From the backyard to the stadium
Who wouldn’t want such delicious Ethiopian – taste, class, quality? We wanted it too!
These beans have probably already flashed you somewhere! This station processes nearly a ton of fruit every year – they have momentum and are constantly improving their infrastructure.
Coffees in natural processing – like the one before you – are dried for 21 days on 134 beds in the sun. The area that serves this is almost four full-sized soccer fields. Imagine that – four huge soccer fields, not some eagles where coffee is dried! This is a real mega-production but with the craftsmanship of backyard enthusiasts preserved. And great, because what came out of them was the kind of coffee whose fans could fill stadiums.
The coffee processing experience gives us back a very clean and juicy brew, very classic. Not just for Ethiopian coffee lovers!
