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Ethiopian Coffee Beans 1kg coffee beans uk

Ethiopian coffee is an essential part of Ethiopian culture, and their varieties of heirloom are among the finest in the world. They are famous for their the complexity of their florals and the citrusy flavor.

Legend has it that a goat herder discovered the wonders of coffee while his herd became restless and consumed the fruits.

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. Ethiopian farmers also strive to protect the local environment, and to ensure that their communities can gain sustainable livelihoods. They also believe in promoting gender equity and the well-being for young women. The combination of these factors creates Yirgacheffe one of the most sought-after coffee beans.

The Yirgacheffe coffee is known for its delicate floral and fruity flavors. It has a silky finish and is perfect for any occasion. It is perfect for a morning beverage or a late afternoon energy boost. It's also a good option for those who prefer to drink iced coffee, or who want to experiment with different methods of brewing. The coffee is available as whole beans, which allows the consumer to enjoy all of its flavors.

This particular lot comes from the kebele (or village) of Idido, 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 that cultivate coffee in garden-sized parcels as a supplemental income or hobby.

When coffee is wet processed, the beans are stored in large vessels until all the mucilage and fruit have been removed. The naked beans are then dried. This process produces the traditional washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter in body than natural process Yirgacheffe, with more pronounced acidity.

During the harvest time coffee farmers handpick 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 the cup with floral and citrus notes. It is the most well-known version of Ethiopian coffee. The roasting process enhances the lemony and floral aromas of this variety.

Many coffee drinkers note that Yirgacheffe offers a bright, clean taste with notes of wine, lemon and berry. These beans are known for their refreshing, fruity flavors and smooth finish. They are a great 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 is a great match for strong, sour cheeses as well as spices to bring out the herbal and citric notes.

Guji

The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it a perfect location for coffee production. It also hosts numerous regional landraces, with each offering a distinct flavor profile. Coffees from this region are typically medium to full-bodied, and are great for both filter and espresso. However, the taste of the coffee may differ depending on the processing method and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes floral jasmine aroma, and floral notes.

Guji's distinctive coffee reflects the rich culture of the Oromo people. It is believed that they began to drink coffee from the 10th century AD. They mixed it with edible fat to make bite-sized energy balls that they ate traveling for long distances. Today, the Oromo people continue to cultivate their own coffee in a way that is respectful of the region's history and reflects its vibrant cultural and natural beauty.

Like many 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. The process of washing coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process preserves the acidity of the coffee and fresh tasting notes. The beans are dried on raised beds. This ensures a uniform and controlled drying process.

The natural process leaves the coffee bean intact when it is dried on the bed. This produces a more balanced cup that has complex flavors and a silky mouthfeel. The process requires the most skill and care to ensure that the beans aren't burned or overcooked. This level of skill is what makes a great Guji.

Guji's coffees are famous for their smoothness, and delicious taste. They are great for both filter and espresso and can be brewed at any roast level. The natural process allows for the best expression of the floral, fruity and creamy flavors of this coffee. It is perfect for any occasion, whether you're looking for a quick pick-me-up in the morning or a classy beverage to enjoy with your friends.

Sidamo

Ethiopia is the birthplace of coffee. A fruity, rich coffee. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is known for its citrus, floral and berry notes. It is also referred to as a full-bodied coffee with lively acidity. The Sidamo region includes the micro-region of Yirgacheffe which is a highly sought-after coffee because of its distinctive floral aromas and flavors.

Coffee farming is a vital source of income for the people of this region. It is also a significant factor in the preservation of the environment and culture. The production of coffee is sustainable and requires a minimum amount of water, land and fertilizer. The harvest is typically done by hand, which reduces the need for machinery and pesticides.

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 dedicated to improving the lives of its members. It provides benefits to its members, such as housing, schooling and clean drinking water. It also provides technical assistance on the farm and assists members market their coffees in specialty markets. This assists them in improving the quality of their coffee and increase production.

This coffee comes from the Kilenso Resa co-op and has been dried without any chemicals. This coffee produces a smooth, creamy cup that has notes like blackberry and strawberry. It also has hints of milk-chocolate. This is a gorgeous coffee that showcases the skill 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. The result is a balanced coffee with low acidity, strong fruit nuance and tea-like body. This is a versatile and well-rounded coffee that can be enjoyed hot or iced. This is the ideal coffee for those who want to experience the real essence of Ethiopian coffee. This is a must try for anyone who loves coffee. This is a wonderful option for those who prefer light roasts because it brings out the subtle flavors of the coffee.

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 in the northeast. 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 commonly referred to as espresso in the West. The natural processing method creates a fruity flavor with notes of apricot, strawberry and blueberry. Harar is also known for its strong chocolate notes and a distinctly spicy aroma.

It is a good choice for those who like a full-bodied, rich and sweet coffee with notes of chocolate and berries. The beans are harvested on small farms in the city and then dried 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 give it a sweet and fragrance. Harar can also be enjoyed with a slice of cake or pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and flavor due to the special bean and processing methods. This coffee is grown at altitudes of up to 1,800 meters in the Harar region, which is home to an ancient city wall which is home to spotted Hyenas. This coffee is processed dry and has a full body and a thick crema when made into espresso.

Harar as well as its coffee, is famous for its wildly-expanding markets that sell everything from spices to cultural dresses to electronics and livestock. Spend a day wandering through the stalls and enjoying the buzzing atmosphere.

The city is also known for its Khat. Locals chew it to create a relaxed and slow life. You can try a variety of khats at the many cafes and tea houses in the old town. Chewing khat can help alleviate some digestive problems and prevent heart disease, but it should be taken in moderate amounts. Chewing khat for longer than three days may cause a variety of health issues like stomach ulcers and constipation.