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Ethiopian Coffee Beans 1kgCoffee is a vital part of Ethiopian culture, and their heirloom varieties are among 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 while his herd was agitated and ate the berries.YirgacheffeThe high altitudes and rich soil of the Yirgacheffe region create ideal conditions for coffee cultivation. Ethiopian farmers also work hard to protect the local environment and ensure that their communities have the ability to access sustainable livelihoods. They also dedicate themselves to encouraging gender equality and the wellbeing of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after beans for coffee around the world.The Yirgacheffe coffee is renowned for its delicate floral and fruity flavors. It has a smooth finish and is perfect for any occasion. It is ideal to enjoy a cup of coffee in the morning or a late afternoon energy boost. It's also a great choice for those who like to drink iced coffee, or are looking to test different brewing methods. It is also available as a whole bean which lets the user explore all its flavor profiles.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 work with 900 smallholders that cultivate coffee in garden-sized parcels as a supplemental income or hobby.When coffee is processed in a wet manner, the beans are immersed in large vats of water until all of the mucilage and fruit have been removed. The uncooked beans are then dried. This process produces the traditional washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter than the natural Yirgacheffe and has more prominent acidity.During the harvest time, coffee farmers handpick cherries and then transport them to washing stations in baskets. After the beans are cleaned and sort, they are then sun-dried. This process produces a cup with citrus and floral notes and is the most sought-after form of Ethiopian coffee. The roasting process amplifies the floral and lemony aromas in this variety.Many coffee drinkers note that Yirgacheffe has a vibrant and clean taste, with hints of lemon, wine, and berry. They are renowned for their fruity, crisp flavors and smooth finish. They are a good option for those who prefer moderate to light roast. They are best enjoyed without milk or cream as they can mask the distinctive flavor of this type of roast. It pairs well with strong, sour cheeses as well as spices to highlight the citric and herbal notes.GujiThe Guji region is home to fertile volcanic soil, numerous landscapes, and a favorable climate for coffee production. The region also hosts several regional landraces, which all possess a distinct flavor profile. The coffees from this area tend to be medium to full-bodied, and they are great for espresso and filter. However, the flavor of the coffee will vary according to the process and the farm itself. For example, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with berry notes and a floral jasmine aroma.Guji's distinctive coffee is a reflection of the rich culture of Oromo people. It is believed that they first began to drink coffee from the 10th century AD, combining it with edible fats to make bite-sized energy balls which they would chew while on long journeys. Today the Oromo people continue to cultivate their own coffee in a manner that is respectful of the heritage of the region and reflects its vibrant cultural and natural beauty.Similar to other regions in Ethiopia the farms of the Guji zone produce washed and natural process coffees. The difference lies in the manner that the coffee cherries are processed after the harvesting. The process of washing coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps preserve the acidity of the coffee, as well as bright tasting notes. The beans are dried on beds that are raised. This helps to ensure an even temperature and a consistent drying process.The natural process, on the other hand, leaves the bean intact while it dries. This produces a cup with a complex flavor and a silky texture. This process requires the greatest amount of skill and care to prevent the beans becoming burned or overcooked. It is this level of craftsmanship that makes a top Guji coffee.Guji’s coffees are known for their smoothness, and exquisite taste. They can be brewed as filter or espresso at any roasting level. The natural process allows the coffee to release its fullest floral, fruity and creamy tastes. It's perfect for any occasion. If you're looking for an early morning boost or a refined beverage to share with your friends this coffee is perfect ideal for you.SidamoEthiopia is the birthplace of coffee. A fruity, rich coffee. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is known for its floral, citrus and notes of berries. It is also referred to as a full-bodied coffee with lively acidity. The Sidamo area includes the micro-region of Yirgacheffe which is a highly prized coffee because of its distinctive floral aromas and flavor profiles.Coffee farming is an important source of income for people in this region. It is also a significant contributor to preserving the environment and culture. The production of coffee is a sustainable process that requires very little amount of water, land and fertilizer. The harvest is usually done by hand, which reduces the need for machines 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 lives of its members and focuses on organic farming. It provides benefits to its members like housing, 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 continue to improve their production and quality.This coffee comes from the Kilenso Resa co-op and has been dried without any chemicals. This makes a smooth and creamy cup with notes of strawberry, blackberry and the hint of milk chocolate. This is a stunning coffee that showcases the craftsmanship of Ethiopian producers.The coffee is grown at high altitudes, ranging from 1500 and 2200 m.a.s.l. This means that the beans are able to grow slower and have more time to absorb nutrients. The result is a balanced and balanced coffee with a low acidity, a strong fruit nuance, and a tea-like body. It is a wonderfully balanced and versatile coffee that can be enjoyed both hot and chilled. This is the ideal coffee for those who want to experience the essence of Ethiopian coffee. This is a must-try for anyone who loves coffee. This is a fantastic option for those who prefer light roasts because it highlights the subtle flavors of the coffee.HararHarar, located in eastern Ethiopia is famous for its coffee. It borders 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 flavor and aroma. In contrast to other coffees, which are processed with water, Harar is dry-processed, and is often referred to as espresso in the West. 1kg coffee beans allows for an intense fruity taste with notes of strawberry, apricot and blueberry. Harar is also renowned for its strong chocolate notes and a distinctly spicy aroma.This is a great choice for those who enjoy an intense sweet and full-bodied coffee with notes of berries and chocolate. The beans are harvested from small farms near the city, and then dried in the sun. The coffee is then finely ground and flavored with sugar. Harar is typically served with anise or fennel seeds (known as anjwa), to add sweetness and aroma. 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 flavor due to the particular bean and processing techniques. This coffee is grown in Harar an area 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 a rich, creamy crema and full body when it is made into espresso.In addition to the coffee, Harar is also famous for its bustling marketplaces which sell everything from spices and traditional clothes to livestock and electronic devices. Take a stroll around the stalls, and enjoy the buzzing atmosphere.The city is also well-known for its khat, a drink consumed by the locals to create a relaxed and slow daily life. In the old town, you can find a wide variety of cafes and teas where you can try them. Chewing khat can ease some digestive problems and prevent heart disease, but it should be taken in moderate amounts. Chewing khat for more than three days could lead to a number of health issues like stomach ulcers and constipation.