Ethiopian
Coffee Beans 1kgEthiopian
coffee beans uk 1kg is an essential component of Ethiopian culture and their varieties of heirloom are among the finest in the world. They are renowned for their floral complexity and citrus flavor.
Legend has it, a goatherder discovered coffee's wonders when his herd began to become restless and began eating the berries.
Yirgacheffe
The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. Ethiopian farmers also strive to protect the environment and ensure that their communities are able to gain sustainable livelihoods. They are also committed to encouraging gender equality and the wellbeing of young women. The combination of these factors make Yirgacheffe one of the world's most sought-after coffee beans.
The Yirgacheffe coffee is renowned for its delicate floral and fruity flavors. It has a smooth, rounded finish that is perfect for any occasion. It is perfect for a morning beverage or a post-workout pick-me-up. It's also a good choice for those who like to drink iced coffee or are looking to test different methods of brewing. The coffee is available in whole beans, allowing the consumer to experience the full range of flavors.
This particular lot 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 in garden-sized plots to supplement their income and as a hobby.
Wet processing involves the beans to be soaked in large vessels, until the mucilage and fruit have been removed. The beans that are not soaked are dried. This process produces the classic washed Yirgacheffe coffee, with notes of citrus, flowers, and chocolate. It is lighter than the natural Yirgacheffe and has more pronounced acidity.
During the time of harvest coffee farmers pick cherries and then transport them to the washing stations in baskets. After the beans are washed and sort and dried in the sun, they are then roasted. This makes a cup that has citrus and floral notes. It is the most popular type of Ethiopian coffee. The roasting process amplifies the lemony and floral aromas in this variety.
Many coffee drinkers have noticed that Yirgacheffe offers a bright clean taste that is fresh and fresh with hints of lemon, wine and berry. The beans are also renowned for their fruity, crisp flavors and smooth finish. They are a good option for those who prefer a light to medium roast. They are best enjoyed without cream or milk, which can drown out the distinctive flavor of this type of roast. It pairs well with strong, sour cheeses and spices that bring out the citrus and herbal notes.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it a perfect environment for coffee production. The region also has numerous regional landraces that have distinct flavors. The coffees of this region are usually medium to full-bodied, and they are perfect for both filter and espresso. However, the taste of the coffee may differ depending on the method of processing and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries, floral jasmine aroma and floral notes.
The rich tradition of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they first began to drink coffee in the 10th century AD, combining it with edible fats to make bite-sized energy balls that they chewed on while traveling for long distances. Today the Oromo people continue to cultivate their own coffee in a way that honors the region's heritage and reflects its vibrant natural and cultural beauty.
The farms in the Guji Zone produce washed coffee and natural processed coffee. The difference lies in the manner that the coffee cherry is processed after 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 as well as its bright tasting notes. The beans are dried on raised beds. This helps to ensure the proper temperature and consistency of the drying process.
In contrast, the natural process keeps the coffee bean in its entirety when it is dried on the bed. This produces a more balanced cup that has distinct flavors and a smooth mouthfeel. The process requires the most skill and care to ensure that the beans do not get burned or overcooked. This level of craftsmanship is what makes a top Guji.
Guji's coffees are renowned for their smoothness and delicious taste. They can be brewed using espresso or filter at any roasting level. The natural process allows the coffee to release its most fruity, floral and creamy tastes. It is ideal for any occasion, whether you are looking for a quick pick-me-up in the morning or a sophisticated drink to enjoy with friends.
Sidamo
A rich and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee and is famous for its floral and citrus notes. It is also known as a full-bodied coffee that has vibrant acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe, which is a highly sought-after coffee because of its distinctive floral aromas and flavors.
Coffee farming is a crucial source of income for people of this region. It is also a major element in preserving the environment and culture. The production of coffee is sustainable, and requires a minimal amount of soil, water and fertilizer. The harvesting process is generally done by hand, which eliminates the need for machines and pesticides.
The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region in southern Ethiopia. The coop is committed to improving the lives of its members and is focused on organic farming. It offers its members housing as well as education and clean drinking water. It also provides technical assistance on the farm, and helps the farmers market their coffees to specialty markets. This helps them to improve their coffee production and quality.
This coffee is from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without additional chemicals. This coffee makes a smooth, creamy cup with notes of strawberry and blackberry. It also has hints of milk chocolate. This is a gorgeous cup of coffee that showcases the artisanship and skill of Ethiopian producers.
The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. This means that the beans develop slowly and take longer to absorb nutrients. The result is a balanced and balanced coffee with low acidity, strong fruit nuance and a body that is tea-like. This is an extremely versatile and well-rounded coffee that can be enjoyed cold or hot. This is the ideal coffee for those who wish to taste the real essence of Ethiopian coffee. This is a must-try for anyone who loves coffee. It's also a great choice for those who prefer lighter roasting, since it accentuates the subtleties of the coffee's flavors.
Harar
Harar, located in the eastern part of 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 wild variety Arabica with the aroma and flavor of wine. Contrary to other coffees that are wet-processed, Harar is dry-processed, and is often referred to as espresso in the West. Natural processing gives it a fruity flavor with notes such as apricots, strawberries and blueberries. Harar is known for its intensely spicy scent and strong chocolate notes.