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Ethiopian Coffee Beans 1kg Ethiopian coffee is an essential component 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-like flavors. 1kg coffee beans has it that one goatherder discovered the wonders of coffee when his herd began to become restless and began to eat the fruits. Yirgacheffe The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. Additionally, Ethiopian farmers are committed to preserving the local environment and ensuring that their communities can access sustainable livelihoods. They also believe in increasing gender equality and wellbeing of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffees in the world. The coffee grown in the Yirgacheffe region is famous for its delicate floral nuances and sweet fruity flavor. It has a soft, smooth finish that is suitable for any occasion. It can be enjoyed as a breakfast beverage or for a refreshing afternoon drink. Additionally, it's ideal for those who love drinking iced coffee or want to try different brewing methods. It is also available as a whole bean, which allows the consumer to taste all the flavors. 1kg coffee beans uk is from the kebele, or 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 work with 900 smallholders that cultivate coffee in garden-sized parcels as a supplemental income or hobby. When coffee is processed wet the beans are immersed in large vats of water until all the fruit and mucilage are removed from them. The beans that are not soaked are dried. This process produces the classic washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity. During the harvest, coffee farmers collect cherries by hand, and carry them in baskets for the washing stations. After the beans are washed and sort, they are then sun-dried. This process creates an aroma that is citrus and floral notes, and is the most sought-after form of Ethiopian coffee. The roasting process is a great way to enhance the floral and lemony aromas in this variety. Many coffee drinkers appreciate that Yirgacheffe offers a bright clean taste that is fresh and fresh with notes of wine, lemon and berry. They are also known for their crisp, fruity flavors and smooth finish. They are a great choice for those who prefer a medium or light roast. They are best consumed without cream or milk, which can drown out the unique flavor of this variety. It pairs well with strong, sour cheeses and spices that enhance the citrus and herbal notes. Guji The Guji region is home to fertile volcanic soil, numerous landscapes, and a favorable climate for coffee production. It also houses many regional landraces, with each one offering a unique flavor profile. The coffees from this region are often medium – to full-bodied and are excellent for filter and espresso. However, the taste of the coffee will vary according to the process and the farm itself. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a mellow jasmine aroma. The rich culture of the Oromo people in Guji is reflected in their distinctive coffee. They first began using coffee around the 10th century, mixing it with edible fats to make energy balls they could take a bite of during long journeys. Today the Oromo people continue to grow their own coffee in a way that honors the region's heritage and reflects its vibrant cultural and natural beauty. Similar to other regions in Ethiopia the farms of the Guji zone produce both washed and natural process coffees. The difference lies in the way the coffee cherry is processed. Washed-process coffee is de-pulped mechanically to remove the pulp and skin prior to fermentation. This process helps preserve the acidity of the coffee and bright tasting notes. The beans are dried on raised beds. This ensures a regulated temperature and consistent drying process. However, the natural process leaves the coffee bean intact as it dries on the bed. This produces a cup with rich flavor and silky texture. The process requires the most expertise and attention to ensure that the beans do not get burned or overcooked. It is this level of craftsmanship that makes a top Guji coffee. Guji's coffees are renowned for their smoothness, and a delicious taste. They are excellent for both filter and espresso, and can be made at any roast level. The natural process allows the coffee to express its most fruity, floral, and creamy flavors. It is perfect for any occasion. If you're looking for a quick morning boost or a refined beverage to enjoy with your loved ones, this coffee is the perfect choice 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 grade coffee in Ethiopia and is well-known for its floral, citrus and notes of berries. It is also known for its full body and fresh acidity. The Sidamo area includes the micro-region of Yirgacheffe which is a highly prized coffee due to its unique floral aromas and flavors. Coffee farming is an important source of income for those in this region. 1 kg coffee beans is also a major factor in the preservation of the environment and the culture. Coffee production is sustainable, and requires a minimal amount of fertiliser, water, and land. The harvest is usually done by hand, which decreases the need for machinery and pesticides. The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is committed to improving 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 offers technical assistance on the farm and assists members market their coffees in specialty markets. This helps them to improve their production and quality. This coffee comes 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 strawberry, blackberry and hints of milk chocolate. This is a gorgeous coffee that showcases the skill of Ethiopian producers. Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans grow slowly and are able to absorb nutrients. The result is a cup 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 who wish to taste the true essence of Ethiopian coffee. This is a must try for anyone who loves coffee. This is a wonderful choice for those who enjoy lighter roasts, as it brings out the subtle flavors of the coffee. Harar Harar, located in the eastern part of 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 a wine-like aroma and taste. Harar unlike other coffees that are wet-processed, is dry-processed and is commonly called espresso in the Western world. The natural processing process gives it a fruity flavor with notes of apricots, strawberries and blueberries. Harar is well-known for its intensely spicy flavor and strong chocolate notes. It is a good choice for those who prefer an intense, rich and sweet coffee with hints of berries and chocolate. The beans are harvested from small farms near the city, and then dried in the sun. The coffee is then finely ground and infused with sugar. Traditionally, Harar is served with a fennel or anise seed (known as ajwa) to give it a sweet and aroma. It can also be enjoyed with a slice of cake or pastry. The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the particular bean and processing methods. The coffee is grown at high altitudes of up to 1,800 meters in the Harar region, which has an ancient city wall that is home to spotted hippos. This coffee is processed dry and has a rich crema and full body when made into espresso. Harar in addition to its coffee, is known for its crazy markets which sell everything from spices clothes of the culture to electronic gadgets and livestock. Spend a day wandering through the stalls, and enjoy the buzzing atmosphere. The city is also known for its khat, a drink chewed by the locals to create a relaxed and slow daily life. In the old town, you will discover a variety of teas and cafes where you can try the drinks. Chewing khat may help ease some digestive problems and prevent heart disease, but it must be consumed in moderate amounts. Chewing khat for more than 3 days can cause various health issues such as stomach ulcers and constipation.