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20 Things You Should Be Educated About Ethiopian Coffee Beans 1kg
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 famous for their floral complexity and citrus-like flavors.

Legend has it, one goatherder discovered the wonders of coffee when his herd began to become restless and began eating the berries.

Yirgacheffe

The high altitudes as well as the rich soil of the Yirgacheffe region create ideal conditions for coffee cultivation. Ethiopian farmers also strive to protect the local environment, and to ensure that their communities have the ability to gain sustainable livelihoods. They also believe in increasing gender equality and wellbeing of young women. The combination of these factors makes Yirgacheffe one of the world's most prized coffee beans.

The coffee that is grown in the Yirgacheffe region is renowned for its delicate floral nuances and sweet fruity flavor. It has a smooth, round finish that is perfect for any occasion. It can be enjoyed as a breakfast beverage or a post-workout boost. It is also a good option for those who prefer to drink iced coffee, or who want to experiment with different methods of brewing. This coffee is available as whole beans, allowing the consumer to experience the variety of flavors.


1kg of coffee beans comes from the kebele village of Idido in the woreda 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 cultivate coffee in gardens-sized parcels for supplemental income or hobby.

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

During harvest, coffee growers collect cherries by hand, and carry them in baskets to the washing stations. After the beans have been washed and sort, they are then sun-dried. This makes an aroma that is floral and citrus notes. It is the most popular type of Ethiopian coffee. The roasting process further accentuates the citrus and floral aromas of this particular variety.

Many coffee drinkers appreciate that Yirgacheffe offers a bright clean taste that is fresh and fresh with the scent of wine, lemon and berry. These beans are known for their refreshing, fruity flavors and smooth finish. These beans are perfect for those who prefer a light or medium roast. They are best enjoyed without milk or cream as they can mask the distinctive flavor of this type of roast. It's great with strong, sour cheeses and spices to highlight the herbal and citric notes.

Guji

The Guji region has fertile volcanic soil, numerous landscapes, and a favorable climate for coffee production. The region also hosts numerous regional landraces that possess a distinct flavor profile. The coffees from this region tend to be medium to full-bodied, and are ideal for filter and espresso. The taste of coffee can differ based on the method of processing used and the farm that produces it. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a floral jasmine aroma.

Guji's distinctive coffee is a reflection of the rich culture of Oromo people. It is believed that they began to drink coffee from the 10th century AD, mixing it with edible fats to make bite-sized energy ball that they chewed on while traveling for long distances. The Oromo people still grow their own coffee today in a manner that is respectful of their heritage and is a reflection of 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 is in the way that the coffee cherry is 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 and bright tasting notes. The beans are dried on beds that are raised. This ensures an even temperature and a consistent drying process.

However, the natural process keeps the coffee bean intact when it is dried on the bed. This results in a cup that has rich flavor and silky texture. This process requires the greatest amount of skill and attention in order to avoid the beans becoming burned or overcooked. It is this level of skill that creates a wonderful Guji coffee.

Guji’s coffees are known for their smoothness and exquisite taste. They can be brewed using espresso or filter at any roasting level. The natural process permits the best expression of the fruity, floral and creamy flavors of this coffee. It's perfect for any occasion. Whether you want a quick morning boost or a sophisticated beverage to share with your friends, this coffee is the perfect choice for you.

Sidamo

Ethiopia is the birthplace of coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee and is renowned for its floral and citrus notes. It is also known as a full-bodied coffee that has lively acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavors.

Coffee farming is a significant source of income for those in this region. It is also a significant element in preserving the natural environment and culture. The production of coffee is sustainable, and requires a minimal amount of soil, water and fertilizer. The harvest is typically done by hand, which reduces the need for machines 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 its members with housing education, as well as clean drinking water. It also provides technical support on the farm, and helps the farmers market their coffees to specialty markets. This helps them improve their coffee quality and production.

The coffee comes from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without any additional chemicals. The coffee is smooth, creamy cup that has notes of strawberry and blackberry. It also has hints reminiscent of milk-chocolate. This is a beautiful coffee that showcases the craftsmanship of Ethiopian producers.

The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. The beans will develop slowly and allow them to absorb nutrients. The result is a balanced and balanced coffee with low acidity, strong fruit nuance, and a tea-like body. It is a very well-rounded and versatile coffee that can be enjoyed hot or iced. This is the perfect coffee for those who wish to taste the real essence of Ethiopian coffee. This is a must try for anyone who loves coffee. This is a great option for those who prefer lighter roasts, because it highlights the subtle flavors of the coffee.

Harar

Harar, located in the eastern part of Ethiopia is famous for its coffee. It borders 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 a 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 flavor with notes of apricot, strawberry and blueberry. Harar is also renowned for its strong chocolate notes and intensely spicy aroma.

It is a good option for those who enjoy full-bodied rich and sweet cup of coffee with notes of chocolate and berries. The beans are harvested on small farms in the city and then dried in the sun. The coffee is then finely 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 fragrance. It can also be consumed with a slice cake or a pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and flavor due to the particular beans and processing methods. This coffee is grown at altitudes of 1,800 meters in the Harar region, which is home to an ancient walled city which is home to spotted hyenas. The coffee is dried-processed and has an intense body and a rich crema when brewed into espresso.

In addition to the coffee, Harar is also famous for its wildly bustling markets that sell everything from spices and traditional clothes to electronics and livestock. Spend a day wandering through the stalls and taking in the vibrant atmosphere.

The city is also famous for its Khat, which is consumed by the locals to create a slow and relaxed daily lifestyle. In the old town, you can find a wide selection of teas and cafes where you can taste the teas. Chewing khat can ease some digestive issues and help reduce the risk of heart disease, but it should be consumed in moderate amounts. Chewing khat for more than three days could cause a variety of health problems including constipation and stomach ulcers.

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