Ethiopia Single Origin specialty coffee. The flavor profile of Ethiopian coffee can vary depending on where it was grown. In general, it tends to have notes of fruit and spices, which may be due to the altitude at which they are grown or the way they are processed. Ethiopia is one of the countries that produces the best coffee beans. Ethiopian coffee beans are known for their intense taste and aroma. The coffee beans are dried naturally through a technique called "dry-process" that gives them a unique taste.
The volcanic soil in the Shakiso region is full of nutrients, creating a top layer of deep red and brown soil. The region's high altitude, bimodal rainfall pattern, and dry weather allow coffee cherries to develop slowly. The farms there are small and owned by families born and raised in the area, who have years of coffee experience and a wealth of knowledge that is passed down from generation to generation. Over many years, the region has developed a distinct reputation for fine coffees, producing some of the most sought-after microlots in the world. Usually, farms use shade (acacia and other indigenous trees) to protect the coffee trees. It also creates its own compost to fertilize organically. This allows for a natural growing process that produces outstanding coffee beans of the highest quality.
