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Ethiopian Coffee Beans 1kg Ethiopian coffee is an essential part of Ethiopian culture, and their heirloom varieties are among the top in the world. They are known for floral complexity and citrus flavor. Legend has it that the coffee-loving goatherder was able to discover its wonders when his herd became agitated and began consuming the coffee berries. Yirgacheffe The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. Ethiopian farmers also strive to protect the environment and ensure that their communities can have sustainable livelihoods. They are also committed to encouraging gender equality and the health of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffees in the world. The Yirgacheffe coffee is renowned for its delicate floral and fruity flavors. It has a soft, smooth finish that is perfect for any occasion. It can be enjoyed for breakfast or as an afternoon pick-me-up. It is also ideal for those who love drinking iced coffee or want to try different brewing methods. This coffee is available as whole beans, allowing the consumer to enjoy all of its flavors. This particular lot 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 washing station, where our partners work with around 900 smallholder farmers who cultivate their coffee in garden-sized plots to earn extra income or as an interest. Wet processing involves the beans being soaked in large vessels, until the mucilage and fruits have been removed. The beans are then dried until they're bare. This method creates the traditional washed Yirgacheffe coffee that has notes of citrus, flowers, and chocolate. It is lighter than the natural Yirgacheffe and has more prominent acidity. During harvest, coffee farmers pick their cherries by hand and then transport them in baskets for the washing stations. After the beans have been cleaned and sorted after which they are dried in the sun. This process produces the cup with floral and citrus notes, and is the most sought-after version of Ethiopian coffee. The roasting process is a great way to enhance the lemony and floral scents of this coffee. Many coffee drinkers have noticed that Yirgacheffe offers a bright clean taste that is fresh and fresh with the scent of wine, lemon, and berry. They are also known for their fresh, fruity flavors and smooth finish. They are a good option for those who prefer a light to medium roast. They are best enjoyed without cream or milk, which can drown out the unique flavor of this particular variety. It's great with strong, sour cheeses as well as spices to enhance the citric and herbal notes. Guji The Guji region is a rich volcanic soil, diverse landscapes, and a favorable climate for coffee production. The region is also home to many regional landraces that each possess a distinct flavor profile. The coffees of this region tend to be medium to full-bodied, and they are ideal for filter and espresso. However, the taste of the coffee can vary depending on the processing method and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries as well as floral jasmine scent and floral notes. The rich culture of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they began to drink coffee from the 10th century AD. They mixed 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 way that is respectful of the heritage of the region and showcases its cultural and natural beauty. Like many other regions in Ethiopia, the farms of the Guji zone produce both washed and natural process coffees. kenco coffee beans 1kg lies in the way the coffee cherry is processed. The process of washing coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps to maintain 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 controlled drying process. However, the natural process keeps the coffee bean intact as it dries on the bed. This results in an energised cup with rich flavors and a silky mouthfeel. This process requires the highest ability and care to ensure that the beans do not get burned or overcooked. It is this level of care that makes a top Guji coffee. Guji's coffees are renowned for their smoothness and exquisite taste. They are great for both filter and espresso and can be used at any roast level. The natural process allows for the fullest expression of the fruity, floral and creamy flavors in this coffee. It is ideal for every occasion, whether you're looking for a quick pick-me-up in the morning or a classy beverage to enjoy with your friends. Sidamo Ethiopia is the place where coffee was first developed. coffee. A fruity, rich coffee. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is well-known for its citrus, floral and notes of berries. It is also known as a full-bodied, robust coffee with vibrant acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe which is a highly prized coffee due to its unique floral aromas and flavors. Coffee farming is a major source of income for those in this region. It is also a major contribution to the preservation of culture and the natural environment. Coffee production is sustainable and uses a minimal amount of land, water and fertilizer. The harvesting process is generally done by hand, which reduces the need for machinery and pesticides. The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone of southern Ethiopia. The coop is committed to improving the lives of its members and focuses on organic farming. It provides its members with housing, education and clean drinking water. It also provides technical assistance on the farm and helps the farmers market their coffees to specialty markets. This aids them in improving their coffee quality and production. This coffee is from the Kilenso Resa co-op and has been dried without any chemicals. This coffee produces a smooth, creamy cup with notes of strawberry and blackberry. It also has hints of milk-chocolate. This is a beautiful cup of coffee that showcases the artisanship and skill of Ethiopian producers. Coffee is grown between 1500 and 2200 meters above sea level. This means that the beans develop slowly and are able to absorb nutrients. The result is a balanced and balanced coffee with low acidity, strong fruit nuance and tea-like body. This is an extremely versatile and well-rounded coffee that is a great choice for hot or chilled. This is the ideal coffee for those who want to taste the real essence of Ethiopian coffee. This 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 flavours. Harar In the eastern part of Ethiopia and is 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 distinct wild-variety Arabica with an almost wine-like flavor and aroma. Contrary to other coffees that are wet-processed, Harar is dry-processed, and is often called espresso in the West. The process is natural and creates a fruity flavor with notes of strawberry, apricot and blueberry. Harar is also renowned for its rich chocolate notes and its intensely spicy scent. It is a good option for those who prefer an intense rich and sweet cup of coffee with notes of berries and chocolate. The beans are harvested from small farms near the city, and then dried in the sun. The coffee is then ground and mixed with sugar. In the traditional way, Harar is served with anise or fennel seeds (known as Ajwa) to add sweetness and a scent. It is also enjoyed with a slice of cake or pastry. The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and flavor due to the particular bean and processing methods. The coffee is cultivated in Harar which is a region that has an ancient walled town that is home to Hyenas that are spotted. It is grown at altitudes of up to 1,800 feet. This coffee is processed dry and has an intense body and a rich crema when brewed into espresso. Harar as well as its coffee, is 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 enjoying the electric atmosphere. The city is also known for its Khat, which is chewed by locals to lead a slow and relaxed daily lifestyle. You can sample a variety of varieties at the many cafes and tea houses that are located in the old town. It is beneficial to avoid heart health and help with digestive issues by chewing khat. However, it is important to take it in moderate amounts. Chewing khat more than three days can result in a variety of health issues, including constipation and stomach ulcers.