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Ethiopian Coffee Beans Premium 1Kg Whole Bean Coffee from Portugal

Ethiopian coffee is an essential part of Ethiopian culture and their varieties of heirloom are among the top in the world. They are known for their floral complexity and citrus-like flavors.

Legend has it that a goatherder discovered coffee's wonders when his herd became restless and began to eat the coffee berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. In addition, Ethiopian farmers are committed to preserving the environment and ensuring their communities can access sustainable livelihoods. They also are committed to increasing gender equality and wellbeing of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after beans for coffee in the world.

The Yirgacheffe coffee is famous for its delicate fruity and floral flavors. It has a smooth, round finish that is appropriate for any occasion. It is great as a breakfast drink or for a refreshing afternoon drink. It is also a great choice for those who love drinking iced coffee, or wish to try 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 comes from the kebele (or village) of Idido in the woreda (or district) of Yirgacheffe, in the Gedeo Zone. The coffee is wet-processed at the Halo Fafate washing station, where our partners work with around 900 smallholder farmers who cultivate their coffee in plots of garden size to supplement their income and as an activity.

Wet processing involves the beans being soaked in large vats, until the mucilage and fruit have been removed. The naked beans are then dried. This produces the classic washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity.

During the harvest season coffee farmers pick cherries and take them to the washing stations in baskets. After the beans are cleaned and sorted and dried in the sun, they are then roasted. This produces an aroma that is citrus and floral notes. It is the most popular version of Ethiopian coffee. The roasting process is a great way to enhance the lemony and floral scents of this coffee.

Many coffee drinkers have noticed that Yirgacheffe provides a fresh clean taste that is fresh and fresh 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 light or medium roast. It is recommended to consume these without cream or milk since they can mask the unique flavor. It pairs well with strong, sour cheeses and spices that highlight the herbal and citrus notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. The region also hosts numerous regional landraces that have a different flavor profile. Coffees from this region are often medium to full-bodied, and are ideal for filter and espresso. However, the flavor of the coffee may differ depending on the processing method and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes, floral jasmine aroma and floral notes.

The rich tradition 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, mixing it with edible fat to create bite-sized energy balls which they would chew while on long journeys. Today the Oromo people continue to grow their own coffee in a manner that is respectful of the heritage of the region and reflects its vibrant natural and cultural beauty.

Similar to other regions in Ethiopia the farms in the Guji zone produce both washed and natural process coffees. The difference is in the method by which the coffee cherry is processed after the harvesting. Washed-process coffee is mechanically de-pulped to remove the skin and pulp prior to fermentation. This process helps maintain the coffee's acidity as well as its bright tasting notes. The beans are then dried on raised beds. This ensures a regulated temperature and consistent drying process.

In contrast, the natural process leaves the coffee bean in its entirety as it dries on the bed. This produces a more balanced cup with distinct flavors and a smooth mouthfeel. This process requires a lot of skill and care to ensure that the beans are not burned or overcooked. It is this level of craftsmanship that makes a top Guji coffee.

Guji's coffees are known for their smoothness and exceptional taste. They can be brewed using espresso or filter at any roasting level. The natural process allows the coffee to express its most fruity, floral and creamy tastes. It is perfect for any occasion. Whether you want a morning pick me up or a sophisticated beverage to enjoy with your loved ones this coffee is the one for you.

Sidamo

Ethiopia is the home of coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee. It is renowned for its floral and citrus notes. It is also referred to as a full-bodied coffee with vibrant acidity. The Sidamo region includes the micro-region of Yirgacheffe that is a highly sought-after coffee because of its distinctive floral aromas and flavor profiles.

Coffee farming is an important source of income for those in this region. It is also an important contributor to the preservation of culture and the environment. The production of coffee is sustainable and requires a minimal amount of fertiliser, water, and land. The harvest is done by hand, which cuts down on the need for pesticides and machines.

The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop focuses on organic farming and is committed to improving the lives of its members. It offers its members housing as well as education and clean drinking water. It also provides technical support on the farm and helps the farmers market their coffees to specialty markets. This helps them improve their production and quality of coffee.

The coffee comes from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without any additional chemicals. This coffee produces a smooth, creamy cup that has notes like blackberry and strawberry. It also has hints of 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, ranging from 1500 and 2200 m.a.s.l. This means that the beans develop slowly and are able to absorb nutrients. The result is a well-balanced coffee with low acidity, intense fruit nuance and tea-like body. It is a versatile and well-rounded coffee that is a great choice for hot or iced. This is the perfect coffee for those who wish to taste the true essence of Ethiopian coffee. This is a must try for all coffee lovers. This is a wonderful choice for those who enjoy a light roast, because it highlights the subtle flavors of the coffee.

Harar

In the eastern part 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 distinctive wild-variety Arabica with a wine-like aroma and taste. Contrary to other coffees that are processed with water, Harar is dry-processed, and is commonly referred to as espresso in the West. The natural processing process gives it a fruity flavor with notes such as blueberries, strawberries, and apricots. Harar is also known for its rich chocolate notes and its intensely spicy scent.

It is a good choice for those who like a full-bodied rich and sweet coffee with a hint of berries and chocolate. The beans are harvested from small farms in the vicinity of the city and then dried in the sun. The 1kg coffee beans uk is then finely ground and mixed with sugar. Traditionally, Harar is served with anise or fennel (known as ajwa) to give it a sweet and a scent. It can also be enjoyed with a cake or pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and flavor due to the special beans and processing methods. The coffee is cultivated in Harar an area that has an ancient walled city that is home to Hyenas that are spotted. It is grown at altitudes of up to 1,800 feet. This coffee is processed dry and has a full body and rich crema when brewed into espresso.

Harar, in addition to its coffee, is also known for its crazy markets that sell everything from spices to cultural dresses to electronics and livestock. Take a stroll through the stalls, taking pleasure in the vibrant atmosphere.

The city is also well-known for its Khat, which is chewed by residents to promote a relaxed and slow daily life. You can taste a range of flavors at the numerous cafes and tea houses that are located in the old town. It is a great way to prevent heart disease and ease digestive problems by chewing khat. However it is essential to consume it in moderation. Chewing khat for more than three days can result in a variety of health issues like stomach ulcers and constipation.