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Ethiopian Coffee Beans 1kg Coffee is an integral component of Ethiopian culture and their heirloom varieties are some of the most exquisite in the world. They are known for the complexity of their florals and the citrusy flavor. Legend has it that one goatherder discovered the wonders of coffee when his herd became agitated and began to eat the fruits. Yirgacheffe The high altitudes as well as the rich soil of the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also work hard to protect the local environment and ensure that their communities are able to access sustainable livelihoods. They also are committed to encouraging gender equality and the health of young women. The combination of these factors make Yirgacheffe one of the world's most sought-after coffee beans. The Yirgacheffe coffee is famous for its delicate floral and fruity flavors. 1kg coffee beans uk has a smooth, long-lasting finish and is perfect for any occasion. It is great as a breakfast drink or as an afternoon pick-me-up. It's also a good option for those who prefer to drink iced coffee or who want to experiment with different brewing methods. This coffee is available as whole beans, which allows the consumer to experience 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 wash station, where our partners work with 900 smallholders that cultivate coffee in gardens-sized parcels as a supplemental income or hobby. Wet processing involves soaking the beans in large vats, until the mucilage and fruits have been removed. The beans are then dried until they're bare. This process produces the classic washed Yirgacheffe with notes of citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has a more intense acidity. During harvest, coffee growers collect cherries by hand, and carry them in baskets to the washing stations. After the beans are washed and sort and dried in the sun, they are then roasted. This process produces an aroma that is citrus and floral notes. It is the most popular type of Ethiopian coffee. The roasting process further enhances the floral and citrus aromas of this particular variety. Many coffee drinkers note that Yirgacheffe provides a fresh clean taste that is fresh and fresh with hints of lemon, wine and berry. These beans are also known for their fresh, fruity flavors and smooth finish. These beans are ideal for those who prefer a medium or light roast. It is best to enjoy these without cream or milk as they can mask the distinctive flavor. It's great with strong, sour cheeses and spices that enhance the citrus and herbal notes. Guji The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it the perfect place for coffee production. The region also has many regional landraces that each have a different flavor profile. The coffees of this region tend to be medium to full-bodied, and they are great for espresso and filter. However, the flavor of the coffee will vary according to the process and the farm itself. 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 started using coffee in the 10th century, mixing it with edible fats in order to make energy balls they could take a bite of during long journeys. Today, the Oromo people continue to cultivate their own coffee in a way that honors the region's heritage and reflects its vibrant cultural and natural beauty. Like many 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 de-pulped mechanically to remove the skin and pulp before being fermented. This process helps preserve the coffee's acidity and bright taste notes. The beans are then dried on beds that are raised. This ensures a uniform and controlled drying process. The natural process however leaves the bean unharmed while it dries. This creates a cup with rich flavor and silky texture. This process requires the greatest amount of skill and care in order to avoid the beans being burned or overcooked. It is this level of skill that makes a great Guji coffee. Guji's coffees are known for their smoothness and exquisite taste. They are perfect for filter and espresso, and can be used at any roast level. The natural process allows the coffee to release its fullest floral, fruity, and creamy flavors. It's perfect for any occasion. Whether you want a morning pick me up or a refined beverage to enjoy with your friends this coffee is the one for you. Sidamo Ethiopia is the home of coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. It is renowned for its floral and citrus notes. It is also referred to as a full-bodied coffee with lively acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavor profiles. Coffee farming is an important source of income for the people in this region. It is also a significant contributor to preserving the natural environment and culture. The production of coffee is sustainable and uses a very little amount of land, water and fertilizer. The harvest is usually done by hand, which reduces the need for machinery and pesticides. The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone of southern Ethiopia. The coop is dedicated to improving lives of its members and is focused on organic farming. It offers benefits to its members, such as housing, education and drinking water that is safe for consumption. It also provides technical support on the farm, and helps them market their coffees to specialty markets. This helps them improve their coffee quality and production. This coffee is from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without any additional chemicals. This makes a smooth and creamy cup with notes of strawberry, blackberry and the hint of milk chocolate. This is a gorgeous cup of coffee that shows off the craftsmanship and expertise of Ethiopian producers. Coffee is grown between 1500 and 2200 meters above sea level. The beans will grow slowly, allowing them to absorb nutrients. The result is a balanced coffee with low acidity, intense fruit nuance, and a tea-like body. It is an incredibly versatile and well-rounded cup that is a great choice for hot or chilled. This is the perfect coffee for those who wish to taste the essence of Ethiopian coffee. It is a must-try for all coffee lovers! This is a great option for those who prefer lighter roasts, because it highlights 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 distinctive wild variety Arabica with an almost wine-like flavor and aroma. In contrast to other coffees, which are processed with water, Harar is dry-processed, and is often referred to as espresso in the West. Natural processing gives it an aroma that is fruity with notes of blueberries, strawberries, and apricots. Harar is renowned for its intensely spicy scent and strong chocolate notes. It is a great choice for those who like full-bodied rich and sweet coffee with hints of berries and chocolate. 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. Traditionally, Harar is served with a fennel or anise seed (known as ajwa) to add sweetness and fragrance. Harar can also be consumed with a slice 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 town which is home to spotted Hyenas. It is grown at altitudes up to 1,800 meters. This coffee is processed dry and has a rich, creamy crema and full body when brewed into espresso. In addition to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and dresses to livestock and electronics. Spend an afternoon exploring the stalls and taking in the electric atmosphere. The city is also known for its Khat. Locals chew it to create a tranquil and slow life. You can sample a variety of flavors at the numerous cafes and tea houses that are located in the old town. Chewing khat can help alleviate some digestive issues and help prevent heart disease, but it should be consumed in moderate consumption. Chewing khat for more than three days could result in a variety of health issues, including constipation and stomach ulcers.