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Ethiopian Coffee Beans 1kg arabica coffee Beans

Coffee is an integral element of Ethiopian culture and their heirloom varieties are some of the most exquisite in the world. They are famous for their floral complexity and citrus flavors.

Legend has it that one goatherder discovered the wonders of coffee when his herd became restless and began consuming the berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. Additionally, Ethiopian farmers are committed to protecting the local environment and ensuring that their communities can access sustainable livelihoods. They are also committed to promoting gender equity and the well-being for young women. These aspects make Yirgacheffe coffee one of the most sought-after coffees in the world.

The Yirgacheffe coffee is famous for its delicate floral and fruity aromas. It has a soft, smooth finish that is perfect for any occasion. It is ideal for a morning drink or an afternoon pick-me up. Additionally, it's an excellent choice for those who like drinking iced coffee or want to experiment with various brewing methods. It is also available as a whole bean, which allows the consumer to experience all of its flavor profiles.

This particular batch comes from the kebele (or village) of Idido located 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 are working with 900 smallholders who cultivate coffee in small parcels of garden size as a supplemental income or hobby.

When coffee is processed in a wet manner, the beans 1kg are soaked in large vats until all of the fruit and mucilage have been removed from them. The beans are then dried until they are dry. This produces the traditional washed Yirgacheffe coffee that has notes of flowers, citrus, and chocolate. It is lighter in body than natural process Yirgacheffe, with more pronounced acidity.

During the harvest, coffee farmers pick cherries by hand and transport them in baskets to washing stations. After the beans have been washed and separated, they are dried in the sun. This makes a cup that has citrus and floral notes. It is the most well-known version of Ethiopian coffee. The roasting process further enhances the citrus and floral aromas of this particular variety.

Many coffee drinkers have noticed that Yirgacheffe has a vibrant clean taste that is fresh and fresh with the scent of wine, lemon and berry. The beans 1kg are also renowned for their crisp, fruity flavors and smooth finish. They are a good choice for those who enjoy medium to light roast. They are best consumed without cream or milk, which can drown out the distinctive flavor of this particular variety. It's great with strong, sour cheeses as well as spices that bring out the citrus and herbal notes.

Guji

The Guji region is a rich volcanic soil, diverse landscapes, and a favorable climate for coffee production. It also houses many regional landraces, with each one offering a unique flavor profile. The coffees from this area tend to be medium to full-bodied and are great for filter and espresso. However, the taste of the coffee can vary depending on the processing method and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries as well as floral jasmine scent and floral notes.

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

Like many other regions in Ethiopia the farms in the Guji zone produce both washed and natural process coffees. The difference lies in the way the coffee cherry is processed. Washed process coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps preserve the acidity of the coffee and bright tasting notes. The beans are then dried on raised beds. This ensures a uniform and controlled drying process.

In contrast, the natural process leaves the coffee bean unharmed as it dries on the bed. This results in a more balanced cup that has distinct flavors and a smooth mouthfeel. This process requires the highest expertise and attention to ensure that the beans do not get burned or overcooked. This level of craftsmanship is what makes a great Guji.

Guji's coffees are known for their smoothness and exquisite taste. They can be brewed using filter or espresso at any roasting level. The natural process permits the most full expression of the fruity, floral and creamy tastes of this coffee. It is perfect for any occasion. If you're looking for a quick morning boost or a sophisticated beverage to enjoy with your loved ones this coffee is perfect the perfect choice for you.

Sidamo

A fruity and rich coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is known for its citrus, floral and fruity notes. It is also known as a full-bodied coffee that has vibrant acidity. The Sidamo area includes the micro-region of Yirgacheffe that is a sought-after coffee because of its distinctive floral aromas and flavor profiles.

Coffee farming is a vital source of income for people of this region. It is also a key contributor to preserving the environment and the culture. The production of coffee is sustainable and uses a very little amount of water, land and fertilizer. The harvesting process is generally done by hand, which reduces the need for machinery and pesticides.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone of southern Ethiopia. The coop is dedicated to improving the lives of its members and focuses on organic farming. It provides benefits to its members such as housing, education and clean drinking water. It also provides technical assistance on the farm, and helps the farmers market their coffees to specialty markets. This allows them to continue to improve their production and quality.

This coffee comes from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without additional chemicals. This makes a smooth and creamy cup with notes of blackberry, strawberry and the hint of milk chocolate. This is a gorgeous coffee that showcases the craftsmanship of Ethiopian producers.

The coffee is grown at high altitudes between 1500 and 2200 m.a.s.l. The beans will develop slowly, allowing them to absorb nutrients. This results in a coffee beans 1kg with an acidity that is low and a body that resembles tea. It is a very well-rounded and versatile 1kg roasted coffee beans that is able to be enjoyed hot or chilled. This is the perfect coffee for those who want to taste the true essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! It is also a good option for those who like lighter roasting, since it brings out the subtleties of the coffee's flavours.

Harar

Harar located in eastern Ethiopia is famous for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea in the northeast. It is a wild variety Arabica that has an aroma and flavor that resembles wine. Harar is different from other coffees that are wet-processed is dry-processed and is commonly called espresso in Western countries. Natural processing allows for an aroma that is fruity with notes of blueberries, strawberries, and apricots. Harar is also known for its strong chocolate notes and a distinctly spicy scent.

This is a wonderful option for those who like the rich, sweet and full-bodied coffee with notes of chocolate and berries. The beans are harvested from small farms in the vicinity of the city and then dried in the sun. The coffee is then ground and mixed with sugar. Traditionally, Harar is served with anise or fennel (known as Ajwa) to add sweetness and a scent. Harar can also be consumed with a slice cake or a pastry.

Another well-known coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor because of its unique bean and processing method. This coffee is grown in Harar an area that has an ancient walled town that is home to spotted Hyenas. It is grown at altitudes ranging from to 1,800 meters. This coffee is processed dry and has a thick, rich crema and full body when brewed into espresso.

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

The city is also known for its khat. People who eat it make a relaxing and sluggish lifestyle. In the old town, you'll find a wide variety of cafes and teas where you can try them. Chewing khat can ease some digestive issues and help prevent heart disease, but it must be consumed with moderation. Chewing khat for more than three days may result in a variety of health problems including stomach ulcers and constipation.