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Ethiopian Coffee Beans 1kg of coffee beans

Ethiopian coffee is a staple of Ethiopian culture and their varieties that are heirloom are among the best in the world. They are famous for their floral complexity and citrus flavors.

Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd became agitated and began eating the fruits.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. Ethiopian farmers also strive to protect the environment, and to ensure that their communities have the ability to gain sustainable livelihoods. They also are committed to promoting gender equality and the well-being of young women. The combination of these aspects makes Yirgacheffe one of the world's most prized coffee beans.

The Yirgacheffe coffee bean 1kg is known for its delicate fruity and floral flavors. It has a smooth, round finish that is appropriate for any occasion. It is great for breakfast or for a refreshing afternoon drink. Additionally, it's a great choice for those who love drinking iced coffee or would like to try different brewing methods. It is also available as whole beans, which allows the consumer to experience the full range of flavors.

This particular lot is from the kebele (or village) of Idido, in the woreda (or district) of Yirgacheffe located 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 to earn extra income or as a hobby.

When Coffee Beans 1Kg Arabica is processed in a wet manner the beans are stored in large vessels until all of the fruit and mucilage are removed from them. The uncooked beans are then dried. This produces the classic washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter in body than natural process Yirgacheffe and has more noticeable acidity.

During the harvest time, coffee farmers handpick cherries and transport them to washing stations in baskets. After the beans are washed and sorted, they are sun-dried. This produces a cup with citrus and floral notes, and is the most sought-after version of Ethiopian coffee. The roasting process amplifies the floral and lemony aromas in this variety.

Many coffee drinkers have reported that Yirgacheffe has a fresh and clean taste, with hints lemon, wine, berry, and more. They are also known for their fresh, fruity flavors and smooth finish. These beans are perfect for those who prefer a light or medium roast. It is best to enjoy these without cream or milk since they can mask the unique flavor. It's great with strong, sour cheeses as well as spices that bring out the herbal and citrus notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, making it the perfect place for coffee production. It also hosts many regional landraces, each one offering a unique flavor profile. The coffees from this region tend to be medium- to full-bodied and are great for filter and espresso. However, the taste of the coffee can vary according to the process and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries floral jasmine aroma, and floral notes.

Guji's unique coffee reflects the rich culture of Oromo people. It is believed that they first began to make use of coffee in the 10th century AD, mixing it with edible fat to create bite-sized energy balls that they ate on long journeys. Today the Oromo people continue to grow their own coffee in a manner that honors the region's heritage and reflects its vibrant cultural and natural beauty.

Like many other regions in Ethiopia the farms in the Guji zone produce both washed and natural process coffees. The difference lies in how the coffee cherry is processed. The coffee that is washed is removed 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 dried on raised beds. This helps to ensure a regulated temperature and consistent drying process.

The natural process however, leaves the bean intact while it dries. This produces a cup with an intense flavor and silky texture. This process requires the highest expertise and attention to ensure that the beans do not get burned or overcooked. This level of skill is what makes a top Guji.

Guji's coffees are known for their smoothness and delicious taste. They are great for both filter and espresso, and can be made at any roast level. The natural process allows for the best expression of the floral, fruity and creamy flavors of this coffee. It is ideal for any occasion. Whether you want an early morning boost or a classy drink to enjoy with your friends this coffee is the one for you.

Sidamo

Ethiopia is the birthplace of coffee. A fruity, rich 1kg coffee beans. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is well-known for its floral, citrus and berry notes. It is also referred to as a full-bodied coffee that has lively acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and distinctive flavor profiles.

Coffee farming is a major source of income for those in this region. It is also a key contributor to preserving the environment and culture. Coffee production is sustainable and uses a minimal amount of water, land and fertilizer. The harvesting process is generally done by hand, which eliminates the need for machinery and pesticides.

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

This coffee comes from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without additional chemicals. This results in a smooth and creamy cup with notes of strawberry, blackberry and some milk chocolate. It is a beautiful cup of coffee that shows off the craftsmanship and expertise of Ethiopian producers.

Coffee is grown between 1500 and 2200 meters above sea level. The beans grow slowly, allowing them to absorb nutrients. The result is a coffee with a low acidity and a body that resembles tea. It is a versatile and well-rounded coffee that is a great choice for hot or chilled. This is the ideal coffee for those who want to taste the essence of Ethiopian coffee. It is a must-try for all coffee beans uk 1kg lovers! It's also a good choice for those who prefer lighter roasting, since it brings out the subtleties of the coffee's flavours.

Harar

Harar, located in eastern Ethiopia, is famous for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea in the northeast. It is a wild-variety Arabica that has a wine-like aroma and taste. Unlike other coffees, which are wet-processed, Harar is dry-processed, and is often called espresso in the West. The natural processing method allows for an intense fruity flavor with notes of strawberry, apricot and blueberry. Harar is also renowned for its strong chocolate notes and a distinctly spicy scent.

It is a great choice for those who prefer full-bodied rich and sweet cup of coffee with a hint of chocolate and berries. The beans are harvested in small farms close to cities and then dried out in the sun. The coffee is then ground and mixed with sugar. Traditionally, Harar is served with anise or fennel (known as Ajwa) to give it a sweet and a scent. Harar can also be served with a slice of cake or pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the particular bean and processing methods. 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 processed dry and has a full body and a thick crema when brewed into espresso.

Harar as well as its coffee, is also well-known for its wild markets which sell everything from spices cultural dresses to electronics and livestock. Spend a day wandering through the stalls and taking in the buzzing atmosphere.

The city is also known for its khat, which is consumed by the locals to lead a relaxed and slow daily life. In the old town, you will find a wide variety of teas and cafes where you can try the drinks. Chewing khat can ease some digestive issues and help reduce the risk of heart disease, but it should be consumed with moderation. Chewing khat for more than 3 days could cause various health issues, including stomach ulcers and constipation.