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Ethiopian Coffee Beans 1kg
Coffee is a vital element of Ethiopian culture and their heirloom varieties are some 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 while his herd became restless and ate the fruit.
Yirgacheffe
The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also strive to protect the local environment and ensure that their communities can have sustainable livelihoods. They are also dedicated to encouraging gender equality and the well-being of young women. The combination of these factors creates Yirgacheffe one of the most sought-after coffee beans.
The coffee grown in the Yirgacheffe region is known for its delicate floral nuances and sweet fruity flavor. It has a silky finish and is perfect for any occasion. It's perfect for a morning drink or an afternoon pick-me up. It's also a great choice for those who like to drink iced coffee or who want to experiment with different methods of brewing. The coffee is available in whole beans, allowing the user to taste the variety of flavors.
This particular batch comes from the kebele (or village) of Idido located 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 are working with 900 smallholders who cultivate coffee in gardens-sized parcels to earn extra income or as a hobby.
Wet processing involves the beans being soaked in large vats, ensuring that the mucilage and fruits have been removed. The beans are then dried until they are bare. This process produces the traditional washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter in body than natural process Yirgacheffe and has more intense acidity.
During the harvest season coffee farmers handpick cherries and then transport them to washing stations in baskets. After the beans have been washed and sort after which they are dried in the sun. This produces an aroma that is citrus and floral notes, and is the most well-known type of Ethiopian coffee. The roasting process amplifies the floral and lemony scents of this coffee.
Many coffee drinkers have noted that Yirgacheffe has a fresh and clean taste, with hints wine, lemon, berry, and more. These beans are also known for their fresh, fruity flavors and smooth finish. They are a good choice for those who enjoy medium to light roast. It is recommended to enjoy them without milk or cream because they can mask the distinctive flavor. It is a great match for sour, strong cheeses and spices that bring out the herbal and citrus notes.
Guji
The Guji region has an abundant volcanic soil, a variety of landscapes, and a favorable climate for coffee production. It also hosts a wide variety of regional landraces, with each offering a distinctive flavor profile. The coffees from this region are typically medium to full-bodied and are excellent for filter and espresso. The flavor of coffee can differ based on the method of processing employed and the farm that produces it. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a mellow jasmine scent.
The rich culture of the Oromo people in Guji is evident in their distinctive coffee. They began using coffee in the 10th century, mixing it with edible fats to make energy balls they could consume during long journeys. Today, the Oromo people continue to grow their own coffee in a manner that is respectful of the heritage of the region and showcases its cultural and natural beauty.
Similar to other regions in Ethiopia the farms in the Guji zone produce washed and natural process coffees. The difference lies in the way the coffee cherry is processed. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process preserves the coffee's acidity, and bright tasting notes. The beans are dried on beds that are raised. This ensures a uniform and regulated drying process.
The natural process however leaves the bean unharmed as it dries. This results in a cup that has a complex flavor and a silky texture. The process requires the most skill and care to ensure that the beans are not burned or overcooked. It is this level of care that makes a great Guji coffee.
Guji’s coffees are known for their smoothness and a delicious taste. They can be brewed as espresso or filter at any roasting level. The natural process lets the coffee express its fullest floral, fruity, and creamy flavors. It is ideal for any occasion. If you're looking for a morning pick me up or a sophisticated beverage to enjoy with your friends this coffee is perfect the perfect choice for you.
Sidamo
A fruity and rich coffee from the birth place of coffee, Ethiopia. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is known for its citrus, floral and berry notes. It is also renowned for its full body and crisp acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and distinctive flavor profiles.
Coffee farming is a major source of income for those in this region. It is also a major contributor to the preservation of culture and the natural environment. The production of coffee is sustainable and requires a minimum amount of fertiliser, water, and land. The harvesting process is generally done by hand, which reduces the need for machines and pesticides.
The Sidama coffee Beans 1kg arabica - https://olderworkers.com.au/ - Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is focused on organic coffee beans 1kg agriculture and is committed to improving the lives of its members. It provides benefits to its members like housing, schooling and clean drinking water. It also provides technical assistance to the farm and helps members sell their coffees on specialty markets. This helps them to improve their coffee production and quality.
