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Ethiopian Coffee Beans 1kg arabica coffee Beans

Ethiopian coffee is an essential part of Ethiopian culture and their heirloom varieties are among the finest in the world. They are famous for their the floral complexity and citrus taste.

Legend has it, a goatherder discovered coffee's wonders when his herd began to become restless and began to eat the fruits.

Yirgacheffe

The high altitudes as well as the rich soils in the Yirgacheffe region create ideal conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring that their communities can access sustainable livelihoods. They also believe in encouraging gender equality and the well-being for young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffee beans in the world.

The Yirgacheffe coffee is famous for its delicate fruity and floral flavors. It has a smooth, rounded finish that is perfect for any occasion. It is great for breakfast or for a refreshing afternoon drink. Moreover, it is ideal for those who love drinking iced coffee or would like to experiment with various brewing methods. This coffee is available in whole beans, allowing the consumer to enjoy the variety of flavors.

This particular lot is from the kebele 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 are working with 900 smallholders who grow coffee in garden-sized parcels as a supplemental income or hobby.

When coffee is processed in a wet manner, the beans are soaked in large vats until all of the mucilage and fruit are removed from them. The beans are then dried until they're bare. This process produces the traditional washed Yirgacheffe, with notes like chocolate, flowers and citrus. It is lighter in body than natural process Yirgacheffe, with more pronounced acidity.

During the harvest season, coffee farmers handpick cherries and then transport them to washing stations in baskets. After the beans are cleaned and separated, they are dried in the sun. This makes a cup that has floral and citrus notes. It is the most popular version 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 bright and clean taste, with hints wine, lemon, berry, and more. These beans are also known for their fresh, fruity flavors and smooth finish. These beans are perfect for those who prefer a medium or light roast. They are Best coffee beans 1kg consumed without cream or milk as they can mask the distinctive flavor of this particular variety. It's great with strong, sour cheeses as well as spices to highlight the citric and herbal notes.

Guji

The Guji region is home to fertile volcanic soil, numerous landscapes, and a perfect climate for coffee production. The region is also home to many regional landraces that each have a different flavor profile. The coffees from this region tend to be medium- to full-bodied and are ideal for espresso and filter. However, the taste of the coffee may differ according to the process and the farm itself. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with berry notes and a floral jasmine scent.

The rich culture of the Oromo people in Guji is evident in their distinctive coffee. They began using coffee around the 10th century, mixing it up with edible fats in order to make energy balls they could take a bite of during long journeys. Today, the Oromo people continue to cultivate their own coffee 1kg in a way that honors the region's heritage and showcases its natural and cultural beauty.

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

The natural process, on the other hand leaves the bean unharmed while it is drying. This results in a more balanced cup that has distinct flavors and a smooth mouthfeel. This process requires a lot of expertise and attention to ensure that the beans are not burned or overcooked. This level of craftsmanship is what makes a great Guji.

Guji's coffees are famous for their smoothness and exquisite taste. They can be brewed using espresso or filter at any roasting level. The natural process allows the coffee to express its fullest fruity, floral, and creamy flavors. It is perfect for any occasion, whether you are looking for a morning pick-me-up or a classy drink to enjoy with friends.

Sidamo

Ethiopia is the home of coffee. A fruity, rich coffee. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is known for its citrus, floral and notes of berries. It is also known as a full-bodied coffee that has vibrant acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavor profiles.

Coffee farming is a major source of income for those in this region. It is also a major element in preserving the environment and culture. The production of coffee is a sustainable process that requires minimal amount of land, water and fertilizer. The harvesting is done by hand which reduces the need for pesticides and machinery.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone in 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 and clean drinking water. It also provides technical assistance on the farm, and helps them market their coffees to specialty markets. This helps them to improve their production and quality.

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

The coffee is grown at high altitudes between 1500 to 2200 m.a.s.l. The beans will grow slowly, allowing them to absorb nutrients. The result is a coffee with low acidity and a body that resembles tea. This is a versatile and well-rounded coffee that is a great choice for hot or chilled. This is the ideal coffee for those looking to experience the essence of Ethiopian coffee. It is a must try for anyone who loves coffee! This is a wonderful choice for those who like light roasts because it brings out the subtle flavors of the coffee.

Harar

Harar located in eastern 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 in the northeast. It is a wild-variety Arabica with an aroma and flavor that resembles wine. Harar is different from other coffees that are wet-processed is dry-processed, and is typically called espresso in the Western world. The natural processing process gives it a fruity flavor with notes such as blueberries, strawberries, and apricots. Harar is also renowned for its strong chocolate notes and intensely spicy scent.

This is a fantastic option for those who like the rich, sweet and full-bodied coffee with notes of chocolate and berries. The beans are gathered in small farms close to cities and then dried in the sun. The coffee is then ground and mixed with sugar. Traditionally, Harar is served with a fennel or anise seed (known as ajwa) to give it a sweet and fragrance. You can also enjoy it with a cake or pastry.

The Grade 1 kg coffee beans Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the special beans and processing methods. This coffee is grown at altitudes of up to 1,800 meters in the Harar region, which has an ancient city wall which is home to spotted hippos. The coffee is dried-processed and has an intense body and a rich crema when it is made into espresso.

Harar in addition to its coffee, is known for its crazy markets which offer everything from spices to clothes of the culture to electronic gadgets and livestock. Spend an afternoon wandering the stalls and taking in the vibrant atmosphere.

The city is also famous for its Khat. People who eat it create a relaxed and slow life. In the old town, you can discover a variety 1kg of coffee beans teas and cafes in which you can try the teas. It is beneficial to avoid heart health and help with digestive issues by chewing khat. However, it is important to take it in moderate amounts. Chewing khat for longer than three days may cause a variety of health problems including constipation and stomach ulcers.