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    "id": 1074035,
    "title": "Union Yayu Forest Ethiopia Wild Coffee Wholebean, 200g",
    "slug": "union-yayu-forest-ethiopia-wild-coffee-wholebean-200g",
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    "url": "https://teas.co.uk/product/union-yayu-forest-ethiopia-wild-coffee-wholebean-200g/",
    "modified": "2026-09-25T23:29:37+01:00",
    "excerpt": "Yayu Forest Ethiopia Wild Coffee Wholebean is a 200g bag of unground single-origin Ethiopian coffee, picked into the Teas.co.uk curator selection as the bright, forest-grown alternative to a supermarket espresso blend rather than another bag built for consistency.Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.Whole beans, so a grinder is not optional. Grind coarse and fresh, brew at about 93 degrees rather than boiling, and drink the first cup black, because milk covers exactly the character you paid for.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Common questions are answered in the detailed Q and A tab below.",
    "content_text": "Yayu Forest Ethiopia Wild Coffee Wholebean is a 200g bag of unground Ethiopian coffee sold under a name that tells you where it comes from. Yayu is a forest area in Ethiopia, and the pack's own description is of wild coffee grown there rather than coffee from a planted, pruned and irrigated estate. That is an unusual thing to find on a British supermarket shelf, and it is the reason this bag is worth a paragraph rather than a shrug. The practical point first, because it decides whether this pack is any use to you. These are whole beans. You need a grinder, and you need to grind them immediately before you brew rather than in advance, because the moment a bean is broken open the aromatics start leaving. Buying whole beans and grinding a week's worth on Sunday gets you most of the disadvantages of ground coffee with none of the convenience. If you do not have a grinder, buy a ground pack instead and come back to this one later. The Taste Profile\n\nBrightness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) The character Ethiopian coffee is picked for. A lifted, almost tea-like acidity that reads as clarity rather than sourness when the grind and the dose are right.\nBody: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Medium and clean rather than syrupy. This is not a bag that will give you a heavy, chocolatey espresso, and it is not trying to.\nRoast Depth: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Enough development to be forgiving in a cafetiere, and light enough that the origin character is still doing the talking rather than the roaster.\nBitterness: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Low. Any bitterness you find in the cup is almost certainly over-extraction from too fine a grind or too long a brew, not the beans.\n\nTeas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind the Pack Ethiopia is where coffee comes from, in the literal sense that the plant is native there and was drunk there long before it travelled anywhere else. That matters more than it usually does on a coffee bag, because it means Ethiopian coffee still includes genuinely wild and semi-wild growing alongside planted farms, where almost everywhere else in the world grows a small number of cultivated varieties descended from a handful of plants that left Ethiopia centuries ago. A pack that names a forest rather than an estate is pointing at that difference. The tasting profile above is our own editorial assessment against the current pack format and the brand's published description. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying \nWeight: 200g of whole, unground beans. On a standard 7g dose that is about 28 cups, and that figure is our own reckoning from the pack weight rather than a manufacturer claim.\nCups at a heavier dose: Dose heavier for a cafetiere, as many people do, and you will get closer to 16 or 17 cups from the bag.\nGrinder required: these are beans. No grinder, no coffee. A burr grinder is worth more to the cup than any bag of beans you could buy with the same money.\nSingle origin: Ethiopian, named for the Yayu forest. Not a blend, so what you taste is one place rather than a roaster's balancing act.\n\n How Does Yayu Forest Ethiopia Wild Coffee Compare to: \nLavazza Qualita Rossa Coffee Beans, 250g: the Italian supermarket default, a blend built for espresso and for consistency across every bag. Heavier, nuttier and far more forgiving of a rough grind. Rossa is the better everyday espresso bean; this one is the better filter and cafetiere coffee, and the two are not really competing.