Ethiopia is widely recognized as the birthplace of coffee, and approximately 15 million people in the country earn their livelihood from coffee production.
After harvesting, the coffee cherries are depulped and the beans are fermented in concrete tanks for approximately 36 hours. The beans, still covered with their parchment layer, are then spread on raised African drying beds and dried for 7–14 days. During this period, they are turned regularly and carefully monitored to maintain optimal moisture levels. This meticulous process preserves the coffee's distinctive flavor characteristics while allowing its complex aroma and balanced cup profile to develop fully.
