Ethiopian Coffee Beans 1kg<br /><br />Coffee is an essential element 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-like flavors.<br /><br />Legend has it, one goatherder discovered the wonders of coffee when his herd became restless and began eating the berries.<br /><br />Yirgacheffe<br /><br />The high altitudes as well as the rich soils in the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also strive to protect the local environment and ensure that their communities have the ability to have sustainable livelihoods. They also believe in promoting gender equity and the well-being for young women. The combination of these elements creates Yirgacheffe one of the most sought-after coffee beans.<br /><br />The Yirgacheffe coffee is renowned for its delicate fruity and floral flavors. It has a silky finish and is perfect for any occasion. It is perfect for a morning drink or a post-workout pick-me-up. It is also an excellent choice for those who love drinking iced coffee, or wish to try different methods of brewing. It is also available as whole beans, allowing the consumer to experience the variety of flavors.<br /><br />This particular lot is from the kebele (or village) of Idido located in the woreda (or district) of Yirgacheffe located 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 gardens-sized parcels as a supplemental income or hobby.<br /><br />When coffee is wet processed, the beans are stored in large vessels until all the fruit and mucilage have been removed. The beans are then dried until they are bare. This method produces classic washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has more prominent acidity.<br /><br />During the harvest season coffee farmers pick cherries and then transport them to the washing stations in baskets. After the beans have been cleaned and sorted after which they are dried in the sun. This makes an aroma that is citrus and floral notes. It is the most well-known version of Ethiopian coffee. The roasting process amplifies the floral and lemony scents of this coffee.<br /><br />Many coffee drinkers appreciate that Yirgacheffe has a vibrant and clean taste, with the scent of wine, lemon, and berry. These beans are also known for their fruity, crisp flavors and smooth finish. They are a great choice for those who prefer a medium or light roast. It is best to eat these without cream or milk because they can mask the distinctive flavor. It pairs well with strong, sour cheeses and spices to enhance the herbal and citric notes.<br /><br />Guji<br /><br />The Guji region has fertile volcanic soil, numerous landscapes, and a perfect climate for coffee production. The region is also home to numerous regional landraces that possess a distinct flavor profile. Coffees from this region are typically medium - to full-bodied and are ideal for filter and espresso. However, the taste of the coffee will vary depending on the processing method and the farm itself. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied with berry notes and a floral jasmine scent.<br /><br />The rich culture of the Oromo people of Guji is evident in their distinctive coffee. It is believed that they first began to drink coffee from the 10th century AD, combining it with edible fats to make bite-sized energy balls which they would chew while traveling for long distances. Today, the Oromo people continue to grow their own coffee in a way that is respectful of the heritage of the region and showcases its natural and cultural beauty.<br /><br />Similar to 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 cherry is processed after the 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, and fresh tasting notes. The beans are dried on beds that are raised. This helps to ensure a regulated temperature and consistent drying process.<br /><br />The natural process however, leaves the bean intact while it dries. This results in a more balanced cup that has complex flavors and a silky 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.<br /><br />Guji's coffees are renowned for their smoothness and a delicious taste. They can be brewed as filter or espresso at any roasting level. The natural process allows the coffee to release its fullest fruity, floral, and creamy flavors. It's perfect for any occasion. Whether you want an early morning boost or a sophisticated beverage to share with your friends this coffee is perfect ideal for you.<br /><br />Sidamo<br /><br />A rich and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee and is famous for its citrus and floral notes. It is also referred to as a full-bodied coffee that has lively acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe which is a highly prized coffee due to its distinctive floral aromas and flavors.<br /><br />Coffee farming is a major source of income for those in this region. It is also a major element in preserving the environment and culture. Coffee production is sustainable, and requires only a small amount of fertiliser, water, and land. <a href="https://www.coffeee.uk/categories/1kg-coffee-beans/3">Click Home</a> is generally done by hand, which eliminates the need for machinery and pesticides.<br /><br />The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone in southern Ethiopia. The coop is focused on organic farming and is dedicated to improving the lives of its members. It provides benefits to its members like housing, education and drinking water that is safe for consumption. It also provides technical support on the farm and assists them market their coffees to specialty markets. This helps them to improve their production and quality.<br /><br />This coffee is from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without additional chemicals. The coffee is smooth, creamy cup that has notes of strawberry and blackberry. It also has hints of milk-chocolate. This is a gorgeous cup of coffee that showcases the craftsmanship and expertise of Ethiopian producers.<br /><br />Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans are able to grow slower and take longer to absorb nutrients. This results in a coffee with a low acidity and a tea-like body. It is a very well-rounded and versatile coffee that can be enjoyed both hot and chilled. This is the ideal coffee for those who want to experience the essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! It's also a good choice for those who enjoy light roasting because it brings out the subtleties of the coffee's flavor.<br /><br />Harar<br /><br />Harar, located in eastern Ethiopia, is famous for its coffee. It borders 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 a wine-like aroma and taste. Unlike other coffees, which are processed with water, Harar is dry-processed, and is often called espresso in the West. Natural processing gives it an aroma that is fruity with notes such as apricots, strawberries and blueberries. Harar is also renowned for its strong chocolate notes and a distinctly spicy aroma.<br /><br />It is a great choice for those who like full-bodied, rich and sweet coffee with hints of berries and chocolate. The beans are sourced from small farms near the city, 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 add sweetness and aroma. It is also consumed with a slice cake or a pastry.<br /><br />Another popular coffee from Harar is the Grade 1 Natural, which has distinctive aroma and flavor because of its unique bean and the method of processing. The coffee is grown at high altitudes of 1,800 meters in the Harar region, which has an ancient city wall which is home to spotted hyenas. The coffee is dried-processed and has a full body and a thick crema when brewed into espresso.<br /><br /><br /><br />In addition to the coffee, Harar is also famous for its bustling marketplaces which sell everything from spices and cultural clothes to livestock and electronic devices. Spend a day wandering through the stalls, and enjoy the electric atmosphere.<br /><br />The city is also known for its khat, which is chewed by locals to create a slow and relaxed daily lifestyle. In the old town, you can find a wide selection of cafes and teas where you can try the teas. Chewing khat can ease certain digestive issues and can help prevent heart disease, but it should be taken in moderation. Chewing khat for more than 3 days can cause various health issues, including stomach ulcers and constipation.<br /><br />