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Ethiopian Coffee Beans 1kg Coffee is an integral component of Ethiopian culture, and their heirloom varieties are some of the finest in the world. They are renowned for their floral complexity and citrus flavors. Legend has it that a goat herder discovered the benefits of coffee while his herd was restless and took a bite of the berries. Yirgacheffe The high altitudes and rich soil in the Yirgacheffe region create the perfect conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to preserving the environment and ensuring their communities can access sustainable livelihoods. They are also committed to increasing gender equality and well-being for young women. These factors make Yirgacheffe coffee one of the most sought-after coffees in the world. The coffee that is grown in the Yirgacheffe region is famous for its delicate floral notes and sweet fruity flavor. It has a smooth, round finish that is appropriate for any occasion. It can be enjoyed as a breakfast drink or a post-workout boost. It is also ideal for those who enjoy drinking iced coffee, or wish to experiment with various methods of brewing. This coffee is available as whole beans, allowing the consumer to experience the full range of flavors. This particular lot is from the kebele, or 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 are working with 900 smallholders who grow coffee in garden-sized parcels for supplemental income or hobby. When coffee is processed wet the beans are immersed in large vats of water until all the fruit and mucilage have been removed. The naked beans are then dried. This process produces the classic washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter in body than the natural process Yirgacheffe, with more pronounced acidity. During harvest, coffee growers collect cherries by hand, and then transport them in baskets to washing stations. After the beans are washed and sort after which they are dried in the sun. This process produces a cup that has citrus and floral notes. It is the most sought-after version of Ethiopian coffee. The roasting process enhances the floral and lemony aromas of this variety. Many coffee drinkers have reported that Yirgacheffe has a bright and clean taste, with hints lemon, wine and berry. The beans are famous for their fruity, crisp flavors and smooth finish. These beans are perfect for those who prefer a medium or light roast. It is recommended to consume them without cream or milk as they can mask the distinctive flavor. It is a great match for strong, sour cheeses as well as spices that enhance the citrus and herbal notes. Guji The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it the perfect place for coffee production. It is also home to a wide variety of regional landraces, each offering a distinct flavor profile. Coffees from this region are often medium to full-bodied and are great for both filter and espresso. However, the taste of the coffee will vary depending on the processing method and the farm itself. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a mellow jasmine scent. The rich culture of the Oromo people in Guji is evident in their distinctive coffee. It is believed that they began to use coffee from the 10th century AD. They mixed it with edible fats to make bite-sized energy balls that they chewed on while traveling for long distances. The Oromo people continue to grow their own coffee in a way that honors their past and reflect the vibrant natural and cultural beauty of the region. The farms in the Guji Zone produce both washed coffee as well as natural processed coffee. The difference is in the method by which the coffee cherries are processed after the harvesting. The coffee that is washed is removed mechanically to remove the skin and pulp before being fermented. This process helps to maintain the coffee's acidity and bright tasting notes. The beans are dried on raised beds. This ensures a consistent and regulated drying process. However, the natural process leaves the coffee bean intact as it dries on the bed. This produces an energised cup with distinct flavors and a smooth mouthfeel. This process requires the highest ability and care to ensure that the beans do not get burned or overcooked. It is this level of craftsmanship that makes a great Guji coffee. Guji's coffees are famous for their smoothness and exquisite taste. They are perfect for filter and espresso and can be used at any roast level. The natural process allows the coffee to express its most fruity, floral and creamy tastes. It is ideal for every occasion, whether you are looking for a quick pick-me-up in the morning or a classy drink to enjoy with friends. Sidamo Ethiopia is the place where coffee was first developed. coffee. A rich, fruity coffee. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is renowned for its citrus, floral and fruity notes. It is also renowned for its full body and crisp acidity. The Sidamo region includes the micro-region of Yirgacheffe which is a sought-after coffee due to its distinctive floral aromas and flavor profiles. Coffee farming is a vital source of income for the people living in this region. It is also an important contribution to the preservation of culture and the natural environment. The production of coffee is sustainable, and requires a minimal amount of water, land and fertilizer. The harvesting is done by hand, which minimizes the use of pesticides as well as machinery. The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone of southern Ethiopia. The coop is committed to improving the lives of its members and is focused on organic farming. It offers its members housing education, as well as clean drinking water. It also provides technical assistance on the farm and helps members market their coffees in specialty markets. Coffeee helps them continue to improve their production and quality. This coffee is from the Kilenso Resa co-op and has been dried without using any chemicals. The coffee is smooth, creamy cup that has notes of strawberry and blackberry. It also has hints of milk-chocolate. This is a beautiful coffee that showcases the artisanship of Ethiopian producers. Coffee is grown between 1500 to 2200 meters above sea level. The beans will develop slowly which allows them to absorb nutrients. The result is a cup with low acidity and a body that resembles tea. It is a very well-rounded and versatile coffee that is able to be enjoyed hot or chilled. This is the perfect coffee for those who wish to experience the real essence of Ethiopian coffee. It is a must try for anyone who loves coffee! It's also a great choice for those who prefer light roasting because it brings out the subtleties of the coffee's flavor. Harar Located 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 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. The natural process results in a pronounced fruity flavor with notes of apricot, strawberry and blueberry. Harar is known for its intensely spicy flavor and strong chocolate notes. This is a fantastic choice for those who love an intense, sweet and full-bodied cup of coffee with notes of berries and chocolate. The beans are harvested on small farms near the cities and then dried out in the sun. The coffee is then finely ground and mixed with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa) to give it a sweet taste and aroma. It is also served with a slice of 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 the method of processing. This coffee is grown in Harar which is a region that has an ancient walled town that is home to Hyenas that are spotted. It is grown at altitudes of up to 1,800 feet. This coffee is dry processed and has a thick, rich crema and full body 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 clothes to livestock and electronic devices. Spend a day exploring the stalls, and taking in the buzzing atmosphere. The city is also renowned for its Khat. People chew it to create a relaxed and slow life. In the old town, you can discover a variety of cafes and teas where you can taste them. It is beneficial to avoid heart health and help with digestive issues by chewing khat. However, it is important to consume it in moderation. Chewing khat for longer than three days could cause a variety of health issues, including stomach ulcers and constipation.