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Ethiopian coffee beans 1kg (zx.greit.si)

Coffee is an integral element of Ethiopian culture and their heirloom varieties are among of the finest in the world. They are famous for their the complexity of their florals and the citrusy flavor.

Legend has it that a goat herder discovered the benefits of coffee when his herd was agitated and ate the berries.

Yirgacheffe

The high altitudes and the rich soil of the Yirgacheffe region provide the ideal conditions for coffee cultivation. Ethiopian farmers also strive to protect the local environment and ensure that their communities can access sustainable livelihoods. They also dedicate themselves 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 Yirgacheffe coffee is famous for its delicate fruity and floral flavors. It has a silky finish and is perfect for any occasion. It's perfect for a morning beverage or a post-workout pick-me-up. It's also a great option for those who prefer to drink iced coffee, or want to try out different methods of brewing. The coffee is available as whole beans, allowing the consumer to experience the full range of 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 wash station, where our partners work with 900 smallholders who cultivate coffee in gardens-sized parcels for supplemental income or hobby.

When coffee is wet processed the beans are then immersed in large vats of water until all of the fruit and mucilage have been removed from them. The uncooked beans are then dried. This method produces classic washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter in body than the natural process Yirgacheffe and has more intense acidity.

During the time of harvest, coffee farmers handpick cherries and then transport them to the washing stations in baskets. After the beans are washed and sort and dried in the sun, they are then roasted. This produces a cup with citrus and floral notes, and is the most sought-after version of Ethiopian 1kg arabica coffee beans. The roasting process further accentuates the citrus and floral aromas of this variety.

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 renowned for their fruity, crisp flavors and smooth finish. They are a great choice for those who like a light to medium roast. They are best consumed without cream or milk as they can mask the distinctive flavor of this variety. It pairs well with strong, sour cheeses as well as spices to highlight the herbal and citric notes.

Guji

The Guji region has rich volcanic soil, diverse landscapes, and a perfect climate for coffee production. It also houses numerous regional landraces, with each offering a distinctive flavor profile. Coffees from this region tend to be medium to full-bodied, and are excellent for filter and espresso. The flavor of coffee may vary depending upon the processing method used and the farm that produces it. For instance, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a floral jasmine aroma.

Guji's distinctive coffee reflects the rich culture of Oromo people. They first began using coffee around the 10th century, mixing it up 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 grow their own coffee in a manner that honors the region's heritage and showcases its cultural and natural beauty.

As with 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. The coffee that is washed is removed mechanically to remove the skin and pulp before being fermented. This process helps maintain the acidity of the coffee and bright tasting notes. The beans are dried on beds that are raised. This ensures a regulated temperature and consistent drying process.

The natural process however, leaves the bean intact while it is drying. This results in an energised cup with rich flavors and a silky mouthfeel. This process requires the highest skill and care to ensure that the beans are not burned or overcooked. This level of craftsmanship is what makes a great Guji.

Guji’s coffees are known for their smoothness and exquisite taste. They can be brewed as filter or espresso at any roasting level. The natural process permits the best expression of the floral, fruity and creamy flavors in this coffee. It's perfect for any occasion. Whether you want a quick morning boost 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 biggest producer of commercial grade coffee. It is famous for its citrus and floral notes. It is also known as a full-bodied coffee that has lively acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavors.

Coffee farming is a crucial source of income for people of this region. It is also a major contribution to the preservation of the environment and culture. Coffee production is sustainable, and requires a minimum amount of water, land and fertilizer. The harvesting is done by hand, which cuts down on the use of pesticides and machinery.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop focuses on organic agriculture and is committed to improving the lives of its members. It provides its members with housing, education and clean drinking water. It also provides technical support on the farm and helps them market their coffees to specialty markets. This helps them continue to improve their production and quality.

This coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without additional chemicals. This coffee makes a smooth, creamy cup with notes of strawberry and blackberry. It also has hints reminiscent of milk-chocolate. It is a beautiful cup of coffee that showcases the skill and craftsmanship 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 a low acidity, a strong fruit nuance and tea-like body. It is a well-rounded and versatile coffee that can be enjoyed hot or chilled. This is the perfect coffee for those looking to experience the real essence of Ethiopian coffee. This is a must try for anyone who loves coffee. This is a wonderful option for those who prefer lighter roasts, as it brings out the subtle flavors of the coffee.

Harar

It is located in the eastern region 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 distinctive wild variety arabica coffee beans 1kg with an almost wine-like flavor and aroma. Unlike other coffees, which are processed with water, Harar is dry-processed, and is often referred to as espresso in the West. The natural process results in a pronounced fruity flavor, with notes of strawberry, apricot and blueberry. Harar is also known for its rich chocolate notes and its intensely spicy scent.

It is a good option for those who prefer an intense rich and sweet coffee with a hint of berries and chocolate. The beans are gathered in small farms in the city and then dried in the sun. The coffee is then finely grounded and mixed with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa) to enhance sweetness and aroma. Harar can also be consumed with a slice cake or pastry.

Another well-known coffee from Harar is the Grade 1 Natural, which has distinctive aroma and flavor because of its unique bean and the method of processing. The coffee is grown at altitudes of 1,800 meters in the Harar region, which has an ancient city wall which is home to spotted hyenas. This coffee is processed dry and has a full body and a thick crema when made into espresso.

Harar as well as its coffee, is known for its crazy markets that sell everything from spices cultural dresses to electronics and livestock. Take a stroll around the stalls and enjoying the vibrant atmosphere.

The city is also known for its khat. People chew it to make a relaxing and sluggish life. You can try a variety of varieties at the many tea houses and cafes in the old town. Chewing khat can help alleviate certain digestive issues and can help prevent heart disease, but it must be consumed with moderation. Chewing khat for more than three days can cause a variety of health issues like stomach ulcers and constipation.