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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 best in the world. They are renowned for their the complexity of their florals and the citrusy flavor. Legend has it, one goatherder discovered the wonders of coffee when his herd became agitated and began to eat the coffee berries. Yirgacheffe The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring their communities have access to sustainable livelihoods. They also dedicate themselves to encouraging gender equality and the well-being of young women. The combination of these factors makes Yirgacheffe one of the world's most prized coffee beans. The Yirgacheffe coffee is known for its delicate fruity and floral flavors. It has a smooth, rounded finish that is suitable for any occasion. It is ideal for a morning beverage or a post-workout pick-me-up. It's also a good option for those who prefer to drink iced coffee or want to try out different brewing methods. This coffee is also available as a whole bean which lets the user experience all of its flavor profiles. This particular lot is from the kebele village of Idido in the woreda, or district, of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners are working with 900 smallholders who cultivate coffee in small parcels of garden size as a supplemental income or hobby. When coffee is wet processed, the beans are soaked in large vats until all the mucilage and fruit have been removed. The beans are then dried until they are bare. This process produces the classic washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter than natural Yirgacheffe and has more pronounced acidity. During the harvest season, coffee farmers handpick cherries and transport them to the washing stations in baskets. After the beans have been washed and sorted, they are sun-dried. This process produces the cup with citrus and floral notes. It is the most sought-after type of Ethiopian coffee. The roasting process further accentuates the floral and citrus aromas of this particular variety. Many coffee drinkers note that Yirgacheffe provides a fresh clean taste that is fresh and fresh with hints of lemon, wine and berry. They are renowned for their refreshing, fruity flavors and smooth finish. They are a great choice for those who like moderate to light roast. They are best enjoyed without cream or milk as they can mask the unique flavor of this type of roast. It is a great match for strong, sour cheeses as well as spices to bring out the citric and herbal 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 is also home to many regional landraces that each possess a distinct flavor profile. Coffees from this region tend to be medium to full-bodied, and are excellent for filter and espresso. However, the taste of the coffee can vary depending on the method of processing and the farm itself. For instance, the freshly brewed Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a floral jasmine aroma. Guji's distinctive coffee is a reflection of the rich culture of the Oromo people. They began using coffee around the 10th century, mixing it up with edible fats in order to make energy balls that they could take a bite of during long journeys. The Oromo people still grow their own coffee in a way that honors their past and reflect the vibrant 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 how the coffee cherry is processed. The process of washing coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process preserves the acidity of the coffee, as well as fresh tasting notes. The beans are then dried on beds that are raised. This ensures a regulated temperature and consistent drying process. In contrast, the natural process keeps the coffee bean in its entirety when it is dried on the bed. This results in an energised cup with distinct flavors and a smooth mouthfeel. This process requires a huge amount of skill and attention to prevent the beans becoming burned or overcooked. It is this level of care that makes a top Guji coffee. Guji's coffees are renowned for their smoothness and exquisite taste. They are excellent for both filter and espresso and can be used at any roast level. The natural process lets the coffee express its fullest fruity, floral and creamy flavours. It is perfect for any occasion, whether seeking a refreshing morning drink or a sophisticated drink to share with your friends. Coffeee is the birthplace of coffee. A rich, fruity coffee. 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 coffee with lively acidity. The Sidamo region includes the micro-region of Yirgacheffe which is a highly sought-after coffee due to its distinctive floral aromas and flavor profiles. Coffee farming is an important source of income for people in this region. It is also a significant element in preserving the environment and the culture. The production of coffee is sustainable and requires a minimum amount of fertiliser, water, and land. The harvest is typically done by hand, which eliminates the need for machinery and pesticides. The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone of southern Ethiopia. The coop is committed to improving the lives of its members and focuses on organic farming. It offers its members housing as well as education and clean drinking water. It also provides technical assistance on the farm and helps members market their coffees in specialty markets. This helps them improve their coffee quality and production. This coffee is from the Kilenso Resa co-op and has been dried without any chemicals. This results in a smooth and creamy cup that has notes of strawberry, blackberry and some milk chocolate. This is a gorgeous cup of coffee that shows off the skill and craftsmanship of Ethiopian producers. Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans develop slowly and are able 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 iced. This is the ideal coffee for those who wish to experience the true essence Ethiopian coffee. It is a must try for all coffee lovers! It is also a good choice for those who enjoy light roasting, as it brings out the subtleties of the coffee's flavours. Harar Harar, located in the eastern part of 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 on the northeast. It is a distinctive wild-variety Arabica with an almost wine-like taste and aroma. 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 method allows for an intense fruity flavor, with notes of apricot, strawberry and blueberry. Harar is also renowned for its strong chocolate notes and a distinctly spicy scent. This is a wonderful choice for those who enjoy an intense, sweet and full-bodied coffee with notes of berries and chocolate. The beans are harvested on small farms in the city and then dried in the sun. The coffee is then ground and mixed with sugar. In the traditional way, Harar is served with anise or fennel (known as ajwa) to give it a sweet and fragrance. It can also be enjoyed with a pastry or cake. Another coffee that is popular from Harar is the Grade 1 Natural, which has distinctive aroma and flavor due to its unique bean and processing technique. This coffee is grown at altitudes of 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 thick, rich crema and full body when it is made into espresso. Harar in addition to its coffee, is also famous for its wildly-expanding markets that sell everything from spices clothes of the culture to electronic gadgets and livestock. Take a stroll around the stalls and taking in the electric atmosphere. The city is also renowned for its Khat. Locals chew it to make a relaxing and sluggish lifestyle. In the old town, you'll discover a variety of teas and cafes where you can sample them. Chewing khat can ease some digestive issues and help prevent heart disease, but it should be consumed with moderation. Chewing khat for more than three days could cause a variety of health problems including constipation and stomach ulcers.