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Ethiopian Coffee Beans 1kg arabica coffee beans

Coffee is an essential element of Ethiopian culture, and their heirloom varieties are among of the most exquisite in the world. They are known for the complexity of their florals and the citrusy flavor.

Legend has it that a goatherder discovered coffee bean 1kg's wonders when his herd became restless and began eating the coffee berries.

Yirgacheffe

The high altitudes and rich soils in the Yirgacheffe region create the perfect conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to protecting the local environment and ensuring that their communities can access sustainable livelihoods. They are also dedicated to encouraging gender equality and the well-being of young women. These aspects make Yirgacheffe coffee one of the most sought-after coffees around the world.

The Yirgacheffe coffee is known for its delicate fruity and floral flavors. It has a smooth, rounded finish that is appropriate for any occasion. It is perfect for a morning drink or a late afternoon energy boost. It is also a good choice for those who like to drink iced coffee, or who want to experiment with different brewing methods. It is also available as whole beans, allowing the user to taste all of its flavors.

This particular lot comes 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 smallholder farmers of 900 who cultivate their coffee on plots that are garden-sized to earn extra income or as an interest.

Wet processing involves the beans to be soaked in large vats, ensuring that the mucilage and fruit have been removed. The beans are then dried until they're bare. This method produces classic washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter in body than the natural process Yirgacheffe, with more pronounced acidity.

During the harvest, coffee farmers pick cherries by hand and transport them in baskets for the washing stations. After the beans are cleaned and separated, they are dried in the sun. This process produces the cup with floral and citrus notes. It is the most well-known form for Ethiopian coffee. The roasting process amplifies the lemony and floral aromas in this variety.

Many coffee drinkers appreciate that Yirgacheffe has a vibrant and clean taste, with notes of wine, lemon, and berry. They are renowned for their fruity, crisp flavors and smooth finish. These beans are perfect for those who prefer a light or medium roast. It is best to eat them without cream or milk because they can mask the unique flavor. It pairs well with strong, sour cheeses and spices that enhance the herbal and citrus notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. The region also hosts several regional landraces, which all have a different flavor profile. The coffees of this region are usually medium to full-bodied and are ideal for filter and espresso. The flavor of coffee can differ depending on the processing method used and the farm. For example, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a floral jasmine aroma.

The rich culture of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they began to use coffee from the 10th century AD, combining it with edible fats to make bite-sized energy ball that they chewed on while traveling for long distances. Today the Oromo people continue to cultivate their own coffee in a way that is respectful of the heritage of the region and showcases its cultural and natural beauty.

The farms of the Guji Zone produce washed coffee as well as natural processed coffee beans uk 1kg. The difference lies in how the coffee cherry is processed. Washed process coffee is de-pulped 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 beds that are raised. This ensures a regulated temperature and consistent drying process.

The natural process leaves the coffee bean in its entirety when it is dried on the bed. This results in an energised cup with complex flavors and a silky mouthfeel. This process requires a lot of skill and care to ensure that the beans do not get burned or overcooked. This level of craftsmanship is what makes a great Guji.

Guji's coffees are known for their smoothness and exceptional taste. They are great for both filter and espresso and can be brewed at any roast level. The natural process allows the coffee to release its fullest fruity, floral and creamy tastes. It is perfect for any occasion, whether 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 beans 1kg arabica, Ethiopia. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is famous for its floral and citrus notes. It is also referred to as a full-bodied, robust coffee with lively acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and distinctive flavor profiles.

Coffee farming is an important source of income for the people in this region. It is also a major contributor to the preservation of the environment and culture. The production of coffee is a sustainable process that requires small amount of land, water and fertilizer. The harvesting process is generally done by hand, which reduces the need for machinery and pesticides.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region 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 drinking water that is safe for consumption. It also provides technical assistance on the farm, and helps them market their coffees to specialty markets. This helps them improve their coffee quality and production.

This coffee comes from the Kilenso Resa co-op and has been dried without using any chemicals. This produces a smooth and creamy cup with notes of strawberry, blackberry and the hint of milk chocolate. This is a gorgeous coffee that showcases the 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 are able to grow slower and take longer to absorb nutrients. This results in a coffee with low acidity and a tea-like body. It is a well-rounded and versatile coffee that is able to be enjoyed both hot and chilled. This is the ideal coffee for those looking to experience the true essence Ethiopian coffee. This is a must-try for all coffee lovers. This is a wonderful choice for those who like a light roast, because it brings out the subtle flavors of the coffee.

Harar

It is located in the eastern region of Ethiopia and 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 an almost wine-like aroma and taste. In contrast to other coffees, which are wet processed, Harar is dry-processed, and is often referred to as espresso in the West. The process is natural and results in a pronounced fruity taste with notes of apricot, strawberry and blueberry. Harar is also renowned for its rich chocolate notes and its intensely spicy aroma.

It is a good choice for those who enjoy a full-bodied rich and sweet cup of coffee with hints 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 infused with sugar. In the traditional way, Harar is served with a fennel or anise seed (known as Ajwa) to add sweetness and aroma. It can also be enjoyed with a pastry or cake.

Another well-known coffee from Harar is the Grade 1 Natural, which has a unique flavor and aroma because of its unique bean and processing technique. The coffee is grown at high altitudes up to 1,800 meters in the Harar region, which has an ancient city wall which is home to spotted Hyenas. This coffee is dry-processed and has a full body and a thick crema when it is made into espresso.

In addition to the coffee, Harar is also famous for its crazy marketplaces which sell everything from spices and cultural clothes to electronics and livestock. Spend an afternoon exploring the stalls, taking pleasure in the vibrant atmosphere.

The city is also well-known for its khat, which is consumed by the locals to create a slow and relaxed daily lifestyle. You can sample a variety of varieties at the many cafes and tea houses that are located in the old town. It is beneficial to avoid heart disease and ease digestive problems by chewing khat. However it is crucial to consume it in moderation. Chewing khat for more than 3 days can cause various health issues that include stomach ulcers as well as constipation.