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Ethiopian Coffee Beans 1kg

Coffee is a vital element of Ethiopian culture, and their heirloom varietals are some of the finest in the world. They are renowned for their floral complexity and citrus flavor.

Legend has it that a goat herder discovered the wonders of coffee when his herd was agitated and took a bite of the berries.

Yirgacheffe

The high altitudes and rich soil of the Yirgacheffe region create the perfect 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 increasing gender equality and health of young women. The combination of these factors makes Yirgacheffe one of the most sought-after coffee beans.

The Yirgacheffe coffee is famous for its delicate floral and fruity flavors. It has a smooth, long-lasting finish and is perfect for any occasion. It is perfect for a morning drink or an afternoon pick-me up. Moreover, it is ideal for those who like drinking iced coffee or would like to try different brewing methods. The coffee is also available as a whole bean, which allows the customer to explore all its flavor profiles.

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 wash station, where our partners work with 900 smallholders that cultivate coffee in gardens-sized parcels as a supplemental income or hobby.

When coffee is processed wet, the beans 1kg are soaked in large vats until all of the fruit and mucilage are removed from them. The beans that are not soaked are dried. This method produces classic washed Yirgacheffe, with notes like chocolate, flowers and citrus. It is lighter in body than the natural process Yirgacheffe and has more intense acidity.

During the harvest, coffee farmers collect cherries by hand, and carry them in baskets for the washing stations. After the beans are cleaned and separated, they are dried in the sun. This produces a cup that has citrus and floral notes. It is the most popular form for Ethiopian coffee. The roasting process further enhances the citrus and floral aromas of this variety.

Many coffee drinkers appreciate that Yirgacheffe has a vibrant clean taste that is fresh and fresh with notes of wine, lemon, and berry. They are also known for their crisp, fruity flavors and smooth finish. These beans are ideal for those who prefer a light or medium roast. They are best enjoyed without milk or cream, which can drown out the distinctive flavor of this type of roast. It pairs well with strong, sour cheeses and spices that bring out the herbal and citrus notes.

Guji

The Guji region is home to fertile volcanic soil, numerous landscapes and a great climate for coffee production. The region is also home to several regional landraces, which all have a different flavor profile. The coffees from this region are often medium to full-bodied, and are excellent for filter and espresso. The flavor of coffee may vary depending upon the method of processing employed and the farm that produces it. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes as well as floral jasmine scent and floral notes.

Guji's distinctive coffee is a reflection of the rich culture of Oromo people. They first began using coffee in the 10th century, mixing it up with edible fats to create energy balls they could chew on during long journeys. The Oromo people continue to grow their own coffee in a manner that honors their past and reflect the stunning natural and cultural beauty of the region.

Similar to other regions in Ethiopia the farms of the Guji zone produce both washed and natural process coffees. The difference lies in the manner that the coffee cherry is processed after the harvesting. Washed process coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps maintain the acidity of the coffee, as well as bright tasting notes. The beans are dried on beds that are raised. This ensures a uniform and controlled drying process.

The natural process leaves the coffee bean intact when it is dried on the bed. This produces a cup with an intense flavor and silky texture. This process requires the greatest amount of skill and attention to prevent the beans being burned or overcooked. It is this level of craftsmanship that makes a great Guji coffee.

Guji's coffees are famous for their smoothness and exquisite taste. They are great for both filter and espresso and can be used at any roast level. The natural process permits the most full expression of the floral, fruity and creamy flavors of this coffee. It is ideal for any occasion, whether looking for a morning pick-me-up or a classy drink to share with your friends.

Sidamo

Ethiopia is the birthplace of coffee. A fruity, rich 1kg coffee beans uk. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is well-known for its citrus, floral and fruity notes. It is also renowned for its full body and vibrant fresh acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavors.

Coffee farming is a crucial source of income for the people of this region. It is also an important factor in the preservation of culture and the natural environment. The production of coffee is sustainable and requires a minimum amount of soil, water and fertilizer. The harvest is carried out by hand which reduces the use of pesticides and machines.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region in southern Ethiopia. The coop is focused on organic farming and is dedicated to improving the lives of its members. It provides benefits to its members like housing, education, and clean drinking water. It also provides technical assistance on the farm and helps them market their coffees to specialty markets. This assists them in improving the quality of their coffee and increase production.

This coffee is from the Kilenso Resa co-op and has been dried without any chemicals. The coffee is smooth, creamy cup with notes of strawberry and blackberry. It also has hints reminiscent of milk-chocolate. This is a beautiful coffee that showcases the skill of Ethiopian producers.

The coffee is grown at high altitudes, between 1500 and 2200 m.a.s.l. The beans will develop slowly and allow them to absorb nutrients. The result is a balanced and balanced coffee with a low acidity, a strong fruit nuance, and a tea-like body. It is a wonderfully balanced and versatile coffee beans 1kg that can be enjoyed hot or iced. This is the perfect coffee for those who want to taste the essence of Ethiopian coffee. It is a must try for all coffee lovers! It is also a good option for those who like light roasting, as it highlights the subtleties of the coffee's flavors.

Harar

Harar located in the eastern part of Ethiopia, is famous for its coffee. It shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea on the northeast. It is a wild-variety Arabica with a wine-like aroma and taste. Harar, unlike other coffees that are wet-processed, is dry-processed, and is typically called espresso in the Western world. Natural processing allows for an aroma that is fruity with notes such as apricots, strawberries and blueberries. Harar is renowned for its intensely spicy scent and strong chocolate notes.

This is a great option for those who like the rich, sweet and full-bodied 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 grounded and mixed with sugar. Harar is typically served with a fennel seed or anise (known as anjwa), to add sweetness and aroma. It is also enjoyed with a slice of cake or pastry.

Another popular coffee 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 altitudes up to 1,800 meters in the Harar region, which is home to an ancient city wall that is home to spotted Hyenas. This coffee is processed dry and has a thick, rich crema and full body when it is made 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 an afternoon exploring the stalls, and taking in the electric atmosphere.

The city is also famous for its khat. Locals chew it to create a tranquil and slow lifestyle. In the old town, you will find a wide selection of teas and cafes where you can sample them. Chewing khat can ease some digestive issues and help aid in preventing heart disease, but it should be taken in moderate amounts. Chewing khat more than 3 days can cause numerous health problems such as stomach ulcers and constipation.