checklist3

Ethiopian Coffee Beans 1kg Coffee is a vital component of Ethiopian culture and their heirloom varieties are some of the finest in the world. They are known for the complexity of their florals and the citrusy flavor. Legend has it that the coffee-loving goatherder was able to discover its wonders when his herd began to become restless and began eating the fruits. Yirgacheffe The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. Ethiopian farmers also work hard to protect the environment, and to ensure that their communities can access sustainable livelihoods. They also are committed to encouraging gender equality and the health of young women. The combination of these aspects creates Yirgacheffe one of the world's most prized coffee beans. The Yirgacheffe coffee is renowned for its delicate fruity and floral flavors. It has a smooth, rounded finish that is suitable for any occasion. coffee 1kg Coffeee is ideal to enjoy a cup of coffee in the morning or an afternoon pick-me up. It's also a good option for those who prefer to drink iced coffee or want to try out different brewing methods. It is also available as a whole bean, which allows the consumer to taste all the flavor profiles. This particular lot comes from the kebele (or village) of Idido, in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is wet-processed at the Halo Fafate washing station, where our partners work with smallholder farmers of 900 who cultivate their coffee in garden-sized plots for supplemental income and as a hobby. Wet processing involves soaking the beans in large vats, until the mucilage and fruits have been removed. The uncooked beans are then dried. This creates the classic washed Yirgacheffe coffee, with 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 pick cherries and then transport them to washing stations in baskets. After the beans have been washed and sort and dried in the sun, they are then roasted. This produces an aroma that is citrus and floral notes, and is the most well-known type of Ethiopian coffee. The roasting process enhances the lemony and floral aromas of this variety. Many coffee drinkers appreciate that Yirgacheffe offers a bright, clean taste with the scent of wine, lemon, and berry. They are also known for their crisp, fruity flavors and smooth finish. They are a great choice for those who enjoy a light to medium roast. It is best to eat them without cream or milk since they can mask the distinctive flavor. It is a great match for strong, sour cheeses and spices to bring out the herbal and citric notes. Guji The Guji region is home to rich volcanic soil, diverse landscapes, and a perfect climate for coffee production. It also houses a wide variety of regional landraces, with each one offering a unique flavor profile. Coffees from this region tend to be medium to full-bodied and are ideal for filter and espresso. However, the flavor of the coffee can vary according to the process and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes as well as floral jasmine scent and floral notes. The rich culture of the Oromo people of Guji is reflected in their distinctive coffee. They began using coffee around the 10th century, mixing it up with edible fats to create energy balls that they could chew on during long journeys. The Oromo people continue to grow their own coffee in a manner that honors their heritage and reflects the beautiful natural and cultural beauty of the region. Similar to other regions in Ethiopia the farms of the Guji zone produce washed and natural process coffees. The difference is in the method by which the coffee cherry is processed after the harvesting. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps preserve the acidity of the coffee and bright tasting notes. The beans are dried on raised beds. This ensures a consistent and controlled drying process. However, the natural process keeps the coffee bean intact when it is dried on the bed. This results in a cup that has rich flavor and silky texture. The process requires the most expertise and attention to ensure that the beans are not burned or overcooked. It is this level of skill that makes a great Guji coffee. Guji's coffees are known for their smoothness and delicious taste. They are great for both filter and espresso, and can be used at any roast level. The natural process allows the coffee to express its fullest floral, fruity and creamy flavours. It is perfect for any occasion, whether you're looking for a morning pick-me-up or a sophisticated drink to enjoy with friends. Sidamo Ethiopia is the home of coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. It is known for its floral and citrus notes. It is also known for its full body and vibrant sharp acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavors. Coffee farming is a crucial source of income for people of this region. It is also a major contributor to preserving the natural environment and culture. Coffee production is sustainable and uses a minimal amount of land, water and fertilizer. The harvest is typically done by hand, which decreases the need for machines and pesticides. The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone of southern Ethiopia. The coop is committed to improving the lives of its members and focuses on organic farming. It offers benefits to its members, such as housing, schooling and drinking water that is safe for consumption. It also provides technical support on the farm, and helps them sell their coffees to specialty markets. This helps them continue to improve their production and quality. The coffee comes from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without additional chemicals. This results in a smooth and creamy cup that has notes of strawberry, blackberry and some milk chocolate. It is a beautiful cup of coffee that showcases the skill and craftsmanship of Ethiopian producers. The coffee is grown at high altitudes between 1500 and 2200 m.a.s.l. This means that the beans develop slowly and take longer to absorb nutrients. The result is a well-balanced coffee with a low acidity, a strong fruit nuance, and a tea-like body. It is a very well-rounded and versatile coffee that can be enjoyed hot or chilled. This is the perfect coffee for those looking to taste the real essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! It's also a good choice for those who prefer light roasting, as it accentuates the subtleties of the coffee's flavours. Harar Harar, located in the eastern part of Ethiopia is famous for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea on the northeast. It is a wild-variety Arabica with the aroma and flavor of wine. Harar, unlike other coffees that are wet-processed is dry-processed and is commonly called espresso in Western countries. The natural processing process gives it a fruity flavor with notes of apricots, strawberries and blueberries. Harar is renowned for its intensely spicy aroma and strong chocolate notes. This is a wonderful option for those who like a rich, sweet and full-bodied coffee with notes of chocolate and berries. The beans are harvested from small farms close to 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 a scent. It can also be enjoyed with a pastry or cake. Another coffee that is popular from Harar is the Grade 1 Natural, which has a unique flavor and aroma because of its unique bean and processing technique. This coffee is grown at high altitudes of up to 1,800 meters in the Harar region, which has an ancient walled city that is home to spotted hyenas. This coffee is processed dry and has a full body and a thick crema when made into espresso. In addition to the coffee, Harar is also famous for its bustling marketplaces that sell everything from spices and cultural clothes to electronics and livestock. Take a stroll through the stalls, and taking in the buzzing atmosphere. The city is also renowned for its Khat. People who eat it create a tranquil and slow lifestyle. You can sample a variety of varieties at the many cafes and tea houses that are located in the old town. It can be beneficial to prevent heart diseases and ease digestive issues by chewing khat. However it is essential to take it in moderation. Chewing khat more than three days can cause a variety of health problems including constipation and stomach ulcers.