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Ethiopian Coffee Beans 1kg arabica coffee beans (my website)

Coffee is an integral element of Ethiopian culture and their heirloom varieties are some of the most exquisite in the world. They are famous for their floral complexity and citrus-like flavors.

Legend is that a goat herder discovered the benefits of coffee when his herd was restless and took a bite of the fruits.

Yirgacheffe

The high altitudes and rich soils in the Yirgacheffe region create the perfect conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to preserving the local environment and ensuring that their communities have access to sustainable livelihoods. They also are committed to encouraging gender equality and the health of young women. These aspects make Yirgacheffe coffee one of the most sought-after coffees around the world.

The Yirgacheffe coffee is known for its delicate floral and fruity flavors. It has a smooth finish and is perfect for any occasion. It can be enjoyed for breakfast or a post-workout boost. It is also an excellent choice for those who enjoy drinking iced coffee, or wish to experiment with different methods of brewing. It is also available as whole beans, which allows the consumer to enjoy all of its flavors.

This particular batch comes from the kebele (or village) of Idido located in the woreda (or district) of Yirgacheffe, in the Gedeo Zone. The coffee is wet processed at the Halo Fafate washing station, where our partners work with 900 smallholder farmers who grow their coffee in garden-sized plots to supplement their income and as a hobby.

When coffee is processed wet the beans are immersed in large vats of water until all of the mucilage and fruit are removed from them. The beans are then dried until they are dry. This creates the classic washed Yirgacheffe coffee that has notes of flowers, citrus, and chocolate. It is lighter than natural Yirgacheffe and has a more prominent acidity.

During the harvest time coffee farmers pick cherries and then transport them to the washing stations in baskets. After the beans are washed and sort after which they are dried in the sun. This process creates a cup with citrus and floral notes and is the most sought-after type of Ethiopian coffee. The roasting process further enhances the citrus and floral aromas of this variety.

Many coffee drinkers note that Yirgacheffe has a vibrant, clean taste with the scent of wine, lemon and berry. The beans are also renowned for their fresh, fruity flavors and smooth finish. They are a great choice for those who like medium to light roast. They are best enjoyed without milk or cream which can muddle the distinctive flavor of this type of roast. It's great with strong, sour cheeses as well as spices to enhance the citric and herbal notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect location for coffee production. The region also has numerous regional landraces that have a different flavor profile. The coffees from this region are typically medium - to full-bodied and are ideal for filter and espresso. The flavor of coffee can differ depending on the processing method used and the farm that produces it. For instance, the freshly brewed 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. They began using coffee around the 10th century, mixing it up with edible fats in order 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 heritage of the region and showcases its cultural and natural beauty.

As with other regions in Ethiopia the farms in the Guji zone produce both washed and natural process coffees. The difference lies in how the coffee beans 1kg cherry is processed. The coffee that is washed is removed mechanically to remove the pulp and skin before being fermented. This process helps maintain the coffee's acidity as well as its bright tasting notes. The beans are then dried on beds that are raised. This ensures a regulated temperature and consistent drying process.

The natural process however leaves the bean in its entirety as it dries. This produces a more balanced cup that has distinct flavors and a smooth mouthfeel. This process requires the highest expertise and attention to ensure that the beans aren't burned or overcooked. This level of craftsmanship is what makes a great Guji.

Guji's coffees are renowned for their smoothness, and delicious taste. They are great for both filter and espresso and can be brewed at any roast level. The natural process permits the best expression of the floral, fruity and creamy flavors in this coffee. It is perfect for any occasion. Whether you want a quick morning boost or a sophisticated beverage to enjoy with your friends, this coffee is ideal for you.

Sidamo

A rich and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee. It is known for its floral and citrus notes. It is also known for its full body and vibrant fresh 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 major source of income for people in this region. It is also a key contributor to preserving the natural environment and culture. The production of coffee is sustainable and requires a minimum amount of soil, water and fertilizer. The harvest is carried out by hand which reduces the use of pesticides as well as machinery.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone in southern Ethiopia. The coop is dedicated to improving the lives of its members and focuses on organic farming. It offers benefits to its members, such as housing, schooling and drinking water that is safe for consumption. It also provides technical assistance to the farm, and helps members sell their coffees on specialty markets. This helps them to improve their coffee beans 1kg arabica production and quality.

This coffee is from the Kilenso Resa co-op and has been dried without using any chemicals. This produces a smooth and creamy cup that has notes of strawberry, blackberry and some milk chocolate. This is a gorgeous 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 and allow them to absorb nutrients. This results in a coffee with a low acidity and a body that resembles tea. It is a wonderfully balanced and versatile coffee that can be enjoyed both hot and iced. This is the ideal coffee for those looking to taste the essence of Ethiopian coffee. This is a must try for all coffee lovers. It is also a good choice for those who enjoy light roasting, as it highlights the subtleties of the coffee's flavors.

Harar

Harar located in the eastern part of Ethiopia is renowned for its 1kg coffee beans uk. It shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea in the northeast. It is a distinct wild-variety Arabica with a wine-like aroma and taste. Harar is different from other coffees that are processed with water, is dry-processed and is commonly called espresso in Western countries. The natural processing method allows for an intense fruity flavor with notes of strawberry, apricot and blueberry. Harar is also renowned for its strong chocolate notes and a distinctly spicy scent.

It is a great choice for those who prefer a full-bodied, rich and sweet coffee with notes of chocolate and berries. The beans are sourced from small farms near the city, then dried in the sun. The coffee is then ground and mixed with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa), to add sweetness and aroma. It can also be enjoyed with a cake or pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and taste due to the unique beans and processing methods. The coffee is grown at altitudes of 1,800 meters in the Harar region, which is home to an ancient walled city which is home to spotted hyenas. This coffee is dry processed and has a thick, rich crema and full body when made into espresso.

Harar in addition to its coffee, is famous for its wildly-expanding markets that offer everything from spices to clothing to electronics and livestock. Spend an afternoon exploring the stalls, taking pleasure in the vibrant atmosphere.

The city is also known for its Khat. Locals chew it to make a relaxing and sluggish life. In the old town, you can discover a variety of teas and cafes in which you can taste the teas. Chewing khat can ease some digestive problems and reduce the risk of heart disease, but it must be taken in moderate amounts. Chewing khat more than three days could result in a variety of health problems including stomach ulcers and constipation.