The first coffee we sent out was an Ethiopian coffee. Since it is the origin of coffee (the only known place where coffee grows natively), we decided to start there. We are very happy with the quality of these beans. Here's the write up we sent out with the coffee:
Ethiopia Yirgacheffe Konga
In Ethiopia, it is traditional to let the coffee cherry dry completely before milling the fruit off of the green coffee bean. Because of this method, the Full Natural Process, this cup of coffee has big blueberry and dark fruit notes. Caramelizing the bean’s naturally occurring sugars during the roasting process adds a bittersweet chocolate finish to the cup.
Ethiopia Yirgacheffe Konga
In Ethiopia, it is traditional to let the coffee cherry dry completely before milling the fruit off of the green coffee bean. Because of this method, the Full Natural Process, this cup of coffee has big blueberry and dark fruit notes. Caramelizing the bean’s naturally occurring sugars during the roasting process adds a bittersweet chocolate finish to the cup.
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