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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 renowned for their floral complexity and citrus-like flavors. Legend has it that a goat herder discovered the benefits of coffee while his herd became restless and ate the berries. Yirgacheffe
The Yirgacheffe coffee is renowned for its delicate floral and fruity aromas. It has a smooth, rounded finish that is appropriate for any occasion. It can be enjoyed for breakfast or for a refreshing afternoon drink. Additionally, it's an excellent choice for those who love drinking iced coffee, or wish to experiment with different brewing methods. This coffee is available as whole beans, which allows the consumer to experience the variety of flavors. This particular lot comes from the kebele 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 are working with 900 smallholders who grow coffee in small parcels of garden size to earn extra income or as a hobby. Wet processing involves the beans to be soaked in large vats, ensuring that the mucilage and fruits have been removed. The beans that are not soaked are dried. This method produces traditional washed Yirgacheffe, with notes like chocolate, flowers and citrus. It is lighter than natural Yirgacheffe and has a more pronounced acidity. During the harvest time coffee farmers handpick cherries and transport them to the washing stations in baskets. After the beans are cleaned and sort, they are then sun-dried. This process produces the cup with citrus and floral notes. It is the most popular type of Ethiopian coffee. The roasting process is a great way to enhance the floral and lemony scents of this coffee. Many coffee drinkers have noticed that Yirgacheffe has a vibrant clean taste that is fresh and fresh with hints of lemon, wine, and berry. These beans are known for their refreshing, fruity flavors and smooth finish. They are a good choice for those who like a light to medium roast. It is recommended to enjoy these without cream or milk since they can mask the unique flavor. It is a great match for strong, sour cheeses and spices to highlight the citric and herbal notes. Guji The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it the perfect place for coffee production. It also hosts a wide variety of regional landraces, with each offering a distinctive flavor profile. The coffees of this region tend to be medium- to full-bodied, and are perfect for both filter and espresso. The taste of coffee can vary depending upon the method of processing used and the farm that produces it. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a floral jasmine scent. The rich culture of the Oromo people of Guji is evident in their distinctive coffee. They first began using coffee around the 10th century, mixing it up with edible fats to create energy balls that they could take a bite of during long journeys. Today, the Oromo people continue to grow their own coffee in a manner that honors the region's heritage and showcases its natural and cultural 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 pulp and skin before being fermented. This process preserves the coffee's acidity, and the bright notes of taste. The beans are dried on raised beds. This ensures a uniform and regulated drying process. The natural process keeps the coffee bean unharmed when it is dried on the bed. This creates a cup with a complex flavor and a silky texture. This process requires the highest amount of skill and attention to prevent the beans from being burned or overcooked. This level of skill is what makes a top Guji. Guji's coffees are famous for their smoothness, and a delicious taste. They are excellent for both filter and espresso, and can be brewed at any roast level. The natural process lets the coffee express its fullest fruity, floral and creamy flavours. It is ideal for any occasion, whether you're seeking a refreshing morning drink or a classy drink to enjoy with friends. Sidamo Ethiopia is the birthplace of coffee. A rich, fruity coffee. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is renowned for its citrus, floral and notes of berries. It is also renowned for its full body and vibrant fresh acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and distinctive flavor profiles. Coffee farming is an important source of income for people in this region. It is also a major contributor to preserving the environment and the culture. The production of coffee is sustainable, and requires a minimum amount of fertiliser, water, and land. The harvest is carried out by hand, which minimizes the need for pesticides and machinery. The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region of southern Ethiopia. The coop is dedicated to improving the lives of its members and is focused on organic farming. https://www.coffeee.uk/categories/1kg-coffee-beans offers its members housing, education and clean drinking water. It also offers technical assistance to the farm and assists 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 cooperative and is natural-processed, meaning that it was dried without any additional chemicals. This coffee produces a smooth, creamy cup that has 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. The beans grow slowly, allowing them to absorb nutrients. The result is a cup with low acidity and a tea-like body. It is an extremely versatile and well-rounded coffee that can be enjoyed cold or hot. This is the ideal coffee for those who want to experience the essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! It's also a great choice for those who prefer light roasting, as it highlights the subtleties of the coffee's flavor. Harar Harar, located in eastern 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 a wine-like aroma and taste. Contrary to other coffees that are processed with water, Harar is dry-processed, and is often called espresso in the West. Natural processing gives it the flavor to be fruity, with notes such as blueberries, strawberries, and apricots. Harar is also known for its strong chocolate notes and intensely spicy scent. This is a great choice for those who enjoy the rich, sweet and full-bodied coffee with notes of chocolate and berries. The beans are harvested on small farms near the cities and then dried out in the sun. The coffee is then finely ground and infused with sugar. Traditionally, Harar is served with a fennel or anise seed (known as ajwa) to give it a sweet and fragrance. It can also be enjoyed with a pastry or cake. Another popular coffee from Harar is the Grade 1 Natural, which has distinctive aroma and flavor because of its unique bean and processing technique. This coffee is grown at altitudes of 1,800 meters in the Harar region, which has an ancient walled city that is home to spotted Hyenas. This coffee is dry-processed and has an intense body and a rich crema when made into espresso. Harar, in addition to its coffee, is known for its crazy markets that sell everything from spices clothing to electronics and livestock. Take a stroll around the stalls and enjoying the buzzing atmosphere. The city is also famous for its Khat, which is chewed by residents to promote an unhurried and relaxed life. You can taste a range of khats at the many cafes and tea houses in the old town. It is beneficial to prevent heart diseases and ease digestive issues by chewing khat. However it is essential to consume it in moderation. Chewing khat for longer than 3 days could cause numerous health problems, including stomach ulcers and constipation. |
