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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 the complexity of their florals and the citrusy flavor.

Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd began to become restless and began eating the coffee berries.

Yirgacheffe

The high altitudes and the rich soil of the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also strive to protect the local environment, and to ensure that their communities have the ability to have sustainable livelihoods. They also are committed to encouraging gender equality and the well-being of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffees around the world.

The coffee that is grown in the Yirgacheffe region is known for its delicate floral flavors and fruity sweetness. It has a smooth, round finish that is appropriate for any occasion. It is great as a breakfast drink or for a refreshing afternoon drink. It is also an excellent choice for those who like drinking iced coffee, or wish to experiment with various methods of brewing. It is also available as a whole bean, which allows the consumer to experience all of its flavor profiles.

This particular lot comes 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 garden-sized parcels as a supplemental income or hobby.

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

During harvest, coffee growers pick cherries by hand and then transport them in baskets to the washing stations. After the cherries have been washed and sort, they are then sun-dried. This process produces an aroma that is citrus and floral notes, and is the most well-known type of Ethiopian coffee. The roasting process further enhances the citrus and floral aromas of this particular variety.

Many coffee drinkers have noted that Yirgacheffe has a fresh and fresh taste, with hints of wine, lemon and berry. They are also known for their fruity, crisp flavors and smooth finish. They are a great choice for those who like moderate to light roast. It is recommended to eat these without cream or milk because they can mask the unique flavor. It is a great match for sour, strong cheeses and spices that highlight the herbal and citrus notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. The region also has several regional landraces, which all have distinct flavors. The coffees from this region are often medium to full-bodied, and are great for both filter and espresso. The flavor of coffee may 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.

The rich tradition of the Oromo people of Guji is evident in their distinctive coffee. They began using coffee around the 10th century, mixing it up with edible fats to create energy balls that they could take a bite of during long journeys. The Oromo people continue to grow their own coffee today in a way that honors their past and is a reflection of the vibrant natural and cultural beauty of the region.

The farms in the Guji Zone produce washed coffee and natural processed coffee. The difference lies in the method by which the coffee cherries are processed after the harvesting. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps maintain the coffee's acidity and bright tasting notes. The beans are dried on beds that are raised. This ensures a consistent and controlled drying process.

The natural process leaves the coffee bean intact as it dries on the bed. This produces a more balanced cup that has rich flavors and a silky mouthfeel. This process requires the highest amount of skill and attention to prevent the beans being burned or overcooked. It is this level of craftsmanship that creates a wonderful Guji coffee.

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

Sidamo

A ripe and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is well-known for its floral, citrus and berry notes. It is also renowned for its full body and fresh acidity. The Sidamo region includes the micro-region of Yirgacheffe, which is a highly prized coffee due to its unique floral aromas and flavor profiles.

Coffee farming is an important source of income for those in this region. It is also a significant factor in the preservation of the environment and the culture. The production of 1kg roasted coffee beans is sustainable and requires only a small amount of water, land 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 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is committed to improving lives of its members and is focused on organic farming. It provides its members with housing, education and clean drinking water. It also provides technical support on the farm, and helps the farmers market their coffees to specialty markets. This helps them to improve their coffee production and quality.

This coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without additional chemicals. This results in a smooth and creamy cup with notes of blackberry, strawberry and hints of milk chocolate. This is a stunning 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 and allow them to absorb nutrients. The result is a coffee with low acidity and a tea-like body. It is a versatile and well-rounded coffee that is a great choice for hot or iced. This is the perfect coffee for those who want to experience the true essence Ethiopian coffee. It is a must-try for anyone who loves coffee! This is a wonderful option for those who prefer a light roast, because it brings out the subtle flavors of the coffee.

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 distinct wild-variety arabica coffee beans 1kg with an almost wine-like aroma and taste. Harar, unlike other coffees that are wet-processed, is dry-processed and is often called espresso in Western countries. Natural processing allows for an aroma that is fruity with notes of blueberries, strawberries, and apricots. Harar is known for its intensely spicy scent and strong chocolate notes.

This is a fantastic choice for those who love the rich, sweet and full-bodied cup of coffee with notes of berries and chocolate. The beans are sourced from small farms near the city and then dried in the sun. The coffee is then grounded and mixed with sugar. In the traditional way, Harar is served with anise or fennel seeds (known as Ajwa) to add sweetness and aroma. You can also enjoy it with a pastry or cake.

The Grade 1 kg coffee beans Natural is another popular coffee from Harar. It has a distinctive aroma and flavor due to the particular bean and processing techniques. This coffee is grown at altitudes of 1,800 meters in the Harar region, which is home to an ancient city wall which is home to spotted hyenas. This coffee is dry processed and has a rich, creamy crema and full body when brewed into espresso.

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

The city is also known for its Khat. People who eat it create a relaxed and slow life. In the old town, you will find a wide selection of teas and cafes where you can taste the teas. It is beneficial to avoid heart disease and ease digestive problems by chewing khat. However it is crucial to consume it in moderate amounts. Chewing khat for more than 3 days can cause numerous health problems that include stomach ulcers as well as constipation.