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Indisputable Proof You Need Ethiopian Coffee Beans 1kg
Ethiopian Coffee Beans 1kg

Ethiopian coffee is an essential part of Ethiopian culture and their varieties that are heirloom are among the best in the world. They are famous for their floral complexity and citrus flavor.

Legend has it that a goat herder discovered the wonders of coffee when his herd was agitated and ate the fruit.

Yirgacheffe

The high altitudes and rich soils in the Yirgacheffe region provide the ideal conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to protecting the local environment and ensuring their communities have access to sustainable livelihoods. They also are committed to promoting gender equity and the wellbeing of young women. The combination of these elements make Yirgacheffe one of the world's most prized coffee beans.

The coffee that is grown in the Yirgacheffe region is famous for its delicate floral nuances and fruity sweetness. It has a smooth, round finish that is suitable for any occasion. It is ideal to enjoy a cup of coffee in the morning or a late afternoon energy boost. Additionally, it's a great choice for those who like drinking iced coffee, or wish to try different methods of brewing. This coffee is also available as a whole bean which allows the consumer to explore all 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 work with 900 smallholders who grow coffee in garden-sized parcels to earn extra income or as a hobby.

When coffee is processed in a wet manner the beans are then immersed in large vats of water until all the mucilage and fruit have been removed from them. The uncooked beans are then dried. This method produces classic washed Yirgacheffe with notes of citrus, flowers and chocolate. It is lighter in body than natural process Yirgacheffe and has more intense acidity.

During the harvest season coffee farmers pick cherries and take them to the washing stations in baskets. After coffee bean 1kg have been washed and sorted, they are sun-dried. This produces the cup with floral and citrus notes. It is the most well-known version of Ethiopian coffee. The roasting process is a great way to enhance the floral and lemony aromas in this variety.

Many coffee drinkers have reported that Yirgacheffe has a bright and clean taste with hints wine, lemon and berry. They are renowned for their refreshing, fruity flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. It is best to enjoy them without milk or cream because they can mask the distinctive flavor. It is a great match for strong, sour cheeses and spices that highlight the citrus and herbal notes.

Guji

The Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. The region also has numerous regional landraces that possess a distinct flavor profile. The coffees of this region are usually medium to full-bodied, and are perfect for both filter and espresso. The flavor of coffee may differ depending on the processing method used and the farm. For example, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a mellow jasmine scent.

The rich tradition of the Oromo people of Guji is evident in their distinctive coffee. It is believed that they first began to use coffee in the 10th century AD, combining it with edible fat to create bite-sized energy balls which they would chew while traveling for long distances. Today the Oromo people continue to grow their own coffee in a way that is respectful of the region's history and reflects its vibrant cultural and natural beauty.

The farms in the Guji Zone produce both washed and natural processed coffee. The difference is in the way that the coffee cherries are processed after harvesting. Washed-process coffee is de-pulped mechanically to remove the pulp and skin prior to fermentation. This process helps preserve the coffee's acidity as well as its bright tasting notes. The beans are dried on beds that are raised. This ensures the proper temperature and consistency of the drying process.

The natural process, on the other hand, leaves the bean intact as it dries. This produces a cup with rich flavor and silky texture. This process requires a lot of expertise and attention to ensure that the beans aren't burned or overcooked. This level of skill is what makes a top Guji.

Guji’s coffees are known for their smoothness, and a delicious taste. They can be brewed using espresso or filter at any roasting level. The natural process lets the coffee express its most fruity, floral and creamy tastes. It's perfect for any occasion. If you're looking for a quick morning boost or a classy drink to enjoy with your friends this coffee is the one ideal for you.

Sidamo

Ethiopia is the place where coffee was first developed. coffee. A rich, fruity coffee. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is well-known for its citrus, floral and berry notes. It is also known for its full body and crisp acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavor profiles.

Coffee farming is a major source of income for those in this region. It is also a significant contributor to the preservation of the environment and culture. Coffee production is sustainable, and requires only a small amount of water, land and fertilizer. The harvest is done by hand, which cuts down on the use of pesticides and machines.


The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone of southern Ethiopia. The coop is dedicated to improving lives of its members and is focused on organic farming. It provides benefits to its members, such as housing, schooling and drinking water that is safe for consumption. It also provides technical assistance on the farm and assists them sell their coffees to specialty markets. This helps them improve their coffee quality and production.

This coffee is from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without additional chemicals. This produces a smooth and creamy cup with notes of strawberry, blackberry and some milk chocolate. This is a gorgeous cup of coffee that shows off the craftsmanship and expertise 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 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 hot or chilled. This is the ideal coffee for those who want to experience the true essence Ethiopian coffee. It is a must-try for anyone who loves coffee! This is a wonderful choice for those who enjoy a light roast, because it highlights 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 a wine-like flavor and aroma. Contrary to other coffees that are wet-processed, Harar is dry-processed, and is often referred to as espresso in the West. The natural processing method creates a fruity flavor with notes of apricot, strawberry and blueberry. Harar is also renowned for its strong chocolate notes and intensely spicy scent.

This is a fantastic choice for those who love an intense, sweet and full-bodied coffee with notes of berries and chocolate. The beans are harvested on small farms close to cities and then dried out 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 pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the particular beans and processing methods. This coffee is grown at high altitudes of up to 1,800 meters in the Harar region, which is home to an ancient walled city that is home to spotted hyenas. This coffee is dry processed and has a rich, creamy crema and full body when it is made into espresso.

Harar, in addition to its coffee, is known for its crazy markets that sell everything from spices clothes of the culture to electronic gadgets and livestock. Take a stroll around the stalls, and enjoy the vibrant atmosphere.

The city is also well-known for its khat, which is chewed by the residents to promote a slow and relaxed daily life. In the old town, you can discover a variety of teas and cafes in which you can sample the drinks. Chewing khat can ease certain digestive issues and can help reduce the risk of heart disease, but it must be consumed in moderation. Chewing khat for longer than 3 days could cause a variety of health problems that include stomach ulcers as well as constipation.

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