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Ethiopian Coffee Beans 1kg Coffee is an essential part of Ethiopian culture, and their heirloom varietals are some of the most exquisite in the world. They are renowned for their the floral complexity and citrus taste. Legend has it, one goatherder discovered the wonders of coffee when his herd became restless and began to eat the fruits. Yirgacheffe The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. In addition, 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 beans for coffee in the world. The coffee cultivated in the Yirgacheffe region is renowned for its delicate floral nuances and fruity sweetness. It has a smooth, round finish that is suitable for any occasion. It is ideal for a morning drink or a late afternoon energy boost. It's also a great choice for those who like to drink iced coffee, or are looking to test different methods of brewing. The coffee is available as whole beans, allowing the user to taste the variety of flavors. This particular lot is from the kebele (or village) of Idido located 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 are working with 900 smallholders who grow coffee in small parcels of garden size as a supplemental income or hobby. Wet processing involves the beans to be soaked in large vessels, until the mucilage and fruit have been removed. The uncooked beans are then dried. This process produces the traditional washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity. During the time of harvest coffee farmers pick cherries and transport them to the washing stations in baskets. After the cherries have been cleaned and sorted and dried in the sun, they are then roasted. This process produces an aroma that is floral and citrus notes, and is the most sought-after form of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this variety. Many coffee drinkers have noticed that Yirgacheffe has a fresh and fresh taste, with hints of lemon, wine and berry. They are renowned for their fruity, crisp flavors and smooth finish. They are a great choice for those who enjoy a light to medium roast. They are best consumed without cream or milk, which can drown out the distinctive flavor of this variety. It's great with strong, sour cheeses and spices to highlight the citric and herbal notes. Guji The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it a perfect location for coffee production. The region also has many regional landraces that each have distinct flavors. The coffees of this region tend to be medium- to full-bodied, and are perfect for both filter and espresso. The taste of coffee can vary depending upon the method of processing used and the farm that produces it. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes floral jasmine aroma, and floral notes. Guji's unique coffee reflects the rich culture of Oromo people. They first began using coffee around the 10th century, mixing it up with edible fats 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 manner that is respectful of the region's history and reflects its vibrant cultural and natural beauty. The farms of the Guji Zone produce washed and natural processed coffee. The difference is in the way that the coffee cherry is processed after harvesting. The coffee that is washed-processed is mechanically removed to remove the pulp and skin prior to fermentation. This process helps maintain the coffee's acidity, and the bright notes of taste. The beans are dried on beds that are raised. This ensures the proper temperature and consistency of the drying process. In contrast, the natural process keeps the coffee bean in its entirety when it is dried on the bed. This produces an energised cup with distinct flavors and a smooth mouthfeel. The process requires the most skill and care to ensure that the beans aren't burned or overcooked. It is this level of skill that creates a wonderful Guji coffee. Guji's coffees are famous for their smoothness, and exquisite taste. They are great for both filter and espresso, and can be made at any roast level. The natural process permits the fullest expression of the floral, fruity and creamy flavors in this coffee. It is ideal for any occasion. Whether you want a morning pick me up or a classy drink to enjoy with your loved ones this coffee is the one ideal for you. Sidamo Ethiopia is the home of coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee and is famous for its citrus and floral notes. It is also renowned for its full body and crisp acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavors. Coffee farming is a vital source of income for the people living in this region. It is also a major contributor to preserving the environment and culture. The production of coffee is a sustainable process that requires small amount of land, water and fertilizer. The harvest is usually done by hand, which decreases the need for machinery and pesticides. The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone of southern Ethiopia. The coop is dedicated to improving lives of its members and is focused on organic farming. It provides its members with housing, education and clean drinking water. mouse click the next article provides technical assistance on the farm and helps them market their coffees to specialty markets. This assists them in improving their coffee quality and production. This coffee is from the Kilenso Resa co-op and has been dried without the use of any chemicals. This coffee makes a smooth, creamy cup that has notes like blackberry and strawberry. It also has hints reminiscent of milk-chocolate. This is a beautiful coffee that showcases the artisanship of Ethiopian producers. The coffee is grown at high altitudes, ranging from 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 balanced coffee with low acidity, intense fruit nuance and a body that is tea-like. It is a wonderfully balanced and versatile coffee that can be enjoyed both hot and chilled. This is the perfect coffee for those who want to taste the real essence of Ethiopian coffee. It is a must try for anyone who loves coffee! This is a fantastic choice for those who enjoy lighter roasts, because it brings out the subtle flavors of the coffee. Harar Harar, 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 distinctive wild variety Arabica with an almost wine-like taste and aroma. Harar, unlike other coffees that are processed with water, is dry-processed, and is typically called espresso in Western countries. The natural processing method results in a pronounced fruity flavor with notes of strawberry, apricot and blueberry. Harar is renowned for its intensely spicy aroma and strong chocolate notes. This is a fantastic option for those who like a rich sweet and full-bodied 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 ground and flavored with sugar. Harar is typically served with a fennel seed or anise (known as anjwa) to give it a sweet taste and aroma. It can also be enjoyed with a cake or pastry. Another popular coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its special bean and processing technique. The coffee is grown at high altitudes of 1,800 meters in the Harar region, which has an ancient walled city which is home to spotted Hyenas. This coffee is dry-processed and has a full body and rich crema when made into espresso. Harar in addition to its coffee, is also known for its crazy markets that sell everything from spices cultural dresses to electronics and livestock. Take a stroll through the stalls, and taking pleasure in the vibrant atmosphere. The city is also known for its khat, a drink chewed by the locals to create a slow and relaxed daily life. You can try a variety of varieties at the many cafes and tea houses that are located in the old town. It is a great way to prevent heart health and help with digestive issues by chewing khat. However it is crucial to take it in moderation. Chewing khat more than three days could cause a variety of health issues like constipation and stomach ulcers.