Ethiopian Coffee Beans 1kg
Ethiopian coffee is an essential component of Ethiopian culture, and their varieties that are heirloom are among the finest in the world. They are known for their complex floral aroma and citrus flavor.
Legend is that a goat herder discovered the wonders of coffee while his herd was agitated and took a bite of the berries.
Yirgacheffe
The high altitudes and rich soil of the Yirgacheffe region create ideal conditions for coffee cultivation. Ethiopian farmers also strive to protect the environment, and to 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 aspects make Yirgacheffe coffee one of the most sought-after beans for coffee around the world.
The Yirgacheffe coffee is famous for its delicate fruity and floral flavors. It has a silky finish and is ideal for any occasion. It is great as a breakfast beverage or a post-workout boost. Additionally, it's ideal for those who love drinking iced coffee or want to try different methods of brewing. This coffee is also available as a whole bean which lets the user explore all its flavor profiles.
This particular lot is from the kebele village of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners are working with 900 smallholders that cultivate coffee in garden-sized parcels as a supplemental income or hobby.
Wet processing involves the beans to be soaked in large vessels, until the mucilage and fruits have been removed. The beans that are not soaked are dried. This produces the classic washed Yirgacheffe coffee that has notes of citrus, flowers and chocolate. It is lighter in body than the natural process Yirgacheffe and has more intense acidity.
During harvest, coffee growers pick cherries by hand and then transport them in baskets for the washing stations. After the beans have been cleaned and sorted and dried in the sun, they are then roasted. This process creates a cup with floral and citrus notes, and is the most well-known form of Ethiopian coffee. The roasting process amplifies the floral and lemony aromas in this variety.
Many coffee drinkers have noted that Yirgacheffe has a bright and clean taste with hints wine, lemon, berry, and more. The beans are famous for their fruity, crisp flavors and smooth finish. They are a great choice for those who prefer a medium or light roast. They are best enjoyed without cream or milk which can muddle the distinctive flavor of this particular variety. It is a great match for strong, sour cheeses and spices to bring out the herbal and citric notes.
Guji
The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect location for coffee production. The region also hosts many regional landraces that each have distinct flavors. The coffees from this region are typically medium to full-bodied, and are great for both filter and espresso. However, the flavor of the coffee can vary according to the process and the farm itself. For example, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a floral jasmine aroma.
Guji's distinctive coffee is a reflection of the rich culture of the Oromo people. It is believed that they first began to use coffee in the 10th century AD. They mixed it with edible fat to create bite-sized energy balls that they ate traveling for long distances. The Oromo people continue to cultivate their own coffee in a manner that is respectful of their heritage and is a reflection of the vibrant natural and cultural beauty of the region.
As with other regions in Ethiopia, the farms of the Guji zone produce both washed and natural process coffees. The difference is in the method by which the coffee cherry is processed after the harvesting. Washed process coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps preserve the coffee's acidity, and fresh tasting notes. The beans are dried on beds that are raised. This ensures a uniform and controlled drying process.
In contrast, the natural process keeps the coffee bean intact when it is dried on the bed. This produces an energised cup with rich flavors and a silky mouthfeel. This process requires a huge amount of skill and attention in order to avoid the beans from being burned or overcooked. This level of craftsmanship is what makes a good Guji.
Guji's coffees are famous for their smoothness and exceptional taste. They can be brewed as filter or espresso at any roasting level. The natural process permits the best expression of the fruity, floral and creamy flavors of this coffee. It is ideal for every occasion, whether you are looking for a quick pick-me-up in the morning or a sophisticated drink to enjoy with friends.
Sidamo
Ethiopia is the birthplace of coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is famous for its floral and citrus notes. It is also renowned for its full body and vibrant crisp acidity. The Sidamo area includes the micro-region of Yirgacheffe that is a highly prized coffee due to its unique floral aromas and distinctive flavor profiles.
Coffee farming is a significant source of income for those in this region. It is also a key element in preserving the environment and the culture. Coffee production is sustainable and uses a very little amount of land, water and fertilizer. The harvest is done by hand, which cuts down on the need for pesticides and machinery.
The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop focuses on organic agriculture and is committed to improving the lives of its members. It offers its members housing education, as well as clean drinking water. It also offers technical assistance to the farm and assists members sell their coffees on specialty markets. This helps them to improve their coffee production and quality.
This coffee comes from the Kilenso Resa co-op and has been dried without the use of any chemicals. This makes a smooth and creamy cup that has notes of strawberry, blackberry and hints of milk chocolate. This is a stunning coffee that showcases the artisanship 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 cup with a low acidity and a body that resembles tea. It is a very well-rounded and versatile coffee that can be enjoyed hot or chilled. 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 great option for those who prefer light roasts as it brings out the subtle flavors of the coffee.
Harar
Harar, located in eastern Ethiopia is renowned for its coffee. It shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea in the northeast. It is a distinctive wild-variety Arabica with an almost wine-like flavor and aroma. In contrast to other coffees, which are wet processed, Harar is dry-processed, and is often referred to as espresso in the West. The natural process results in a pronounced fruity flavor, with notes of apricot, strawberry and blueberry. Harar is renowned for its intensely spicy scent and strong chocolate notes.
It is a good option for those who enjoy an intense rich and sweet coffee with a hint of chocolate and berries. The beans are sourced from small farms near the city, and then dried in the sun. The coffee is then finely ground and mixed with sugar. In the traditional way, Harar is served with anise or fennel seeds (known as Ajwa) to give it a sweet and aroma. 1kg coffee beans uk can also be enjoyed with a slice of cake or a pastry.
Another well-known coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its unique bean and processing method. This coffee is grown in Harar, a region with an ancient walled town which is home to spotted Hyenas. It is grown at altitudes up to 1,800 meters. This coffee is dry-processed and has an intense body and a rich crema when made into espresso.
Harar, in addition to its coffee, is also known for its crazy markets which offer everything from spices to cultural dresses to electronics and livestock. Spend a day exploring the stalls and taking in the buzzing atmosphere.
The city is also known for its khat. People who eat it create a relaxed and slow lifestyle. You can try a variety of varieties at the many tea houses and cafes in the old town. It can be beneficial to avoid heart health and help with digestive issues by chewing khat. However, it is important to consume it in moderate amounts. Chewing khat for more than 3 days can cause numerous health problems that include stomach ulcers as well as constipation.