Ethiopian Coffee Beans 1kg
Ethiopian coffee is an essential part of Ethiopian culture and their varieties of heirloom are among the finest in the world. They are known for floral complexity and citrus flavor.
Legend has it that one goatherder discovered the wonders of coffee when his herd became restless and began to eat the fruits.
Yirgacheffe
The high altitudes as well as the rich soil in the Yirgacheffe region create ideal conditions for coffee cultivation. Ethiopian farmers also strive to preserve the local environment and ensure that their communities have the ability to access sustainable livelihoods. They also believe in encouraging gender equality and the well-being for young women. The combination of these aspects creates Yirgacheffe one of the world's most sought-after coffee beans.
The Yirgacheffe coffee is known for its delicate fruity and floral flavors. It has a silky finish and is perfect for any occasion. It is ideal for a morning beverage or an afternoon pick-me up. It's also a great choice for those who like to drink iced coffee, or want to try out different methods of brewing. The coffee is also available as a whole bean, which allows the consumer to explore all its flavor profiles.
This particular lot comes from the kebele (or village) of Idido, in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is processed wet at the Halo Fafate washing station, where our partners collaborate with smallholder farmers of 900 who cultivate their coffee on plots that are garden-sized for supplemental income and as an activity.
When coffee is wet processed the beans are soaked in large vats until all the mucilage and fruit have been removed. The beans are then dried until they're bare. This process yields the classic washed Yirgacheffe coffee with notes of citrus, flowers, and chocolate. It is lighter in body than natural process Yirgacheffe and has more noticeable acidity.
During the time of harvest, coffee farmers handpick cherries and transport them to the washing stations in baskets. After the beans have been washed and sorted, they are sun-dried. This process produces a cup that has floral and citrus notes. It is the most sought-after form for Ethiopian coffee. The roasting process enhances the lemony and floral aromas in this variety.
Many coffee drinkers appreciate that Yirgacheffe has a vibrant, clean taste with hints of lemon, wine and berry. The beans are famous for their refreshing, fruity flavors and smooth finish. They are a good choice for those who enjoy a light to medium roast. They are best enjoyed without cream or milk which can muddle the unique flavor of this particular variety. It pairs well with strong, sour cheeses as well as spices to bring out the citric and herbal notes.
Guji
The Guji region is blessed with rich volcanic soil and diverse landscapes, making it a perfect environment for coffee production. The region is also home to many regional landraces that each possess a distinct flavor profile. The coffees from this area tend to be medium to full-bodied, and they are perfect for both espresso and filter. The flavor of coffee may differ based on the processing method used and the farm. For instance, the freshly brewed Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a floral jasmine aroma.
Guji's unique coffee reflects the rich culture of the Oromo people. It is believed that they first began to drink coffee in the 10th century AD. They mixed it with edible fat to make bite-sized energy ball which they would chew while traveling for long distances. Today the Oromo people continue to cultivate their own coffee in a way that honors the region's heritage and showcases its cultural and natural beauty.
As with other regions in Ethiopia, the farms of the Guji zone produce both washed and natural process coffees. The difference is in the way that the coffee cherry is processed after harvesting. Washed-process coffee is mechanically de-pulped to remove the skin and pulp prior to fermentation. This process helps preserve the coffee's acidity and bright tasting notes. The beans are then dried on raised beds. This ensures a uniform and controlled drying process.
The natural process, on the other hand leaves the bean unharmed while it dries. This produces a cup with an intense flavor and silky texture. This process requires a lot of expertise and attention to ensure that the beans aren't burned or overcooked. This level of craftsmanship is what makes a great Guji.
Guji's coffees are famous for their smoothness and exquisite taste. They can be brewed using espresso or filter at any roasting level. The natural process permits the best expression of the floral, fruity and creamy flavors in this coffee. It is ideal for any occasion. Whether you want a morning pick me up or a sophisticated beverage to enjoy with your loved ones this coffee is perfect the perfect choice for you.
Sidamo
Ethiopia is the birthplace of coffee. A fruity, rich coffee. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is well-known for its citrus, floral and notes of berries. It is also known 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 flavors.
Coffee farming is a crucial source of income for people of this region. It is also an important contribution to the preservation of the environment and culture. Coffee production is sustainable and requires a small amount of land, water and fertilizer. The harvesting process is generally done by hand, which reduces the need for machines and pesticides.
1kg coffee beans uk represents 80,000 coffee farmers from the Sidama region in southern Ethiopia. The coop is dedicated to improving lives of its members and focuses on organic farming. It provides benefits to its members such as housing, education, and drinking water that is safe for consumption. It also offers technical assistance for the farm and helps members sell their coffees on specialty markets. This helps them continue to improve their production and quality.
This coffee is from the Kilenso Resa co-op and has been dried without using 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 beautiful cup of coffee that shows off the artisanship and skill of Ethiopian producers.
Coffee is grown between 1500 and 2200 meters above sea level. The beans will grow slowly, allowing them to absorb nutrients. The result is a cup with low acidity and a body that resembles tea. It is a very well-rounded and versatile coffee that is able to be enjoyed both hot and chilled. This is the ideal coffee for those looking to taste the real essence of Ethiopian coffee. This is a must-try for anyone who is a coffee lover. It's also a great choice for those who enjoy lighter roasting, since it brings out the subtleties of the coffee's flavor.
Harar
It is located in the eastern region 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 distinctive wild variety Arabica with a wine-like flavor and aroma. Contrary to other coffees that are wet processed, Harar is dry-processed, and is commonly referred to as espresso in the West. Natural processing gives it the flavor to be fruity, with notes such as apricots, strawberries and blueberries. Harar is also renowned for its strong chocolate notes and intensely spicy scent.
It is a great choice for those who enjoy a full-bodied rich and sweet cup of coffee with notes of chocolate and berries. The beans are gathered in small farms near the cities and then dried in the sun. The coffee is then finely ground and flavored with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. You can also enjoy it with a cake or pastry.
Another well-known coffee from Harar is the Grade 1 Natural, which has distinctive aroma and flavor due to its unique bean and processing method. This coffee is grown in Harar, a region with an ancient walled town that is home to spotted Hyenas. It is grown at altitudes of up to 1,800 feet. This coffee is processed dry and has an intense body and a rich crema when brewed into espresso.
Harar in addition to its coffee, is known for its crazy markets that offer everything from spices to cultural dresses to electronics and livestock. Spend an afternoon wandering the stalls and taking in the vibrant atmosphere.
The city is also famous for its khat. People chew it to make a relaxing and sluggish life. In the old town, you can discover a variety of cafes and teas where you can sample the teas. Chewing khat may help ease certain digestive issues and can help reduce the risk of heart disease, but it should be consumed with moderation. Chewing khat more than three days can lead to a variety of health problems such as stomach ulcers and constipation.