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Ethiopian Coffee Beans 1Kg Arabica Coffee Beans

Coffee is an essential component of Ethiopian culture, and their heirloom varieties are among of the finest in the world. They are famous for their the complexity of their florals and the citrusy flavor.

Legend has it, one goatherder discovered the wonders of coffee when his herd became agitated and began consuming the fruits.

Yirgacheffe

The high altitudes and the rich soils in the Yirgacheffe region create ideal conditions for coffee cultivation. Ethiopian farmers also strive to preserve the local environment, and to ensure that their communities have the ability to gain sustainable livelihoods. They also dedicate themselves to encouraging gender equality and the health of young women. The combination of these factors makes Yirgacheffe one of the world's most prized coffee beans.

The coffee grown in the Yirgacheffe region is renowned for its delicate floral nuances and fruity sweetness. It has a smooth, rounded finish that is appropriate for any occasion. It is perfect to enjoy a cup of coffee in the morning or an afternoon pick-me up. It is also a good option for those who prefer to drink iced coffee or who want to experiment with different brewing methods. It is also available as a whole bean which lets the user experience all of its flavor profiles.

This particular lot is from the kebele 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 who grow coffee in small parcels of garden size as a supplemental income or hobby.

Wet processing involves the beans to be soaked in large vats, until the mucilage and fruit have been removed. The naked beans are then dried. This method produces classic washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter in body than natural process Yirgacheffe, with more pronounced acidity.

During the harvest season coffee farmers pick cherries and take them to washing stations in baskets. After the cherries have been washed and sort and dried in the sun, they are then roasted. This process produces an aroma that is floral and citrus notes. It is the most popular form for Ethiopian coffee. The roasting process is a great way to enhance the lemony and floral scents of this coffee.

Many coffee drinkers have noted that Yirgacheffe has a bright and clean taste, with hints lemon, wine and berry. These beans are known for their fruity, crisp flavors and smooth finish. They are a great choice for those who enjoy a light to medium roast. It is best to eat them without milk or cream because they can mask the unique flavor. It is a great match for sour, strong cheeses and spices that bring out the citrus and herbal notes.

Guji

The Guji region is a an abundant volcanic soil, a variety of landscapes, and a favorable climate for coffee production. It also houses many regional landraces, with each offering a distinct flavor profile. The coffees from this region tend to be medium - to full-bodied and are great for both filter and espresso. The flavor of coffee can differ depending on the method of processing used and the farm. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with berry notes and a floral jasmine scent.

The rich culture of the Oromo people of Guji is evident in their distinctive coffee. They first began using coffee around the 10th century, mixing it with edible fats in order to make energy balls that they could take a bite of during long journeys. The Oromo people still grow their own coffee today in a manner that honors their past and reflect the vibrant natural and cultural beauty of the region.

Similar to other regions in Ethiopia, the farms of the Guji zone produce washed and natural process coffees. 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 maintain the 1kg coffee beans price uk's acidity, and the bright notes of taste. The beans are dried on beds that are raised. This helps to ensure the proper temperature and consistency of the drying process.

The natural process leaves the coffee bean in its entirety as it dries on the bed. This produces a cup with a complex flavor and a silky texture. The process requires the most skill and care to ensure that the beans do not get burned or overcooked. This level of craftsmanship is what makes a good Guji.

Guji’s coffees are known for their smoothness and delicious taste. They can be brewed as filter or espresso at any roasting level. The natural process permits the most full expression of the fruity, floral and creamy flavors of this coffee. It is perfect for any occasion, whether you are seeking a refreshing morning drink or a classy drink to enjoy with friends.

Sidamo

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

Coffee farming is a significant source of income for those in this region. It is also an important factor in the preservation of the environment and culture. The production of coffee is sustainable and requires only a small amount of soil, water and fertilizer. The harvest is done by hand, which cuts down on the use of pesticides as well as machines.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is committed to improving lives of its members and is focused on organic farming. It provides benefits to its members such as housing, education, and drinking water that is safe for consumption. It also provides technical assistance to the farm, and helps members market their coffees in specialty markets. This helps them to improve their production and quality.

The coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without any additional chemicals. This coffee produces a smooth, creamy cup that has notes like blackberry and strawberry. It also has hints reminiscent of milk-chocolate. This is a stunning coffee that showcases the artisanship of Ethiopian producers.

1kg coffee beans is grown between 1500 to 2200 meters above sea level. The beans will grow slowly which allows them to absorb nutrients. The result is a well-balanced coffee with low acidity, intense fruit nuance and tea-like body. It is a very well-rounded and versatile coffee that can be enjoyed hot or iced. This is the ideal coffee for those who want to experience the essence of Ethiopian coffee. It is a must try for all coffee lovers! It's also a good option for those who like light roasting because it brings out the subtleties of the coffee's flavors.

Harar

Harar located in the eastern part of Ethiopia, is famous for its coffee. It shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea in the northeast. It is a distinctive wild-variety Arabica with a wine-like taste and aroma. Harar is different from other coffees that are processed with water, is dry-processed and is often called espresso in Western countries. The natural processing method creates a fruity taste with notes of apricot, strawberry and blueberry. Harar is renowned for its intensely spicy aroma and strong chocolate notes.

It is a good choice for those who like full-bodied rich and sweet cup of coffee with hints of berries and chocolate. The beans are harvested in small farms near the cities and then dried in the sun. The coffee is then ground and infused with sugar. Traditionally, Harar is served with a fennel or anise seed (known as ajwa) to give it a sweet and aroma. You can also enjoy it with a pastry or cake.

The Grade 1 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 up to 1,800 meters in the Harar region, which has an ancient walled city that is home to spotted hippos. The coffee is dried-processed and has an intense body and a rich crema when made into espresso.

In addition to the coffee, Harar is also famous for its wildly bustling markets that sell everything from spices and clothes to electronics and livestock. Take a stroll through the stalls and taking in the buzzing atmosphere.

The city is also famous for its khat, a drink chewed by locals to create a relaxed and slow daily life. You can try a variety of khats at the many tea houses and cafes in the old town. It can be beneficial to prevent heart diseases and ease digestive issues by chewing khat. However, it is important to consume it in moderation. Chewing khat more than three days could cause a variety of health problems including constipation and stomach ulcers.