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Ethiopian Coffee Beans 1kg

Coffee is a vital element of Ethiopian culture and their heirloom varieties are among of the finest in the world. They are known for their floral complexity and citrus-like flavors.

Legend has it that a goat herder discovered the benefits of coffee when his herd was agitated and consumed the berries.

Yirgacheffe

The high altitudes as well as the rich soil of the Yirgacheffe region create the perfect conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the environment and ensuring their communities can access sustainable livelihoods. They are also committed to increasing gender equality and wellbeing of young women. The combination of these aspects make Yirgacheffe one of the world's most sought-after coffee beans.

The coffee cultivated in the Yirgacheffe region is famous for its delicate floral nuances and sweet fruity flavor. It has a silky finish and is perfect for any occasion. It is ideal for a morning drink or an afternoon pick-me up. It is also ideal for those who enjoy drinking iced coffee or want to experiment with various methods of brewing. This coffee is available as whole beans, which allows the consumer to enjoy the full range of flavors.

This particular lot comes from the kebele, or village, of Idido in the woreda, or district, of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate washing station, where our partners work with 900 smallholder farmers who grow their coffee on plots that are garden-sized to supplement their income and as an activity.

Wet processing involves the beans being soaked in large vats, ensuring that the mucilage and fruits have been removed. The naked beans are then dried. This method produces classic washed Yirgacheffe, with notes like chocolate, flowers and citrus. It is lighter than natural Yirgacheffe and has a more pronounced acidity.

During the time of harvest coffee farmers handpick cherries and take them to washing stations in baskets. After the beans are washed and sorted, they are sun-dried. This makes a cup that has floral and citrus notes. It is the most sought-after version of Ethiopian coffee. The roasting process further accentuates the floral and citrus aromas of this variety.

Many coffee drinkers have noticed that Yirgacheffe has a bright and clean taste with hints lemon, wine and berry. These beans are also known for their crisp, fruity flavors and smooth finish. They are a great choice for those who prefer a medium or light roast. They are best consumed without cream or milk, which can drown out the distinctive flavor of this variety. It pairs well with strong, sour cheeses as well as spices to highlight the citric and herbal notes.

Guji

The Guji region is home to rich volcanic soil, diverse landscapes and a great climate for coffee production. It also houses numerous regional landraces, each offering a distinct flavor profile. The coffees from this region are typically medium to full-bodied and are excellent for filter and espresso. The taste of coffee can differ based on the processing method used and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes, floral jasmine aroma and floral notes.

Guji's unique coffee reflects the rich culture of Oromo people. They first began using coffee around the 10th century, mixing it with edible fats in order to make energy balls that they could chew on during long journeys. Today the Oromo people continue to cultivate their own coffee in a manner that is respectful of the region's history and showcases its cultural and natural beauty.

Similar to 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 de-pulped mechanically to remove the pulp and skin before being fermented. This process helps preserve the acidity of the coffee, as well as the bright notes of taste. The beans are dried on raised beds. This ensures a uniform and regulated drying process.

However, the natural process leaves the coffee bean intact when it is dried on the bed. This results in a cup that has an intense flavor and silky texture. The process requires the most skill and care to ensure that the beans do not get burned or overcooked. This level of craftsmanship is what makes a good Guji.

Guji's coffees are known for their smoothness and exquisite taste. They are excellent for both filter and espresso, and can be made at any roast level. The natural process permits the best expression of the fruity, floral and creamy flavors in this coffee. It is ideal for every occasion, whether looking for a morning pick-me-up or a sophisticated beverage to enjoy with your friends.

Sidamo

Ethiopia is the birthplace of coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee and is renowned for its floral and citrus notes. It is also referred to as a full-bodied coffee that has lively acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavor profiles.

Coffee farming is an important source of income for people in this region. It is also an important factor in the preservation of the environment and culture. Coffee production is sustainable and uses a very little amount of water, land and fertilizer. The harvest is done by hand which reduces 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 focused on organic farming and is committed to improving the lives of its members. It provides benefits to its members such as housing, schooling and drinking water that is safe for consumption. It also provides technical assistance on the farm and helps them market their coffees to 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 using any chemicals. This makes a smooth and creamy cup that has notes of blackberry, strawberry and the hint of milk chocolate. This is a gorgeous cup of coffee that showcases the craftsmanship and expertise of Ethiopian producers.

The coffee is grown at high altitudes between 1500 and 2200 m.a.s.l. This means that the beans grow slowly and are able to absorb nutrients. The result is a balanced coffee beans 1kg arabica with low acidity, intense fruit nuance and tea-like body. It's an incredibly versatile and well-rounded cup that can be enjoyed hot or iced. This is the ideal coffee for those who wish to taste the true essence of Ethiopian coffee. This is a must-try for all coffee lovers. It is also a good choice for those who enjoy light roasting because it highlights the subtleties of the coffee's flavors.

Harar

Harar located in the eastern part of Ethiopia, is famous for its coffee. It shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea on the northeast. It is a distinctive wild-variety Arabica with a wine-like flavor and aroma. Harar, unlike other coffees that are wet-processed, is dry-processed and is often called espresso in the Western world. The natural processing method allows for an intense fruity taste with notes of apricot, strawberry and blueberry. Harar is renowned for its intensely spicy flavor and strong chocolate notes.

It is a great choice for those who enjoy a full-bodied rich and sweet cup of 1kg coffee beans price uk with notes of chocolate and berries. The beans are harvested from small farms near the city, and then dried in the sun. The coffee is then finely ground and mixed with sugar. Harar is typically served with a fennel seed or anise (known as anjwa) to give it a sweet taste and aroma. It can also be enjoyed with a slice of cake or a pastry.

Another coffee that is popular from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its special bean and processing technique. The coffee is grown at high altitudes of 1,800 meters in the Harar region, which has an ancient city wall that is home to spotted hyenas. This coffee is dry processed and has a rich, creamy crema and full body when it is made into espresso coffee beans 1kg.

Harar, in addition to its coffee, is also famous for its wildly-expanding markets which sell everything from spices clothes of the culture to electronic gadgets and livestock. Spend a day wandering through the stalls and enjoying the buzzing atmosphere.

The city is also renowned for its khat. People who eat it make a relaxing and sluggish lifestyle. In the old town, you'll find a wide selection of teas and cafes in which you can try the teas. It can be 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 3 days can cause numerous health problems, including stomach ulcers and constipation.