Ethiopian Coffee beans buy 1kg coffee beans (Suggested Site)

Ethiopian coffee is an essential part of Ethiopian culture and their heirloom varieties are among the best in the world. They are known for their floral complexity and citrus-like flavors.

Legend has it, one goatherder discovered the wonders of coffee when his herd began to become restless and began consuming the fruits.

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. Ethiopian farmers also strive to preserve the local environment, and to ensure that their communities can have sustainable livelihoods. They also dedicate themselves to promoting gender equality and the health of young women. The combination of these factors make 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 is great as a breakfast beverage or a post-workout boost. It is also a good option for those who prefer to drink iced coffee or who want to experiment with different brewing methods. 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 district of Yirgacheffe in the Gedeo Zone. The coffee is wet-processed at the Halo Fafate washing station, where our partners collaborate with around 900 smallholder farmers who cultivate their coffee in plots of garden size for supplemental income and as an activity.

Wet processing involves the beans being soaked in large vats, ensuring that the mucilage and fruit have been removed. The naked beans are then dried. This creates the traditional washed Yirgacheffe coffee that has notes of flowers, citrus, and chocolate. It is lighter than the natural Yirgacheffe and has more intense acidity.

During the time of harvest coffee farmers pick cherries and transport them to washing stations in baskets. After the cherries have been washed and sort and dried in the sun, they are then roasted. This makes an aroma that is floral and citrus notes. It is the most popular type of Ethiopian coffee. The roasting process also enhances the floral and citrus aromas of this particular variety.

Many coffee drinkers appreciate that Yirgacheffe has a vibrant and clean taste, with hints of lemon, wine, and berry. The beans are also renowned for their crisp, fruity flavors and smooth finish. These beans are perfect for those who prefer a medium or light roast. They are best enjoyed without milk or cream which can muddle the unique flavor of this variety. It is a great match for strong, sour cheeses and spices that enhance the herbal and citrus notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect location for coffee production. It is also home to a wide variety of regional landraces, with each one offering a unique flavor profile. The coffees from this region tend to be medium to full-bodied, and they are perfect for both espresso and filter. The taste of coffee can differ depending on the method of processing used and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries, 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 make use of coffee from the 10th century AD, mixing it with edible fat to make bite-sized energy balls that they chewed on while on long journeys. The Oromo people continue to grow their own coffee today in a way that honors their past and reflect the vibrant natural and cultural beauty of the region.

The farms in the Guji Zone produce both washed coffee as well as natural processed coffee. The difference is the way the coffee cherry is processed. 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, as well as the bright notes of taste. The beans are dried on beds that are raised. This ensures a consistent and regulated drying process.

However, the natural process leaves the coffee bean intact as it dries on the bed. This produces a more balanced cup that has distinct flavors and a smooth mouthfeel. This process requires a huge amount of skill and attention in order to avoid the beans from being burned or overcooked. This level of skill is what makes a top Guji.

Guji's coffees are renowned for their smoothness and exquisite taste. They are perfect for filter and espresso, and can be made at any roast level. The natural process allows for the most full expression of the fruity, floral and creamy tastes of this coffee. It is perfect for any occasion. Whether you want a quick morning boost or a classy drink to enjoy with your loved ones this coffee is the one 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 renowned for its floral, citrus and fruity notes. It is also referred to as a full-bodied coffee with lively 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 vital source of income for the people living in this region. It is also a major factor in the preservation of the natural environment and culture. Coffee production is sustainable and uses a small amount of water, land and fertilizer. The harvest is carried out by hand, which cuts down on the use of pesticides and machinery.

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 offers technical assistance on the farm and assists members sell their coffees on specialty markets. This helps them continue to improve their coffee production and quality.

The coffee comes from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without additional chemicals. This coffee produces a smooth, creamy cup that has notes of strawberry and blackberry. 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, ranging from 1500 and 2200 m.a.s.l. This means that the beans grow slowly and take longer to absorb nutrients. The result is a balanced coffee with a low acidity, a strong fruit nuance and tea-like body. It is a versatile and well-rounded coffee that is a great choice for hot or iced. This is the perfect coffee for those looking to experience the real essence of Ethiopian coffee. This is a must-try for all coffee lovers. This is a great option for those who prefer a light roast, because it brings out the subtle flavors of the coffee.

Harar

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 distinctive wild variety Arabica with an almost wine-like taste and aroma. Contrary to other coffees that are processed with water, Harar is dry-processed, and is often called espresso in the West. Natural processing gives it an aroma that is fruity with notes such as blueberries, strawberries, and apricots. Harar is well-known for its intensely spicy flavor and strong chocolate notes.

It is a good option for those who like full-bodied rich and sweet cup of coffee with hints of berries and chocolate. The beans are sourced from small farms near the city, and then dried in the sun. The coffee is then ground and mixed with sugar. Harar is typically served with anise or fennel seeds (known as anjwa), to add sweetness and aroma. It can also be enjoyed with a slice of cake or pastry.

Another coffee that is popular from Harar is the Grade 1 Natural, which has a unique flavor and aroma due to its special bean and the method of processing. The coffee is grown at high altitudes up to 1,800 meters in the Harar region, which has an ancient city wall that is home to spotted Hyenas. The coffee is dried-processed and has a full body and a thick crema when brewed into espresso.

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

The city is also known for its khat. People who eat it create a tranquil and slow life. In the old town, you'll find a wide variety of teas and cafes in which you can taste the drinks. Chewing khat can ease some digestive problems and aid in preventing heart disease, but it must be consumed in moderate amounts. Chewing khat for longer than three days can result in a variety of health issues like constipation and stomach ulcers.

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