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Ethiopian Coffee Beans 1kg Coffee is a vital part of Ethiopian culture and their heirloom varieties are among of the finest in the world. They are renowned for their complex floral aroma and citrus flavor. Legend has it, one goatherder discovered the wonders of coffee when his herd became agitated and began consuming the berries. Yirgacheffe The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Additionally, Ethiopian farmers are committed to protecting the local environment and ensuring that their communities have access to sustainable livelihoods. They also dedicate themselves to encouraging gender equality and the wellbeing of young women. The combination of these aspects creates Yirgacheffe one of the most sought-after coffee beans. The Yirgacheffe coffee is known for its delicate floral and fruity flavors. It has a smooth finish and is ideal for any occasion. It is ideal to enjoy a cup of coffee in the morning or an afternoon pick-me up. Additionally, it's ideal for those who like drinking iced coffee, or wish to experiment with different brewing methods. The coffee is available as whole beans, allowing the user to taste the variety 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 smallholder farmers of 900 who cultivate their coffee in garden-sized plots to earn extra income or as an interest. Wet processing involves soaking the beans in large vats, ensuring that the mucilage and fruit have been removed. 1kg coffee beans price uk are then dried. This method produces traditional washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter than the natural Yirgacheffe and has a more prominent acidity. During the harvest time coffee farmers handpick cherries and take them to washing stations in baskets. After the beans are washed and sorted, they are sun-dried. This produces an aroma that is floral and citrus notes, and is the most sought-after type of Ethiopian coffee. The roasting process is a great way to enhance the lemony and floral scents of this coffee. Many coffee drinkers have noticed that Yirgacheffe provides a fresh and clean taste, with hints of lemon, wine, and berry. They are renowned for their refreshing, fruity flavors and smooth finish. These beans are ideal for those who prefer a light or medium 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 as well as spices that highlight the citrus and herbal notes. Guji The Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. The region is also home to numerous regional landraces that have a different flavor profile. The coffees from this area tend to be medium to full-bodied, and are perfect for both filter and espresso. The flavor of coffee may vary depending upon the method of processing used and the farm that produces it. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes floral jasmine aroma, and floral notes. The rich culture of the Oromo people in Guji is reflected in their distinctive coffee. They started using coffee around the 10th century, mixing it up with edible fats to create energy balls 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 of the Guji zone produce washed and natural process coffees. The difference lies in how the coffee cherry is processed. Washed-process coffee is de-pulped mechanically to remove the skin and pulp prior to fermentation. This process preserves the acidity of the coffee, as well as the bright notes of taste. The beans are then dried on raised beds. This ensures a regulated temperature and consistent drying process. The natural process, on the other hand leaves the bean unharmed while it is drying. This creates a cup with a complex flavor and a silky texture. This process requires the highest amount of skill and care in order to avoid the beans becoming 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 lets the coffee express its fullest fruity, floral, and creamy flavors. It's perfect for any occasion. If you're looking for an early morning boost or a sophisticated beverage to enjoy with your loved ones this coffee is the one ideal for you. Sidamo Ethiopia is the home of coffee. A rich, fruity coffee. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is renowned for its floral, citrus and notes of berries. It is also referred to as a full-bodied coffee that has lively acidity. The Sidamo area includes the micro-region of Yirgacheffe, which is a highly prized coffee due to its unique floral aromas and flavors. Coffee farming is a crucial source of income for people living in this region. It is also a key factor in the preservation of the natural environment and culture. The production of coffee is a sustainable process that requires very little amount of water, land and fertilizer. The harvest is carried out by hand, which cuts down on the use of pesticides and machines. The Sidama Coffee Farmers Cooperative Union represents more than 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 benefits to its members, such as housing, education and drinking water that is safe for consumption. It also offers technical assistance to the farm and assists members market their coffees in specialty markets. This allows them to continue to improve their coffee production and quality. The coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without additional chemicals. The coffee is smooth, creamy cup with notes of strawberry and blackberry. It also has hints reminiscent of milk-chocolate. This is a gorgeous cup of coffee that showcases the craftsmanship and expertise of Ethiopian producers. Coffee is grown between 1500 and 2200 meters above sea level. This means that the beans grow slowly and take longer to absorb nutrients. The result is a balanced coffee with low acidity, strong fruit nuance, and a tea-like body. It is a wonderfully balanced and versatile coffee that can be enjoyed both hot and chilled. This is the perfect coffee for those who wish to taste the essence of Ethiopian coffee. This is a must-try for anyone who loves coffee. It's also a great option for those who like lighter roasting, since it highlights the subtleties of the coffee's flavor. 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. Contrary to other coffees that are wet-processed, Harar is dry-processed, and is often referred to as espresso in the West. The natural processing method creates a fruity flavor, with notes of strawberry, apricot and blueberry. Harar is also known for its rich chocolate notes and its intensely spicy scent. It is a good choice for those who prefer an intense rich and sweet coffee with hints of berries and chocolate. 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 infused with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa), to add sweetness and aroma. Harar can also be enjoyed with a slice of cake or a pastry. The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and flavor due to the special bean and processing techniques. This coffee is grown in Harar an area that has an ancient walled city that is home to spotted Hyenas. It is grown at altitudes of up to 1,800 feet. This coffee is dry-processed and has a full body and a thick crema when brewed into espresso. In addition to the coffee, Harar is also famous for its crazy marketplaces which sell everything from spices and cultural dresses to livestock and electronics. Spend a day wandering through the stalls and enjoying the electric atmosphere. The city is also well-known for its khat, a drink chewed by the locals to create a relaxed and slow daily life. In the old town, you will find a wide selection of cafes and teas where you can taste the teas. It is beneficial to prevent heart disease and ease digestive problems by chewing khat. However it is essential to take it in moderation. Chewing khat for more than three days can lead to numerous health problems, including stomach ulcers and constipation.