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Ethiopian Coffee Beans 1kg Coffee is an essential part of Ethiopian culture and their heirloom varieties are among of the finest in the world. They are renowned for their floral complexity and citrus-like flavors. Legend has it that a goatherder discovered coffee's wonders when his herd became agitated and began eating the berries. Yirgacheffe The high altitudes as well as the rich soil in the Yirgacheffe region create ideal conditions for coffee cultivation. Ethiopian farmers also strive to preserve the local environment and ensure that their communities have the ability to gain sustainable livelihoods. They also are committed to promoting gender equality and the health of young women. These aspects make Yirgacheffe coffee one of the most sought-after coffees around the world. The coffee grown in the Yirgacheffe region is known for its delicate floral flavors and fruity sweetness. It has a smooth, rounded finish that is appropriate for any occasion. It is perfect to enjoy a cup of coffee in the morning or a late afternoon energy boost. It is also ideal for those who love drinking iced coffee or would like to experiment with various methods of brewing. This coffee is available as whole beans, allowing the consumer to enjoy the variety of flavors. This particular lot is from the kebele 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 on plots that are garden-sized for supplemental income and as an activity. When coffee is wet processed, the beans are immersed in large vats of water until all the mucilage and fruit are removed from them. The beans are then dried until they are dry. This process produces the classic washed Yirgacheffe coffee that has notes of citrus, flowers, and chocolate. It is lighter than the natural Yirgacheffe and has a more pronounced acidity. During harvest, coffee growers pick their cherries by hand and then transport them in baskets to washing stations. After the beans are washed and sorted, they are sun-dried. This produces an aroma that is citrus and floral notes and is the most popular form of Ethiopian coffee. The roasting process amplifies the lemony and floral scents of this coffee. Many coffee drinkers have noted that Yirgacheffe has a bright and fresh taste, with hints of wine, lemon, berry, and more. The beans are also renowned for their fruity, crisp flavors and smooth finish. They are a great option for those who prefer moderate to light roast. It is recommended to eat them without milk or cream since they can mask the unique flavor. It is a great match for strong, sour cheeses as well as spices to highlight the citric and herbal notes. Guji The Guji region is a an abundant volcanic soil, a variety of landscapes, and a perfect climate for coffee production. The region also has several regional landraces, which all have a different flavor profile. The coffees from this region tend to be medium- to full-bodied, and are great for espresso and filter. The flavor of coffee may differ based on the method of processing employed and the farm. For instance, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with berry notes and a floral jasmine scent. Guji's distinctive coffee reflects the rich culture of the Oromo people. They first began using coffee in the 10th century, mixing it with edible fats to create energy balls that they could chew on during 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. As with other regions in Ethiopia, the farms of the Guji zone produce both washed and natural process coffees. The difference is the way the coffee cherry is processed. Washed-process coffee is de-pulped mechanically to remove the pulp and skin prior to fermentation. This process helps preserve the coffee's acidity as well as its bright tasting notes. The beans are then dried on raised beds. This ensures a uniform and regulated drying process. The natural process however leaves the bean unharmed as it dries. This produces a cup with an intense flavor and silky texture. The process requires the most skill and care to ensure that the beans do not get burned or overcooked. This level of craftsmanship is what makes a great Guji. Guji's coffees are renowned for their smoothness and delicious taste. They are excellent for both filter and espresso and can be brewed at any roast level. The natural process lets the coffee express its fullest fruity, floral and creamy tastes. It is ideal for every occasion, whether you're seeking a refreshing morning drink or a classy drink to enjoy with friends. Sidamo A ripe and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. It is renowned for its floral and citrus notes. It is also referred to as a full-bodied coffee with vibrant acidity. The Sidamo region includes the micro-region Yirgacheffe. coffee bean 1kg is highly coveted for its floral aromas and flavors. Coffee farming is an important source of income for the people in this region. It is also a major contributor to the preservation of the environment and culture. Coffee production is sustainable and uses a minimal amount of water, land and fertilizer. The harvesting is done by hand, which cuts down on the use of pesticides as well as machines. The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is dedicated to improving the lives of its members and is focused on organic farming. It offers benefits to its members like housing, schooling and drinking water that is safe for consumption. It also provides technical assistance for the farm and assists members sell their coffees on specialty markets. This aids them in improving the quality of their coffee and increase production. The coffee comes from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without any additional chemicals. This results in a smooth and creamy cup with notes of blackberry, strawberry and some milk chocolate. This is a gorgeous coffee that showcases the craftsmanship of Ethiopian producers. Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans develop slowly and take longer to absorb nutrients. The result is a cup with an acidity that is low and a body that resembles tea. 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. This is a must-try for all coffee lovers. It's also a good option for those who like light roasting because it accentuates the subtleties of the coffee's flavors. 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 with a wine-like aroma and taste. In contrast to other coffees, which are wet-processed, Harar is dry-processed, and is commonly referred to as espresso in the West. The natural processing process gives it an aroma that is fruity with notes such as apricots, strawberries and blueberries. Harar is also known for its rich chocolate notes and its intensely spicy scent. It is a good choice for those who like an intense rich and sweet cup of 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 mixed with sugar. Harar is typically served with anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. It can also be served with a slice of cake or a pastry. Another coffee that is popular from Harar is the Grade 1 Natural, which has a unique flavor and aroma because of its unique bean and the method of processing. The coffee is grown at high altitudes of up to 1,800 meters in the Harar region, which is home to an ancient walled city that is home to spotted hyenas. This coffee is dried processed and has a thick, rich crema and full body when 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 electronics and livestock. Spend a day exploring the stalls, and taking in the buzzing atmosphere. The city is also famous for its Khat. People chew it to make a relaxing and sluggish life. In the old town, you will find a wide selection of teas and cafes in which you can try the teas. It is beneficial to prevent heart diseases and ease digestive issues by chewing khat. However it is crucial to take it in moderation. Chewing khat for more than three days could lead to a number of health issues like stomach ulcers and constipation.