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Ethiopian Coffee Beans 1kg Ethiopian coffee is a staple of Ethiopian culture, and their varieties that are heirloom are among the finest in the world. They are renowned 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 berries. Yirgacheffe The high altitudes and rich soil of the Yirgacheffe region provide the ideal conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to protecting the local environment and ensuring their communities have access to sustainable livelihoods. They also are committed to encouraging gender equality and the wellbeing of young women. These factors make Yirgacheffe coffee one of the most sought-after coffees in the world. The Yirgacheffe coffee is renowned for its delicate fruity and floral flavors. It has a silky finish and is perfect for any occasion. It is great for breakfast or a post-workout boost. It is also a great choice for those who like drinking iced coffee or would like to experiment with various brewing methods. It is also available as whole beans, which allows the consumer to experience all of its flavors. This particular batch comes from the kebele (or village) of Idido 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 that cultivate coffee in gardens-sized parcels to earn extra income or as a hobby. When coffee is wet processed the beans are then stored in large vessels until all the mucilage and fruit have been removed. The beans that are not soaked are dried. This produces the classic washed Yirgacheffe, with notes like chocolate, flowers and citrus. It is lighter in body than the natural process Yirgacheffe and has more intense acidity. During harvest, coffee growers collect cherries by hand, and then transport them in baskets for the washing stations. After the beans have been cleaned and sorted, they are then sun-dried. This produces the cup with citrus and floral notes. It is the most sought-after form for Ethiopian coffee. The roasting process further accentuates the floral and citrus aromas of this variety. Many coffee drinkers have noticed that Yirgacheffe has a vibrant and fresh taste, with hints of lemon, wine and berry. They are renowned for their refreshing, fruity flavors and smooth finish. They are a great choice for those who prefer a medium or light roast. It is best to consume them without cream or milk because they can mask the distinctive flavor. It's great with sour, strong cheeses and spices that enhance the herbal and citrus notes. Guji The Guji region is home to rich volcanic soil, diverse landscapes, and a perfect climate for coffee production. It also hosts many regional landraces, each one offering a unique flavor profile. The coffees of this region tend to be medium to full-bodied, and are great for filter and espresso. The taste of coffee can differ based on the method of processing used and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries floral jasmine aroma, and floral notes. The rich culture of the Oromo people in Guji is reflected in their distinctive coffee. 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 region's history and showcases its natural and cultural beauty. Similar to other regions in Ethiopia, the farms of the Guji zone produce both washed and natural process coffees. The difference is in the way that the coffee cherry is processed after harvesting. The process of washing coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process preserves the acidity of the coffee, as well as bright tasting notes. The beans are then dried on raised beds. This ensures an even temperature and a consistent drying process. The natural process however, leaves the bean intact while it dries. This produces a cup with an intense flavor and silky texture. This process requires a lot of expertise and attention to ensure that the beans are not burned or overcooked. This level of skill is what makes a good Guji. Guji's coffees are famous for their smoothness, and exquisite taste. They can be brewed as espresso or filter at any roasting level. The natural process permits the best expression of the floral, fruity and creamy tastes of this coffee. It is perfect for any occasion, whether you are looking for a quick pick-me-up in the morning or a sophisticated beverage to enjoy with your friends. Sidamo Ethiopia is the home of coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is famous for its citrus and floral notes. It is also renowned for its full body and vibrant fresh acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe which is a highly prized coffee due to its distinctive floral aromas and flavors. The cultivation of coffee is a significant 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 uses a minimal amount of land, water and fertilizer. The harvesting is done by hand, which cuts down on the use of pesticides and machines. The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region of southern Ethiopia. The coop is dedicated to improving the lives of its members and is focused on organic farming. It provides its members with housing education, as well as clean drinking water. It also provides technical support on the farm and helps the farmers market their coffees to specialty markets. This helps them improve their production and quality of coffee. This coffee comes from the Kilenso Resa co-op and has been dried without the use of any chemicals. This produces a smooth and creamy cup that has notes of strawberry, blackberry and the hint of milk chocolate. This is a stunning coffee that showcases the craftsmanship of Ethiopian producers. Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans develop slowly and take longer to absorb nutrients. The result is a balanced and balanced coffee with low acidity, strong fruit nuance and tea-like body. It is a well-rounded and versatile coffee that is able to be enjoyed both hot and chilled. This is the perfect coffee for those who want to experience the real essence of Ethiopian coffee. This is a must try for all coffee lovers. This is a great option for those who prefer a light roast, because it highlights the subtle flavors of the coffee. click through the following web page In the eastern part of Ethiopia and 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 wild variety Arabica that has the aroma and flavor of wine. In contrast to other coffees, which are wet processed, Harar is dry-processed, and is commonly referred to as espresso in the West. The natural processing process gives it an aroma that is fruity with notes such as blueberries, strawberries, and apricots. Harar is known for its intensely spicy flavor and strong chocolate notes. It is a great choice for those who like a full-bodied, rich and sweet coffee with a hint of chocolate and berries. 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 traditionally served with a fennel seed or anise (known as anjwa), to add sweetness and aroma. Harar can also be served with a slice of cake or pastry. Another popular coffee from Harar is the Grade 1 Natural, which has a unique flavor and aroma because of its unique bean and processing method. The coffee is grown at altitudes of up to 1,800 meters in the Harar region, which has an ancient city wall that is home to spotted Hyenas. The coffee is dried-processed and has an intense body and a rich crema when it is made into espresso. Harar in addition to its coffee, is also famous for its wildly-expanding markets that offer everything from spices to clothes of the culture to electronic gadgets and livestock. Spend a day wandering through the stalls, and enjoy the vibrant atmosphere. The city is also known for its khat, a drink chewed by the locals to lead a slow and relaxed daily life. In the old town, you'll discover a variety of teas and cafes where you can taste the teas. Chewing khat may help ease certain digestive issues and can help reduce the risk of heart disease, but it must be consumed with moderation. Chewing khat more than 3 days could cause various health issues such as stomach ulcers and constipation.