is famous for its delicate floral and fruity flavors. It has a smooth, rounded finish that is perfect for any occasion. It can be enjoyed for breakfast or as an afternoon pick-me-up. Moreover, it is an excellent choice for those who enjoy drinking iced coffee or want to experiment with various methods of brewing. The coffee is also available as a whole bean which allows the consumer to experience all of its flavor profiles.

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 that cultivate coffee in gardens-sized parcels as a 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're bare. This produces the traditional washed Yirgacheffe coffee that has notes of citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has more prominent acidity.

During the harvest season coffee farmers pick cherries and take them to the washing stations in baskets. After the beans are washed and sorted, they are sun-dried. This process produces the cup with citrus and floral notes and is the most popular type of Ethiopian coffee. The roasting process further enhances the citrus and floral aromas of this variety.

Many coffee drinkers have reported that Yirgacheffe has a fresh and fresh taste, with hints of wine, lemon, berry, and more. They are renowned for their refreshing, fruity flavors and smooth finish. They are a great choice for those who like moderate to light roast. It is recommended to enjoy them without cream or milk as they can mask the distinctive flavor. It's great with strong, sour cheeses and spices that enhance the herbal and citrus notes.

Guji

The Guji region is a fertile volcanic soil, numerous landscapes and a great climate for coffee production. The region is also home to several regional landraces, which all have distinct flavors. The coffees from this region are often medium - to full-bodied and are excellent for filter and espresso. The flavor of coffee can vary depending upon the method of processing employed and the farm. For example, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a mellow jasmine aroma.

The rich tradition of the Oromo people of Guji is reflected in their distinctive coffee. It is believed that they first began to use coffee in the 10th century AD, combining it with edible fat to make bite-sized energy ball that they ate traveling for long distances. The Oromo people still grow their own coffee in a manner that is respectful of their past and is a reflection of the stunning natural and cultural beauty of the region.

Like many other regions in Ethiopia the farms in the Guji zone produce washed and natural process coffees. The difference is in the manner that the coffee cherry is processed after harvesting. The coffee that is washed-processed is mechanically removed to remove the pulp and skin prior to fermentation. This process helps preserve the acidity of the coffee and the bright notes of taste. The beans are dried on raised beds. This ensures an even temperature and a consistent drying process.

However, the natural process leaves the coffee bean in its entirety when it is dried on the bed. This produces a cup with an intense 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 craftsmanship is what makes a top Guji.

Guji's coffees are known for their smoothness and exquisite taste. They are excellent 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 flavors in this coffee. It's perfect for any occasion. Whether you want a quick morning boost or a refined beverage to enjoy with your friends, this coffee is ideal for you.

Sidamo

Ethiopia is the birthplace of coffee. A rich, fruity coffee. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is known for its floral, citrus and fruity notes. It is also renowned for its full body and vibrant sharp acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavor profiles.

Coffee farming is a major source of income for those 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 requires a minimal amount of water, land and fertilizer. The harvesting is done by hand which reduces the need for pesticides and machines.

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 farming and is committed to improving the lives of its members. It provides its members with housing as well as education and clean drinking water. It also offers technical assistance on the farm and helps members sell their coffees on specialty markets. This aids them in improving their production and quality of coffee.

This coffee is from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without any additional chemicals. This produces a smooth and creamy cup that has notes of strawberry, blackberry and some milk chocolate. This is a beautiful coffee that showcases the skill 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 have more time to absorb nutrients. The result is a cup with low acidity and a tea-like body. It is a wonderfully balanced and versatile coffee that can be enjoyed hot or chilled. This is the ideal coffee for those looking to taste the essence of Ethiopian coffee. It is a must try for all coffee lovers! This is a fantastic choice for those who like a light roast, as it brings out the subtle flavors of the coffee.

Harar

In the eastern part of Ethiopia and is 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 distinctive wild-variety Arabica with an almost wine-like aroma and taste. Harar is different from other coffees that are processed with water, is dry-processed and is commonly called espresso coffee beans 1kg in the Western world. The natural process allows for an intense fruity flavor with notes of apricot, strawberry and blueberry. Harar is also renowned for its strong chocolate notes and a distinctly spicy scent.

It is a great choice for those who like an intense rich and sweet cup of coffee with notes of berries and chocolate. The beans are sourced from small farms close to the city and then dried in the sun. The coffee is then ground and infused with sugar. In the traditional way, Harar is served with anise or fennel seeds (known as ajwa) to add sweetness and fragrance. Harar can also be served with a slice of cake or pastry.

Another well-known coffee from Harar is the Grade 1 Natural, which has a unique flavor and aroma due to its special bean and processing method. The coffee is grown at high altitudes of 1,800 meters in the Harar region, which is home to an ancient walled city which is home to spotted Hyenas. This 1kg coffee beans is processed dry and has a rich crema and full body when it is made into espresso.

In addition to the coffee, Harar is also famous for its wildly bustling markets that sell everything from spices and traditional clothes to livestock and electronic devices. Spend a day exploring the stalls, and taking in the electric atmosphere.

The city is also known for its khat, a drink chewed by locals to lead an unhurried and relaxed lifestyle. In the old town, you will discover a variety of teas and cafes in which you can sample them. Chewing khat can ease some digestive problems and reduce the risk of heart disease, but it should be consumed in moderation. Chewing khat for more than three days may lead to a number of health issues like constipation and stomach ulcers.

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