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Ethiopian Coffee Beans 1kg Coffee is an essential part of Ethiopian culture and their heirloom varieties are some of the most exquisite in the world. They are renowned for their floral complexity and citrus flavor. Legend has it that a goat herder discovered the benefits of coffee when his herd became restless and ate the berries. Yirgacheffe The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also work hard to preserve the local environment and ensure that their communities are able to access sustainable livelihoods. They are also committed to promoting gender equity and the health of young women. The combination of these aspects make Yirgacheffe one of the most sought-after coffee beans. The Yirgacheffe coffee is known for its delicate floral and fruity aromas. It has a silky finish and is ideal for any occasion. It can be enjoyed as a breakfast beverage or for a refreshing afternoon drink. It's also a good choice for those who like to drink iced coffee, or are looking to test different brewing methods. The coffee is available as whole beans, which allows the consumer to enjoy the full range of flavors. This particular batch comes 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 washing station, where our partners collaborate with 900 smallholder farmers who grow their coffee on plots that are garden-sized to earn extra income or as an interest. When coffee is processed wet the beans are then stored in large vessels until all the fruit and mucilage have been removed. The naked beans are then dried. This process produces the traditional washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter in body than natural process Yirgacheffe, with more pronounced acidity. During harvest, coffee growers pick cherries by hand and transport them in baskets to washing stations. After the beans have been washed and sorted, they are sun-dried. This process produces a cup that has 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 scents of this coffee. Many coffee drinkers have noticed that Yirgacheffe has a vibrant and clean taste, with hints wine, lemon and berry. These beans are also known for their fruity, crisp flavors and smooth finish. They are a great choice for those who like medium to light roast. It is recommended to enjoy them without cream or milk as they can mask the unique flavor. It's great with strong, sour cheeses and spices to bring out the herbal and citric notes. internet site is blessed with a rich volcanic soil and diverse landscapes, which makes it a perfect location for coffee production. It also hosts numerous regional landraces, with each offering a distinct 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 can vary depending on the method of processing and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries as well as floral jasmine scent and floral notes. Guji's unique coffee reflects the rich culture of the Oromo people. It is believed that they first began to make use of coffee in the 10th century AD. They mixed it with edible fats to make bite-sized energy balls which they would chew while traveling for long distances. The Oromo people continue to grow their own coffee in a way that honors their culture and is a reflection of the beautiful 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 method by which the coffee cherries are processed after harvesting. Washed process coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process preserves the acidity of the coffee and fresh tasting notes. The beans are dried on raised beds. This ensures a consistent and regulated drying process. In contrast, the natural process keeps the coffee bean intact as it dries on the bed. This produces an energised cup with 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. It is this level of care that makes a great Guji coffee. Guji's coffees are famous for their smoothness and delicious taste. They can be brewed as filter or espresso at any roasting level. The natural process allows for the most full expression of the floral, fruity and creamy flavors in this coffee. It is perfect for any occasion, whether you are seeking a refreshing morning drink or a sophisticated drink to enjoy with friends. Sidamo Ethiopia is the birthplace of coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee. It is known for its citrus and floral notes. It is also known as a full-bodied, robust coffee with vibrant acidity. The Sidamo region also includes 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 an important contribution to the preservation of the environment and culture. The production of coffee is sustainable, and requires a minimum amount of fertiliser, water, and land. The harvest is carried out by hand, which cuts down on the need for pesticides and machines. The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone in southern Ethiopia. The coop is committed to improving the lives of its members and focuses on organic farming. It provides benefits to its members, such as housing, education, and clean drinking water. It also offers technical assistance on the farm and assists members market their coffees in specialty markets. This aids them in improving their coffee quality and production. This coffee comes from the Kilenso Resa co-op and has been dried without the use of any chemicals. This makes a smooth and creamy cup with notes of blackberry, strawberry and the hint of milk chocolate. This is a beautiful cup of coffee that shows off the skill and craftsmanship of Ethiopian producers. The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. This means that the beans develop slowly and have more time to absorb nutrients. The result is a coffee with an acidity that is low and a body that resembles tea. It is an incredibly versatile and well-rounded cup that is a great choice for cold or hot. This is the perfect coffee for those who wish to experience the essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! It's also a good choice for those who enjoy light roasting, as it highlights the subtleties of the coffee's flavor. Harar It is located in the eastern region of Ethiopia and is bordered by Somalia to the southeast, Djibouti to the east, Sudan to the south and Eritrea to the northeast, Harar is known for its coffee. It is a distinctive wild-variety Arabica with a wine-like aroma and taste. Harar unlike other coffees that are processed with water, is dry-processed, and is typically called espresso in Western countries. The natural process allows for an intense fruity flavor, with notes of apricot, strawberry and blueberry. Harar is also known for its strong chocolate notes and intensely spicy aroma. It is a good option for those who enjoy a full-bodied, rich and sweet coffee with a hint of chocolate and berries. The beans are sourced from small farms close to the city, then dried in the sun. The coffee is then finely grounded and mixed with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. It is also consumed with a slice cake or a pastry. The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and taste due to the unique beans and processing methods. The coffee is grown at high altitudes up to 1,800 meters in the Harar region, which is home to an ancient city wall that is home to spotted hippos. This coffee is dry processed and has a rich, creamy crema and full body when made into espresso. In addition to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and clothes to electronics and livestock. Take a stroll around the stalls and enjoying the vibrant atmosphere. The city is also well-known for its khat, a drink chewed by locals to lead a relaxed and slow daily lifestyle. You can try a variety of khats at the many cafes and tea houses in the old town. It is beneficial to avoid heart disease and ease digestive problems by chewing khat. However it is essential to consume it in moderate amounts. Chewing khat for longer than three days can cause a variety of health problems including constipation and stomach ulcers.