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Ethiopian Coffee Beans 1kg Arabica Coffee beans

Ethiopian coffee is an essential component of Ethiopian culture, and their heirloom varieties are among the top in the world. They are renowned for their floral complexity and citrus flavor.

Legend has it that a goat herder discovered the benefits of coffee while his herd was agitated and took a bite of the fruit.

Yirgacheffe

The high altitudes and the rich soil in the Yirgacheffe region create ideal conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring their communities have access to sustainable livelihoods. They are also committed to promoting gender equity and the wellbeing of young women. The combination of these factors makes Yirgacheffe one of the world's most sought-after coffee beans.

The Yirgacheffe coffee is known for its delicate floral and fruity flavors. It has a smooth, rounded finish that is perfect for any occasion. It's perfect for a morning drink or an afternoon pick-me up. It's also a great choice for those who like to drink iced coffee or who want to experiment with different brewing methods. It is also available in whole beans, allowing the consumer to experience the full range of flavors.

This particular batch comes from the kebele (or village) of Idido located 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 work with 900 smallholder farmers who grow their coffee on plots that are garden-sized to supplement their income and as an activity.

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

During the harvest season coffee farmers handpick cherries and then transport them to washing stations in baskets. After the beans are washed and sort, they are then sun-dried. This process produces an aroma that is citrus and floral notes. It is the most sought-after type of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this particular variety.

Many coffee drinkers appreciate that Yirgacheffe provides a fresh clean taste that is fresh and fresh with the scent of wine, lemon, and berry. The beans are also renowned for their fruity, crisp flavors and smooth finish. They are a good choice for those who like medium to light roast. They are best enjoyed without cream or milk as they can mask the distinctive flavor of this variety. It pairs well with strong, sour cheeses and spices to enhance the herbal and citric notes.

Guji

The Guji region has an abundant volcanic soil, a variety of landscapes and a great climate for coffee production. The region also has numerous regional landraces that possess a distinct flavor profile. The coffees from this region are usually medium to full-bodied, and are ideal for espresso and filter. However, the flavor of the coffee can vary depending on the method of processing and the farm itself. For example, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a mellow jasmine aroma.

The rich culture of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they first began to drink coffee as early as the 10th century AD, mixing it with edible fat to create bite-sized energy balls which they would chew while on long journeys. Today, the Oromo people continue to cultivate their own coffee in a way that is respectful of the region's history and showcases its natural and cultural beauty.

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

In contrast, 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 highest ability and care to ensure that the beans aren't burned or overcooked. This level of skill is what makes a great Guji.

Guji's coffees are renowned for their smoothness and exquisite taste. They can be brewed using espresso or filter at any roasting level. The natural process permits the fullest expression of the fruity, floral and creamy tastes of this coffee. It is ideal for any occasion, whether you're looking for a quick pick-me-up in the morning or a sophisticated drink to enjoy with friends.

Sidamo

A fruity and rich coffee from the birthplace of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is famous for its citrus and floral notes. It is also referred to as a full-bodied, robust coffee with vibrant acidity. The Sidamo region includes the micro-region of Yirgacheffe which is a sought-after coffee due to its distinctive floral aromas and distinctive flavor profiles.

Coffee farming is a crucial source of income for people living in this region. It is also a major factor in the preservation of the natural environment and culture. coffee bean 1kg production is sustainable and requires a minimal amount of land, water and fertilizer. The harvest is usually done by hand, which reduces the need for machines and pesticides.

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

This coffee comes from the Kilenso Resa co-op and has been dried without any chemicals. The coffee is smooth, creamy cup that has notes like blackberry and strawberry. It also has hints of milk chocolate. This is a beautiful coffee that showcases the artisanship of Ethiopian producers.

The coffee is grown at high altitudes, between 1500 and 2200 m.a.s.l. The beans will develop slowly and allow them to absorb nutrients. The result is a coffee with an acidity that is low and a tea-like body. It is a wonderfully balanced and versatile 1kg coffee beans that is able to be enjoyed hot or iced. This is the ideal coffee bean 1kg for those who wish to taste the true essence of Ethiopian coffee. It is a must try for anyone who loves coffee! This is a great choice for those who enjoy light roasts because it highlights the subtle flavors of the coffee.

Harar

Harar located in eastern Ethiopia, is famous for its 1kg roasted coffee beans. 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 flavor and aroma. Harar, unlike other coffees that are wet-processed is dry-processed, and is typically called espresso in the Western world. Natural processing allows for a fruity flavor with notes of blueberries, strawberries, and apricots. Harar is known for its intensely spicy flavor and strong chocolate notes.

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

Another coffee that is popular from Harar is the Grade 1 Natural, which has a unique flavor and aroma due to its unique bean and processing method. This coffee is grown at altitudes of up to 1,800 meters in the Harar region, which is home to an ancient walled city which is home to spotted Hyenas. This coffee is dry processed and has a rich, creamy crema and full body when made into espresso.

In addition to the coffee, Harar is also famous for its bustling marketplaces that sell everything from spices and dresses to livestock and electronics. Spend an afternoon exploring the stalls and taking in the buzzing atmosphere.

The city is also known for its Khat, which is chewed by locals to lead an unhurried and relaxed lifestyle. You can sample a variety of varieties at the many cafes and tea houses that are located in the old town. Chewing khat may help ease certain digestive issues and can help reduce the risk of heart disease, but it should be taken in moderation. Chewing khat for more than three days can cause a variety of health issues, including constipation and stomach ulcers.