Ethiopian Coffee Beans 1kg coffee beans price

Ethiopian coffee is a staple of Ethiopian culture and their varieties of heirloom are among the finest in the world. They are renowned for their complex floral aroma and citrus flavor.

Legend has it that the coffee-loving goatherder was able to discover its wonders when his herd became agitated and began consuming the fruits.

Yirgacheffe

The high altitudes and rich soils in the Yirgacheffe region create ideal conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to protecting the local environment and ensuring that their communities have access to sustainable livelihoods. They are also committed to promoting gender equity and the health of young women. The combination of these factors make Yirgacheffe one of the world's most prized coffee beans.

The Yirgacheffe coffee is known for its delicate floral and fruity aromas. It has a silky finish and is perfect for any occasion. It is great as a breakfast drink or for a refreshing afternoon drink. It's also a good option for those who prefer to drink iced coffee or are looking to test different methods of brewing. It is also available as whole beans, allowing the consumer to experience 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.

Wet processing involves the beans being soaked in large vessels, until the mucilage and fruits have been removed. The naked beans are then dried. This method produces traditional washed Yirgacheffe, with notes like chocolate, flowers and citrus. It is lighter in body than natural process Yirgacheffe and has more intense acidity.

During the harvest time, coffee farmers handpick cherries and transport them to washing stations in baskets. After the cherries have been cleaned and sorted after which they are dried in the sun. This makes an aroma that is floral and citrus notes. It is the most well-known type of Ethiopian coffee. The roasting process also enhances the floral and citrus aromas of this variety.

Many coffee drinkers have noticed that Yirgacheffe has a vibrant clean taste that is fresh and fresh with the scent of wine, lemon and berry. The beans are famous for their fruity, crisp flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. They are best enjoyed without milk or cream which can muddle the distinctive flavor of this particular 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, which makes it a perfect location for coffee production. It also hosts a wide variety of regional landraces, with each offering a distinct flavor profile. The coffees from this region tend to be medium- to full-bodied, and are great for espresso and filter. The flavor of coffee may differ based on the method of processing employed and the farm. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a mellow jasmine scent.

Guji's distinctive coffee is a reflection of the rich culture of Oromo people. It is believed that they began to drink coffee from the 10th century AD. They mixed it with edible fats to create bite-sized energy balls that they ate traveling for long distances. Today, the Oromo people continue to cultivate their own coffee in a manner that is respectful of the heritage of the region and reflects its vibrant natural and cultural beauty.

The farms of the Guji Zone produce washed coffee and natural processed coffee. The difference lies in how 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 to maintain the coffee's acidity as well as its bright tasting notes. The beans are then dried on beds that are raised. This ensures a regulated temperature and consistent drying process.

However, the natural process leaves the coffee bean unharmed when it is dried on the bed. This produces a more balanced cup that has complex flavors and a silky mouthfeel. This process requires the highest amount of skill and http://lamerpension.co.kr/www/bbs/board.php?bo_table=bod703&wr_id=191514 attention to prevent the beans becoming burned or overcooked. It is this level of skill that makes a great Guji coffee.

Guji's coffees are famous for their smoothness, and delicious taste. They can be brewed using espresso or filter at any roasting level. The natural process permits the best expression of the floral, fruity and creamy flavors in this coffee. It is ideal for every occasion, whether you're looking for a quick pick-me-up in the morning or a sophisticated drink to share with your friends.

Sidamo

A ripe and fruity coffee from the birth place of coffee, 1kg Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee and is famous for its floral and citrus notes. It is also known as a full-bodied coffee that has lively acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe, which is a highly sought-after coffee because of its distinctive floral aromas and flavor profiles.

Coffee farming is an important source of income for those in this region. It is also an important contribution to the preservation of the environment and culture. Coffee production is sustainable and uses a minimal amount of land, water and fertilizer. The harvest is usually done by hand, which eliminates the need for machinery and pesticides.

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

This coffee comes 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 stunning coffee that showcases the craftsmanship 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 balanced and balanced coffee with low acidity, intense fruit nuance and tea-like body. It's an extremely versatile and well-rounded coffee that can be enjoyed cold or hot. This is the perfect coffee for those looking to experience the real essence of Ethiopian coffee. This is a must try for all coffee lovers. It's also a great choice for those who enjoy light roasting, as it accentuates the subtleties of the coffee's flavours.

Harar

Harar located in eastern 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 distinctive wild variety Arabica with a wine-like taste and aroma. Harar unlike other coffees that are processed with water, is dry-processed and is commonly called espresso in Western countries. Natural processing allows for a fruity flavor with notes of blueberries, strawberries, and apricots. Harar is also known for its strong chocolate notes and a distinctly spicy scent.

It is a great choice for those who prefer full-bodied rich and sweet cup of coffee with a hint of chocolate and berries. The beans are sourced from small farms near the city, then dried in the sun. The coffee is then finely ground and infused with sugar. Traditionally, Harar is served with anise or fennel seeds (known as Ajwa) to add sweetness and a scent. It can also be served with a slice of cake or pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and flavor due to the particular bean and processing techniques. The coffee is cultivated in Harar, a region with an ancient walled town which is home to Hyenas that are spotted. It is grown at altitudes of up to 1,800 meters. This coffee is dried processed and has a thick, rich crema and full body when it is made into espresso.

Harar in addition to its coffee, is also famous for its wildly-expanding markets which sell everything from spices to cultural dresses to electronics and livestock. Spend an afternoon exploring the stalls and taking in the electric atmosphere.

The city is also known for its khat, a drink chewed by residents to promote an unhurried and relaxed lifestyle. You can try a variety of varieties at the many cafes and tea houses in the old town. Chewing khat may help ease some digestive issues and help aid in preventing heart disease, but it should be consumed with moderate amounts. Chewing khat more than three days could cause a variety of health issues like stomach ulcers and constipation.