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.
This coffee comes from southwestern Ethiopia – specifically from four areas: Woredas: Jimma, Illubabor, Bench Maji and Keficho Shekicho. After harvesting the red and ripe beans, they are taken to a nearby processing plant from where natural processing begins. Here, the coffee is once again selected and exposed to the sun, on the so-called "African drying beds". The drying process can take up to 14 days. To homogeneously reduce the humidity to about 12%, the coffee is turned several times a day. Once the ideal humidity is reached, the dry hulling process begins.
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