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Ethiopian Coffee Beans 1kgCoffee is an integral part of Ethiopian culture, and their heirloom varieties are among of the finest in the world. They are known for their floral complexity and citrus-like flavors.Legend has it, one goatherder discovered the wonders of coffee when his herd began to become restless and began to eat the berries.YirgacheffeThe high altitudes and rich soil in the Yirgacheffe region create ideal conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the environment and ensuring their communities can access sustainable livelihoods. They also are committed to increasing gender equality and well-being for young women. The combination of these elements make Yirgacheffe one of the world's most prized coffee beans.The coffee cultivated in the Yirgacheffe region is known for its delicate floral nuances and sweet fruity flavor. It has a smooth, rounded finish that is suitable for any occasion. It is great as a breakfast drink or a post-workout boost. Additionally, it's an excellent choice for those who enjoy drinking iced coffee, or wish to experiment with different methods of brewing. The coffee is available as whole beans, allowing the consumer to enjoy all of its flavors.This particular batch 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 who grow coffee in gardens-sized parcels as a supplemental income or hobby.When coffee is processed wet, the beans are stored in large vessels until all of the mucilage and fruit have been removed from them. The naked beans are then dried. This method produces traditional washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter than the natural Yirgacheffe and has more pronounced acidity.During the harvest time coffee farmers pick cherries and transport them to washing stations in baskets. After 1 kg coffee beans have been cleaned and sorted and dried in the sun, they are then roasted. This process produces a cup that has floral and citrus notes. It is the most well-known form for Ethiopian coffee. The roasting process also enhances the floral and citrus aromas of this variety.Many coffee drinkers have noticed that Yirgacheffe has a fresh and fresh taste, with hints 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 light or medium roast. They are best consumed without cream or milk which can muddle the distinctive flavor of this variety. It's great with strong, sour cheeses and spices to bring out the herbal and citric notes.GujiThe Guji region is home to rich volcanic soil, diverse landscapes, and a perfect climate for coffee production. The region also has many regional landraces that each have a different flavor profile. The coffees from this region are typically medium to full-bodied and are excellent for filter and espresso. However, the flavor of the coffee will vary depending on the method of processing and the farm itself. 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. They started using coffee in the 10th century, mixing it up with edible fats in order to make energy balls they could consume during long journeys. The Oromo people still grow their own coffee today in a way that honors their culture and is a reflection of the beautiful natural and cultural beauty of the region.Similar to 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-processed is mechanically removed to remove the skin and pulp prior to fermentation. This process helps maintain the coffee's acidity, and fresh tasting notes. The beans are dried on raised beds. This ensures a consistent and controlled drying process.In contrast, the natural process leaves the coffee bean unharmed as it dries on the bed. This creates a cup with an intense flavor and silky texture. This process requires the highest amount of skill and care in order to avoid the beans being burned or overcooked. It is this level of care that makes a great Guji coffee.Guji's coffees are renowned for their smoothness, and a delicious taste. They are great for both filter and espresso and can be used at any roast level. The natural process allows for the most full expression of the fruity, floral and creamy flavors of this coffee. It is perfect for any occasion. If you're looking for a quick morning boost or a sophisticated beverage to enjoy with your loved ones, this coffee is the perfect choice for you.SidamoA fruity and rich coffee from the place of birth of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is known for its citrus and floral notes. It is also referred to as a full-bodied coffee that has vibrant acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and distinctive flavor profiles.Coffee farming is a vital source of income for people of 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 only a small amount of water, land and fertilizer. The harvest is carried out by hand which reduces the need for pesticides and machinery.The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region in 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 to the farm and helps members sell their coffees on specialty markets. This helps them 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 produces a smooth and creamy cup with notes of strawberry, blackberry and the hint of milk chocolate. This is a gorgeous cup of coffee that showcases the craftsmanship and expertise of Ethiopian producers.Coffee is grown between 1500 to 2200 meters above sea level. The beans grow slowly and allow them to absorb nutrients. The result is a balanced coffee with low acidity, intense fruit nuance and tea-like body. It is a wonderfully balanced and versatile coffee that can be enjoyed hot or chilled. This is the ideal coffee for those who want to taste the real essence of Ethiopian coffee. It is a must try for anyone who loves coffee! This is a fantastic choice for those who like light roasts because it highlights the subtle flavors of the coffee.HararHarar, located in the eastern part of Ethiopia is renowned 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, unlike other coffees that are processed with water, is dry-processed, and is typically called espresso in Western countries. The natural processing method results in a pronounced fruity flavor, with notes of strawberry, apricot and blueberry. Harar is also known for its rich chocolate notes and its intensely spicy scent.coffee bean 1kg is a fantastic option for those who like the rich sweet and full-bodied coffee with notes of chocolate and berries. 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 a fennel or anise seed (known as ajwa) to give it a sweet and a scent. It is also enjoyed with a slice of cake or a pastry.The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and taste due to the unique beans and processing methods. This coffee is grown at high altitudes of up to 1,800 meters in the Harar region, which has an ancient walled city which is home to spotted hippos. This coffee is processed dry and has a rich crema and full body when made into espresso.In addition to the coffee, Harar is also famous for its crazy marketplaces which sell everything from spices and cultural clothes to electronics and livestock. Spend an afternoon exploring the stalls and taking in the electric atmosphere.The city is also well-known for its Khat, which is consumed by the residents to promote an unhurried and relaxed life. You can try a variety of flavors at the numerous cafes and tea houses in the old town. It is a great way to prevent heart health and help with digestive issues by chewing khat. However it is essential to consume it in moderation. Chewing khat for longer than three days can lead to a number of health problems including constipation and stomach ulcers.