This coffee is from the Kilenso Resa co-op and has been dried without using any chemicals. The coffee is smooth, creamy cup that has notes of strawberry and blackberry. It also has hints of milk chocolate. It is a beautiful cup of coffee that shows off the skill and craftsmanship of Ethiopian producers.
Coffee is grown between 1500 to 2200 meters above sea level. The beans grow slowly, allowing them to absorb nutrients. The result is a balanced and balanced coffee with low acidity, strong fruit nuance and a body that is tea-like. It is a well-rounded and versatile coffee that is able to be enjoyed hot or iced. This is the perfect coffee for those who wish to taste the essence of Ethiopian coffee. This is a must try for anyone who loves coffee. This is a wonderful choice for those who like 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 distinct wild-variety Arabica with an almost wine-like taste and aroma. Unlike other coffees, which are wet processed, Harar is dry-processed, and is commonly referred to as espresso in the West. Natural processing allows for a fruity flavor with notes of blueberries, strawberries, and apricots. Harar is also known for its strong chocolate notes and intensely spicy scent.
It is a great choice for those who prefer an intense rich and sweet cup of coffee with a hint of berries and chocolate. The beans are sourced from small farms near the city, and then dried in the sun. The coffee is then ground and infused with sugar. In the traditional way, Harar is served with anise or fennel (known as Ajwa) to give it a sweet and aroma. Harar can also be enjoyed with a slice of cake or a pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the special bean and processing techniques. The coffee is grown at altitudes of 1 kg of coffee beans,800 meters in the Harar region, which has an ancient city wall that is home to spotted hyenas. This coffee is processed dry and has an intense body and a rich crema when it is made into espresso.
In addition to the coffee, Harar is also famous for its bustling marketplaces which sell everything from spices and dresses to livestock and electronics. Spend a day exploring the stalls, taking in the electric atmosphere.
The city is also well-known for its Khat, which is chewed by locals to create an unhurried and relaxed life. In the old town, you will discover a variety of cafes and teas where you can taste them. It can be beneficial to prevent heart health and help with digestive issues by chewing khat. However it is crucial to consume it in moderate amounts. Chewing khat for more than 3 days could cause numerous health problems, including stomach ulcers and constipation.
Coffee is a vital element of Ethiopian culture and their heirloom varieties are some 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 while his herd became restless and ate the fruit.
Yirgacheffe
The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also strive to protect the local environment and ensure that their communities can have sustainable livelihoods. They are also dedicated to encouraging gender equality and the well-being of young women. The combination of these factors creates Yirgacheffe one of the most sought-after coffee beans.
The coffee grown in the Yirgacheffe region is known for its delicate floral nuances and sweet fruity flavor. It has a silky finish and is perfect for any occasion. It's perfect for a morning drink or an afternoon pick-me up. It's also a great choice for those who like to drink iced coffee or who want to experiment with different methods of brewing. The coffee is available in whole beans, allowing the user to taste the variety of flavors.
This particular batch comes from the kebele (or village) of Idido located 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 are working with 900 smallholders who cultivate coffee in gardens-sized parcels to earn extra income or as a hobby.
Wet processing involves the beans being soaked in large vats, ensuring that the mucilage and fruits have been removed. The beans are then dried until they are bare. This process produces the traditional washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter in body than natural process Yirgacheffe and has more intense acidity.
During the harvest season coffee farmers handpick cherries and then transport them to washing stations in baskets. After the beans have been washed and sort after which they are dried in the sun. This produces an aroma that is citrus and floral notes, and is the most well-known type of Ethiopian coffee. The roasting process amplifies the floral and lemony scents of this coffee.
Many coffee drinkers have noted that Yirgacheffe has a fresh and clean taste, with hints wine, lemon, berry, and more. These beans are also known for their fresh, fruity flavors and smooth finish. They are a good choice for those who enjoy medium to light roast. It is recommended to enjoy them without milk or cream because they can mask the distinctive flavor. It is a great match for sour, strong cheeses and spices that bring out the herbal and citrus notes.
Guji
The Guji region has an abundant volcanic soil, a variety of landscapes, and a favorable climate for coffee production. It also hosts a wide variety of regional landraces, with each offering a distinctive flavor profile. The coffees from this region are typically medium to full-bodied and are excellent for filter and espresso. The flavor of coffee can differ based on the method of processing employed and the farm that produces it. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a mellow jasmine scent.
