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Ethiopian Coffee Beans buy 1kg coffee beans

Coffee is an integral component of Ethiopian culture, and their heirloom varieties are some of the finest in the world. They are known for their floral complexity and citrus flavors.

Legend has it that a goat herder discovered the benefits of coffee when his herd was restless and ate the fruit.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Additionally, Ethiopian farmers are committed to preserving the environment and ensuring their communities have access to sustainable livelihoods. They are also dedicated to encouraging gender equality and the health of young women. These factors make Yirgacheffe coffee one of the most sought-after coffee beans in the world.

The coffee grown in the Yirgacheffe region is known for its delicate floral flavors and sweet fruity flavor. It has a soft, smooth finish that is suitable for any occasion. It is ideal for a morning drink or a late afternoon energy boost. It's also a good option for those who prefer to drink iced coffee or want to try out different brewing methods. The coffee is also available as a whole bean which allows the consumer to explore all its flavors.

This particular batch comes from the kebele (or village) of Idido located in the woreda (or district) of Yirgacheffe located 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 gardens-sized parcels as a supplemental income or hobby.

Wet processing involves soaking the beans in large vats, until the mucilage and fruit have been removed. The beans are then dried until they are bare. This produces the traditional washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter in body than natural process Yirgacheffe, with more pronounced acidity.

During the harvest time coffee farmers pick cherries and then transport them to washing stations in baskets. After the beans are washed and sorted, they are sun-dried. This makes a cup that has citrus and floral 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 bright and clean taste, with hints wine, lemon and berry. They are renowned for their fruity, crisp flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. It is recommended to enjoy them without cream or milk since they can mask the unique flavor. It's great with strong, sour cheeses and spices that highlight the citrus and herbal notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, making it a perfect location for coffee production. It is also home to numerous regional landraces, each offering a distinctive flavor profile. The coffees from this region tend to be medium- to full-bodied, and are perfect for both filter and espresso. The taste of coffee can differ depending on the processing method used and the farm. For example, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a floral jasmine aroma.

Guji's distinctive coffee reflects the rich culture of the Oromo people. They first began using coffee around the 10th century, mixing it with edible fats to make energy balls they could consume during long journeys. Today, the Oromo people continue to grow their own coffee in a way that is respectful of the region's history and showcases its natural and cultural beauty.

Like many other regions in Ethiopia the farms in the Guji zone produce washed and natural process coffees. The difference is the way the coffee cherry is processed. Washed-process coffee is mechanically de-pulped to remove the pulp and skin prior to fermentation. This process helps preserve the acidity of the coffee, as well as fresh tasting notes. The beans are dried on raised beds. This ensures a consistent and controlled drying process.

The natural process however, leaves the bean intact while it is drying. This results in a cup that has rich flavor and silky texture. This process requires a huge amount of skill and care in order to avoid the beans from being burned or overcooked. This level of craftsmanship is what makes a good Guji.

Guji's coffees are renowned for their smoothness and exceptional taste. They are great for both filter and espresso and can be made at any roast level. The natural process allows for the best expression of the floral, fruity and creamy flavors in this coffee. It's perfect for any occasion. If you're looking for a morning pick me up or a sophisticated beverage to share with your friends this coffee is perfect for you.

Sidamo

A fruity and rich coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is renowned for its floral, citrus and berry notes. It is also renowned for its full body and sharp acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe, which is a sought-after coffee because of its distinctive floral aromas and flavors.

Coffee farming is an important source of income for those in this region. It is also a major Coffeee contribution to the preservation of culture and the environment. Coffee production is sustainable, and requires a minimum amount of fertiliser, water, and land. The harvesting is done by hand, which cuts down on the use of pesticides as well as machines.

The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is dedicated to improving the lives of its members and focuses on organic farming. It offers its members housing, education and clean drinking water. It also provides technical assistance on the farm and assists members market their coffees in 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 the use of any chemicals. This results in a smooth and creamy cup with notes of blackberry, strawberry and the hint of milk chocolate. It is a beautiful cup of coffee that showcases the skill and craftsmanship of Ethiopian producers.

Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans are able to grow slower and take longer to absorb nutrients. The result is a balanced coffee with low acidity, intense fruit nuance, and a tea-like body. It is a wonderfully balanced and versatile coffee that is able to be enjoyed both hot and chilled. This is the ideal coffee for those who wish to taste the real essence of Ethiopian coffee. This is a must try for anyone who loves coffee. It's also a good choice for those who enjoy light roasting because it highlights the subtleties of the coffee's flavor.

Harar

In the eastern part of Ethiopia and is bordered by Somalia to the southeast, Djibouti to the east, Sudan to the south and Eritrea to the northeast, Harar is known for its coffee. It is a distinctive wild variety Arabica with a wine-like taste and aroma. Harar is different from other coffees that are wet-processed is dry-processed and is commonly called espresso in the Western world. The process is natural and allows for an intense fruity flavor, with notes of strawberry, apricot and blueberry. Harar is known for its intensely spicy scent and strong chocolate notes.

This is a wonderful 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 in the vicinity of the city, then dried in the sun. The coffee is then ground and flavored with sugar. In the traditional way, Harar is served with anise or fennel (known as ajwa) to add sweetness and fragrance. You can also enjoy it with a cake or pastry.

Another popular coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its unique bean and processing technique. This coffee is grown at altitudes of up to 1,800 meters in the Harar region, which has an ancient walled city which is home to spotted hyenas. This coffee is dried processed and has a rich, creamy crema and full body when brewed into espresso.

In addition to the coffee, Harar is also famous for its wildly bustling markets which sell everything from spices and clothes to livestock and electronic devices. Spend an afternoon exploring the stalls and taking in the buzzing atmosphere.

The city is also famous for its khat, a drink chewed by the residents to promote an unhurried and relaxed life. 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 disease and ease digestive problems by chewing khat. However it is essential to take it in moderation. Chewing khat for longer than three days could lead to a number of health issues like constipation and stomach ulcers.