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

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

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring that their communities have access to sustainable livelihoods. They also are committed to increasing gender equality and well-being for young women. These aspects make Yirgacheffe coffee one of the most sought-after coffees around the world.

The coffee grown in the Yirgacheffe region is known for its delicate floral nuances and sweet fruity flavor. It has a smooth, round finish that is appropriate for any occasion. It can be enjoyed as a breakfast drink or a post-workout boost. It is also a great choice for those who like drinking iced coffee or want to try different methods of brewing. The coffee is available in whole beans, allowing the consumer to experience the full range of flavors.

This particular lot is 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 around 900 smallholder farmers who cultivate their coffee in garden-sized plots for supplemental income and as an interest.

Wet processing involves the beans to be soaked in large vats, ensuring that the mucilage and fruit have been removed. The beans are then dried until they are bare. This method creates the classic washed Yirgacheffe coffee with notes of citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has a more prominent acidity.

During the time of harvest coffee farmers pick cherries and take them to washing stations in baskets. After the beans are cleaned and sorted and dried in the sun, they are then roasted. This process creates an aroma that is citrus and floral notes, and is the most sought-after type of Ethiopian coffee. The roasting process is a great way to enhance the floral and lemony aromas of this variety.

Many 1kg arabica coffee beans drinkers have noted that Yirgacheffe has a vibrant and clean taste with hints lemon, wine and berry. The beans are famous for their fruity, crisp flavors and smooth finish. They are a good choice for those who like moderate to light roast. It is best to consume them without milk or cream since they can mask the distinctive flavor. It pairs well with strong, sour cheeses and spices to bring out the citric and herbal notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect location for coffee production. The region also has many regional landraces that each have a different flavor profile. The coffees from this area are usually medium to full-bodied and are great for espresso and filter. However, the flavor of the coffee may differ depending on the processing method and the farm itself. 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 unique coffee reflects the rich culture of the Oromo people. 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 which they would chew while traveling for long distances. The Oromo people continue to grow their own coffee in a way that honors their culture and is a reflection of the stunning natural and cultural beauty of the region.

The farms in the Guji Zone produce washed coffee as well as natural processed coffee. The difference is in the way that the coffee cherries are processed after harvesting. Washed-process coffee is mechanically de-pulped to remove the pulp and skin prior to fermentation. This process helps maintain the acidity of the coffee and the bright notes of taste. The beans are dried on raised beds. This helps to ensure an even temperature and a consistent drying process.

However, the natural process leaves the coffee bean unharmed when it is dried on the bed. This creates a cup with rich flavor and silky texture. This process requires a huge amount of skill and care to prevent the beans being burned or overcooked. It is this level of care that makes a great Guji coffee.

Guji's coffees are famous for their smoothness and delicious taste. They are excellent for both filter and espresso and can be used at any roast level. The natural process lets the coffee express its most fruity, floral and creamy flavours. It is ideal for any occasion. Whether you want an early morning boost or a refined beverage to enjoy with your loved ones this coffee is perfect the perfect choice for you.

Sidamo

A rich and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is known for its citrus, floral and notes of berries. It is also known as a full-bodied, robust coffee with lively acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and distinctive flavor profiles.

Coffee farming is a significant source of income for people in this region. It is also an important contributor to the preservation of the environment and culture. Coffee production is sustainable, and requires only a small amount of soil, water and fertilizer. The harvesting process is generally done by hand, which reduces 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 dedicated to improving the lives of its members and is focused on organic coffee beans 1kg farming. It offers its members housing, education and clean drinking water. It also provides technical assistance on the farm, and helps members sell their coffees on specialty markets. This aids them in improving their coffee quality and production.

This coffee comes from the Kilenso Resa co-op and has been dried without using any chemicals. This makes a smooth and creamy cup that has notes of blackberry, strawberry and hints of milk chocolate. This is a beautiful cup of coffee that shows off the craftsmanship and expertise of Ethiopian producers.

The coffee is grown at high altitudes, between 1500 and 2200 m.a.s.l. The beans grow slowly and allow them to absorb nutrients. This results in a coffee with an acidity that is low and a tea-like body. It's an extremely versatile and well-rounded coffee that can be enjoyed hot or iced. This is the perfect coffee for those who wish to experience the essence of Ethiopian coffee. This is a must-try for all coffee lovers. This is a great option for those who prefer light roasts because it brings out the subtle flavors of the buy 1kg coffee beans.

Harar

Located in the eastern part 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 1kg arabica coffee beans with a wine-like aroma and taste. In contrast to other coffees, which are wet-processed, Harar is dry-processed, and is often called espresso in the West. The natural process creates a fruity taste with notes of apricot, strawberry and blueberry. Harar is known for its intensely spicy scent and strong chocolate notes.

This is a wonderful choice for those who love an intense, sweet and full-bodied cup of coffee with notes of chocolate and berries. The beans are sourced from small farms near the city and then dried in the sun. The coffee is then ground and mixed with sugar. Traditionally, Harar is served with anise or fennel (known as Ajwa) to add sweetness and fragrance. It is also served with a slice of cake or a pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and taste due to the unique beans and processing methods. This coffee is grown at high altitudes of up to 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 an intense body and a rich crema when it is made into espresso.

Harar in addition to its coffee, is well-known for its wild markets that offer everything from spices to clothing to electronics and livestock. Take a stroll through the stalls, and taking pleasure in the vibrant atmosphere.

The city is also famous for its Khat. Locals chew it to create a relaxed and slow lifestyle. In the old town, you will find a wide variety of teas and cafes in which you can try them. Chewing khat can help alleviate some digestive issues and help aid in preventing heart disease, but it must be taken in moderation. Chewing khat more than three days can cause a variety of health problems including stomach ulcers and constipation.