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Ethiopian Coffee Beans 1kg Ethiopian coffee is an essential component of Ethiopian culture and their varieties of heirloom are among the best in the world. They are known for their floral complexity and citrus-like flavors. Legend is that a goat herder discovered the wonders of coffee while his herd became restless and ate 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 protect the environment and ensure that their communities have the ability to access sustainable livelihoods. They are also dedicated to encouraging gender equality and the health of young women. The combination of these factors creates Yirgacheffe one of the world's most prized coffee beans. The Yirgacheffe coffee is famous for its delicate fruity and floral flavors. It has a soft, smooth finish that is perfect for any occasion. It is great as a breakfast beverage or as an afternoon pick-me-up. It is also a good option for those who prefer to drink iced coffee, or are looking to test different methods of brewing. This coffee is available as whole beans, which allows the user to taste the variety of flavors. This particular lot is from the kebele, or village, of Idido in the woreda, or district, of Yirgacheffe in the Gedeo Zone. The coffee is wet processed at the Halo Fafate washing station, where our partners work with around 900 smallholder farmers who cultivate their coffee on plots that are garden-sized for supplemental income and as a hobby. When coffee is processed in a wet manner, the beans are soaked in large vats until all the fruit and mucilage have been removed from them. The uncooked beans are then dried. This produces the classic washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter than the natural Yirgacheffe and has a more prominent acidity. During the harvest, coffee farmers pick their cherries by hand and carry them in baskets for the washing stations. After the beans have been washed and sorted, they are sun-dried. This makes the cup with citrus and floral notes. It is the most popular type of Ethiopian coffee. The roasting process is a great way to enhance the lemony and floral aromas in this variety. Many coffee drinkers have noticed that Yirgacheffe has a bright and clean taste, with hints wine, lemon, berry, and more. The beans are famous for their fruity, crisp flavors and smooth finish. They are a good option for those who prefer a light to medium roast. It is best to enjoy them without cream or milk since they can mask the distinctive flavor. It pairs well with strong, sour cheeses as well as spices that highlight the citrus and herbal notes. Guji The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it a perfect location for coffee production. It also hosts numerous regional landraces, with each one offering a unique flavor profile. Coffees from this region tend to be medium – to full-bodied and are excellent for filter and espresso. The taste of coffee can vary depending upon the processing method used and the farm. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied, with berry notes and a floral jasmine scent. Guji's unique coffee reflects the rich culture of Oromo people. It is believed that they first began to drink coffee in the 10th century AD, mixing it with edible fat to create bite-sized energy balls that they chewed on while on long journeys. 1 kg of coffee beans continue to cultivate their own coffee in a manner that is respectful of the heritage of the region and reflects its vibrant cultural and natural beauty. The farms in the Guji Zone produce washed coffee and natural processed coffee. The difference lies in the manner that the coffee cherries are processed after the harvesting. The coffee that is washed is removed mechanically to remove the pulp and skin before being fermented. This process helps preserve the coffee's acidity and bright tasting notes. The beans are dried on raised beds. This ensures a regulated temperature and consistent drying process. The natural process however leaves the bean in its entirety 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 skill and care to ensure that the beans aren't burned or overcooked. This level of craftsmanship is what makes a good Guji. Guji's coffees are famous for their smoothness and delicious taste. They can be brewed using filter or espresso at any roasting level. The natural process permits the fullest expression of the fruity, floral and creamy flavors of this coffee. It is ideal for any occasion, whether you're seeking a refreshing morning drink or a classy drink to enjoy with friends. Sidamo A fruity and rich coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is renowned for its floral, citrus and berry notes. It is also known as a full-bodied coffee with lively acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and distinctive flavor profiles. Coffee farming is a crucial source of income for the people of this region. It is also a significant contributor to preserving the environment and culture. The production of coffee is sustainable, and requires only a small amount of fertiliser, water, and land. The harvest is typically done by hand, which eliminates the need for machines and pesticides. The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is dedicated to improving the lives of its members and is focused on organic farming. It provides benefits to its members like housing, education and clean drinking water. It also provides technical support on the farm and assists the farmers market their coffees to specialty markets. This aids them in improving their coffee quality and production. This coffee is from the Kilenso Resa co-op and has been dried without using any chemicals. This produces a smooth and creamy cup with notes of blackberry, strawberry and some milk chocolate. It is a beautiful cup of coffee that shows off the craftsmanship and expertise of Ethiopian producers. The coffee is grown at high altitudes between 1500 to 2200 m.a.s.l. The beans will grow slowly and allow them to absorb nutrients. The result is a well-balanced coffee with low acidity, intense fruit nuance and tea-like body. This is a versatile and well-rounded coffee that is a great choice for hot or chilled. This is the perfect coffee for those who wish to experience the true essence Ethiopian coffee. This is a must try for anyone who is a coffee lover. This is a great choice for those who enjoy a light roast, 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 distinct wild-variety Arabica with a wine-like flavor and aroma. In contrast to other coffees, which are wet-processed, Harar is dry-processed, and is often referred to as espresso in the West. The natural process creates a fruity flavor, with notes of strawberry, apricot and blueberry. Harar is renowned for its intensely spicy scent and strong chocolate notes. This is a fantastic choice for those who love a rich, sweet and full-bodied coffee with notes of chocolate and berries. The beans are harvested in small farms near the cities and then dried in the sun. The coffee is then finely grounded and mixed with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa), to add sweetness and aroma. It can also be enjoyed with a slice of 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 bean and processing techniques. This coffee is grown in Harar an area that has an ancient walled town which is home to Hyenas with spotted spots. It is grown at altitudes ranging from to 1,800 feet. This coffee is dry processed and has a thick, rich crema and full body when it is made into espresso. Harar, in addition to its coffee, is well-known for its wild markets which sell everything from spices to clothes of the culture to electronic gadgets and livestock. Spend an afternoon wandering the stalls and enjoying the electric atmosphere. The city is also well-known for its khat, which is consumed by the locals to create a slow and relaxed daily life. You can try a variety of khats at the many cafes and tea houses that are located in the old town. It can be beneficial to prevent heart health and help with digestive issues by chewing khat. However it is essential to take it in moderation. Chewing khat for more than three days may result in a variety of health problems including stomach ulcers and constipation.