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Ethiopian Coffee Beans 1kg roasted coffee beans 1kg arabica coffee beans coffee beans (try this site)

Ethiopian coffee is an essential part of Ethiopian culture and their varieties that are heirloom are among the finest in the world. They are known for their floral complexity and citrus-like flavors.

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

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. Additionally, Ethiopian farmers are committed to preserving the local environment and ensuring that their communities can access sustainable livelihoods. They also are committed to promoting gender equality and the health of young women. The combination of these elements make Yirgacheffe one of the world's most sought-after coffee beans.

The Yirgacheffe coffee is known for its delicate floral and fruity aromas. It has a smooth, rounded finish that is suitable for any occasion. It can be enjoyed for breakfast or as 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 methods of brewing. This coffee is available in whole beans, allowing the consumer to enjoy the variety of flavors.

This particular lot 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 around 900 smallholder farmers who cultivate their coffee on plots that are garden-sized for supplemental income and as an interest.

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 produces the traditional washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity.

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

Many coffee drinkers appreciate that Yirgacheffe has a vibrant and clean taste, with notes of wine, lemon and berry. They are renowned for their refreshing, fruity flavors and smooth finish. These beans are ideal for those who prefer a medium or light roast. They are best consumed without cream or milk, which can drown out the unique flavor of this particular variety. It pairs well with strong, sour cheeses as well as spices to enhance the citric and herbal notes.

Guji

The Guji region has rich volcanic soil, diverse landscapes and a great climate for coffee production. It also hosts a wide variety of regional landraces, each offering a distinct flavor profile. The coffees of this region tend to be medium to full-bodied, and are great for filter and espresso. The flavor of coffee may differ based on the method of processing employed and the farm. For example, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a mellow jasmine scent.

The rich culture of the Oromo people of Guji is evident in their distinctive coffee. It is believed that they began to use coffee in the 10th century AD, mixing it with edible fats to make bite-sized energy balls that they chewed on while traveling for long distances. The Oromo people still grow their own coffee today in a way that honors their culture and is a reflection of the vibrant natural and cultural beauty of the region.

As with other regions in Ethiopia the farms of the Guji zone produce both washed and natural process coffees. The difference lies in the way the coffee cherry is processed. The coffee that is washed is removed 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 a regulated temperature and consistent drying process.

The natural process, on the other hand leaves the bean unharmed as it dries. This creates a cup with rich flavor and silky texture. This process requires a lot of expertise and attention to ensure that the beans do not get burned or overcooked. This level of craftsmanship is what makes a top Guji.

Guji's coffees are famous for their smoothness and exceptional taste. They can be brewed using espresso or filter at any roasting level. The natural process permits the most full expression of the fruity, floral and creamy flavors of this coffee. It is ideal for any occasion. If you're looking for an early morning boost or a refined beverage to enjoy with your loved ones this coffee is the one ideal for you.

Sidamo

A ripe and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is renowned for its citrus, floral and notes of berries. It is also known for its full body and vibrant crisp acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe that is a highly sought-after coffee due to its distinctive floral aromas and flavors.

Coffee farming is a crucial source of income for people of this region. It is also a significant factor in the preservation of the environment and culture. Coffee production is sustainable, and requires a minimal amount of water, land and fertilizer. The harvesting process is generally done by hand, which eliminates the need for machines and pesticides.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop focuses on organic farming and is committed to improving the lives of its members. It offers its members housing, education and clean drinking water. It also provides technical assistance on the farm and assists members sell their coffees on specialty markets. This allows them to continue to improve their coffee production and quality.

This coffee is from the Kilenso Resa co-op and has been dried without the use of any chemicals. This results in a smooth and creamy cup with notes of strawberry, blackberry and some milk chocolate. This is a gorgeous cup of coffee that shows off the artisanship and skill of Ethiopian producers.

The coffee is grown at high altitudes, ranging from 1500 and 2200 m.a.s.l. The beans will develop slowly, allowing them to absorb nutrients. This results in a coffee with a low acidity and a tea-like body. It is a wonderfully balanced and versatile coffee that is able to be enjoyed hot or chilled. This is the perfect coffee for those who wish to experience the essence of Ethiopian coffee. This is a must-try for all coffee lovers. It's also a good choice for those who prefer light roasting because it highlights the subtleties of the coffee's flavor.

Harar

Harar located in eastern 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 an almost wine-like taste and aroma. In contrast to other coffees, which are wet-processed, Harar is dry-processed, and is often called espresso in the West. Natural processing allows for an aroma that is fruity with notes of apricots, strawberries and blueberries. Harar is known for its intensely spicy scent and strong chocolate notes.

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

The Grade 1 kg of coffee beans Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the particular bean and processing techniques. The coffee is cultivated in Harar, a region with an ancient walled city that is home to spotted Hyenas. It is grown at altitudes up to 1,800 meters. 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 clothes to electronics and livestock. Take a stroll around the stalls and taking in the vibrant atmosphere.

The city is also famous for its khat, a drink chewed by residents to promote a relaxed and slow daily life. You can sample a variety of khats at the many tea houses and cafes in the old town. Chewing khat may help ease some digestive problems and prevent heart disease, but it must be consumed in moderate consumption. Chewing khat more than 3 days can cause various health issues such as stomach ulcers and constipation.