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Ethiopian Coffee beans 1kg roasted coffee beans (m.ragno.co.kr)

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

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

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. In addition, Ethiopian farmers are committed to protecting the local environment and ensuring their communities have access to sustainable livelihoods. They also are committed to promoting gender equity and the health of young women. These aspects make Yirgacheffe coffee one of the most sought-after beans for coffee around the world.

The coffee that is grown in the Yirgacheffe region is renowned for its delicate floral nuances and sweet fruity flavor. It has a smooth, long-lasting finish and is ideal for any occasion. It is ideal to enjoy a cup of coffee in the morning or an afternoon pick-me up. Moreover, it is ideal for those who enjoy drinking iced coffee or would like to experiment with various methods of brewing. It is also available in whole beans, allowing the user to taste all of its flavors.

This particular lot comes from the kebele, or village, of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate washing station, where our partners collaborate with around 900 smallholder farmers who cultivate their coffee on plots that are garden-sized to earn extra income or as an interest.

Wet processing involves the beans to be soaked in large vessels, until the mucilage and fruits have been removed. The uncooked beans are then dried. This process produces the traditional washed Yirgacheffe coffee that has notes of citrus, flowers, and chocolate. It is lighter than the natural Yirgacheffe and has a more intense acidity.

During the time of harvest, coffee farmers handpick cherries and transport them to washing stations in baskets. After the beans have been washed and separated, they are dried in the sun. This produces an aroma that is citrus and floral notes and is the most sought-after form of Ethiopian coffee. The roasting process further accentuates the citrus and floral aromas of this variety.

Many coffee drinkers have reported that Yirgacheffe has a vibrant and clean taste with hints lemon, wine, berry, and more. The beans are famous for their refreshing, fruity flavors and smooth finish. They are a good option for those who prefer medium to light roast. They are best consumed without cream or milk as they can mask the unique flavor of this variety. It is a great match for strong, sour cheeses and spices to enhance the citric and herbal notes.

Guji

The Guji region is home to rich volcanic soil, diverse landscapes, and a perfect climate for coffee production. The region is also home to numerous regional landraces that have distinct flavors. The coffees of this region tend to be medium to full-bodied and are great for filter and espresso. However, the taste of the coffee will vary depending on the method of processing 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 floral jasmine scent.

The rich culture of the Oromo people of Guji is evident in their distinctive coffee. It is believed that they began to make use of coffee as early as the 10th century AD, mixing it with edible fats to make bite-sized energy ball that they ate on long journeys. Today the Oromo people continue to cultivate their own coffee in a manner that is respectful of the region's history and reflects its vibrant natural and cultural beauty.

As with other regions in Ethiopia the farms of the Guji zone produce washed and natural process coffees. The difference lies in the way that the coffee cherries are processed after the harvesting. Washed-process coffee is mechanically de-pulped to remove the skin and pulp prior to fermentation. This process helps maintain the coffee's acidity, and bright tasting notes. The beans are dried on beds that are raised. This ensures an even temperature and a consistent drying process.

In contrast, the natural process keeps the coffee bean intact as it dries on the bed. This results in a more balanced cup with distinct flavors and a smooth mouthfeel. This process requires the highest amount of skill and attention to prevent the beans being burned or overcooked. It is this level of craftsmanship that makes a top Guji coffee.

Guji's coffees are famous for their smoothness and exceptional taste. They are excellent for both filter and espresso, and can be made at any roast level. The natural process allows the coffee to release its fullest floral, fruity and creamy tastes. It is perfect for any occasion. If you're looking for a quick morning boost or a refined beverage to enjoy with your friends this coffee is the one the perfect choice for you.

Sidamo

Ethiopia is the place where coffee was first developed. coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee. It is known for its floral and citrus notes. It is also referred to as a full-bodied coffee that has vibrant acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavors.

Coffee farming is a vital source of income for the people living in this region. It is also an important factor in the preservation of culture and the natural environment. Coffee production is sustainable and uses a very little amount of land, water and fertilizer. The harvest is done by hand, which cuts down on the use of pesticides and machines.

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

This coffee comes from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without any additional chemicals. This coffee produces a smooth, creamy cup that has notes like blackberry and strawberry. It also has hints reminiscent of milk-chocolate. This is a gorgeous coffee that showcases the artisanship of Ethiopian producers.

Coffee is grown between 1500 and 2200 meters above sea level. This means that the beans are able to grow slower and take longer to absorb nutrients. The result is a well-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 chilled. This is the ideal coffee for those who wish to taste the essence of Ethiopian coffee. This is a must-try for all coffee lovers. This is a great choice for those who like a light roast, because it brings out the subtle flavors of the coffee.

Harar

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 Arabica with an aroma and flavor that resembles wine. Contrary to other coffees that are wet processed, Harar is dry-processed, and is often called espresso in the West. The natural processing method allows for an intense fruity taste with notes of apricot, strawberry and blueberry. Harar is also renowned for its strong chocolate notes and intensely spicy scent.

This is a great option for those who like an intense, sweet and full-bodied cup of coffee with notes of berries and chocolate. The beans are harvested in small farms in the city and coffee beans 1Kg 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 seeds (known as Ajwa) to add sweetness and aroma. You can also enjoy it with a pastry or cake.

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

In addition to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and traditional dresses to livestock and electronics. Spend an afternoon wandering the stalls and Coffee Beans 1Kg taking in the electric atmosphere.

The city is also known for its khat, which is chewed by locals to lead a slow and relaxed daily lifestyle. In the old town, you can find a wide variety of teas and cafes where you can taste the drinks. It is beneficial to avoid heart diseases and ease digestive issues by chewing khat. However it is essential to consume it in moderate amounts. Chewing khat for longer than three days may cause a variety of health issues, including stomach ulcers and constipation.