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Ethiopian Coffee Beans 1kg

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

Legend has it that a goatherder discovered coffee's wonders when his herd became agitated and began eating 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 protect the local environment and ensure that their communities have the ability to have sustainable livelihoods. They are also dedicated to encouraging gender equality and the well-being of young women. The combination of these elements make Yirgacheffe one of the world's most prized coffee beans.

The Yirgacheffe coffee is famous for its delicate floral and fruity aromas. It has a smooth, long-lasting finish and is perfect for any occasion. It's perfect to enjoy a cup of coffee in the morning or a late afternoon energy boost. Additionally, it's a great choice for those who enjoy drinking iced coffee, or wish to experiment with various methods of brewing. This coffee is available as whole beans, allowing the consumer to experience the full range of flavors.

This particular batch comes from the kebele (or village) of Idido, in the woreda (or district) of Yirgacheffe, in the Gedeo Zone. The coffee is processed wet at the Halo Fafate washing station, where our partners collaborate with around 900 smallholder farmers who cultivate their 1kg coffee beans price on plots that are garden-sized to supplement their income and as a hobby.

When coffee is processed in a wet manner the beans are stored in large vessels until all the mucilage and fruit are removed from them. The beans are then dried until they are bare. This process yields the classic washed Yirgacheffe coffee, with notes of citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has more pronounced acidity.

During harvest, coffee bean 1kg growers pick cherries by hand and then transport them in baskets to the washing stations. After the cherries have been cleaned and sorted and dried in the sun, they are then roasted. This process produces an aroma that is floral and citrus notes. It is the most popular form for Ethiopian coffee. The roasting process further enhances the citrus and floral aromas of this particular variety.

Many coffee drinkers have noted that Yirgacheffe has a bright and clean taste, with hints lemon, wine and berry. They are renowned for their fruity, crisp flavors and smooth finish. They are a great choice for those who prefer a medium or light roast. They are best enjoyed without milk or cream, which can drown out the distinctive flavor of this particular variety. It's great with strong, sour cheeses as well as spices to highlight the herbal and citric notes.

Guji

The Guji region is home to rich volcanic soil, diverse landscapes and a great climate for coffee production. It also hosts many regional landraces, with each offering a distinct flavor profile. The coffees from this region are often medium to full-bodied and are ideal for filter and espresso. However, the flavor of the coffee may differ depending on the method of processing and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries, floral jasmine aroma and floral notes.

The rich tradition of the Oromo people of Guji is evident in their distinctive coffee. It is believed that they first began to drink coffee from the 10th century AD, mixing it with edible fats to make bite-sized energy balls that they chewed on while on long journeys. The Oromo people continue to cultivate their own coffee today in a way that honors their past and reflects the stunning natural and cultural beauty of the region.

As with other regions in Ethiopia, the farms of the Guji zone produce both washed and natural process coffees. The difference lies in 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 maintain 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 controlled drying process.

In contrast, the natural process leaves the coffee bean intact as it dries on the bed. This results in a cup that has a complex flavor and a silky texture. The process requires the most ability and care to ensure that the beans are not burned or overcooked. This level of craftsmanship is what makes a great Guji.

Guji’s coffees are known for their smoothness and delicious taste. They are excellent for both filter and espresso, and can be used at any roast level. The natural process allows the coffee to express its fullest floral, fruity and creamy tastes. It is ideal for any occasion, whether you are looking for a morning pick-me-up or a classy beverage to enjoy with your friends.

Sidamo

A ripe and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is known for its floral, citrus and berry notes. It is also known 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 distinctive flavor profiles.

1kg coffee beans farming is a major source of income for people in this region. It is also a significant contribution to the preservation of culture and the natural environment. Coffee production is sustainable, and requires a minimum amount of soil, water and fertilizer. The harvest is typically done by hand, which reduces the need for machines and pesticides.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone in southern Ethiopia. The coop focuses on organic agriculture and is dedicated to improving the lives of its members. It offers benefits to its members, such as housing, schooling and clean drinking water. It also provides technical support on the farm, and helps them sell their coffees to specialty markets. This helps them continue to improve their coffee production and quality.

This coffee comes from the Kilenso Resa co-op and has been dried without any chemicals. This makes a smooth and creamy cup that has notes of strawberry, blackberry and some milk chocolate. This is a gorgeous cup of coffee that showcases the artisanship and skill of Ethiopian producers.

The coffee is grown at high altitudes between 1500 and 2200 m.a.s.l. The beans grow slowly, allowing them to absorb nutrients. The result is a cup with low acidity and a tea-like body. It is a versatile and well-rounded coffee that is a great choice for cold or hot. This is the perfect coffee for those looking to experience the essence of Ethiopian coffee. This is a must-try for anyone who is a coffee lover. This is a wonderful option for those who prefer a light roast, as it brings out the subtle flavors of the coffee.

Harar

Harar located in the eastern part of 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 with the aroma and flavor of wine. 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 the flavor to be fruity, with notes such as blueberries, strawberries, and apricots. Harar is also known for its rich chocolate notes and its intensely spicy aroma.

It is a great choice for those who enjoy full-bodied rich and sweet cup of 1kg coffee beans with notes of berries and chocolate. The beans are harvested from small farms near the city, then dried in the sun. The coffee is then grounded and mixed with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa) to give it a sweet taste and aroma. It can also be consumed with a slice cake or a pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and flavor due to the special beans and processing methods. The coffee is cultivated in Harar an area that has an ancient walled town which is home to Hyenas that are spotted. It is grown at altitudes ranging from to 1 kg of coffee beans,800 feet. 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 which sell everything from spices and cultural dresses to livestock and electronics. Spend a day wandering through the stalls and taking in the buzzing atmosphere.

The city is also well-known for its khat, a drink chewed by the residents to promote a slow and relaxed daily lifestyle. You can sample a variety of varieties at the many tea houses and cafes in the old town. It can be beneficial to avoid heart diseases and ease digestive issues by chewing khat. However it is crucial to take it in moderate amounts. Chewing khat for longer than three days may cause a variety of health problems including stomach ulcers and constipation.