\nGrind Single Origin Colombia Ground Coffee, 200g: the same single-origin idea from a different continent and already ground. Colombian coffee is rounder and sweeter, Ethiopian is brighter and more floral. The Grind pack also saves you the grinder, at the cost of losing aromatics from the moment it was packed.\nTaylors of Harrogate Lazy Sunday Beans, 200g: a British-roasted blend at a similar size, built to be soft and easy rather than distinctive. Buy Lazy Sunday if you want a coffee that never surprises anyone; buy this one if you want to taste where a coffee came from.\n Ideal Brewing Conditions A single-origin bean rewards attention and punishes carelessness more than a blend does, because there is no second component propping up the cup when you get it wrong. Four things account for almost all of it. The Cafetiere Method \nGrind: coarse, like sea salt, and grind it immediately before you brew. Too fine in a cafetiere and the coffee over-extracts into bitterness while the plunger fights you.\nDose: about 12g to 200ml if you are brewing a mug rather than a shot. A bright coffee under-dosed tastes sour rather than weak, which is the fault people most often blame on the beans.\nWater: around 93 degrees, so about thirty seconds off the boil. Boiling water scalds a lightly roasted coffee and flattens exactly the top notes you paid for.\nTime: four minutes, then plunge and pour the whole lot out. Coffee left sitting on the grounds keeps extracting and turns harsh in the jug.\n Getting More Out of the Bag \nTry it as a pour-over: this is the brew method that suits a bright Ethiopian coffee best. A medium grind, a thirty-second bloom with a splash of water, then a slow steady pour over about three minutes.\nTry it as an espresso: possible but demanding. Grind finer and expect to dial it in over several shots; a lightly roasted single origin is the hardest thing to pull well and the most rewarding when you do.\nTry it cold brewed: a coarse grind, 60g to a litre of cold water, twelve hours in the fridge, then strained. Cold brewing suppresses acidity, so this comes out sweeter and rounder than the hot cup.\nDrink it black first: at least the first cup. Milk covers exactly the floral and citrus character that makes this bag different from a supermarket blend.\n Getting It Right in the Cup \nWater temperature: about 93 degrees, half a minute off the boil.\nDose: 7g for an espresso-sized serving, about 12g per 200ml for a cafetiere or filter.\nGrind: fresh, every time, and coarse for a cafetiere.\nStorage: sealed, cool, dark and dry. Never the fridge or the freezer once the bag is open, because condensation does more damage than air.\nBest with: a slow morning, a pour-over kit, or anyone who has just been given a grinder and wants to find out what it is for.\n Safety And Purity Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. Caffeine note: this is a caffeinated coffee. We place it in the middle of our scale, which is our own editorial judgement for a filter-style coffee rather than a measurement, and the figure in your cup depends far more on your dose and brew method than on the beans. Child safety: a caffeinated drink and not a children's drink.",
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        "caffeine": "Caffeinated",
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                "title": "Product Questions",
                "content": "Do I need a grinder for this?Yes. These are whole beans and there is no way round it. A burr grinder is worth more to the finished cup than any bag of beans you could buy with the same money. If you do not own one, buy a ground pack instead and come back to this bag later.\n How many cups do I get from 200g?About 28 at a standard 7g dose. That is our own reckoning from the pack weight, not a figure the brand publishes. Brew mugs in a cafetiere at 12g a time and the same bag gives you nearer 16.\n What does wild coffee mean on the pack?The pack describes coffee grown in the Yayu forest in Ethiopia rather than on a planted and pruned estate. Ethiopia is where the coffee plant is native, so genuinely wild and semi-wild growing still exists there in a way it does not almost anywhere else. We are restating the pack's own description rather than verifying it ourselves.