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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 renowned for their the complexity of their florals and the citrusy flavor.

Legend has it that a goat herder discovered the benefits of coffee when his herd was restless and took a bite of the fruits.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also work hard to protect the environment and ensure that their communities are able to have sustainable livelihoods. They also are committed to promoting gender equity and the health of young women. The combination of these factors makes Yirgacheffe one of the world's most prized coffee beans.

The coffee grown in the Yirgacheffe region is known for its delicate floral flavors and sweet fruity flavor. It has a smooth, round finish that is perfect for any occasion. It is ideal for a morning beverage or a late afternoon energy boost. 1kg coffee beans uk 's also a good option for those who prefer to drink iced coffee or who want to experiment with different methods of brewing. This coffee 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 located in the woreda (or district) of Yirgacheffe, in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners work with 900 smallholders who grow coffee in gardens-sized parcels to earn extra income or as a hobby.

Wet processing involves the beans being soaked in large vessels, until the mucilage and fruits have been removed. The naked beans are then dried. This method yields the traditional washed Yirgacheffe coffee that has notes of flowers, citrus, and chocolate. It is lighter than natural Yirgacheffe and has a more prominent acidity.

During harvest, coffee growers pick cherries by hand and then transport them in baskets to the washing stations. After the beans are washed and sort, they are then sun-dried. This process 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 scents of this coffee.

Many coffee drinkers have reported that Yirgacheffe has a vibrant and clean taste, with hints wine, lemon and berry. These beans are also known for their fruity, crisp flavors and smooth finish. They are a good option for those who prefer medium to light roast. They are best enjoyed without cream or milk as they can mask the unique flavor of this type of roast. It's great with strong, sour cheeses as well as spices to highlight the herbal and citric notes.





Guji

The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it a perfect environment for coffee production. It also hosts 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 great for both filter and espresso. The flavor of coffee can differ based on the processing method used and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries floral jasmine aroma, and floral notes.

Guji's distinctive coffee reflects the rich culture of the Oromo people. They began using coffee around the 10th century, mixing it up with edible fats in order to make energy balls they could take a bite of during long journeys. The Oromo people still grow their own coffee today in a manner that honors their past and reflect the stunning natural and cultural beauty of the region.

Like many other regions in Ethiopia the farms in the Guji zone produce washed and natural process coffees. The difference is the way the coffee cherry is processed. The process of washing coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps preserve the coffee's acidity as well as its bright tasting notes. The beans are dried on raised beds. This helps to ensure a regulated temperature and consistent drying process.

However, the natural process keeps the coffee bean in its entirety as it dries on the bed. This produces an energised cup with distinct flavors and a smooth mouthfeel. This process requires the greatest amount of skill and attention in order to avoid the beans becoming burned or overcooked. It is this level of craftsmanship that creates a wonderful Guji coffee.

Guji's coffees are renowned for their smoothness and exceptional taste. They are excellent for both filter and espresso, and can be used at any roast level. The natural process permits the fullest expression of the floral, fruity and creamy tastes of this coffee. It is ideal for any occasion, whether you are seeking a refreshing morning drink or a sophisticated drink to enjoy with friends.

Sidamo

A rich and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee. It is renowned for its floral and citrus notes. It is also known for its full body and vibrant fresh acidity. The Sidamo area includes the micro-region of Yirgacheffe that is a sought-after coffee due to its distinctive floral aromas and flavors.

Coffee farming is a major source of income for those in this region. It is also a significant contributor to the preservation of culture and the natural environment. The production of coffee is sustainable and requires a minimum amount of soil, water and fertilizer. The harvest is done by hand, which minimizes the need for pesticides and machinery.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone of southern Ethiopia. The coop is dedicated to improving lives of its members and focuses on organic farming. It provides its members with housing education, as well as clean drinking water. It also provides technical assistance on the farm and helps them market their coffees to specialty markets. This helps them continue to improve their 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 with notes of strawberry and blackberry. It also has hints of milk-chocolate. This is a gorgeous coffee that showcases the craftsmanship of Ethiopian producers.

Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans grow slowly and are able to absorb nutrients. The result is a coffee with low acidity and a tea-like body. It is an incredibly versatile and well-rounded cup that is a great choice for hot or iced. This is the perfect coffee for those looking to taste the true essence of Ethiopian coffee. It is a must-try for all coffee lovers! This is a wonderful choice for those who enjoy a light roast, as it brings out the subtle flavors of the coffee.

Harar

Harar, located in the eastern part of Ethiopia is famous for its coffee. It shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea on the northeast. It is a wild-variety Arabica that has a wine-like aroma and taste. Harar, unlike other coffees that are processed with water, is dry-processed and is often called espresso in the Western world. Natural processing gives it a fruity flavor with notes such as blueberries, strawberries, and apricots. Harar is well-known for its intensely spicy aroma and strong chocolate notes.

It is a good option for those who like full-bodied rich and sweet cup of coffee with notes of chocolate and berries. The beans are gathered in small farms in the city and then dried in the sun. The coffee is then ground and mixed with sugar. Harar is typically served with a fennel seed or anise (known as anjwa) to enhance sweetness and aroma. It can also be enjoyed with a cake or pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and taste due to the unique bean and processing methods. This coffee is grown in Harar, a region with an ancient walled town which is home to Hyenas with spotted spots. It is grown at altitudes ranging from to 1,800 meters. This coffee is processed dry and has a full body and rich crema when it is made into espresso.

In addition to the coffee, Harar is also famous for its crazy marketplaces which sell everything from spices and clothes to livestock and electronic devices. Take a stroll through the stalls, taking in the electric atmosphere.

The city is also famous for its khat, which is consumed by the residents to promote a relaxed and slow daily lifestyle. You can taste a range of khats at the many tea houses and cafes in the old town. Chewing khat may help ease certain digestive issues and can help reduce the risk of heart disease, but it must be taken in moderation. Chewing khat for more than three days can cause a variety of health issues like stomach ulcers and constipation.