The rich culture of the Oromo people in Guji is evident in their distinctive coffee. They began using coffee in the 10th century, mixing it with edible fats to make energy balls they could consume during long journeys. Today, the Oromo people continue to grow their own coffee in a manner that is respectful of the heritage of the region and showcases its cultural and natural beauty.
Similar to other regions in Ethiopia the farms in the Guji zone produce washed and natural process coffees. The difference lies in the way the coffee cherry is processed. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process preserves the coffee's acidity, and bright tasting notes. The beans are dried on beds that are raised. This ensures a uniform and regulated drying process.
The natural process however leaves the bean unharmed as it dries. This results in a cup that has a complex flavor and a silky texture. The process requires the most skill and care to ensure that the beans are not burned or overcooked. It is this level of care that makes a great Guji coffee.
Guji’s coffees are known for their smoothness and a delicious taste. They can be brewed as espresso or filter at any roasting level. The natural process lets the coffee express its fullest floral, fruity, and creamy flavors. It is ideal for any occasion. If you're looking for a morning pick me up or a sophisticated beverage to enjoy with your friends this coffee is perfect the perfect choice for you.
Sidamo
A fruity and rich coffee from the birth place of coffee, Ethiopia. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is known for its citrus, floral and berry notes. It is also renowned for its full body and crisp acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and distinctive flavor profiles.
Coffee farming is a major source of income for those in this region. It is also a major contributor to the preservation of culture and the natural environment. The production of coffee is sustainable and requires a minimum amount of fertiliser, water, and land. The harvesting process is generally done by hand, which reduces the need for machines and pesticides.
The Sidama coffee Beans 1kg arabica - https://olderworkers.com.au/ - Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is focused on organic coffee beans 1kg agriculture and is committed to improving the lives of its members. It provides benefits to its members like housing, schooling and clean drinking water. It also provides technical assistance to the farm and helps members sell their coffees on specialty markets. This helps them to improve their coffee production and quality.
This coffee is from the Kilenso Resa co-op and has been dried without using any chemicals. The coffee is smooth, creamy cup that has notes of strawberry and blackberry. It also has hints of milk chocolate. It is a beautiful cup of coffee that shows off the skill and craftsmanship of Ethiopian producers.
Coffee is grown between 1500 to 2200 meters above sea level. The beans grow slowly, allowing them to absorb nutrients. The result is a balanced and balanced coffee with low acidity, strong fruit nuance and a body that is tea-like. It is a well-rounded and versatile coffee that is able to be enjoyed hot or iced. This is the perfect coffee for those who wish to taste the essence of Ethiopian coffee. This is a must try for anyone who loves coffee. This is a wonderful choice for those who like 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 distinct wild-variety Arabica with an almost wine-like taste and aroma. Unlike other coffees, which are wet processed, Harar is dry-processed, and is commonly referred to as espresso in the West. Natural processing allows for a fruity flavor with notes of blueberries, strawberries, and apricots. Harar is also known for its strong chocolate notes and intensely spicy scent.
It is a great choice for those who prefer an intense rich and sweet cup of coffee with a hint of berries and chocolate. The beans are sourced from small farms near the city, and then dried in the sun. The coffee is then ground and infused with sugar. In the traditional way, Harar is served with anise or fennel (known as Ajwa) to give it a sweet and aroma. Harar can also be enjoyed with a slice of cake or a pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the special bean and processing techniques. The coffee is grown at altitudes of 1 kg of coffee beans,800 meters in the Harar region, which has an ancient city wall that is home to spotted hyenas. This coffee is processed dry and has an intense body and a rich crema when it is made into espresso.
In addition to the coffee, Harar is also famous for its bustling marketplaces which sell everything from spices and dresses to livestock and electronics. Spend a day exploring the stalls, taking in the electric atmosphere.
The city is also well-known for its Khat, which is chewed by locals to create an unhurried and relaxed life. In the old town, you will discover a variety of cafes and teas where you can taste them. It can be beneficial to prevent heart health and help with digestive issues by chewing khat. However it is crucial to consume it in moderate amounts. Chewing khat for more than 3 days could cause numerous health problems, including stomach ulcers and constipation.
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