\n What grind should I use?Coarse, like sea salt, for a cafetiere; medium for a pour-over or a filter machine. Grind immediately before you brew, never in advance, because aromatics start leaving the moment a bean is broken open. Grinding a week's worth on Sunday gives you the drawbacks of ground coffee without the convenience.\n What water temperature?About 93 degrees, so roughly half a minute off the boil. Water straight off a rolling boil scalds a lightly roasted coffee and flattens the bright top notes that are the whole reason to buy a single-origin Ethiopian bag rather than a blend.\n Why does my cup taste sour?Almost always under-extraction: too little coffee, too coarse a grind, or too short a brew. A bright coffee under-dosed reads as sour rather than weak, which is why people blame the beans. Add coffee before you add time, and check you are using 12g rather than a heaped spoonful you guessed at.\n Can I pull espresso with these?You can, and it is the hardest thing to do well with any lightly roasted single origin. Expect to dial it in over several shots rather than getting it first time. A pour-over or a cafetiere shows this coffee off with far less effort, and that is where we would start.\n Should I drink it with milk?Drink the first cup black at least. Milk covers exactly the floral and citrus character that separates this bag from a supermarket blend, and a coffee this light-bodied does not have the density to push through a full milk drink. If you want a flat white every morning, a darker blend is the better buy.\n Does it cold brew?Well. Coarse grind, 60g to a litre of cold water, twelve hours in the fridge, then strained through a filter. Cold water extracts far less acid, so the same beans come out noticeably sweeter and rounder than the hot cup and the citrus reads as sweetness rather than brightness.\n How should I store the beans?Sealed, cool, dark and dry, and not in the fridge or freezer once the bag is open. Condensation does more damage to an opened bag than air does. Whole beans hold their character far longer than ground coffee, which is the other good reason to buy them this way.\n Is it organic or Fairtrade certified?Any organic, Fairtrade, Rainforest Alliance or Soil Association marks that apply are printed on the pack itself.\n What variety and processing method is it?Variety, processing, altitude, harvest and roast date are the details a specialty bag often carries on the back, and they are worth reading if this one does."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "ComponentProportionWhat it bringsRoasted coffee beansThe whole packNothing else is in the bag. A single-origin Ethiopian coffee sold whole, so the grind decision is yours rather than the packer's.OriginEthiopia, Yayu as named on the packThe character of the cup. Ethiopian coffee reads bright and almost tea-like where a South American blend reads round and nutty.Pack weight200g, about 28 cupsOur own reckoning from the pack weight at a standard 7g dose, not a manufacturer claim.Pack: Union Union Union Union Yayu Forest Ethiopia Wild Coffee Wholebean, 200g; whole unground beans, so a grinder is required. The container type, any freshness valve, the roast level, the ingredient list and the best-before date are printed on the current UK pack and should be read from it rather than from this page.Characterising components shown.Sourcing & blend. Union Union Union Union Yayu Forest Ethiopia Wild Coffee Wholebean, 200g is a single origin rather than a blend, and the origin is the point of the pack. Ethiopia is where the coffee plant is native and where it was drunk long before it travelled anywhere else, which is why Ethiopian coffee still includes genuinely wild and semi-wild growing alongside planted farms. Most of the rest of the coffee world grows a small number of cultivated varieties descended from a handful of plants that left Ethiopia centuries ago, so a bag that names a forest rather than an estate is pointing at a real difference rather than at marketing.What's in Union Union Union Union Yayu Forest Ethiopia Wild Coffee Wholebean, 200g, and what isn't:\nIn: roasted coffee beans and nothing else, unground, brewed with hot water in whatever kit you own.\nNot ground: a grinder is required. This is the single most important thing to check before buying, and there is no way round it.\nNot a blend: one origin, so the cup tastes of a place rather than of a roaster's balancing act between several.\n\nPackaging: follow the current UK pack and your local-authority guidance; the bag, any valve and any inner liner can take different disposal routes."
