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Ethiopian Coffee Beans 1kg

Coffee is an essential part of Ethiopian culture and their heirloom varieties are some of the most exquisite in the world. They are known for the floral complexity and citrus taste.

Legend is that a goat herder discovered the benefits of coffee when his herd was restless and consumed the fruit.

Yirgacheffe





The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. Ethiopian farmers also work hard to protect the environment and ensure that their communities have the ability to gain sustainable livelihoods. They are also committed to encouraging gender equality and the wellbeing of young women. These factors make Yirgacheffe coffee one of the most sought-after beans for coffee in the world.

The coffee that is grown in the Yirgacheffe region is known for its delicate floral nuances and fruity sweetness. It has a silky finish and is ideal for any occasion. It can be enjoyed as a breakfast drink or a post-workout boost. Moreover, it is an excellent choice for those who love drinking iced coffee or would like to experiment with various methods of brewing. It is also available as a whole bean which allows the customer to experience all of its flavors.

This particular lot is from the kebele, or village, of Idido in the woreda, or 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 plots of garden size for supplemental income and as an interest.

Wet processing involves soaking the beans in large vats, until the mucilage and fruit have been removed. The beans are then dried until they're bare. This method produces the classic washed Yirgacheffe coffee that has notes of citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has a more pronounced acidity.

During harvest, coffee growers pick cherries by hand and then transport them in baskets to the washing stations. After the beans have been washed and sorted, they are sun-dried. This makes a cup that has citrus and floral notes. It is the most well-known form for Ethiopian coffee. The roasting process is a great way to enhance the lemony and floral scents of this coffee.

Many coffee drinkers appreciate that Yirgacheffe provides a fresh, clean taste with notes of wine, lemon and berry. They are also known for their fresh, fruity flavors and smooth finish. 1kg coffee beans uk are a great choice for those who prefer a light or medium roast. It is recommended to consume these without cream or milk since they can mask the unique 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 environment for coffee production. It also hosts many regional landraces, with each offering a distinctive flavor profile. Coffees from this region are typically medium - to full-bodied and are excellent for filter and espresso. However, the flavor of the coffee can vary depending on the method of processing and the farm itself. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a mellow jasmine aroma.

Guji's unique coffee reflects the rich culture of Oromo people. It is believed that they began to use coffee in the 10th century AD, combining it with edible fats to make bite-sized energy balls that they chewed on while on long journeys. The Oromo people continue to cultivate their own coffee today in a manner that is respectful of their past and is a reflection of the beautiful natural and cultural beauty of the region.

As with other regions in Ethiopia, the farms of the Guji zone produce both washed and natural process coffees. The difference lies in how the coffee cherry is processed. 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 taste notes. The beans are then 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 that has distinct flavors and a smooth mouthfeel. This process requires the highest amount of skill and care to prevent the beans becoming burned or overcooked. This level of craftsmanship is what makes a good Guji.

Guji’s coffees are known for their smoothness and delicious taste. They are perfect for filter and espresso and can be used at any roast level. The natural process allows the coffee to release its fullest fruity, floral and creamy flavours. It is perfect for any occasion, whether you're looking for a quick pick-me-up in the morning or a classy drink to share with your friends.

Sidamo

A rich and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is known for its floral and citrus notes. It is also known for its full body and fresh acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavors.

Coffee farming is a significant source of income for the people in this region. It is also a major factor in the preservation of the natural environment and culture. The production of coffee is sustainable and uses a very little amount of land, water and fertilizer. The harvest is usually done by hand, which decreases the need for machines and pesticides.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is committed to improving lives of its members and is focused on organic farming. It offers benefits to its members like housing, schooling and clean drinking water. It also provides technical support on the farm, and helps them sell their coffees to specialty markets. This helps them improve their production and quality of coffee.

This coffee comes from the Kilenso Resa co-op and has been dried without the use of any chemicals. This results in a smooth and creamy cup with notes of strawberry, blackberry and hints of milk chocolate. It is a beautiful cup of coffee that showcases the skill and craftsmanship of Ethiopian producers.

Coffee is grown between 1500 to 2200 meters above sea level. The beans will develop slowly which allows them to absorb nutrients. This results in a coffee with low acidity and a tea-like body. It is a very well-rounded and versatile coffee that can be enjoyed hot or iced. This is the ideal coffee for those who want to taste the real essence of Ethiopian coffee. This is a must-try for anyone who is a coffee lover. It's also a good option for those who like lighter roasting, since it accentuates the subtleties of the coffee's flavor.

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 that has the aroma and flavor of wine. Unlike other coffees, which are processed with water, Harar is dry-processed, and is often called espresso in the West. Natural processing allows for an aroma that is fruity with notes of apricots, strawberries and blueberries. Harar is well-known for its intensely spicy aroma and strong chocolate notes.

It is a good choice for those who like a full-bodied rich and sweet coffee with hints of berries and chocolate. The beans are gathered in small farms close to cities and then dried out 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 is also enjoyed with a slice of cake or pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the particular bean and processing methods. This coffee is grown at high altitudes up to 1,800 meters in the Harar region, which is home to an ancient city wall that is home to spotted Hyenas. This coffee is dried processed and has a rich, creamy crema and full body when it is made into espresso.

Harar in addition to its coffee, is also well-known for its wild markets that sell everything from spices cultural dresses to electronics and livestock. Spend an afternoon exploring the stalls, taking in the electric atmosphere.

The city is also known for its khat. People who eat it make a relaxing and sluggish lifestyle. You can sample a variety of khats at the many cafes and tea houses in the old town. It is beneficial to prevent heart health and help with digestive issues by chewing khat. However, it is important to consume it in moderation. Chewing khat for more than 3 days could cause various health issues that include stomach ulcers as well as constipation.