Our method of preparation is the key to our coffee's notes
The natural process, also known as the dry method of coffee production in Ethiopia is a back-to-basics technique. The fruit remains attached to its seeds and dries untouched by our workers until completion which reduces CO2 emissions into our atmosphere since it does not require any artificial drying methods as most other types do; these particular climatic conditions ensure that all steps within this type are completed without error--a necessary component when producing flavorful coffees with consistency! Our beans have been through many quality check procedures before they're packed up for sale so you can rest assured about what's coming your way.
HONEY/NATURAL COFFEE PULPED (COMING SOON)
Our correctly done, honey processed coffee, taste like honey and brown sugar in your cup of coffee, despite the fact that the name comes from how sticky the beans become during processing. In many ways, this coffee is a cross between a washed and a natural process coffee: it's fruity, but not as overpoweringly so as some naturals. It has a rounded acidity compared to washed coffees, as well as intense sweetness and a complex mouthfeel.
Honey production is strongly linked to Ethiopia, and subcategories have emerged in recent years: yellow, red, golden, black, and white honey. This reflects the process's ability to influence a coffee's flavour and overall profile. As the level of mucilage – which affects the sweetness and depth of body of the coffee – is monitored and regulated, it can become a highly scientific process. The sweeter the flavour, the more mucilage is left on the bean.
Our coffees do surprisingly well into an espresso roast, with the fruity flavors tending to remain prominent.
We would err on the lighter side of an espresso roast, or simply a dark roast in an espresso machine.
With great care taken through the growing, harvesting, processing, sorting, distribution, roasting and final delivery stages, how much you enjoy the final product will depend on your brewing method and preferences.
Premium, high-quality coffees like the Ethiopic Coffee should be enjoyed to the fullest - ground properly and brewed slowly using a French press or pour over without a paper filter so that the full spectrum of flavor can be experienced.
Paper filters will strain out all of the coffee grounds leaving nothing at the bottom of your keep, which is typically seen as a positive, but it also removes most coffee oils, which contain much of the flavors.
Personal tastes vary, however, and you should brew your coffee how you enjoy it.