We would cut ETH 4 EVER on desks, walls, and benches with a penknife.
With coffees from Ethiopia, we work so that we always have one at the roaster. These coffees have many fans and fanatics, and we are one of them. So it’s simple we try not to run out of this product and that it is of the highest quality!
Local farmers grow Wolisho and Dega coffee varieties, which are varieties from the Yirgacheffe region. The cherries are hand-picked, then wet fermented for 72 hours before being rinsed in the channels. The fermentation tanks at the Negusse plants are ceramic, which speeds up the fermentation process and contributes to a clean and floral final brew. The cherries are then graded for quality and soaked for two hours to complete the washing process and dried for 10 days. One more sorting after drying and the coffee goes out into the world.
All the magic happens on the farm and in the processing station, our job is just not to spoil it, get what the farmers have worked out, and roast the beans to the point!