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Ethiopian Coffee Beans 1kgCoffee is a vital part of Ethiopian culture, and their heirloom varieties are some of the finest in the world. They are famous for their complex floral aroma and citrus flavor.Legend has it that a goat herder discovered the wonders of coffee while his herd became restless and consumed the berries.YirgacheffeThe Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. Ethiopian farmers also work hard to preserve the local environment, and to ensure that their communities have the ability to access sustainable livelihoods. They also believe in promoting gender equity and the health of young women. These aspects make Yirgacheffe coffee one of the most sought-after beans for coffee around the world.The Yirgacheffe coffee is famous for its delicate floral and fruity flavors. It has a smooth, round finish that is appropriate for any occasion. It can be enjoyed for breakfast or for a refreshing afternoon drink. Additionally, it's a great choice for those who love drinking iced coffee or want to try different brewing methods. coffee beans offer is also available as a whole bean which allows the consumer to taste all the flavor profiles.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 work with 900 smallholders who cultivate coffee in garden-sized parcels as a supplemental income or hobby.Wet processing involves soaking the beans in large vats, ensuring that the mucilage and fruit have been removed. The beans that are not soaked are dried. This process produces the classic washed Yirgacheffe with notes of citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has more pronounced acidity.During the harvest time coffee farmers handpick cherries and then transport them to washing stations in baskets. After the beans are washed and sorted, they are sun-dried. This process produces a cup that has floral and citrus notes. It is the most sought-after type of Ethiopian coffee. The roasting process is a great way to enhance the floral and lemony aromas of this variety.Many coffee drinkers have noted that Yirgacheffe has a fresh and clean taste, with hints wine, lemon and berry. These beans are also known for their fruity, crisp flavors and smooth finish. These beans are ideal for those who prefer a medium or light roast. It is recommended to consume them without cream or milk because they can mask the distinctive flavor. It is a great match for strong, sour cheeses as well as spices to bring out the citric and herbal notes.GujiThe Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it a perfect location for coffee production. It also hosts numerous regional landraces, with each one offering a unique flavor profile. The coffees from this region are typically medium to full-bodied and are ideal for filter and espresso. The flavor of coffee may vary depending upon the processing method used and the farm that produces it. For example, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with berry notes and a floral jasmine scent.Guji's unique coffee reflects the rich culture of the Oromo people. They started using coffee around the 10th century, mixing it up with edible fats in order to make energy balls they could chew on during long journeys. Today, the Oromo people continue to grow their own coffee in a way that is respectful of the heritage of the region and showcases its cultural and natural beauty.The farms in the Guji Zone produce washed coffee as well as natural processed coffee. The difference lies in the way that the coffee cherry is processed after the harvesting. The coffee that is washed is removed mechanically to remove the pulp and skin before being fermented. This process helps preserve the coffee's acidity and bright tasting notes. The beans are dried on beds that are raised. This ensures the proper temperature and consistency of the drying process.The natural process however, leaves the bean intact while it is drying. This produces a cup with an intense flavor and silky texture. This process requires a huge amount of skill and care to prevent the beans from being burned or overcooked. It is this level of skill that creates a wonderful Guji coffee.Guji's coffees are renowned for their smoothness and exquisite taste. They are great for both filter and espresso, and can be brewed at any roast level. The natural process permits the best expression of the fruity, floral and creamy flavors in this coffee. It is perfect for any occasion. If you're looking for a quick morning boost or a classy drink to share with your friends, this coffee is ideal for you.SidamoEthiopia is the birthplace of coffee. A rich, fruity coffee. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is well-known for its citrus, floral and notes of berries. It is also known for its full body and crisp acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe that is a sought-after coffee because of its distinctive floral aromas and flavor profiles.Coffee farming is a crucial source of income for the people of this region. It is also a major contributor to preserving the environment and culture. The production of coffee is sustainable and requires a minimum amount of fertiliser, water, and land. The harvest is typically done by hand, which eliminates the need for machines and pesticides.The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is focused on organic agriculture and is committed to improving the lives of its members. It provides benefits to its members like housing, education and clean drinking water. It also offers technical assistance on the farm and helps members sell their coffees on specialty markets. This allows them to continue to improve their coffee production and quality.This coffee comes from the Kilenso Resa co-op and has been dried without any chemicals. This coffee produces a smooth, creamy cup that has notes of strawberry and blackberry. It also has hints reminiscent of milk-chocolate. This is a gorgeous coffee that showcases the skill of Ethiopian producers.The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. The beans grow slowly which allows them to absorb nutrients. This results in a coffee with an acidity that is low and a body that resembles tea. It is a well-rounded and versatile coffee that can be enjoyed both hot and chilled. This is the perfect coffee for those looking to taste the essence of Ethiopian coffee. It is a must try for all coffee lovers! This is a fantastic option for those who prefer lighter roasts, as it brings out the subtle flavors of the coffee.HararIn 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 wild variety Arabica with a wine-like aroma and taste. In contrast to other coffees, which are wet-processed, Harar is dry-processed, and is commonly referred to as espresso in the West. The natural processing process gives it the flavor to be fruity, with notes such as blueberries, strawberries, and apricots. Harar is also known for its rich chocolate notes and its intensely spicy scent.This is a wonderful choice for those who love the rich, sweet and full-bodied coffee with notes of berries and chocolate. 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 infused with sugar. Traditionally, Harar is served with anise or fennel seeds (known as ajwa) to give it a sweet and fragrance. It can also be enjoyed with a pastry or cake.The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and taste due to the unique bean and processing techniques. The coffee is cultivated in Harar which is a region that has an ancient walled town which is home to Hyenas that are spotted. It is grown at altitudes of up to 1,800 meters. This coffee is processed dry and has an intense body and a rich crema when brewed into espresso.Harar in addition to its coffee, is also well-known for its wild markets which sell everything from spices clothing to electronics and livestock. Spend a day wandering through the stalls, and enjoy the vibrant atmosphere.The city is also known for its Khat. Locals chew it to create a relaxed and slow lifestyle. You can taste a range of khats at the many cafes and tea houses in the old town. It is a great way to prevent heart disease and ease digestive problems by chewing khat. However it is essential to take it in moderation. Chewing khat for more than 3 days can cause a variety of health problems, including stomach ulcers and constipation.