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Ethiopian Coffee Beans 1kgCoffee is a vital component of Ethiopian culture and their heirloom varieties are among of the most exquisite in the world. They are known for the floral complexity and citrus taste.Legend has it, a goatherder discovered coffee's wonders when his herd began to become restless and began eating the fruits.YirgacheffeThe Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. Ethiopian farmers also work hard to protect the local environment and ensure that their communities can gain sustainable livelihoods. They are also dedicated to encouraging gender equality and the health of young women. These aspects make Yirgacheffe coffee one of the most sought-after beans for coffee in the world.The Yirgacheffe coffee is famous for its delicate floral and fruity aromas. It has a smooth, round finish that is appropriate for any occasion. It is perfect to enjoy a cup of coffee in the morning or a late afternoon energy boost. It is also a great choice for those who enjoy drinking iced coffee or want to experiment with different methods of brewing. This coffee is also available as a whole bean, which allows the customer to experience all of its flavor profiles.This particular lot comes from the kebele (or village) of Idido located 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 cultivate coffee in small parcels of garden size for supplemental income or hobby.When coffee is processed in a wet manner, the beans are stored in large vessels until all the mucilage and fruit have been removed from them. The beans that are not soaked are dried. This method creates the traditional washed Yirgacheffe coffee with notes of flowers, citrus, and chocolate. It is lighter than the natural Yirgacheffe and has a more prominent acidity.During the harvest, coffee farmers pick cherries by hand and transport them in baskets for the washing stations. After the beans have been cleaned and sorted and dried in the sun, they are then roasted. This makes a cup that has floral and citrus notes. It is the most popular form for 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 bright and clean taste, with hints 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. It is recommended to enjoy these without cream or milk since they can mask the distinctive flavor. It's great with strong, sour cheeses and spices to highlight the citric and herbal notes.GujiThe Guji region is blessed with a rich volcanic soil and diverse landscapes, making it the perfect place for coffee production. It is also home to many regional landraces, with each offering a distinct flavor profile. The coffees from this area are usually medium to full-bodied and are great for espresso and filter. The flavor of coffee may differ depending on the processing method used and the farm. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a mellow jasmine scent.Guji's distinctive coffee is a reflection of the rich culture of Oromo people. It is believed that they began to make use of coffee in the 10th century AD, combining it with edible fats to make bite-sized energy ball that they chewed on while traveling for long distances. nescafe gold latte 1kg , the Oromo people continue to cultivate their own coffee in a way that is respectful of the region's history and reflects its vibrant natural and cultural beauty.As with other regions in Ethiopia the farms in the Guji zone produce washed and natural process coffees. The difference lies in the way that the coffee cherries are processed after harvesting. Washed-process coffee is mechanically de-pulped to remove the skin and pulp prior to fermentation. This process helps maintain the acidity of the coffee, as well as bright tasting notes. The beans are dried on raised beds. This helps to ensure the proper temperature and consistency of the drying process.The natural process, on the other hand leaves the bean unharmed while it dries. This produces a cup with a complex flavor and a silky texture. This process requires the highest expertise and attention to ensure that the beans do not get burned or overcooked. This level of skill is what makes a great Guji.Guji's coffees are famous for their smoothness and delicious taste. They are excellent for both filter and espresso and can be brewed at any roast level. The natural process permits the fullest expression of the floral, fruity and creamy flavors in this coffee. It is perfect for any occasion, whether you're looking for a quick pick-me-up in the morning or a sophisticated beverage to enjoy with your friends.SidamoA fruity and rich coffee from the birthplace of coffee, Ethiopia. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is known for its floral, citrus and berry notes. It is also referred to as a full-bodied, robust coffee with lively acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavors.Coffee farming is a vital source of income for people of this region. It is also a major contribution to the preservation of culture and the natural environment. Coffee production is sustainable and uses a small amount of water, land and fertilizer. The harvesting is done by hand, which cuts down on the use of pesticides and machines.The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is dedicated to improving lives of its members and is focused on organic farming. It provides benefits to its members such as housing, education, and drinking water that is safe for consumption. It also offers technical assistance to the farm and assists members sell their coffees on specialty markets. This aids them in improving their coffee quality and production.This coffee is from the Kilenso Resa co-op and has been dried without any chemicals. The coffee is smooth, creamy cup with notes like blackberry and strawberry. It also has hints of milk chocolate. This is a beautiful cup of coffee that shows off the skill and craftsmanship of Ethiopian producers.Coffee is grown between 1500 to 2200 meters above sea level. The beans will grow slowly, allowing them to absorb nutrients. This results in a coffee with low acidity and a body that resembles tea. It is a well-rounded and versatile coffee that is able to be enjoyed hot or iced. This is the perfect coffee for those who want to taste the essence of Ethiopian coffee. This is a must try for anyone who loves coffee. It is also a good choice for those who prefer light roasting because it brings out the subtleties of the coffee's flavor.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 on the northeast. It is a distinctive wild-variety Arabica with a wine-like taste and aroma. Contrary to other coffees that are wet-processed, Harar is dry-processed, and is often called espresso in the West. Natural processing allows for an aroma that is fruity with notes of blueberries, strawberries, and apricots. Harar is also renowned for its strong chocolate notes and intensely spicy scent.This is a great choice for those who love an intense, sweet and full-bodied cup of coffee with notes of berries and chocolate. The beans are gathered in small farms in the city and then dried in the sun. The coffee is then finely ground and mixed with sugar. Traditionally, Harar is served with a fennel or anise seed (known as ajwa) to add sweetness and fragrance. Harar can also be enjoyed with a slice of cake or pastry.Another well-known 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 cultivated in Harar an area that has an ancient walled town that is home to Hyenas with spotted spots. It is grown at altitudes up to 1,800 meters. This coffee is processed dry and has a thick, rich crema and full body when made into espresso.In addition to the coffee, Harar is also famous for its wildly bustling markets that sell everything from spices and cultural clothes to electronics and livestock. Take a stroll through the stalls, taking in the electric atmosphere.The city is also famous for its khat. People chew it to create a tranquil and slow lifestyle. You can sample a variety of khats at the many cafes and tea houses that are located in the old town. It is a great way to prevent heart diseases and ease digestive issues by chewing khat. However, it is important to take it in moderate amounts. Chewing khat for more than three days may cause a variety of health issues, including constipation and stomach ulcers.