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            {
                "title": "Flavour Science",
                "content": "The flavour of Union Union Union Union Yayu Forest Ethiopia Wild Coffee Wholebean, 200g is built in three layers, and reading them in order explains exactly why the cup tastes the way it does from the first lift of steam to the last swallow.The outer layer is aroma, and with whole beans you own it in a way you never do with a ground pack. Roasting develops several hundred volatile aromatic compounds inside the bean, and the intact cell structure holds most of them in place. Break that structure and they begin leaving immediately: a ground coffee loses a large part of its aromatic top within the first day or two, and essentially all of the delicate end within a week. That is why grinding fresh matters more for a bright Ethiopian coffee than for a dark Italian blend, because the dark blend's character lives in the heavier roast compounds that survive longer, while this bag's character lives in exactly the light, floral, citrus-adjacent molecules that disappear first. Grinding a week's worth on a Sunday hands away the main advantage you paid for.The flavour spike arrives mid palate, and it is acidity rather than bitterness that carries it here. Coffee acidity is a structural quality and not a defect: it is what makes a cup read as bright, clean and almost tea-like rather than flat. Ethiopian coffees are picked for it, and a lighter roast preserves it because the acids that give a coffee its lift are progressively broken down as the roast goes darker. The trade-off is that acidity is the quality most easily turned into a fault. Under-extract this coffee and the acid arrives with nothing behind it, which the palate reads as sour rather than bright. Over-extract it and the bitterness that a darker roast would carry comfortably becomes the loudest thing in the cup. The window is narrower than a blend's, and that is the honest price of a single origin.The base structure is the body and the finish, and both are medium rather than heavy. There is no syrupy weight here and no chocolate-and-nut depth of the kind a Brazilian or Sumatran component would bring to a blend, because there is no second component. What you get instead is clarity: a clean finish that resets the palate rather than coating it, which is why this coffee suits a slow morning and several cups better than it suits one heavy mug. A well-made cup should still be interesting on the final mouthful rather than something you put down halfway.Getting it right in the cup. Grind coarse, like sea salt, for a cafetiere, or medium for a pour-over, and grind immediately before you brew. Use about 12g to 200ml for a mug, or 7g for an espresso-sized serving, and weigh it at least once so you know what your spoon actually holds. Water should sit around 93 degrees, roughly half a minute off the boil; straight off a rolling boil scalds a lightly roasted coffee and flattens the top notes you paid for. In a cafetiere give it four minutes, then plunge and decant the whole jug, because coffee left standing on the grounds keeps extracting and turns harsh. If the cup reads sour, add coffee before you add time: under-dosing is the commonest fault and the one most often blamed on the beans. Cold brewed at 60g to a litre for twelve hours in the fridge the same coffee mellows noticeably, because cold water extracts far less acid, and the citrus that reads as brightness in a hot cup reads as sweetness in a cold one.How water and temperature change it. The same beans give a measurably different cup depending on how you treat the water, and a single origin shows every one of those differences more plainly than a blend does. Hotter water and a longer contact time pull more of the heavier, deeper compounds for a fuller, rounder, more bitter result; cooler water or a shorter brew keeps the brighter top notes forward and the body lighter, at the risk of tipping into sourness if you go too far. Grind size does the same job from the other direction, because a finer grind exposes more surface and extracts faster, which is why changing the grind is usually a better fix than changing the time. Hard tap water is the quiet variable most people never test: dissolved minerals mute delicate florals and flatten citrus, so in a hard-water area this bag will taste duller than it does elsewhere and a filter jug will improve it more than a new brewing method would. None of this is a fault in the beans, it is one origin responding to the cup you build around it, and once you know which way you like it the result is repeatable every time."
