Ethiopian Coffee Beans 1kg Pelican Rouge ENERGIQUE Dark Roast Coffee Beans (www.coffeee.uk)

Ethiopian coffee is a staple of Ethiopian culture and their varieties of heirloom are among the best in the world. They are known for their floral complexity and citrus flavors.

Legend has it that the coffee-loving goatherder was able to discover its wonders when his herd became agitated and began consuming the fruits.

Yirgacheffe

The high altitudes as well as the rich soils in the Yirgacheffe region create ideal conditions for coffee cultivation. Ethiopian farmers also work hard to protect the environment and ensure that their communities have the ability to have sustainable livelihoods. They also are committed to increasing gender equality and wellbeing of young women. The combination of these factors make Yirgacheffe one of the world's most prized coffee beans.

The Yirgacheffe coffee is famous for its delicate floral and fruity aromas. It has a smooth, long-lasting finish and is perfect for any occasion. It is perfect for a morning drink or an afternoon pick-me up. It is also a good option for those who prefer to drink iced coffee or are looking to test different methods of brewing. It is also available as whole beans, allowing the consumer to experience all of its 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 900 smallholder farmers who grow their coffee in garden-sized plots to supplement their income and as an activity.

When coffee is wet processed, the beans are stored in large vessels until all the fruit and mucilage are removed from them. The naked beans are then dried. This creates the traditional washed Yirgacheffe coffee that has notes of citrus, flowers, and chocolate. It is lighter in body than the natural process Yirgacheffe, with more pronounced acidity.

During the harvest, coffee farmers pick cherries by hand and transport them in baskets to washing stations. After the beans are cleaned and separated, they are dried in the sun. This produces an aroma that is citrus and floral notes, and is the most sought-after version of Ethiopian coffee. The roasting process also enhances the floral and citrus aromas of this particular variety.

Many coffee drinkers have noted that Yirgacheffe has a fresh and clean taste with hints wine, lemon and berry. The beans are also renowned for their fresh, fruity flavors and smooth finish. They are a great option for those who prefer a light to Premium Colombian Medium Roast Coffee Beans 1kg roast. It is best to consume them without cream or milk as they can mask the distinctive flavor. It pairs well with strong, sour cheeses and spices to enhance the citric and herbal notes.

Guji

The Guji region is a fertile volcanic soil, numerous landscapes and a great climate for coffee production. It also houses numerous regional landraces, with each offering a distinctive flavor profile. Coffees from this region tend to be medium to full-bodied, and are great for both filter and espresso. The flavor of coffee may differ depending on the processing method used and the farm that produces it. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes as well as floral jasmine scent and floral notes.

Guji's unique coffee reflects the rich culture of Oromo people. It is believed that they first began to drink coffee from the 10th century AD. They mixed it with edible fat to make bite-sized energy balls that they ate traveling for long distances. The Oromo people continue to cultivate their own coffee today in a manner that honors their past and reflect the vibrant natural and cultural beauty of the region.

Similar to other regions in Ethiopia, the farms of the Guji zone produce both washed and natural process coffees. The difference is the way the coffee cherry is processed. The coffee that is washed is removed mechanically to remove the skin and pulp before being fermented. This process helps maintain the coffee's acidity as well as its bright tasting notes. The beans are dried on beds that are raised. This ensures a consistent and controlled drying process.

The natural process, on the other hand leaves the bean unharmed while it dries. This produces a cup with a complex flavor and a silky texture. The process requires the most expertise and attention to ensure that the beans are not burned or overcooked. It is this level of skill that makes a great 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 for the most full expression of the fruity, floral and creamy tastes of this coffee. It's perfect for any occasion. Whether you want an early morning boost or a refined beverage to enjoy with your friends this coffee is perfect for you.

Sidamo

Ethiopia is the home of coffee. A rich, fruity coffee. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is known for its citrus, floral and berry notes. It is also referred to as a full-bodied coffee with lively acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and distinctive flavor profiles.

Coffee farming is a crucial source of income for people of this region. It is also a major contribution to the preservation of the environment and culture. The production of coffee is sustainable and requires a minimum amount of fertiliser, water, and land. The harvest is typically done by hand, which reduces the need for machinery and pesticides.

The Sidama Coffee Farmers Cooperative Union represents 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 benefits to its members such as housing, education and clean drinking water. It also provides technical assistance on the farm and assists members sell their coffees on specialty markets. This helps them 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 makes a smooth and creamy cup with notes of strawberry, blackberry and hints of milk chocolate. This is a beautiful coffee that showcases the craftsmanship of Ethiopian producers.

The coffee is grown at high altitudes between 1500 and 2200 m.a.s.l. The beans will grow slowly, allowing them to absorb nutrients. This results in a coffee with a low acidity and a tea-like body. It is an incredibly versatile and well-rounded cup that is a great choice for hot or chilled. This is the ideal coffee for those who wish to taste the essence of Ethiopian coffee. This is a must try for all coffee lovers. This is a fantastic choice for those who enjoy lighter roasts, as it brings out 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 distinct wild-variety Arabica with a wine-like aroma and taste. Harar, unlike other coffees that are wet-processed is dry-processed and is commonly called espresso in Western countries. Natural processing allows for a fruity flavor with notes of apricots, strawberries and blueberries. Harar is well-known for its intensely spicy aroma and strong chocolate notes.

This is a fantastic option for those who like the rich sweet and full-bodied coffee with notes of berries and chocolate. The beans are harvested on small farms near the cities and then dried out in the sun. The coffee is then ground and mixed with sugar. In the traditional way, Harar is served with a fennel or anise seed (known as Ajwa) to give it a sweet and fragrance. It can also be enjoyed with a pastry or cake.

The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and flavor due to the particular bean and processing techniques. The coffee is cultivated in Harar which is a region that has an ancient walled town which is home to spotted Hyenas. It is grown at altitudes of up to 1 kg of coffee beans,800 feet. This coffee is processed dry and has a full body and rich crema when brewed into espresso.

Harar as well as its coffee, is also known for its crazy markets which offer everything from spices to clothing to electronics and livestock. Spend a day wandering through the stalls, and enjoy the vibrant atmosphere.

The city is also known for its khat, which is chewed by residents to promote an unhurried and relaxed lifestyle. In the old town, you'll find a wide selection of cafes and teas where you can taste the drinks. It can be beneficial to avoid heart disease and ease digestive problems by chewing khat. However, it is important to consume it in moderation. Chewing khat more than three days may lead to a number of health issues, including stomach ulcers and constipation.