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What Freud Can Teach Us About Ethiopian Coffee Beans 1kg
Ethiopian Coffee Beans 1kg

Ethiopian coffee is a staple of Ethiopian culture and their varieties of heirloom are among the finest in the world. They are known for their floral complexity and citrus-like flavors.

Legend is that a goat herder discovered the benefits of coffee when his herd was agitated and took a bite of the fruit.

Yirgacheffe

The high altitudes and rich soil of the Yirgacheffe region provide the ideal conditions for coffee cultivation. Ethiopian farmers also strive to protect the local environment and ensure that their communities are able to gain sustainable livelihoods. They also are committed to encouraging gender equality and the health of young women. The combination of these factors make Yirgacheffe one of the world's most sought-after coffee beans.

The Yirgacheffe coffee is famous for its delicate floral and fruity aromas. It has a silky finish and is perfect for any occasion. It is ideal for a morning beverage or a late afternoon energy boost. It's also a good option for those who prefer to drink iced coffee, or are looking to test different brewing methods. It is also available as whole beans, allowing the user to taste the full range of flavors.

This particular lot is from the kebele (or 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 that cultivate coffee in gardens-sized parcels to earn extra income or as a hobby.

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

During the harvest time coffee farmers pick cherries and then transport them to washing stations in baskets. After the cherries have been cleaned and sorted and dried in the sun, they are then roasted. This process creates the cup with citrus and floral notes and is the most well-known form of Ethiopian coffee. The roasting process amplifies the floral and lemony aromas in this variety.

Many coffee drinkers have noticed that Yirgacheffe has a vibrant and clean taste, with hints of lemon, wine, and berry. These beans are also known for their crisp, fruity flavors and smooth finish. These beans are ideal for those who prefer a medium or light roast. They are best enjoyed without milk or cream which can muddle the distinctive flavor of this variety. It pairs well with strong, sour cheeses as well as spices that enhance the citrus and herbal notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect location for coffee production. The region also hosts several regional landraces, which all have a different flavor profile. The coffees from this region are often medium - to full-bodied and are great for both filter and espresso. However, the taste of the coffee may differ according to the process and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes, floral jasmine aroma and floral notes.

The rich tradition of the Oromo people in Guji is reflected in their distinctive coffee. They began using coffee around the 10th century, mixing it up with edible fats to make energy balls they could chew on during long journeys. The Oromo people continue to grow their own coffee in a manner that honors their culture and reflects the beautiful natural and cultural beauty of the region.

The farms in the Guji Zone produce both washed and natural processed coffee. The difference lies in how the coffee cherry is processed. The process of washing coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps to maintain the coffee's acidity and bright taste notes. The beans are dried on raised beds. This ensures the proper temperature and consistency of the drying process.


The natural process however leaves the bean unharmed while it is drying. This produces a cup with an intense flavor and silky texture. This process requires the highest expertise and attention to ensure that the beans aren't burned or overcooked. It is this level of skill that makes a top Guji coffee.

Guji's coffees are known for their smoothness and exceptional taste. They can be brewed using espresso or filter at any roasting level. The natural process lets the coffee express its fullest fruity, floral and creamy tastes. It is ideal for any occasion. Whether you want a morning pick me up or a refined beverage to enjoy with your friends, this coffee is for you.

Sidamo

Ethiopia is the birthplace of coffee. A fruity, rich coffee. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is well-known for its floral, citrus and notes of berries. It is also known for its full body and vibrant sharp acidity. The Sidamo region includes the micro-region of Yirgacheffe, which is a highly sought-after coffee due to its unique floral aromas and flavors.

Coffee farming is a vital source of income for people of this region. It is also a key element in preserving the natural environment and culture. The production of coffee is a sustainable process that requires very little amount of water, land and fertilizer. The harvest is carried out by hand, which cuts down on the use of pesticides and machinery.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region of southern Ethiopia. The coop focuses on organic agriculture and is dedicated to improving the lives of its members. It provides its members with housing as well as education and clean drinking water. It also provides technical assistance on the farm and assists them sell their coffees to specialty markets. This aids them in improving the quality of their coffee and increase production.

This coffee comes from the Kilenso Resa co-op and has been dried without using any chemicals. This makes a smooth and creamy cup that has notes of blackberry, strawberry and some milk chocolate. This is a beautiful coffee that showcases the skill of Ethiopian producers.

Coffee is grown between 1500 to 2200 meters above sea level. The beans grow slowly and allow them to absorb nutrients. The result is a balanced coffee with low acidity, intense fruit nuance and tea-like body. It is a very well-rounded and versatile coffee that is able to be enjoyed both hot and chilled. This is the ideal coffee for those who wish to experience the essence of Ethiopian coffee. It is a must try for anyone who loves coffee! It's also a good choice for those who enjoy lighter roasting, since it brings out the subtleties of the coffee's flavor.

Harar

In the eastern part of Ethiopia and is 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 wild-variety Arabica that has a wine-like aroma and taste. In contrast to other coffees, which are wet-processed, Harar is dry-processed, and is commonly referred to as espresso in the West. The process is natural and results in a pronounced fruity flavor, with notes of strawberry, apricot and blueberry. Harar is also renowned for its strong chocolate notes and intensely spicy aroma.

This is a fantastic option for those who like the rich, sweet and full-bodied cup of coffee with notes of berries and chocolate. The beans are harvested on small farms in the city and then dried out in the sun. The coffee is then finely grounded and mixed with sugar. In the traditional way, Harar is served with a fennel or anise seed (known as Ajwa) to add sweetness and aroma. It is also served with a slice of cake or pastry.

1 kg of coffee beans -known coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its unique bean and the method of processing. The coffee is grown at high altitudes up to 1,800 meters in the Harar region, which has an ancient city wall that is home to spotted hyenas. This coffee is processed dry and has a rich crema and full body when brewed into espresso.

In addition to the coffee, Harar is also famous for its crazy marketplaces which sell everything from spices and cultural dresses to livestock and electronics. Take a stroll through the stalls and taking in the electric atmosphere.

The city is also renowned for its khat. People chew it to make a relaxing and sluggish lifestyle. In the old town, you'll find a wide selection of teas and cafes where you can sample them. Chewing khat may help ease some digestive problems and aid in preventing heart disease, but it should be taken in moderation. Chewing khat for more than three days can result in a variety of health problems including constipation and stomach ulcers.

Website: https://www.coffeee.uk/products/6kg-amorcaffe-intenso-plus-coffee-beans-rich-taste