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The 12 Most Popular Ethiopian Coffee Beans 1kg Accounts To Follow On Twitter
Ethiopian Coffee Beans 1kg

Ethiopian coffee is an essential part of Ethiopian culture and their varieties of heirloom are among the top in the world. They are renowned 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 consuming the coffee berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. In addition, Ethiopian farmers are committed to protecting the local environment and ensuring their communities can access sustainable livelihoods. They also are committed to encouraging gender equality and the wellbeing of young women. The combination of these aspects creates 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 sweet fruity flavor. It has a soft, smooth finish that is suitable for any occasion. It is great as a breakfast beverage or a post-workout boost. It's also a great choice for those who like to drink iced coffee, or who want to experiment with different brewing methods. This coffee is available as whole beans, which allows the consumer to experience the variety of flavors.

This particular lot comes from the kebele (or village) of Idido, in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is wet processed at the Halo Fafate washing station, where our partners collaborate with smallholder farmers of 900 who cultivate their coffee in plots of garden size to supplement their income and as a hobby.

When coffee is processed wet the beans are then immersed in large vats of water until all of the mucilage and fruit are removed from them. The beans are then dried until they're bare. This method produces traditional washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter than natural Yirgacheffe and has more prominent acidity.

During the harvest season coffee farmers handpick cherries and then transport them to the washing stations in baskets. After the beans have been washed and separated, they are dried in the sun. This produces an aroma that is citrus and floral notes and is the most popular type of Ethiopian coffee. The roasting process further enhances the citrus and floral aromas of this variety.

Many coffee drinkers have reported that Yirgacheffe has a vibrant and fresh taste, with hints of lemon, wine, berry, and more. They are also known for their fresh, fruity flavors and smooth finish. They are a great choice for those who enjoy medium to light roast. They are best enjoyed without milk or cream which can muddle the unique flavor of this particular variety. It's great with strong, sour cheeses as well as spices to bring out the citric and herbal notes.

Guji

The Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it a perfect environment for coffee production. It also houses a wide variety of regional landraces, each offering a distinct flavor profile. The coffees from this area are usually medium to full-bodied, and they are perfect for both espresso and filter. The taste of coffee can differ depending on the method of processing employed and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes, floral jasmine aroma and floral notes.

Guji's distinctive coffee is a reflection of the rich culture of the Oromo people. It is believed that they began to drink coffee in the 10th century AD, mixing it with edible fat to create bite-sized energy balls that they ate on long journeys. The Oromo people still grow their own coffee in a manner that is respectful of their culture and reflect the beautiful natural and cultural beauty of the region.

The farms of the Guji Zone produce both washed coffee as well as natural processed coffee. The difference lies in the way the coffee cherry is processed. Washed-process coffee is de-pulped mechanically to remove the skin and pulp prior to fermentation. This process preserves the coffee's acidity, and bright tasting notes. The beans are then dried on raised beds. This ensures a regulated temperature and consistent drying process.

The natural process however, leaves the bean intact while it is drying. This results in a cup that has a complex flavor and a silky texture. This process requires the highest skill and care to ensure that the beans do not get burned or overcooked. This level of skill is what makes a top Guji.

Guji's coffees are famous for their smoothness, and delicious taste. They are excellent for both filter and espresso and can be brewed at any roast level. The natural process allows the coffee to express its fullest floral, fruity, and creamy flavors. It is perfect for any occasion, whether you are looking for a morning pick-me-up or a classy drink to enjoy with friends.

Sidamo

Ethiopia is the birthplace of coffee. A fruity, rich 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 with vibrant acidity. The Sidamo region also includes the micro-region Yirgacheffe. coffee beans 1kg is highly coveted for its floral aromas and flavors.

Coffee farming is a major source of income for those in this region. It is also a significant factor in the preservation of the natural environment and culture. The production of coffee is sustainable and uses a minimal amount of water, land and fertilizer. The harvest is done by hand which reduces the use of pesticides as well as machines.

The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is dedicated to improving lives of its members and focuses on organic farming. It offers benefits to its members like housing, schooling and clean drinking water. It also offers technical assistance to the farm and helps members sell their coffees on specialty markets. This helps them to improve their coffee production and quality.

The coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without additional chemicals. This coffee produces a smooth, creamy cup that has notes like blackberry and strawberry. It also has hints of milk-chocolate. This is a beautiful cup of coffee that showcases the craftsmanship and expertise 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 cup with an acidity that is low and a tea-like body. It is a wonderfully balanced and versatile coffee that is able to be enjoyed both hot and iced. This is the perfect coffee for those who want to experience the real essence of Ethiopian coffee. It is a must-try for all coffee lovers! It is also a good option for those who like light roasting because it accentuates the subtleties of the coffee's flavors.

Harar

In the eastern part 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 flavor and aroma. In contrast to other coffees, which are processed with water, Harar is dry-processed, and is often referred to as espresso in the West. The natural processing process gives it the flavor to be fruity, with notes such as apricots, strawberries and blueberries. Harar is known for its intensely spicy flavor and strong chocolate notes.

It is a good choice for those who like full-bodied rich and sweet cup of coffee with notes of chocolate and berries. The beans are sourced from small farms in the vicinity of the city and then dried in the sun. The coffee is then finely ground and mixed with sugar. Harar is typically served with a fennel seed or anise (known as anjwa), to add sweetness and aroma. It can also be enjoyed with a pastry or cake.

The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and flavor due to the special bean and processing techniques. This coffee is grown at high altitudes of 1,800 meters in the Harar region, which is home to an ancient city wall that is home to spotted Hyenas. The coffee is dried-processed and has a full body and rich crema when it is made into espresso.

In addition to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and traditional clothes to livestock and electronic devices. Spend a day wandering through the stalls, and enjoy the electric atmosphere.


The city is also known for its khat, a drink chewed by the locals to lead a relaxed and slow daily life. In the old town, you can discover a variety of cafes and teas where you can try the drinks. Chewing khat can ease some digestive issues and help aid in preventing heart disease, but it should be consumed with moderation. Chewing khat for longer than 3 days can cause various health issues, including stomach ulcers and constipation.

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