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Ethiopian Coffee Beans 1kg

Ethiopian coffee is a staple of Ethiopian culture and their varieties of heirloom are among the best in the world. They are famous for their floral complexity and citrus-like flavors.

Legend is that a goat herder discovered the wonders of coffee beans uk 1kg when his herd was agitated and ate the fruits.

Yirgacheffe

The high altitudes and the rich soil in the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also strive to protect the environment and ensure that their communities are able to gain sustainable livelihoods. They are also dedicated to encouraging gender equality and the wellbeing of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffees around the world.

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 drink or a late afternoon energy boost. It's also a good option for those who prefer 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 customer to explore all its flavors.

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 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 processed wet, the beans are stored in large vessels until all of the mucilage and fruit are removed from them. The uncooked beans are then dried. This process produces the traditional washed Yirgacheffe coffee that has notes of flowers, citrus, and chocolate. It is lighter than natural Yirgacheffe and has a more pronounced acidity.

During the harvest season coffee farmers handpick cherries and then transport them to washing stations in baskets. After the beans are cleaned and separated, they are dried in the sun. This produces the cup with citrus and floral notes and is the most well-known form of Ethiopian coffee. The roasting process further accentuates the citrus and floral aromas of this particular variety.

Many coffee drinkers have noticed that Yirgacheffe has a fresh and fresh taste, with hints of wine, lemon, berry, and more. These beans are also known for their crisp, fruity flavors and smooth finish. They are a great option for those who prefer medium to light roast. They are best enjoyed without milk or cream which can muddle the unique flavor of this particular variety. It is a great match for strong, sour cheeses and spices that enhance the herbal and citrus notes.

Guji

The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it a perfect environment for coffee production. The region is also home to numerous regional landraces that possess a distinct flavor profile. The coffees from this region tend to be medium- to full-bodied, and are ideal for espresso and filter. However, the flavor of the coffee may differ depending on the method of processing and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries, floral jasmine aroma and floral notes.

The rich culture of the Oromo people of Guji is evident in their distinctive coffee. It is believed that they first began to make use of coffee from the 10th century AD. They mixed it with edible fats to create bite-sized energy balls that they chewed on while traveling for long distances. The Oromo people still grow their own coffee today in a manner that honors their past and is a reflection of the beautiful natural and cultural beauty of the region.

Like many other regions in Ethiopia the farms in the Guji zone produce both washed and natural process coffees. The difference lies in the way the coffee cherry is processed. Washed-process coffee is mechanically de-pulped to remove the pulp and skin prior to fermentation. This process helps to maintain the coffee's acidity and bright tasting notes. The beans are then dried on raised beds. This ensures a consistent and controlled drying process.

The natural process however, leaves the bean intact while it is drying. This results in a cup that has an intense flavor and silky texture. The process requires the most ability and care to ensure that the beans are not burned or overcooked. It is this level of skill that makes a top Guji coffee.

Guji's coffees are renowned for their smoothness, and exquisite taste. They can be brewed using espresso or filter at any roasting level. The natural process allows the coffee to release its most fruity, floral and creamy tastes. It is perfect for any occasion. If you're looking for an early morning boost or a classy drink to enjoy with your friends, this coffee is for you.

Sidamo

Ethiopia is the home of coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee. It is renowned for its citrus and floral notes. It is also known as a full-bodied, robust coffee with vibrant acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavors.

Coffee farming is an important source of income for people in this region. It is also a significant contribution to the preservation of culture and the natural environment. The production of coffee is sustainable and requires a minimum amount of soil, water and fertilizer. The harvest is usually done by hand, which reduces the need for machinery and pesticides.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop focuses on organic farming and is committed to improving the lives of its members. It offers its members housing, education and clean drinking water. It also provides technical assistance on the farm and helps them market their coffees to specialty markets. This helps them to improve their production and quality.

This coffee comes from the Kilenso Resa co-op and has been dried without any chemicals. This results in a smooth and creamy cup with notes of blackberry, strawberry and hints of milk chocolate. It is a beautiful cup of coffee that shows off the artisanship and skill of Ethiopian producers.

The coffee is grown at high altitudes between 1500 to 2200 m.a.s.l. The beans will grow slowly which allows them to absorb nutrients. The result is a coffee with low acidity and a tea-like body. It is a very well-rounded and versatile coffee that is able to be enjoyed both hot and iced. This is the perfect coffee for those who want to taste the true essence of Ethiopian coffee. It 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

In the eastern part 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 distinct wild-variety arabica coffee beans 1kg with a wine-like flavor and aroma. Unlike other coffees, which are wet-processed, Harar is dry-processed, and is often called espresso in the West. Natural processing allows for a fruity flavor with notes such as apricots, strawberries and blueberries. Harar is also renowned for its strong chocolate notes and a distinctly spicy aroma.

This is a wonderful choice for those who love a rich, sweet and full-bodied coffee with notes of berries and chocolate. The beans are gathered in small farms close to cities and then dried out in the sun. The coffee is then ground and mixed with sugar. In the traditional way, Harar is served with a fennel or anise seed (known as Ajwa) to add sweetness and aroma. It can also be consumed with a slice cake or pastry.

Another well-known coffee from Harar is the Grade 1 kg of coffee beans Natural, which has a unique flavor and aroma due to its special bean and the method of processing. This coffee is grown at high altitudes of 1,800 meters in the Harar region, which is home to an ancient walled city that is home to spotted Hyenas. This coffee is dried processed and has a rich, creamy crema and full body when it is made into espresso.

In addition to the coffee, Harar is also famous for its crazy marketplaces which sell everything from spices and clothes to livestock and electronic devices. Take a stroll through the stalls and taking in the buzzing atmosphere.

The city is also famous for its khat, a drink chewed by the residents to promote an unhurried and relaxed life. In the old town, you will find a wide variety of cafes and teas where you can sample the drinks. It is beneficial to avoid heart health and help with digestive issues by chewing khat. However, it is important to take it in moderation. Chewing khat for longer than three days may cause a variety of health issues like stomach ulcers and constipation.