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Ethiopian Coffee Beans 1kgCoffee is an essential part of Ethiopian culture and their heirloom varieties are among of the most exquisite in the world. They are famous for their the complexity of their florals and the citrusy flavor.Legend has it that a goat herder discovered the wonders of coffee when his herd was agitated and ate the fruits.YirgacheffeThe high altitudes as well as the rich soil of the Yirgacheffe region create the perfect conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to protecting the local environment and ensuring that their communities have access to sustainable livelihoods. They also dedicate themselves to promoting gender equality and the well-being of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffees around the world.how long does 1kg of coffee beans last is famous for its delicate fruity and floral flavors. It has a smooth, long-lasting finish and is perfect for any occasion. It is great for breakfast or as an afternoon pick-me-up. Additionally, it's ideal for those who enjoy drinking iced coffee or want to experiment with different brewing methods. It is also available as a whole bean, which allows the consumer to experience all of its flavors.This particular lot 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 are working with 900 smallholders who cultivate coffee in gardens-sized parcels to earn extra income or as a hobby.Wet processing involves the beans to be soaked in large vats, ensuring that the mucilage and fruits have been removed. The uncooked beans are then dried. This process creates the traditional washed Yirgacheffe coffee, with notes of flowers, citrus, and chocolate. It is lighter than natural Yirgacheffe and has more pronounced acidity.During the harvest season, coffee farmers handpick 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 makes the cup with citrus and floral notes. It is the most popular form for Ethiopian coffee. The roasting process enhances the lemony and floral scents of this coffee.Many coffee drinkers note that Yirgacheffe provides a fresh and clean taste, with notes of wine, lemon and berry. These beans are known for their fruity, crisp flavors and smooth finish. These beans are perfect for those who prefer a light or medium roast. They are best enjoyed without milk or cream, which can drown out the distinctive flavor of this particular variety. It is a great match for strong, sour cheeses and spices that bring out the citrus and herbal notes.GujiThe Guji region is home to rich volcanic soil, diverse landscapes, and a perfect climate for coffee production. The region is also home to several regional landraces, which all possess a distinct flavor profile. The coffees of this region tend to be medium to full-bodied, and are great for filter and espresso. However, the flavor of the coffee may differ depending on the processing method and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes, floral jasmine aroma and floral notes.The rich tradition of the Oromo people of Guji is evident in their distinctive coffee. It is believed that they began to make use of coffee from the 10th century AD, combining it with edible fat to create bite-sized energy balls that they chewed on while traveling for long distances. The Oromo people continue to cultivate their own coffee in a manner that is respectful of their past and reflects the stunning natural and cultural beauty of the region.The farms in the Guji Zone produce both washed coffee as well as natural processed coffee. The difference is in the method by which the coffee cherry is processed after harvesting. The coffee that is washed is removed mechanically to remove the pulp and skin before being fermented. This process helps preserve the acidity of the coffee and fresh tasting notes. The beans are dried on raised beds. This ensures an even temperature and a consistent drying process.The natural process however leaves the bean in its entirety as it dries. This creates a cup with an intense flavor and silky texture. This process requires a huge amount of skill and care in order to avoid the beans becoming burned or overcooked. This level of craftsmanship is what makes a top Guji.Guji's coffees are renowned for their smoothness, and exquisite taste. They are perfect for filter and espresso, and can be used at any roast level. The natural process permits the most full expression of the fruity, floral and creamy flavors of this coffee. It's perfect for any occasion. If you're looking for an early morning boost or a sophisticated beverage to enjoy with your friends, this coffee is the perfect choice for you.SidamoA rich and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is well-known for its citrus, floral and notes of berries. It is also known for its full body and vibrant sharp acidity. The Sidamo area includes the micro-region of Yirgacheffe that is a highly prized coffee due to its unique floral aromas and flavor profiles.Coffee farming is an important source of income for those in this region. It is also a major factor in the preservation of culture and the natural environment. The production of coffee is sustainable, and requires a minimum amount of water, land and fertilizer. The harvest is carried out by hand, which minimizes the need for pesticides and machinery.The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is focused on organic farming and is dedicated to improving the lives of its members. It offers benefits to its members, such as housing, education, and clean drinking water. It also offers technical assistance on the farm and assists members sell their coffees on specialty markets. This aids them in improving their coffee quality and production.This coffee comes from the Kilenso Resa co-op and has been dried without using any chemicals. This makes a smooth and creamy cup with notes of blackberry, strawberry and some milk chocolate. This is a gorgeous coffee that showcases the craftsmanship of Ethiopian producers.The coffee is grown at high altitudes between 1500 to 2200 m.a.s.l. The beans will grow slowly which allows them to absorb nutrients. The result is a well-balanced coffee with a low acidity, a strong fruit nuance, and a tea-like body. It's a versatile and well-rounded coffee that is a great choice for hot or chilled. This is the perfect coffee for those looking to taste the real essence of Ethiopian coffee. This is a must-try for anyone who loves coffee. It's also a great choice for those who enjoy lighter roasting, since it brings out the subtleties of the coffee's flavors.HararHarar located in eastern 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 on the northeast. It is a distinctive wild variety Arabica with a wine-like aroma and taste. Harar, unlike other coffees that are processed with water, is dry-processed and is often called espresso in the Western world. The natural processing method allows for an intense fruity taste with notes of strawberry, apricot and blueberry. Harar is known for its intensely spicy aroma and strong chocolate notes.It is a good option for those who prefer a full-bodied rich and sweet cup of coffee with hints of berries and chocolate. The beans are gathered in small farms in the city and then dried out in the sun. The coffee is then finely grounded and mixed with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa) to enhance sweetness and aroma. You can also enjoy it with a pastry or cake.Another popular coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its unique bean and processing method. The coffee is grown at high altitudes up to 1,800 meters in the Harar region, which has an ancient walled city which is home to spotted Hyenas. This coffee is dry-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 traditional clothes to electronics and livestock. Take a stroll through the stalls, taking pleasure in the vibrant atmosphere.The city is also famous for its Khat, which is chewed by the locals to create an unhurried and relaxed lifestyle. In the old town, you'll find a wide selection of teas and cafes in which you can sample them. It can be beneficial 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 three days can lead to various health issues that include stomach ulcers as well as constipation.