            },
            {
                "title": "Recipe Ideas",
                "content": "Union Union Union Union Yayu Forest Ethiopia Wild Coffee Wholebean, 200g is a bright single origin, so the useful builds are the ones that show the origin off rather than bury it. Six below cover the cafetiere, a pour-over, a cold brew, an espresso tonic, an iced latte and a coffee granita.\nBrewing ideas, born here first\n\n \n The Cafetiere Mug\n \n How to make The Cafetiere Mug with Yayu Forest Ethiopia Wild Coffee.\n \n 6 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n 12g Yayu Forest beans\n A grinder, set coarse\n 200ml water at about 93 degrees\n A timer\n \n \n \n Method\n \n Grind 12g coarse, like sea salt, immediately before brewing.\n Pour 200ml of water half a minute off the boil over the grounds and stir once.\n Wait four minutes, then plunge slowly.\n Decant the whole jug straight away so the coffee stops extracting.\n \n \n \n What you'll end up with: A clean, bright mug with a medium body. If it reads sour, add coffee rather than time.\n\n \n Pour-Over, The Best Case\n \n How to make Pour-Over, The Best Case with Yayu Forest Ethiopia Wild Coffee.\n \n 5 min\n 1 cup\n Medium\n \n \n \n You'll need\n \n 18g Yayu Forest beans\n A grinder, set medium\n 300ml water at about 93 degrees\n A cone, a filter paper and a kettle you can pour slowly from\n \n \n \n Method\n \n Rinse the paper with hot water and throw that water away.\n Grind 18g medium and level the bed with a tap.\n Bloom with 50ml of water and wait thirty seconds while it swells.\n Pour the remaining 250ml slowly in circles over about two and a half minutes.\n \n \n \n What you'll end up with: The clearest version of this coffee there is. The paper strips the oils and leaves the florals standing on their own.\n\n \n Fridge Cold Brew\n \n How to make Fridge Cold Brew with Yayu Forest Ethiopia Wild Coffee.\n \n 10 min + 12 hours\n 1 litre\n Easy\n \n \n \n You'll need\n \n 60g Yayu Forest beans\n 1 litre cold water\n A jug with a lid and a filter paper\n \n \n \n Method\n \n Grind 60g coarse and stir it into a litre of cold water.\n Cover and leave in the fridge for twelve hours.\n Strain through a filter paper, slowly, and do not squeeze the bed.\n Keep the result in a sealed bottle in the fridge for up to five days.\n \n \n \n What you'll end up with: Noticeably sweeter and rounder than the hot cup, because cold water extracts far less acid. The citrus reads as sweetness instead of brightness.\n\n \n Espresso Tonic\n \n How to make Espresso Tonic with Yayu Forest Ethiopia Wild Coffee.\n \n 4 min\n 1 glass\n Medium\n \n \n \n You'll need\n \n 1 espresso from 18g Yayu Forest beans\n A tall glass of ice\n 150ml cold tonic water\n A slice of orange\n \n \n \n Method\n \n Fill a tall glass with ice and pour 150ml of cold tonic over it.\n Pull a single espresso and pour it gently over the back of a spoon so it layers.\n Add a slice of orange and stir once, just before drinking.\n \n \n \n What you'll end up with: The drink that suits a bright Ethiopian coffee better than any milk build. The tonic's quinine and the coffee's acidity work together rather than against each other.\n\n \n Cold Brew Iced Latte\n \n How to make Cold Brew Iced Latte with Yayu Forest Ethiopia Wild Coffee.\n \n 3 min\n 1 glass\n Easy\n \n \n \n You'll need\n \n 120ml cold brew from the build above\n A glass of ice\n 150ml cold whole or oat milk\n \n \n \n Method\n \n Fill a glass with ice and pour in 120ml of cold brew.\n Top with 150ml of cold milk, poured slowly so it layers before you stir.\n Stir from the bottom once, and drink before the ice thins it.\n \n \n \n What you'll end up with: Cold brew is the one form of this coffee with enough sweetness to survive milk. Made from a hot brew the same drink would taste thin.\n\n \n Coffee Granita\n \n How to make Coffee Granita with Yayu Forest Ethiopia Wild Coffee.\n \n 15 min + 4 hours\n 4 servings\n Easy\n \n \n \n You'll need\n \n 500ml strong brewed Yayu Forest coffee\n 60g caster sugar\n A shallow freezer tray and a fork\n \n \n \n Method\n \n Brew 500ml strong in a cafetiere and stir the sugar in while it is hot.\n Cool completely, then pour into a shallow tray and freeze.\n Scrape with a fork every forty minutes for about four hours until it is loose crystals.\n Serve in chilled glasses with a spoonful of cream on top.\n \n \n \n What you'll end up with: A Sicilian summer pudding made with an Ethiopian coffee. The brightness survives freezing better than a dark roast's bitterness does."
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