Ethiopian coffee beans 1kg 1kg coffee beans uk (yerliakor.com)

Ethiopian coffee is a staple of Ethiopian culture and their heirloom varieties are among the top in the world. They are renowned 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 ate the fruits.

Yirgacheffe

The high altitudes and the rich soil of the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also work hard to protect the environment, and to ensure that their communities can gain sustainable livelihoods. They also are committed to promoting gender equality and the wellbeing of young women. The combination of these elements make Yirgacheffe one of the most sought-after coffee beans.

The coffee grown in the Yirgacheffe region is famous for its delicate floral flavors and fruity sweetness. It has a smooth, long-lasting finish and is perfect for any occasion. It is ideal to enjoy a cup of coffee in the morning or a post-workout pick-me-up. It is 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 flavors.

This particular lot is 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 are working with 900 smallholders who grow coffee in gardens-sized parcels for supplemental income or hobby.

When coffee is processed in a wet manner, the beans are stored in large vessels until all of the fruit and mucilage have been removed from them. The uncooked beans are then dried. This yields the traditional washed Yirgacheffe coffee with notes of citrus, flowers, and chocolate. It is lighter than natural Yirgacheffe and has more prominent acidity.

During harvest, coffee growers pick their cherries by hand and transport them in baskets to washing stations. After the cherries have been cleaned and sorted and dried in the sun, they are then roasted. This process produces an aroma that is floral and citrus notes. It is the most sought-after version of Ethiopian coffee. The roasting process is a great way to enhance the lemony and floral aromas in this variety.

Many coffee drinkers note that Yirgacheffe has a vibrant and clean taste, with notes of wine, lemon and berry. They are renowned for their fruity, crisp flavors and smooth finish. These beans are perfect for those who prefer a medium or light roast. It is recommended to consume them without cream or milk since they can mask the distinctive flavor. It's great with strong, sour cheeses as well as spices that bring out the herbal and citrus notes.

Guji

The Guji region has an abundant volcanic soil, a variety of landscapes, and a favorable climate for coffee production. It is also home to numerous regional landraces, with each one offering a unique flavor profile. The coffees from this area are usually medium to full-bodied, and they are ideal for filter and espresso. The flavor of coffee can vary depending upon the method of processing employed and the farm that produces it. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries as well as floral jasmine scent and floral notes.

Guji's distinctive coffee is a reflection of the rich culture of Oromo people. It is believed that they began to drink coffee from the 10th century AD, mixing it with edible fat to make bite-sized energy ball that they chewed on 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 cultural and natural beauty.

As with other regions in Ethiopia the farms in the Guji zone produce both washed and natural process coffees. The difference is in the manner that the coffee cherry is processed after harvesting. Washed-process coffee is de-pulped mechanically to remove the pulp and skin prior to fermentation. This process helps maintain the coffee's acidity and bright tasting notes. The beans are dried on beds that are raised. This ensures a uniform and regulated drying process.

In contrast, the natural process leaves the coffee bean intact as it dries on the bed. This creates a cup with rich flavor and silky texture. This process requires the greatest amount of skill and care to prevent the beans becoming burned or overcooked. It is this level of craftsmanship that makes a top Guji coffee.

Guji’s coffees are known for their smoothness and exquisite taste. They are perfect for filter and espresso and can be brewed at any roast level. The natural process allows for the best expression of the fruity, floral and creamy flavors in this coffee. It's perfect for any occasion. Whether you want a quick morning boost or a classy drink to share with your friends, this coffee is for you.

Sidamo

A fruity and rich coffee from the birthplace of coffee, Ethiopia. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is renowned for its floral, citrus and berry notes. It is also referred to as a full-bodied, robust coffee with vibrant acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavors.

Coffee farming is a vital source of income for the people living in this region. It is also a major factor in the preservation of the natural environment and culture. The production of coffee is sustainable, and requires only a small amount of soil, water and fertilizer. The harvesting is done by hand, which cuts down on the use of pesticides as well as machinery.

The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is focused on organic agriculture and is dedicated to improving the lives of its members. It provides its members with housing education, as well as clean drinking water. It also provides technical assistance to the farm and assists members market their coffees in specialty markets. This allows them to continue to improve their coffee production and quality.

This coffee comes from the Kilenso Resa co-op and has been dried without using any chemicals. This results in a smooth and creamy cup with 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 to 2200 meters above sea level. This means that the beans are able to grow slower and take longer to absorb nutrients. The result is a balanced coffee with low acidity, strong fruit nuance and a body that is tea-like. It is a very well-rounded and versatile coffee that can be enjoyed both hot and iced. This is the perfect coffee for those looking to experience the real essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! It is also a good choice for those who prefer lighter roasting, since it highlights the subtleties of the coffee's flavours.

Harar

It is located in the eastern region of Ethiopia and is 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 wild-variety arabica coffee beans 1kg with an aroma and flavor that resembles wine. Harar, unlike other coffees that are wet-processed is dry-processed and is commonly 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 well-known for its intensely spicy flavor and strong chocolate notes.

This is a great choice for those who enjoy the rich, sweet and full-bodied cup of coffee with notes of chocolate and berries. The beans are sourced from small farms in the vicinity of the city, then dried in the sun. The coffee is then finely ground and mixed with sugar. Traditionally, Harar is served with a fennel or anise seed (known as Ajwa) to add sweetness and fragrance. It is also enjoyed with a slice of cake or pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and taste due to the unique bean and processing techniques. The coffee is cultivated in Harar an area that has an ancient walled town that is home to Hyenas with spotted spots. It is grown at altitudes ranging from to 1 kg of coffee beans,800 meters. This coffee is dry-processed and has a full body and rich crema when made into espresso.

Harar as well as its coffee, is also well-known for its wild markets which offer everything from spices to clothing to electronics and livestock. Take a stroll around the stalls and taking in the buzzing atmosphere.

The city is also renowned for its Khat. People who eat it create a tranquil and slow life. You can sample a variety of khats at the many cafes and tea houses that are located in the old town. It is beneficial to avoid heart health and help with digestive issues by chewing khat. However, it is important to take it in moderate amounts. Chewing khat more than three days could result in a variety of health issues like constipation and stomach ulcers.