1kg-coffee-beans

Ethiopian Coffee Beans 1kgCoffee is an integral element of Ethiopian culture, and their heirloom varieties are some of the finest in the world. They are famous for their complex floral aroma and citrus flavor.Legend has it that a goatherder discovered coffee’s wonders when his herd became restless and began consuming the fruits.YirgacheffeThe Yirgacheffe region’s high altitudes, fertile soil and climate make it ideal for coffee farming. In addition, Ethiopian farmers are committed to preserving the environment and ensuring their communities have access to sustainable livelihoods. They are also committed to encouraging gender equality and the wellbeing of young women. The combination of these factors make Yirgacheffe one of the most sought-after 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 smooth finish and is ideal for any occasion. It is ideal to enjoy a cup of coffee in the morning or a post-workout pick-me-up. It is also a good option for those who prefer to drink iced coffee or are looking to test different brewing methods. This coffee is also available as a whole bean which allows the customer to experience all of its flavors.This particular lot comes 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 washing station, where our partners work with smallholder farmers of 900 who cultivate their coffee in plots of garden size for supplemental income and as an interest.Wet processing involves the beans to be soaked in large vats, until the mucilage and fruits have been removed. The naked beans are then dried. This produces the traditional washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter in body than natural process Yirgacheffe, with more pronounced acidity.During harvest, coffee farmers pick cherries by hand and transport them in baskets for the washing stations. After the beans have been washed and separated, they are dried in the sun. This process produces the cup with floral and citrus notes. It is the most sought-after version of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this variety.Many coffee drinkers have reported that Yirgacheffe has a bright and fresh taste, with hints of wine, lemon, berry, and more. They are also known for their fresh, fruity flavors and smooth finish. These beans are ideal for those who prefer a medium or light roast. They are best enjoyed without milk or cream as they can mask the unique flavor of this particular variety. It’s great with sour, strong cheeses and spices that highlight the citrus and herbal notes.GujiThe Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect location for coffee production. It also hosts a wide variety of regional landraces, each offering a distinctive flavor profile. The coffees of this region tend to be medium- to full-bodied, and are perfect for both espresso and filter. However, the flavor of the coffee may differ according to the process and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries, floral jasmine aroma and floral notes.Guji’s distinctive coffee is a reflection of the rich culture of Oromo people. They began using coffee around the 10th century, mixing it with edible fats in order to make energy balls that they could take a bite of during long journeys. Today the Oromo people continue to cultivate their own coffee in a way that is respectful of the heritage of the region and showcases its cultural and natural beauty.Similar to other regions in Ethiopia the farms in the Guji zone produce washed and natural process coffees. The difference is in the way that the coffee cherries are processed after harvesting. The coffee that is washed is removed mechanically to remove the skin and pulp before being fermented. This process preserves the acidity of the coffee, as well as the bright notes of taste. The beans are dried on beds that are raised. This helps to ensure a regulated temperature and consistent drying process.In contrast, the natural process leaves the coffee bean unharmed when it is dried on the bed. This results in a cup that has rich flavor and silky texture. Coffeee requires the highest amount of skill and care to prevent the beans becoming burned or overcooked. This level of skill is what makes a top Guji.Guji’s coffees are renowned for their smoothness and exquisite taste. They can be brewed using filter or espresso at any roasting level. The natural process lets the coffee express its most fruity, floral and creamy tastes. It’s perfect for any occasion. Whether you want an early morning boost or a sophisticated beverage to enjoy with your friends this coffee is perfect ideal for you.SidamoA 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 and is famous for its floral and citrus notes. It is also known as a full-bodied coffee that has lively acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly coveted for its 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 the environment and the culture. The production of coffee is sustainable and uses a very little amount of land, water and fertilizer. The harvest is done by hand, which minimizes the use of pesticides as well as machinery.The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is dedicated to improving lives of its members and focuses on organic farming. It offers benefits to its members like housing, education and clean drinking water. It also offers technical assistance for the farm, and helps members sell their coffees on specialty markets. This allows them to continue to improve their coffee production and quality.This coffee comes from the Kilenso Resa co-op and has been dried without the use of any chemicals. This makes a smooth and creamy cup that has notes of blackberry, strawberry and hints of milk chocolate. This is a beautiful coffee that showcases the craftsmanship of Ethiopian producers.The coffee is grown at high altitudes, between 1500 and 2200 m.a.s.l. This means that the beans are able to grow slower and are able to absorb nutrients. The result is a cup with low acidity and a body that resembles tea. It is an extremely versatile and well-rounded coffee that can be enjoyed hot or iced. This is the perfect coffee for those who want to experience the essence of Ethiopian coffee. It is a must-try for all coffee lovers! It’s also a good choice for those who enjoy light roasting because it highlights the subtleties of the coffee’s flavors.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. Harar unlike other coffees that are wet-processed is dry-processed and is commonly called espresso in Western countries. Natural processing gives it the flavor to be fruity, with notes of blueberries, strawberries, and apricots. Harar is also renowned for its rich chocolate notes and its intensely spicy aroma.It is a good option for those who enjoy a full-bodied, rich and sweet coffee with notes of chocolate and berries. The beans are sourced from small farms in the vicinity of the city and then dried in the sun. The coffee is then finely ground and mixed with sugar. Traditionally, Harar is served with anise or fennel seeds (known as ajwa) to give it a sweet and fragrance. It can also be enjoyed with a pastry or cake.Another well-known coffee from Harar is the Grade 1 Natural, which has distinctive aroma and flavor due to its unique bean and processing technique. The coffee is grown at high altitudes of up to 1,800 meters in the Harar region, which is home to an ancient city wall which is home to spotted hyenas. The coffee is dried-processed and has an intense body and a rich crema when made into espresso.In addition to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and traditional clothes to electronics and livestock. Spend a day exploring the stalls, and taking pleasure in the vibrant atmosphere.The city is also famous for its Khat. People who eat it create a tranquil and slow lifestyle. You can try a variety of khats at the many cafes and tea houses in the old town. Chewing khat can ease some digestive issues and help prevent heart disease, but it must be consumed in moderation. Chewing khat for more than three days can result in a variety of health problems including stomach ulcers and constipation.