Ethiopian Coffee
Beans 1kgCoffee is an essential part of Ethiopian culture and their heirloom varietals are some of the most exquisite in the world. They are famous for their floral complexity and citrus flavors.
Legend has it, a goatherder discovered coffee's wonders when his herd became agitated and began consuming the coffee berries.
Yirgacheffe
The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring that their communities can access sustainable livelihoods. They are also committed to promoting gender equity and the well-being for young women. These factors make Yirgacheffe coffee one of the most sought-after beans for coffee in the world.
The coffee grown in the Yirgacheffe region is renowned for its delicate floral notes and fruity sweetness. It has a smooth, long-lasting finish and is ideal for any occasion. It can be enjoyed as a breakfast drink or a post-workout 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. This coffee is also available as a whole bean, which allows the customer to taste all the flavor profiles.
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 who cultivate coffee in small parcels of garden size to earn extra income or as a hobby.
When coffee is processed wet 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 process produces the classic washed Yirgacheffe coffee with notes of citrus, flowers and chocolate. It is lighter than natural Yirgacheffe and has a more pronounced acidity.
During harvest, coffee farmers pick cherries by hand and transport them in baskets for the washing stations. After the beans have been cleaned and sorted after which they are dried in the sun. This process produces an aroma that is citrus and floral notes and is the most well-known form of Ethiopian coffee. The roasting process further accentuates the citrus and floral aromas of this particular variety.
Many coffee drinkers have reported that Yirgacheffe has a fresh and fresh taste, with hints of wine, lemon and berry. They are also known for their fruity, crisp flavors and smooth finish. These beans are perfect for those who prefer a light or medium roast. It is best to consume these without cream or milk since they can mask the distinctive flavor. It pairs well with strong, sour cheeses and spices to bring out the citric and herbal notes.
Guji
The Guji region is blessed with rich volcanic soil and diverse landscapes, making it a perfect location for coffee production. It is also home to a wide variety of regional landraces, each one offering a unique flavor profile. Coffees from this region are typically medium to full-bodied, and are excellent for filter and espresso. The taste of coffee can vary depending upon the processing method used and the farm that produces it. For instance, the fresh 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 in order to make energy balls that they could consume during long journeys. The Oromo people continue to grow their own coffee today in a manner that honors their heritage and reflect the beautiful natural and cultural beauty of the region.
The farms in the Guji Zone produce washed coffee and natural processed coffee. The difference lies in how the coffee cherry is processed. Washed-process coffee is mechanically de-pulped to remove the pulp and skin prior to fermentation. This process helps maintain the acidity of the coffee, as well as bright tasting 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 intact while it dries. This produces a cup with a complex flavor and a silky texture. This process requires a huge amount of skill and care to prevent the beans from being burned or overcooked. This level of craftsmanship is what makes a great Guji.
Guji's coffees are renowned for their smoothness and exquisite taste. They are perfect for filter and espresso, and can be made at any roast level. The natural process allows the coffee to release its most fruity, floral and creamy tastes. It is ideal for every occasion, whether you are looking for a quick pick-me-up in the morning or a classy drink to share with your friends.
Sidamo
A fruity and rich coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee. It is renowned for its citrus and floral notes. It is also referred to as a full-bodied coffee that has vibrant acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavors.
Coffee farming is a crucial source of income for people living in this region. It is also a key element in preserving the natural environment and culture. Coffee production is sustainable and uses a minimal amount of water, land and fertilizer. The harvest is done by hand, which cuts down on the need for pesticides and machinery.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 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 its members housing education, as well as clean drinking water. It also provides technical support on the farm, and helps them sell their coffees to specialty markets. This aids them in improving the quality of their coffee and increase production.
This coffee is from the Kilenso Resa cooperative and is natural processed, which means that it was dried without additional chemicals. This makes a smooth and creamy cup that has notes of blackberry, strawberry and some milk chocolate. It is a beautiful cup of coffee that shows off the craftsmanship and expertise of Ethiopian producers.
The coffee is grown at high altitudes, between 1500 and 2200 m.a.s.l. This means that the beans develop slowly and are able to absorb nutrients. The result is a cup with low acidity and a body that resembles tea. This is an extremely versatile and well-rounded coffee that is a great choice for hot or chilled. This is the perfect coffee for those who want to experience the real essence of Ethiopian coffee. This is a must-try for all coffee lovers. This is a fantastic choice for those who enjoy light roasts because it highlights the subtle flavors of the coffee.
Harar
Harar, located in eastern Ethiopia is famous 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. Harar is different from other coffees that are wet-processed, is dry-processed, and is typically called espresso in the Western world. The process is natural and results in a pronounced fruity flavor with notes of strawberry, apricot and blueberry. Harar is also known for its strong chocolate notes and a distinctly spicy aroma.
This is a wonderful choice for those who enjoy the rich, sweet and full-bodied
1kg coffee beans uk with notes of berries and chocolate. The beans are sourced from small farms near the city, then dried in the sun. The coffee is then ground and flavored with sugar.