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Ethiopian Coffee Beans 1kg Coffee is an integral element of Ethiopian culture and their heirloom varietals are some of the most exquisite in the world. They are renowned for their floral complexity and citrus flavors. Legend has it that a goatherder discovered coffee's wonders when his herd became agitated and began consuming the fruits. Yirgacheffe The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. Ethiopian farmers also work hard to protect the environment, and to ensure that their communities can gain sustainable livelihoods. They also are committed to promoting gender equity and the health of young women. These factors make Yirgacheffe coffee one of the most sought-after coffees in the world. The coffee cultivated in the Yirgacheffe region is known for its delicate floral flavors and fruity sweetness. It has a smooth, rounded finish that is perfect for any occasion. It's perfect to enjoy a cup of coffee in the morning or a post-workout pick-me-up. It is also an excellent choice for those who enjoy drinking iced coffee or want to try different brewing methods. This coffee is available as whole beans, allowing the consumer to experience all of its flavors. 1kg coffee beans price uk is from the kebele village of Idido in the woreda, or district, of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate washing station, where our partners collaborate with 900 smallholder farmers who grow their coffee in plots of garden size to earn extra income or as an activity. When coffee is processed in a wet manner, the beans are stored in large vessels until all of the mucilage and fruit have been removed. The beans are then dried until they are bare. This method produces traditional washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter than natural Yirgacheffe and has more prominent acidity. During harvest, coffee farmers collect cherries by hand, and transport them in baskets for the washing stations. After the beans are cleaned and separated, they are dried in the sun. This makes an aroma that is floral and citrus notes. It is the most sought-after type of Ethiopian coffee. The roasting process further accentuates the citrus and floral aromas of this variety. Many coffee drinkers have noticed that Yirgacheffe has a fresh and clean taste with hints wine, lemon and berry. They are also known for their fruity, crisp flavors and smooth finish. They are a good choice for those who enjoy moderate to light roast. They are best enjoyed without milk or cream as they can mask the distinctive flavor of this type of roast. It's great with sour, strong cheeses and spices that enhance the herbal and citrus notes. Guji The Guji region is home to an abundant volcanic soil, a variety of landscapes and a great climate for coffee production. The region also hosts many regional landraces that each have a different flavor profile. The coffees from this region are often medium to full-bodied, and are great for both filter and espresso. The flavor of coffee may differ depending on the processing method used and the farm that produces it. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied, with berry notes and a floral jasmine aroma. The rich tradition of the Oromo people of Guji is reflected in their distinctive coffee. It is believed that they first began to use coffee in the 10th century AD. They mixed it with edible fats to make bite-sized energy ball that they chewed on while on long journeys. The Oromo people still grow their own coffee in a manner that is respectful of their culture and is a reflection of the beautiful natural and cultural beauty of the region. 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 the 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 bright taste notes. The beans are dried on raised beds. This ensures the proper temperature and consistency of the drying process. The natural process however leaves the bean in its entirety while it dries. organic coffee beans 1kg produces a cup with rich flavor and silky texture. This process requires the highest ability and care to ensure that the beans are not burned or overcooked. It is this level of craftsmanship that creates a wonderful Guji coffee. Guji's coffees are famous for their smoothness and delicious taste. They are excellent for both filter and espresso and can be made at any roast level. The natural process allows for the fullest expression of the floral, fruity and creamy tastes of this coffee. It's perfect for any occasion. If you're looking for a quick morning boost or a sophisticated beverage to share with your friends, this coffee is for you. 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 known for its citrus, floral and fruity notes. It is also known for its full body and crisp acidity. The Sidamo region includes the micro-region of Yirgacheffe that is a highly prized coffee due to its distinctive floral aromas and flavors. The cultivation of coffee is a significant source of income for the people of this region. It is also a major contributor to preserving the environment and culture. The production of coffee is sustainable and requires a small amount of water, land and fertilizer. The harvest is typically done by hand, which decreases the need for machinery and pesticides. The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone in southern Ethiopia. The coop focuses on organic agriculture and is committed to improving the lives of its members. It provides its members with housing as well as education and clean drinking water. It also provides technical support on the farm and assists them sell their coffees to specialty markets. This helps them to improve their coffee production and quality. This coffee is from the Kilenso Resa co-op and has been dried without the use of any chemicals. This results in a smooth and creamy cup that has notes of blackberry, strawberry and hints of milk chocolate. This is a gorgeous coffee that showcases the skill of Ethiopian producers. The coffee is grown at high altitudes, between 1500 and 2200 m.a.s.l. The beans grow slowly, allowing them to absorb nutrients. The result is a balanced coffee with low acidity, strong fruit nuance and tea-like body. It is a very well-rounded and versatile coffee that is able to be enjoyed hot or iced. This is the ideal coffee for those who wish to taste the true essence of Ethiopian coffee. This is a must-try for all coffee lovers. It's also a good option for those who like light roasting because it brings out the subtleties of the coffee's flavor. Harar Harar located in the eastern part of Ethiopia, is famous for its coffee. It shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea in the northeast. It is a distinct wild-variety Arabica with an almost wine-like taste and aroma. Unlike other coffees, which are wet processed, Harar is dry-processed, and is commonly referred to as espresso in the West. Natural processing gives it a fruity flavor with notes of blueberries, strawberries, and apricots. Harar is also known for its strong chocolate notes and intensely spicy aroma. It is a good option for those who enjoy an intense rich and sweet cup of coffee with hints 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 infused with sugar. In the traditional way, Harar is served with anise or fennel (known as ajwa) to add sweetness and a scent. You can also enjoy it with a pastry or cake. The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and flavor due to the particular bean and processing techniques. The coffee is grown at high altitudes of 1,800 meters in the Harar region, which is home to an ancient city wall that is home to spotted hippos. This coffee is processed dry and has a full body and a thick crema when made into espresso. Harar, in addition to its coffee, is also known for its crazy markets that offer everything from spices to clothes of the culture to electronic gadgets and livestock. Spend an afternoon exploring the stalls, and taking in the electric atmosphere. The city is also famous for its khat, which is chewed by the residents to promote a relaxed and slow daily lifestyle. You can sample a variety of khats at the many cafes and tea houses in the old town. Chewing khat may help ease some digestive problems and reduce the risk of heart disease, but it should be consumed with moderation. Chewing khat more than three days could lead to a number of health issues, including constipation and stomach ulcers.