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Ethiopian Coffee Beans 1kgEthiopian coffee is an essential part of Ethiopian culture and their varieties that are heirloom are among the best in the world. They are known for their floral complexity and citrus flavors.Legend has it that the coffee-loving goatherder was able to discover its wonders when his herd began to become restless and began to eat the berries.YirgacheffeThe high altitudes as well as the rich soil in the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also strive to protect the local environment, and to ensure that their communities have the ability to have sustainable livelihoods. They also are committed to promoting gender equality and the health of young women. The combination of these aspects make Yirgacheffe one of the world’s most prized coffee beans.The coffee that is grown in the Yirgacheffe region is renowned for its delicate floral notes and sweet fruity flavor. It has a silky finish and is ideal for any occasion. It is ideal for a morning drink or a late afternoon energy boost. It is also ideal for those who like drinking iced coffee or want to experiment with different brewing methods. It is also available as a whole bean, which lets the user experience all of its flavor profiles.This particular lot is from the kebele 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 grow coffee in gardens-sized parcels to earn extra income or as a hobby.When coffee is wet processed, the beans are soaked in large vats until all of the mucilage and fruit have been removed. The beans are then dried until they are bare. This method produces classic washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter in body than the natural process Yirgacheffe and has more intense acidity.During harvest, coffee growers collect cherries by hand, and transport them in baskets to the washing stations. After the beans have been washed and sort, they are then sun-dried. This process produces the cup with floral and citrus notes. It is the most sought-after version of Ethiopian coffee. The roasting process enhances the floral and lemony scents of this coffee.Many coffee drinkers have reported that Yirgacheffe has a vibrant and clean taste, with hints wine, lemon, berry, and more. The beans are also renowned for their fresh, fruity flavors and smooth finish. 1 kg coffee beans are a great choice for those who prefer a light or medium roast. They are best enjoyed without cream or milk as they can mask the distinctive flavor of this type of roast. It is a great match for strong, sour cheeses as well as spices to bring out the citric and herbal notes.GujiThe Guji region is home to rich volcanic soil, diverse landscapes and a great climate for coffee production. It also hosts a wide variety of regional landraces, with each offering a distinctive flavor profile. The coffees from this region are often medium to full-bodied, and are great for both filter and espresso. 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 sweet and full-bodied with notes of berries and a floral jasmine aroma.Guji’s unique coffee reflects the rich culture of Oromo people. It is believed that they began to drink coffee as early as the 10th century AD, mixing it with edible fats to make bite-sized energy balls which they would chew while on long journeys. The Oromo people still grow their own coffee in a manner that honors their past and is a reflection of the vibrant natural and cultural beauty of the region.The farms in the Guji Zone produce both washed coffee and natural processed coffee. The difference lies in the way the coffee cherry is processed. Washed 1kg coffee beans is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps preserve the coffee’s acidity as well as its bright tasting notes. The beans are dried on beds that are raised. This ensures a uniform and regulated drying process.In contrast, the natural process leaves the coffee bean in its entirety as it dries on the bed. This produces a cup with a complex flavor and a silky texture. This process requires a lot of 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 known for their smoothness and exquisite taste. They are excellent for both filter and espresso and can be made at any roast level. The natural process permits the most full expression of the floral, fruity and creamy flavors in this coffee. It is perfect for any occasion. Whether you want an early morning boost or a sophisticated beverage to enjoy with your friends this coffee is the one the perfect choice for you.SidamoA rich and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is known for its floral, citrus and fruity notes. It is also referred to as a full-bodied coffee that has vibrant acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and distinctive flavor profiles.Coffee farming is a crucial source of income for people of this region. It is also a significant factor in the preservation of culture and the natural environment. The production of coffee is sustainable, and requires only a small amount of water, land and fertilizer. The harvest is carried out by hand, which minimizes the use of pesticides and machinery.The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone in southern Ethiopia. The coop focuses on organic farming and is committed to improving the lives of its members. It provides its members with housing, education and clean drinking water. It also provides technical support on the farm and assists them market their coffees to specialty markets. This helps them continue 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 coffee makes a 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. coffee bean 1kg will develop slowly and allow them to absorb nutrients. The result is a balanced and balanced coffee with low acidity, strong fruit nuance and tea-like body. It is a wonderfully balanced and versatile coffee that can be enjoyed hot or chilled. This is the ideal coffee for those who want to experience the true essence Ethiopian coffee. It is a must try for anyone who loves coffee! This is a great choice for those who enjoy lighter roasts, as it brings out 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 on the northeast. It is a wild-variety Arabica with the aroma and flavor of wine. In contrast to other coffees, which are processed with water, Harar is dry-processed, and is often referred to as espresso in the West. Natural processing allows for the flavor to be fruity, with notes such as blueberries, strawberries, and apricots. Harar is also renowned for its strong chocolate notes and intensely spicy scent.This is a fantastic choice for those who enjoy an intense, sweet and full-bodied cup of coffee with notes of berries and chocolate. The beans are harvested on small farms in the city and then dried in the sun. The coffee is then ground and mixed with sugar. Harar is typically served with anise or fennel seeds (known as anjwa), to add sweetness and aroma. It is also served 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 special bean and processing techniques. The coffee is cultivated in Harar, a region with an ancient walled town that is home to spotted Hyenas. It is grown at altitudes ranging from to 1,800 meters. This coffee is dried processed and has a rich crema and full body when it is made into espresso.Harar in addition to its coffee, is also known for its crazy markets which offer everything from spices to clothing to electronics and livestock. Spend a day exploring the stalls, and taking in the electric atmosphere.The city is also known for its Khat, which is chewed by the locals to create an unhurried and relaxed life. You can sample a variety of varieties at the many tea houses and cafes in the old town. It is a great way to avoid heart disease and ease digestive problems by chewing khat. However it is crucial to consume it in moderate amounts. Chewing khat for longer than 3 days could cause numerous health problems such as stomach ulcers and constipation.