Ethiopian Coffee Beans 1kg coffee beans price

Ethiopian coffee is an essential component of Ethiopian culture, and their heirloom varieties are among the top in the world. They are famous for their floral complexity and citrus-like flavors.

Legend has it, a goatherder discovered coffee's wonders when his herd became restless and began to eat the fruits.

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. Additionally, Ethiopian farmers are committed to protecting the local environment and [empty] ensuring that their communities have access to sustainable livelihoods. They are also dedicated to promoting gender equality and the well-being of young women. The combination of these elements make Yirgacheffe one of the world's most sought-after coffee beans.

The Yirgacheffe coffee is renowned for its delicate fruity and floral flavors. It has a smooth, long-lasting finish and is perfect for any occasion. It is perfect for a morning drink or a post-workout pick-me-up. It is also a good option for those who prefer to drink iced 1kg coffee beans how many cups, [Redirect-302] or want to try out different methods of brewing. This coffee is also available as a whole bean, which lets the user explore all its flavor profiles.

This particular lot comes from the kebele village of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is wet-processed at the Halo Fafate washing station, where our partners work with smallholder farmers of 900 who cultivate their coffee in garden-sized plots to supplement their income and as an activity.

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

During the harvest time, coffee farmers handpick cherries and transport them to washing stations in baskets. After the beans have been cleaned and sorted after which they are dried in the sun. This process produces a cup that has floral and citrus notes. It is the most sought-after version of Ethiopian coffee. The roasting process further enhances the floral and citrus aromas of this variety.

Many coffee drinkers have noticed that Yirgacheffe has a vibrant and clean taste, with notes of wine, lemon, and berry. These beans are known for their refreshing, fruity flavors and smooth finish. These beans are perfect for those who prefer a light or medium roast. They are best enjoyed without milk or cream, which can drown out the distinctive flavor of this variety. It's great with strong, sour cheeses and spices to bring out the herbal and citric notes.

Guji

The Guji region is a fertile volcanic soil, numerous landscapes and a great climate for coffee production. It also hosts many regional landraces, 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 differ based on the processing method used and the farm. 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 culture of the Oromo people of Guji is reflected in their distinctive coffee. They started 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. The Oromo people still grow their own coffee today in a manner that honors their culture and is a reflection of the stunning natural and cultural beauty of the region.

As with other regions in Ethiopia the farms in the Guji zone produce washed and natural process coffees. The difference is in the manner that the coffee cherry is processed after harvesting. The coffee that is washed is removed mechanically to remove the skin and pulp before being fermented. This process helps preserve the coffee's acidity and bright taste notes. The beans are dried on raised beds. This helps to ensure an even temperature and a consistent drying process.

In contrast, the natural process leaves the coffee bean intact when it is dried on the bed. This produces an energised cup with distinct flavors and a smooth mouthfeel. This process requires the highest expertise and attention to ensure that the beans are not burned or overcooked. It is this level of care that creates a wonderful Guji coffee.

Guji's coffees are known for their smoothness and delicious taste. They can be brewed using filter or espresso at any roasting level. The natural process allows the coffee to express its fullest fruity, floral and creamy tastes. It is ideal for every occasion, whether you're looking for a quick pick-me-up in the morning or a classy drink to enjoy with friends.

Sidamo

A ripe and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is renowned for its citrus, floral and fruity notes. It is also known for its full body and vibrant crisp acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavors.

Coffee farming is a major source of income for those in this region. It is also a significant contribution to the preservation of culture and the environment. The production of coffee is sustainable, and requires a minimum amount of fertiliser, water, and land. The harvest is usually done by hand, which decreases the need for machinery and pesticides.

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

The coffee comes from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without additional chemicals. This results in a smooth and creamy cup with notes of blackberry, strawberry and the hint of milk chocolate. This is a beautiful cup of coffee that showcases the craftsmanship and expertise of Ethiopian producers.

Coffee is grown between 1500 and 2200 meters above sea level. This means that the beans develop slowly and take longer to absorb nutrients. The result is a cup with an acidity that is low and a tea-like body. This is an incredibly versatile and well-rounded cup that can be enjoyed cold or hot. This is the perfect coffee for those who want to experience the true essence Ethiopian coffee. This is a must try for anyone who loves coffee. This is a wonderful choice for those who enjoy lighter roasts, because it highlights 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 wild variety Arabica that has a wine-like aroma and taste. Harar is different from other coffees that are wet-processed is dry-processed and is commonly called espresso in Western countries. The natural processing process gives it an aroma that is fruity with notes of blueberries, strawberries, and apricots. Harar is also known for its rich chocolate notes and its intensely spicy aroma.

This is a wonderful option for those who like a rich, sweet and full-bodied coffee with notes of berries and chocolate. The beans are harvested on small farms close to cities and then dried out in the sun. The coffee is then finely ground and infused with sugar. Harar is typically served with anise or fennel seeds (known as anjwa) to enhance sweetness and aroma. You can also enjoy it with a pastry or cake.

Another popular coffee from Harar is the Grade 1 Natural, which has a unique flavor and aroma due to its special bean and the method of processing. This coffee is grown in Harar, a region with an ancient walled town that is home to Hyenas that are spotted. It is grown at altitudes ranging from to 1,800 meters. This coffee is dry processed and has a thick, rich crema and full body when brewed into espresso.

Harar as well as its coffee, is known for its crazy markets which sell everything from spices cultural dresses to electronics and livestock. Spend a day wandering through the stalls and enjoying the vibrant atmosphere.

The city is also famous for its Khat, which is chewed by residents to promote an unhurried and relaxed life. You can try a variety of flavors at the numerous tea houses and cafes in the old town. It is beneficial to avoid heart health and help with digestive issues by chewing khat. However it is crucial to take it in moderation. Chewing khat for more than three days can lead to a number of health problems including constipation and stomach ulcers.