Ethiopian Coffee Beans 1kg
Ethiopian coffee is an essential component of Ethiopian culture, and their varieties that are heirloom are among the top in the world. They are famous for their floral complexity and citrus flavors.
Legend is that a goat herder discovered the benefits of coffee while his herd became restless and took a bite of the fruits.
Yirgacheffe
The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Additionally, Ethiopian farmers are committed to preserving the environment and ensuring their communities have access to sustainable livelihoods. They also are committed to increasing gender equality and health of young women. These factors make Yirgacheffe coffee one of the most sought-after coffees in the world.
The coffee grown in the Yirgacheffe region is known for its delicate floral nuances and fruity sweetness. It has a smooth, round finish that is suitable 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 are looking to test different methods of brewing. The coffee is also available as a whole bean, which allows the consumer to experience all of its flavor profiles.
This particular lot is from the kebele, or village, of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate washing station, where our partners collaborate with around 900 smallholder farmers who cultivate their coffee on plots that are garden-sized to earn extra income or as an interest.
When coffee is wet processed the beans are then soaked in large vats until all the fruit and mucilage have been removed from them. The beans are then dried until they're bare. This produces the traditional washed Yirgacheffe coffee with notes of citrus, flowers, and chocolate. It is lighter than natural Yirgacheffe and has more pronounced acidity.
During harvest, coffee farmers pick cherries by hand and carry them in baskets to washing stations. After the beans are washed and separated, they are dried in the sun. This produces an aroma that is floral and citrus notes. It is the most well-known version of Ethiopian coffee. The roasting process further enhances the floral and citrus aromas of this particular variety.
Many coffee drinkers have noted that Yirgacheffe has a bright and fresh taste, with hints of lemon, wine and berry. The beans are famous for their refreshing, fruity flavors and smooth finish. They are a great choice for those who like moderate to light roast. They are best enjoyed without milk or cream, which can drown out the distinctive flavor of this type of roast. It pairs well with sour, strong cheeses and spices that highlight the citrus and herbal notes.
Guji
The Guji region has an abundant volcanic soil, a variety of landscapes, and a favorable climate for coffee production. The region also has many regional landraces that each possess a distinct flavor profile. Coffees from this region tend to be medium to full-bodied, and are ideal for filter and espresso. The flavor of coffee may differ based on the method of processing used and the farm that produces it. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a floral jasmine scent.
Guji's distinctive coffee reflects the rich culture of the Oromo people. It is believed that they first began to use coffee in the 10th century AD. They mixed it with edible fat to make bite-sized energy balls that they ate traveling for long distances. The Oromo people continue to cultivate their own coffee in a manner that is respectful of their past and reflects the vibrant natural and cultural beauty of the region.
The farms in the Guji Zone produce washed and natural processed coffee. The difference lies in how the coffee cherry is processed. 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 regulated drying process.
The natural process, on the other hand leaves the bean unharmed while it dries. This results in a cup that has an intense flavor and silky texture. This process requires a huge amount of skill and care to prevent the beans from being burned or overcooked. This level of craftsmanship is what makes a top Guji.
Guji's coffees are renowned for their smoothness, and delicious taste. They can be brewed as espresso or filter at any roasting level. The natural process permits the most full expression of the fruity, floral and creamy flavors in this coffee. It is perfect for any occasion. If you're looking for an early morning boost or a sophisticated beverage to enjoy with your friends, this coffee is the perfect choice for you.
Sidamo
A fruity and rich coffee from the birthplace of coffee, Ethiopia. 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 known for its full body and sharp acidity. The Sidamo area includes the micro-region of Yirgacheffe that is a highly prized coffee due to its unique floral aromas and flavor profiles.
The cultivation of coffee is a significant source of income for the people living in this region. It is also an important factor in the preservation of culture and the natural environment. Coffee production is sustainable, and requires a minimum amount of soil, water and fertilizer. The harvest is typically done by hand, which reduces the need for machines and pesticides.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone in southern Ethiopia. The coop is committed to improving lives of its members and focuses on organic farming. It offers benefits to its members such as housing, schooling and drinking water that is safe for consumption. It also offers technical assistance for the farm and assists members sell their coffees on specialty markets. This allows them to continue to improve their coffee production and quality.
This coffee is from the Kilenso Resa co-op and has been dried without any chemicals. This results in a smooth and creamy cup that has notes of blackberry, strawberry and hints of milk chocolate. This is a gorgeous coffee that showcases the artisanship of Ethiopian producers.
Coffee is grown between 1500 and 2200 meters above sea level. This means that the beans develop slowly and take longer to absorb nutrients. The result is a balanced coffee with a low acidity, a strong fruit nuance and a body that is tea-like. It is a wonderfully balanced and versatile coffee that is able to be enjoyed both hot and iced. This is the perfect coffee for those looking to taste the essence of Ethiopian coffee. 1kg coffee beans price uk is a must try for all coffee lovers. This is a wonderful choice for those who like lighter roasts, because it brings out the subtle flavors of the coffee.
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 on the northeast. It is a distinct wild-variety Arabica with an almost wine-like taste and aroma. In contrast to other coffees, which 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 known for its strong chocolate notes and a distinctly spicy aroma.
This is a wonderful choice for those who enjoy a rich sweet and full-bodied coffee with notes of chocolate and berries. The beans are harvested from small farms in the vicinity of the city, and then dried in the sun. The coffee is then ground and flavored with sugar. Harar is typically served with a fennel seed or anise (known as anjwa), to add sweetness and aroma. Harar can also be served with a slice of cake or pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the particular bean and processing methods. The coffee is cultivated in Harar, a region with an ancient walled city that is home to Hyenas that are spotted. It is grown at altitudes of up to 1,800 meters. This coffee is dry-processed and has a full body and a thick crema when made into espresso.
In addition to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and clothes to electronics and livestock. Spend a day wandering through the stalls and taking in the electric atmosphere.
The city is also well-known for its khat, which is chewed by locals to lead a relaxed and slow daily life. You can taste a range of varieties at the many cafes and tea houses in the old town. Chewing khat can ease some digestive issues and help prevent heart disease, but it should be taken in moderate amounts. Chewing khat more than three days may result in a variety of health problems including constipation and stomach ulcers.