Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that Coffea Arabica grew wild. Coffee is "Bun" or "Buna" in Ethiopia, so Coffee Bean is quite possibly a poor anglicized interpretation of "Kaffa Bun". We consider Ethiopian coffees to be some of the best in the world, and extreme genetic diversity of the coffee shrub is certainly part of the reason why. Most of the coffee is either wet-processed - resulting in a vividly bright cup, with fruit and floral notes - or dry-processed with the fruit skin intact. The latter technique produces a very different, rustic fruited flavor profile, and with thicker body.

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  1. With some of the farm Duromina coop management and workers

    Ethiopia Agaro Duromina Coop Lot 17

  2. Drying parchment covered with netting to protect from the mid-day sun, Kedamai coop

    Ethiopia Agaro Kedamai Cooperative

  3. Agitating the coffee with wooden "rakes" in the washing channel at Sadi Loya in order to remove the sticky mucilage layer

    Ethiopia Agaro Sadi Loya Coop

  4. This is what good selective harvesting looks like - near uniform ripeness. The stations pay more for this, of course, as the picker will pick less coffee than if they simply stripped the trees. Guji Zone

    Ethiopia Guji Hambela Wamena Akrabi

  5. Removing the sticky mucilage from the recently fermented coffee with wooden paddles at this Kochore wet mill site

    Ethiopia Kochore Jet Hama

  6. Workers picking out visible defect coffee cherry at one of the Shantawene process sites, Bombe mountain region

    Ethiopia Organic Dry Process Sidama Bombe

  7. Payment day for nearly 700 outgrowers who sell their coffee to the group and a meeting about best harvest practices

    Ethiopia Organic Sidama Shantawene Village

  8. Penagos mechanical demucilager at Yukiro cooperative

    Ethiopia Yukiro Cooperative

  9. Sweet Maria's Ethiopiques Blend

    Sweet Maria's Ethiopiques Blend

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