Ethiopian Coffee Beans 1kg
Coffee is an integral component of Ethiopian culture and their heirloom varietals are some of the finest in the world. They are known for the floral complexity and citrus taste.
1kg coffee beans price uk has it that the coffee-loving goatherder was able to discover its wonders when his herd began to become restless and began consuming the fruits.
Yirgacheffe
The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. Additionally, Ethiopian farmers are committed to protecting the local environment and ensuring that their communities can access sustainable livelihoods. They are also dedicated to promoting gender equality and the well-being of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffees in the world.
The coffee grown in the Yirgacheffe region is famous for its delicate floral notes and sweet fruity flavor. It has a silky finish and is ideal for any occasion. It's 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 consumer to taste all the flavor profiles.
This particular batch comes from the kebele (or village) of Idido in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is wet processed at the Halo Fafate washing station, where our partners collaborate with smallholder farmers of 900 who cultivate their coffee on plots that are garden-sized to supplement their income and as a hobby.
Wet processing involves the beans being soaked in large vessels, until the mucilage and fruits have been removed. The uncooked beans are then dried. This method produces traditional washed Yirgacheffe, with notes like chocolate, flowers and citrus. It is lighter than the natural Yirgacheffe and has more prominent acidity.
During the harvest season coffee farmers pick cherries and then transport them to washing stations in baskets. After the beans are washed and sort and dried in the sun, they are then roasted. This produces the cup with floral and citrus notes. It is the most popular form for Ethiopian coffee. The roasting process further accentuates the floral and citrus aromas of this variety.
Many coffee drinkers have noted that Yirgacheffe has a bright and clean taste, with hints lemon, wine, berry, and more. They are renowned for their refreshing, fruity flavors and smooth finish. These beans are perfect for those who prefer a medium or light roast. They are best enjoyed without milk or cream, which can drown out the distinctive flavor of this type of roast. It's great with strong, sour cheeses as well as spices that bring out the citrus and herbal notes.
Guji
The Guji region is home to an abundant volcanic soil, a variety of landscapes, and a favorable climate for coffee production. The region also hosts numerous regional landraces that have a different flavor profile. Coffees from this region are often medium to full-bodied, and are ideal for filter and espresso. However, the flavor of the coffee may differ according to the process and the farm itself. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a mellow jasmine aroma.
Guji's unique coffee reflects the rich culture of Oromo people. They first began using coffee in the 10th century, mixing it up with edible fats to create energy balls that they could chew on during long journeys. The Oromo people still grow their own coffee today in a way that honors their heritage and reflect the vibrant natural and cultural beauty of the region.
The farms in the Guji Zone produce both washed coffee as well as natural processed coffee. The difference lies in the manner that the coffee cherries are processed after harvesting. The coffee that is washed is removed mechanically to remove the pulp and skin before being fermented. This process helps preserve the coffee's acidity as well as its bright tasting notes. The beans are dried on beds that are raised. This helps to ensure an even temperature and a consistent drying process.
The natural process, on the other hand leaves the bean in its entirety while it dries. This produces a more balanced cup with rich flavors and a silky mouthfeel. This process requires the highest expertise and attention to ensure that the beans are not burned or overcooked. This level of skill is what makes a top Guji.
Guji's coffees are renowned for their smoothness, and exquisite taste. They can be brewed using filter or espresso at any roasting level. The natural process allows the coffee to express its fullest floral, fruity and creamy tastes. It is perfect for any occasion. Whether you want a quick morning boost or a sophisticated beverage to enjoy with your friends this coffee is perfect for you.
Sidamo
Ethiopia is the birthplace of coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee and is known for its floral and citrus notes. It is also known for its full body and sharp acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and distinctive flavor profiles.
Coffee farming is a vital source of income for the people living in this region. It is also a key element in preserving the environment and the culture. Coffee production is sustainable, and requires a minimum amount of soil, water and fertilizer. The harvesting process is generally done by hand, which eliminates the need for machinery and pesticides.
The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is focused on organic farming and is committed to improving the lives of its members. It offers 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 assists them market their coffees to specialty markets. This assists them in improving their coffee quality and production.
This coffee is from the Kilenso Resa co-op and has been dried without using any chemicals. This coffee makes a smooth, creamy cup that has notes like blackberry and strawberry. It also has hints reminiscent of milk-chocolate. It is a beautiful cup of coffee that showcases the artisanship and skill of Ethiopian producers.
Coffee is grown between 1500 and 2200 meters above sea level. This means that the beans are able to grow slower and have more time to absorb nutrients. The result is a well-balanced coffee with low acidity, intense fruit nuance and a body that is tea-like. This is an incredibly versatile and well-rounded cup that is a great choice for cold or hot. This is the perfect coffee for those who want to experience the true essence Ethiopian coffee. This is a must try for anyone who is a coffee lover. It's also a great choice for those who enjoy lighter roasting, since it accentuates the subtleties of the coffee's flavours.
Harar
Located in the eastern part of Ethiopia and is 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 wild variety Arabica that has a wine-like aroma and taste. Harar is different from other coffees that are wet-processed, is dry-processed and is often called espresso in the Western world. The natural process creates a fruity flavor, with notes of apricot, strawberry and blueberry. Harar is also known for its rich chocolate notes and its intensely spicy aroma.
This is a fantastic option for those who like a rich, sweet and full-bodied cup of coffee with notes of chocolate and berries. The beans are harvested in small farms near the cities and then dried out in the sun. The coffee is then finely grounded and mixed with sugar. In the traditional way, Harar is served with anise or fennel (known as ajwa) to add sweetness and fragrance. It can also be enjoyed with a pastry or cake.
Another well-known coffee from Harar is the Grade 1 Natural, which has a unique flavor and aroma because of its unique bean and processing method. This coffee is grown in Harar, a region with an ancient walled city that is home to spotted Hyenas. It is grown at altitudes ranging from to 1,800 meters. This coffee is dried processed and has a rich crema and full body when it is made into espresso.
In addition to the coffee, Harar is also famous for its wildly bustling markets which sell everything from spices and cultural dresses to livestock and electronics. Spend a day exploring the stalls, and taking in the electric atmosphere.
The city is also well-known for its Khat, which is consumed by the locals to lead a relaxed and slow daily life. You can sample a variety of varieties at the many tea houses and cafes in the old town. Chewing khat may help ease some digestive issues and help reduce the risk of heart disease, but it must be consumed in moderate consumption. Chewing khat more than three days may result in a variety of health issues like constipation and stomach ulcers.