Ethiopia Adido coffee beans from Soil Roastery 250g

This crop comes to you from the mountainous region of Yrgachev located in the southern part of the brown continent, which is rich in coffee plantations and farmers, where Yrgachev alone has 45,000 farmers from whom a large number of coffee strains are harvested. This region has contributed to the development of coffee cultivation and the introduction of some modern techniques for processing it in Ethiopia, as it was the first to use the wet processing mill!

This crop was treated by anaerobic drying method where the coffee cherries are placed in a hermetically sealed container emptied of oxygen, then after about 48-36 hours, the anaerobic process is started by the accumulation of carbon dioxide pressure in the pot, the coffee cherries are left for 4-5 days, during which The pressure pushes the flavors of the mucilage into the coffee beans, and the coffee is then dried within 18 days on raised drying beds.

Suggestions: mango, peach, lychee

Processing: anaerobic desiccant

Height: 1870-1980

Subspecies: Herillium