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Ethiopian Coffee Beans 1kg
Ethiopian coffee is an essential component of Ethiopian culture, and their varieties of heirloom are among the top in the world. They are famous for their the floral complexity and citrus taste.
Legend is that a goat herder discovered the benefits of coffee when his herd was restless and ate the fruits.
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 are able to have sustainable livelihoods. They also dedicate themselves to encouraging gender equality and the wellbeing of young women. 1kg coffee beans uk of these elements makes Yirgacheffe one of the world's most sought-after coffee beans.
The Yirgacheffe coffee is renowned for its delicate fruity and floral flavors. It has a smooth finish and is perfect for any occasion. It is ideal for a morning beverage or an afternoon pick-me up. It's also a good option for those who prefer to drink iced coffee or who want to experiment with different brewing methods. It is also available as a whole bean, which allows the customer to experience all of its flavor profiles.
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 wet-processed at the Halo Fafate washing station, where our partners work with around 900 smallholder farmers who cultivate their coffee on plots that are garden-sized to supplement their income and as a hobby.
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 method produces classic washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter in body than natural process Yirgacheffe and has more intense acidity.
During harvest, coffee farmers pick their cherries by hand and transport them in baskets to the washing stations. After the cherries have been washed and sort after which they are dried in the sun. This process produces the cup with floral and citrus notes. It is the most sought-after type of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this variety.
Many coffee drinkers have noted that Yirgacheffe has a fresh and fresh taste, with hints of wine, lemon and berry. These beans are also known for their fresh, fruity flavors and smooth finish. These beans are ideal for those who prefer a light or medium roast. It is best to enjoy them without cream or milk as they can mask the distinctive flavor. It's great with strong, sour cheeses and spices that highlight the herbal and citrus notes.
Guji
The Guji region is a fertile volcanic soil, numerous landscapes, and a perfect climate for coffee production. It also houses many regional landraces, with each offering a distinctive flavor profile. The coffees from this area are usually medium to full-bodied, and are great for espresso and filter. The taste of coffee can vary depending upon the method of processing employed 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 Oromo people. They first began using coffee in the 10th century, mixing it up with edible fats to create energy balls they could take a bite of during long journeys. Today the Oromo people continue to cultivate their own coffee in a way that is respectful of the heritage of the region and showcases its cultural and natural beauty.
The farms of the Guji Zone produce washed and natural processed coffee. The difference is in the way that the coffee cherry is processed after harvesting. The coffee that is washed is removed mechanically to remove the skin and pulp before being fermented. This process helps maintain the coffee's acidity and bright taste notes. The beans are dried on raised beds. This ensures a consistent and controlled drying process.
The natural process, on the other hand, leaves the bean intact as it dries. This produces an energised cup with distinct flavors and a smooth mouthfeel. This process requires a lot of ability and care to ensure that the beans are not burned or overcooked. This level of skill is what makes a great Guji.
Guji’s coffees are known for their smoothness, and exquisite taste. They can be brewed using filter or espresso at any roasting level. The natural process lets the coffee express its fullest floral, fruity, and creamy flavors. It is perfect for any occasion, whether you are looking for a quick pick-me-up in the morning or a sophisticated drink to enjoy with friends.
Sidamo
A ripe and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee and is famous for its floral and citrus notes. It is also referred to as a full-bodied coffee with lively acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavors.
Coffee farming is an important source of income for the people in this region. It is also a key contributor to preserving the natural environment and culture. Coffee production is a sustainable process that requires very little amount of land, water and fertilizer. The harvest is done by hand, which minimizes the use of pesticides and machinery.
The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is committed to improving the lives of its members and is focused on organic farming. It offers benefits to its members, such as housing, education and drinking water that is safe for consumption. It also provides technical assistance on the farm and helps members market their coffees in specialty markets. This allows them to continue to improve their production and quality.
This coffee comes from the Kilenso Resa co-op and has been dried without using any chemicals. This coffee produces a smooth, creamy cup with notes of strawberry and blackberry. It also has hints reminiscent of milk-chocolate. This is a beautiful coffee that showcases the artisanship of Ethiopian producers.
Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans develop slowly and take longer to absorb nutrients. This results in a coffee with low acidity and a tea-like body. This is a versatile and well-rounded coffee that is a great choice for cold or hot. This is the perfect coffee for those looking to experience the true essence Ethiopian coffee. It is a must-try for all coffee lovers! It is also a good option for those who like light roasting, as it highlights the subtleties of the coffee's flavors.
Harar
Located in the eastern part of Ethiopia and 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 an aroma and flavor that resembles wine. Contrary to other coffees that are wet processed, Harar is dry-processed, and is often referred to as espresso in the West. The natural process results in a pronounced fruity flavor, with notes of apricot, strawberry and blueberry. Harar is also known for its strong chocolate notes and intensely spicy aroma.
It is a good choice for those who like full-bodied rich and sweet coffee with notes of chocolate and berries. The beans are harvested in small farms near the cities and then dried in the sun. The coffee is then finely ground and infused with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa) to give it a sweet taste and aroma. It can also be served with a slice of cake or pastry.
Another popular coffee from Harar is the Grade 1 Natural, which has a unique flavor and aroma due to its special bean and processing technique. The coffee is grown at altitudes up to 1,800 meters in the Harar region, which is home to an ancient walled city that is home to spotted hippos. This coffee is dry processed and has a thick, rich crema and full body when made into espresso.
Harar in addition to its coffee, is also well-known for its wild markets which sell everything from spices cultural dresses to electronics and livestock. Spend a day exploring the stalls, and taking in the buzzing atmosphere.
The city is also famous for its khat. Locals chew it to create a relaxed and slow lifestyle. You can sample a variety of khats at the many cafes and tea houses in the old town. Chewing khat can help alleviate some digestive issues and help aid in preventing heart disease, but it must be consumed in moderate amounts. Chewing khat more than 3 days can cause numerous health problems, including stomach ulcers and constipation.