Apr. 22, 2016
Earlier this week, our entire staff took a break to taste and compare some coffee. We drink a lot of coffee on a daily basis but usually do so in a blur of hustle and multi-tasking, so it was nice to stop and have a conversation about what we are drinking. It was also a great opportunity for some of our newer team members to learn about how different wet and dry processed coffees can taste. Dan and Tom stepped away from their Cupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest. It has formal elements and methodology in table and shared some insights on how these coffees are processed. We compared the bodied, jammy, berry notes of Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that coffee arabica grew wild. Coffee is "Bun" or "Buna" in Ethiopia, so Coffee Bean is quite possibly a poor Dry process coffee is a method for taking the fruit from the tree to an exportable green bean. The whole intact coffee cherry is dried in the sun with the green bean inside. Later it Wollega Leka Wato to the lime and graham cracker notes of Ethiopia Gedeo Zone Gedeb Asasa.
Click here to read about Ethiopia as a coffee In coffee talk, it refers to a coffee-producing region or country; such as, "I was just at origin." Of course "Origin" for most product we use is not a beautiful farm in a temperate climate, and here to see our current list of eight, great Ethiopia offerings.