Ethiopian Coffee Beans 1kg coffee beans arabica coffee beans (http://www.google.co.uz site)

Ethiopian coffee is an essential component of Ethiopian culture and their varieties of heirloom are among the finest in the world. They are famous for their floral complexity and citrus flavor.

Legend has it that a goat herder discovered the benefits of coffee while his herd was restless and ate the fruits.

Yirgacheffe

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

The Yirgacheffe coffee is renowned for its delicate floral and fruity aromas. It has a smooth, round finish that is perfect for any occasion. It is ideal for a morning beverage or a late afternoon energy boost. Moreover, it is a great choice for those who love drinking iced coffee or would like to experiment with various brewing methods. This coffee is available as whole beans, which allows the user to taste all of its flavors.

This particular lot comes from the kebele village of Idido in the woreda district of Yirgacheffe 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 small parcels of garden size as a supplemental income or hobby.

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 beans that are not soaked are dried. This process yields the traditional washed Yirgacheffe coffee that has notes of citrus, flowers and chocolate. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity.

During the harvest, coffee farmers pick cherries by hand and transport them in baskets to washing stations. After the beans are washed and sort after which they are dried in the sun. This process produces the cup with floral and citrus notes. It is the most well-known form for Ethiopian coffee. The roasting process enhances the floral and lemony scents of this coffee.

Many coffee drinkers have reported that Yirgacheffe has a vibrant and clean taste, with hints wine, lemon and berry. The beans are also renowned for their fruity, crisp flavors and smooth finish. These beans are perfect for those who prefer a light or medium roast. They are best enjoyed without cream or milk, which can drown out the distinctive flavor of this type of roast. It pairs well with strong, sour cheeses as well as spices that bring out the herbal and citrus notes.

Guji

The Guji region is a fertile volcanic soil, numerous landscapes, and a perfect climate for coffee production. The region also has numerous regional landraces that have distinct flavors. The coffees from this region tend to be medium to full-bodied, and they are ideal for espresso and filter. The taste of coffee can differ based on the method of processing used and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries floral jasmine aroma, and floral notes.

The rich tradition of the Oromo people of Guji is reflected in their distinctive coffee. They first began using coffee around the 10th century, mixing it up with edible fats to create energy balls that they could consume during long journeys. The Oromo people continue to grow their own coffee in a manner that is respectful of their heritage and reflect the stunning natural and cultural beauty of the region.

The farms in the Guji Zone produce both washed coffee as well as natural processed coffee. The difference lies in how the coffee cherry is processed. The process of washing coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps preserve 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.

The natural process leaves the coffee bean in its entirety when it is dried on the bed. This results in a cup that has an intense flavor and silky texture. This process requires the greatest amount of skill and attention in order to avoid the beans becoming burned or overcooked. This level of skill is what makes a good Guji.

Guji’s coffees are known for their smoothness and delicious taste. They can be brewed as filter or espresso at any roasting level. The natural process allows the coffee to express its fullest fruity, floral and creamy tastes. It is perfect for any occasion. If you’re looking for an early morning boost or a classy drink to enjoy with your loved ones this coffee is perfect ideal for you.

Sidamo

A ripe and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is known for its floral, citrus and fruity notes. It is also referred to as a full-bodied coffee with vibrant acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe that is a highly sought-after 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 factor in the preservation of culture and the environment. The production of coffee is a sustainable process that requires minimal amount of water, land and fertilizer. The harvest is done by hand, which cuts down on the need for pesticides and machines.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is dedicated to improving the lives of its members and is focused on organic farming. 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 improve their production and quality of coffee.

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

The coffee is grown at high altitudes, ranging from 1500 and 2200 m.a.s.l. This means that the beans develop slowly and are able to absorb nutrients. The result is a balanced and balanced coffee with low acidity, intense fruit nuance, and a tea-like body. It is a wonderfully balanced and versatile coffee that can be enjoyed both hot and iced. This is the perfect coffee for those looking to experience the essence of Ethiopian coffee. It is a must-try for all coffee lovers! It’s also a good choice for those who enjoy light roasting because it accentuates the subtleties of the coffee’s flavor.

Harar

It is located in the eastern region of Ethiopia and 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 with the aroma and flavor of wine. Unlike other coffees, which are wet processed, Harar is dry-processed, and is often called espresso in the West. The natural processing process gives it an aroma that is fruity with notes such as apricots, strawberries and blueberries. Harar is also renowned for its rich chocolate notes and its intensely spicy aroma.

It is a good choice for those who prefer full-bodied rich and sweet coffee with a hint of chocolate and berries. The beans are harvested in small farms near the cities and then dried out in the sun. The coffee is then ground and infused with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa) to enhance sweetness and aroma. It can also be enjoyed with a slice of cake or pastry.

The Grade 1 kg coffee beans Natural is another popular coffee from Harar. It has a unique aroma and flavor due to the special beans and processing methods. This coffee is grown at altitudes of up to 1 kg of coffee beans,800 meters in the Harar region, which is home to an ancient city wall which is home to spotted hyenas. This coffee is processed dry and has a full body and rich crema when brewed into espresso.

Harar, in addition to its coffee, is also well-known for its wild markets which sell everything from spices to clothing to electronics and livestock. Spend a day wandering through the stalls and taking in the buzzing atmosphere.

The city is also known for its Khat. Locals chew it to create a tranquil and slow life. You can sample a variety of flavors at the numerous cafes and tea houses in the old town. It can be beneficial to avoid heart diseases and ease digestive issues by chewing khat. However it is crucial to take it in moderate amounts. Chewing khat for longer than three days can lead to a variety of health problems that include stomach ulcers as well as constipation.