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Ethiopian Coffee Beans 1kgCoffee is a vital element of Ethiopian culture, and their heirloom varieties are some of the finest in the world. They are known for the complexity of their florals and the citrusy flavor.Legend has it that a goat herder discovered the benefits of coffee when his herd was restless and took a bite of the fruit.YirgacheffeThe high altitudes and the rich soil in the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also work hard to preserve the local environment, and to ensure that their communities have the ability to gain sustainable livelihoods. They are also committed to increasing gender equality and wellbeing of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffees in the world.The coffee grown in the Yirgacheffe region is known for its delicate floral notes and sweet fruity flavor. It has a soft, smooth finish that is perfect for any occasion. It can be enjoyed as a breakfast drink or for a refreshing afternoon drink. It is also a good option for those who prefer to drink iced coffee, or are looking to test different methods of brewing. The coffee is also available as a whole bean, which lets the user explore all its 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 are working with 900 smallholders who cultivate coffee in gardens-sized parcels for supplemental income or hobby.Wet processing involves the beans to be soaked in large vats, ensuring that the mucilage and fruits have been removed. The beans are then dried until they are dry. This method produces classic washed Yirgacheffe with notes of flowers, citrus and chocolate. It is lighter than the natural Yirgacheffe and has more intense acidity.During the harvest, coffee farmers collect cherries by hand, and carry them in baskets for the washing stations. After the cherries have been cleaned and sorted, they are then sun-dried. This process creates a cup with citrus and floral notes, and is the most sought-after type of Ethiopian coffee. The roasting process further accentuates the floral and citrus aromas of this particular variety.Many coffee drinkers have reported that Yirgacheffe has a fresh and clean taste, with hints wine, lemon, berry, and more. They are also known for their fresh, fruity flavors and smooth finish. They are a great choice for those who enjoy a light to medium roast. It is recommended to eat them without milk or cream because they can mask the unique flavor. It pairs well with strong, sour cheeses as well as spices to enhance the citric and herbal notes.GujiThe Guji region is home to an abundant volcanic soil, a variety of landscapes, and a favorable climate for coffee production. It also hosts many regional landraces, each offering a distinctive flavor profile. The coffees from this region tend to be medium- to full-bodied, and are ideal for filter and espresso. The flavor of coffee can differ based on the processing method used and the farm. For instance, the freshly brewed Kayon Mountain coffee from Guji is full-bodied and sweet with berry notes and a floral jasmine scent.Guji's unique coffee reflects the rich culture of Oromo people. It is believed that they began to use coffee from the 10th century AD, combining it with edible fat to make bite-sized energy balls that they ate traveling for long distances. Today, the Oromo people continue to cultivate their own coffee in a manner that honors the region's heritage and showcases its cultural and natural beauty.The farms of the Guji Zone produce both washed and natural processed coffee. The difference lies in the method by which the coffee cherry is processed after harvesting. The coffee that is washed-processed is mechanically removed to remove the pulp and skin prior to fermentation. This process preserves the acidity of the coffee, as well as fresh tasting notes. The beans are dried on beds that are raised. This ensures a regulated temperature and consistent drying process.In contrast, the natural process leaves the coffee bean in its entirety as it dries on the bed. This produces an energised cup with rich flavors and a silky mouthfeel. 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 craftsmanship that makes a great Guji coffee.Guji's coffees are renowned for their smoothness and exquisite taste. They can be brewed as espresso or filter at any roasting level. The natural process permits the most full expression of the fruity, floral and creamy flavors in this coffee. It's perfect for any occasion. Whether you want an early morning boost or a classy drink to share with your friends, this coffee is ideal for you.SidamoEthiopia is the place where coffee was first developed. coffee. A rich, fruity coffee. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is well-known for its citrus, floral and fruity notes. It is also known for its full body and vibrant fresh acidity. The Sidamo area includes the micro-region of Yirgacheffe which is a highly sought-after coffee due to its distinctive floral aromas and flavors.Coffee farming is an important source of income for those in this region. It is also an important factor in the preservation of culture and the environment. Coffee production is sustainable, and requires a minimal amount of soil, water and fertilizer. The harvesting process is generally done by hand, which eliminates the need for machinery and pesticides.The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is committed to improving the lives of its members and is focused on organic farming. It provides its members with housing as well as 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 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 hints of milk chocolate. This is a beautiful cup of coffee that shows off the artisanship and skill of Ethiopian producers.The coffee is grown at high altitudes, between 1500 and 2200 m.a.s.l. This means that the beans develop slowly and are able to absorb nutrients. The result is a cup with a 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 looking to taste the essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! This is a fantastic choice for those who like lighter roasts, because it brings out the subtle flavors of the coffee.HararHarar, 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 on the northeast. It is a wild-variety Arabica that has the aroma and flavor of wine. Harar unlike other coffees that are processed with water, is dry-processed and is often called espresso in Western countries. Natural processing allows for an aroma that is fruity with notes such as blueberries, strawberries, and apricots. Harar is well-known for its intensely spicy flavor and strong chocolate notes.It is a good option for those who enjoy full-bodied rich and sweet cup of coffee with hints of chocolate and berries. The beans are harvested from small farms near the city and then dried in the sun. The coffee is then finely ground and mixed with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. It can also be enjoyed with a slice of cake or a pastry.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 in Harar, a region with an ancient walled city that is home to Hyenas with spotted spots. It is grown at altitudes of up to 1,800 feet. This coffee is dry processed and has a thick, rich crema and full body when brewed into espresso.Harar in addition to its coffee, is well-known for its wild markets that sell everything from spices cultural dresses to electronics and livestock. Take a stroll through the stalls and taking pleasure in the vibrant atmosphere.1kg coffee beans price is also famous for its Khat. People chew it to create a relaxed and slow lifestyle. In the old town, you can discover a variety of teas and cafes where you can sample the teas. It is a great way to avoid heart health and help with digestive issues by chewing khat. However, it is important to take it in moderation. Chewing khat for more than three days can lead to a variety of health problems such as stomach ulcers and constipation.