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Ethiopian Coffee Beans 1kg Coffee is an essential element of Ethiopian culture and their heirloom varieties are among of the most exquisite in the world. They are famous for their complex floral aroma and citrus flavor. Legend is that a goat herder discovered the wonders of coffee when his herd became restless and ate the berries. Yirgacheffe The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also strive to preserve the local environment and ensure that their communities have the ability to access sustainable livelihoods. They also dedicate themselves to promoting gender equality and the wellbeing of young women. The combination of these elements creates Yirgacheffe one of the world's most prized coffee beans. The coffee that is grown in the Yirgacheffe region is renowned for its delicate floral flavors and sweet fruity flavor. It has a smooth, rounded finish that is appropriate for any occasion. It is perfect for a morning beverage or a late afternoon energy boost. It's also a good choice for those who like to drink iced coffee or who want to experiment with different methods of brewing. It is also available as whole beans, which allows the consumer to experience the full range of flavors. This particular lot comes from the kebele (or village) of Idido located 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 who cultivate coffee in gardens-sized parcels as a supplemental income or hobby. When coffee is wet processed the beans are soaked in large vats until all of the fruit and mucilage are removed from them. The uncooked beans are then dried. This produces the traditional washed Yirgacheffe with notes of citrus, flowers and chocolate. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity. During harvest, coffee farmers pick their cherries by hand and then transport them in baskets for the washing stations. After the beans are washed and sort after which they are dried in the sun. This process produces an aroma that is citrus and floral notes, and 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 have noticed that Yirgacheffe has a fresh and clean taste with hints lemon, wine and berry. 1kg coffee beans uk are also renowned for their crisp, fruity flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. It is recommended to enjoy these without cream or milk since they can mask the distinctive flavor. It pairs well with strong, sour cheeses as well as spices that highlight the citrus and herbal notes. Guji The Guji region is a an abundant volcanic soil, a variety of landscapes, and a perfect climate for coffee production. It also houses numerous regional landraces, with each offering a distinctive 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 depending on the method of processing and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes floral jasmine aroma, and floral notes. Guji's distinctive coffee reflects the rich culture of the Oromo people. It is believed that they first began to make use of coffee as early as the 10th century AD, mixing it with edible fat to make bite-sized energy ball which they would chew while on long journeys. The Oromo people continue to cultivate their own coffee today in a manner that is respectful of their past and is a reflection of the beautiful natural and cultural beauty of the region. Like many other regions in Ethiopia the farms of the Guji zone produce both washed and natural process coffees. The difference is in the way that the coffee cherries are processed after the harvesting. Washed dark roast arabica coffee beans is de-pulped mechanically to remove the skin and pulp before being fermented. This process preserves the acidity of the coffee, as well as fresh tasting notes. The beans are dried on raised beds. This helps to ensure an even temperature and a consistent drying process. The natural process keeps the coffee bean intact as it dries on the bed. This produces a cup with rich flavor and silky texture. This process requires a lot of expertise and attention to ensure that the beans do not get 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 as espresso or filter at any roasting level. The natural process permits the best expression of the fruity, floral and creamy tastes of this coffee. It's perfect for any occasion. If you're looking for a morning pick me up or a refined beverage to enjoy with your friends this coffee is the one ideal for you. Sidamo Ethiopia is the place where coffee was first developed. coffee. A rich, fruity coffee. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is renowned for its citrus, floral and berry notes. It is also known as a full-bodied coffee that has vibrant 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 a vital source of income for people living in this region. It is also an important contribution to the preservation of culture and the natural environment. The production of coffee is sustainable, and requires a minimal amount of soil, water and fertilizer. The harvest is typically done by hand, which eliminates the need for machinery and pesticides. The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region of southern Ethiopia. The coop focuses on organic farming and is committed to improving the lives of its members. It provides 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 helps members market their coffees in specialty markets. This assists them in improving the quality of their coffee and increase production. This coffee comes from the Kilenso Resa co-op and has been dried without using any chemicals. This produces a smooth and creamy cup that has notes of strawberry, blackberry and the hint of milk chocolate. This is a gorgeous coffee that showcases the artisanship of Ethiopian producers. The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. This means that the beans grow slowly and take longer to absorb nutrients. This results in a coffee with a low acidity and a body that resembles tea. This is an extremely versatile and well-rounded coffee that can be enjoyed cold or hot. This is the perfect coffee for those looking to experience the true essence Ethiopian coffee. It is a must-try for anyone who loves coffee! This is a wonderful choice for those who enjoy light roasts because it highlights the subtle flavors of the coffee. Harar It is located in the eastern region of Ethiopia and 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 distinctive wild variety Arabica with a wine-like flavor and aroma. In contrast to other coffees, which are wet-processed, Harar is dry-processed, and is often called espresso in the West. Natural processing gives it a fruity flavor with notes such as blueberries, strawberries, and apricots. Harar is also renowned for its rich chocolate notes and its intensely spicy scent. This is a wonderful choice for those who enjoy a rich, sweet and full-bodied cup of coffee with notes of berries and chocolate. The beans are harvested on small farms close to cities and then dried out in the sun. The coffee is then grounded and mixed with sugar. Traditionally, Harar is served with anise or fennel (known as Ajwa) to give it a sweet and fragrance. It can also be served with a slice of cake or pastry. Another coffee that is popular from Harar is the Grade 1 Natural, which has distinctive aroma and flavor due to its unique bean and the method of processing. The coffee is grown at altitudes up to 1,800 meters in the Harar region, which is home to an ancient city wall that is home to spotted Hyenas. This coffee is processed dry and has a full body and a thick crema when brewed into espresso. Harar as well as its coffee, is well-known for its wild markets which sell everything from spices clothes of the culture to electronic gadgets and livestock. Spend an afternoon wandering the stalls, and enjoy the buzzing atmosphere. The city is also known for its khat. People who eat it create a relaxed and slow life. You can try a variety of khats at the many tea houses and cafes in the old town. Chewing khat can ease certain digestive issues and can help prevent heart disease, but it should be taken in moderate consumption. Chewing khat for longer than 3 days could cause numerous health problems such as stomach ulcers and constipation.