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Ethiopian Coffee Beans 1kg Coffee is a vital component of Ethiopian culture and their heirloom varietals are some of the most exquisite in the world. They are renowned for their floral complexity and citrus flavor. Legend has it that a goatherder discovered coffee's wonders when his herd became restless and began eating the coffee berries. Yirgacheffe The high altitudes as well as the rich soil in the Yirgacheffe region create the perfect conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring their communities have access to sustainable livelihoods. They also dedicate themselves to promoting gender equality and the wellbeing of young women. These aspects make Yirgacheffe coffee one of the most sought-after coffees in the world. The Yirgacheffe coffee is known for its delicate floral and fruity aromas. It has a smooth, long-lasting finish and is perfect for any occasion. It is great as a breakfast beverage or for a refreshing afternoon drink. It is also an excellent choice for those who enjoy drinking iced coffee or would like to experiment with various brewing methods. It is also available in whole beans, allowing the user to taste all of its flavors. This particular batch comes 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 collaborate with 900 smallholder farmers who grow their coffee in garden-sized plots to earn extra income or as an interest. Wet processing involves the beans to be soaked in large vats, ensuring that the mucilage and fruit have been removed. read article are then dried until they're bare. This method yields the traditional washed Yirgacheffe coffee that has notes of citrus, flowers, and chocolate. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity. During the harvest time coffee farmers pick cherries and take them to the washing stations in baskets. After the beans are cleaned and separated, they are dried in the sun. This makes an aroma that is citrus and floral notes. It is the most popular version of Ethiopian coffee. The roasting process also enhances the floral and citrus aromas of this particular variety. Many coffee drinkers have noticed that Yirgacheffe has a bright and clean taste, with hints lemon, wine and berry. These beans are known for their refreshing, fruity flavors and smooth finish. These beans are ideal for those who prefer a medium or light roast. They are best enjoyed without cream or milk, which can drown out the unique flavor of this particular variety. It's great with strong, sour cheeses as well as spices that bring out the citrus and herbal notes. Guji The Guji region is a fertile volcanic soil, numerous landscapes, and a favorable climate for coffee production. It also houses many regional landraces, with each offering a distinctive flavor profile. The coffees of this region are usually medium to full-bodied, and they are ideal for espresso and filter. However, the taste of the coffee will vary depending on the method of processing and the farm itself. For instance, the freshly brewed Kayon Mountain coffee from Guji is full-bodied and sweet with berry notes and a floral jasmine scent. The rich culture of the Oromo people of Guji is reflected in their distinctive coffee. It is believed that they began to make use of coffee in the 10th century AD, combining it with edible fats to make bite-sized energy balls that they chewed on while on long journeys. The Oromo people still grow their own coffee today in a manner that is respectful of their heritage and reflect the vibrant natural and cultural beauty of the region. As with other regions in Ethiopia, the farms of the Guji zone produce washed and natural process coffees. The difference is the way the coffee cherry is processed. Washed-process coffee is mechanically de-pulped to remove the pulp and skin prior to fermentation. coffee beans uk 1kg helps maintain the acidity of the coffee, as well as the bright notes of taste. The beans are then dried on raised beds. This ensures a uniform and regulated drying process. In contrast, the natural process leaves the coffee bean unharmed when it is dried on the bed. This results in a cup that has a complex flavor and a silky texture. This process requires the greatest amount of skill and care in order to avoid the beans from being burned or overcooked. It is this level of craftsmanship that makes a great Guji coffee. Guji's coffees are renowned for their smoothness and delicious taste. They can be brewed using filter or espresso at any roasting level. The natural process allows the coffee to express its fullest fruity, floral, and creamy flavors. It is ideal for any occasion. If you're looking for a morning pick me up or a sophisticated beverage to share with your friends this coffee is the one for you. Sidamo Ethiopia is the birthplace of coffee. A rich, fruity coffee. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is known for its floral, citrus and fruity notes. It is also known for its full body and sharp acidity. The Sidamo region includes the micro-region of Yirgacheffe, which is a highly sought-after coffee because of its distinctive floral aromas and flavor profiles. Coffee farming is a major source of income for the people in this region. It is also a significant element in preserving the natural environment and culture. Coffee production is sustainable and uses a minimal amount of land, water and fertilizer. The harvest is carried out by hand, which minimizes the need for pesticides and machines. The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region in southern Ethiopia. The coop is dedicated to improving the lives of its members and focuses on organic farming. It offers its members housing as well as education and clean drinking water. It also provides technical assistance on the farm and assists members market their coffees in specialty markets. This helps them to improve their coffee production and quality. The coffee comes from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without additional chemicals. The coffee is smooth, creamy cup that has notes like blackberry and strawberry. It also has hints reminiscent of milk-chocolate. This is a gorgeous coffee that showcases the craftsmanship of Ethiopian producers. The coffee is grown at high altitudes, between 1500 and 2200 m.a.s.l. This means that the beans develop slowly and are able to absorb nutrients. The result is a balanced and balanced coffee with a low acidity, a strong fruit nuance and tea-like body. It is a well-rounded and versatile coffee that is able to be enjoyed both hot and chilled. This is the perfect coffee for those who want to experience the real essence of Ethiopian coffee. This is a must-try for all coffee lovers. It's also a great choice for those who prefer light roasting, as it accentuates the subtleties of the coffee's flavor. Harar It is located in the eastern region 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 distinctive wild variety Arabica with a wine-like taste and aroma. Harar is different from other coffees that are wet-processed, is dry-processed, and is typically called espresso in Western countries. The process is natural and creates a fruity taste with notes of apricot, strawberry and blueberry. Harar is known for its intensely spicy flavor and strong chocolate notes. It is a good choice for those who enjoy an intense rich and sweet coffee with notes of berries and chocolate. The beans are harvested in small farms in the city and then dried in the sun. The coffee is then finely ground and infused with sugar. In the traditional way, Harar is served with anise or fennel (known as Ajwa) to add sweetness and aroma. It can also be enjoyed with a pastry or cake. The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and flavor due to the particular bean and processing techniques. The coffee is cultivated in Harar which is a region that has an ancient walled city that is home to spotted Hyenas. It is grown at altitudes up to 1,800 meters. This coffee is dried processed and has a rich crema and full body when brewed into espresso. In addition to the coffee, Harar is also famous for its wildly bustling markets which sell everything from spices and cultural clothes to electronics and livestock. Spend an afternoon exploring the stalls, taking in the electric atmosphere. The city is also known for its Khat. Locals chew it to make a relaxing and sluggish lifestyle. In the old town, you will discover a variety of teas and cafes in which you can sample them. Chewing khat may help ease some digestive issues and help prevent heart disease, but it must be consumed in moderate consumption. Chewing khat more than 3 days could cause various health issues, including stomach ulcers and constipation.