Ethiopia
Africa
We consider Ethiopian coffees to be some of the best in the world. 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."
Smallholder farmers in Ethiopia grow many different heirloom varieties of native Arabica coffee beans, which also grow wild on forested land throughout the country.
Ripe coffee cherries are harvested daily and delivered to local coffee co-ops or washing stations, where the coffee is processed and prepared for transport to Addis.
At the countryside washing stations coffees are either wet or dry-processed, depending on the intention of the miller, or the abundance or lack of water. Washed Ethiopians show vividly bright cups, with high acidity and clean fruit and floral notes. Dry or natural-processed coffees dry with the fruit skin intact. This technique produces a very different profile: mild acidity, rustic fruited flavors, and usually a heavier body.
