Are you aware of how your coffee reaches you?
You can understand why your coffee tastes the way it does by understanding how it was processed.

Coffee beans that have not yet been roasted are known as green coffee beans. They are essentially the raw material required to make the familiar and beloved coffee, and they have a greenish hue.
Green coffee can be a fascinating product to work with for both experts and coffee connoisseurs.

A wonderful approach to engage with the tale of the coffee’s journey from farm to cup is to indulge in an Ethiopian bean.

Since the 8th century, Ethiopian coffee has had a long and colorful history. Ethiopia is renowned for its lush, rolling hills, colorful culture, and ideal climate for the cultivation of Arabica coffee beans. The nation is frequently cited as the origin of coffee.
However, coffee is more than just a beverage for Ethiopia; it is a culture that is deeply ingrained in the hearts and minds of its people.
Ethiopian coffee is noted for having fruity and floral flavors. They frequently have a light to medium body, a higher acidity, and complex
Flavor subtleties. Ethiopian coffee has gained value over the years due to its distinctive flavor features in addition to its single origin coffee classification which guarantees consistency, traceability, and integrity
According to estimates, there are over 10,000 different types of Ethiopian beans, including the tropical, silky-bodied Jimma, intense and heavy-bodied Harrar, bright and fragrant Yirgacheffe, crisp and lemony Sidamo, and intense and heavy-bodied Limu.
Ethiopian coffees give a sensory experience so distinctive that coffee enthusiasts worldwide have grown to know and enjoy.
The final flavor of the coffee is greatly influenced by the processing method.
Each sip brings to mind the past and arduous labor of the coffee producers, guaranteeing an exceptional flavor.
From crop to cup, coffee beans go through a laborious process that begins at the farm. Before beans leave the port for distribution we, cerealia coffee take great effort to precisely grow, harvest, sort, and dry them to exact requirements.
The way your coffee is processed has a significant impact on its flavor. Let’s review a few procedures practiced in our stations.
       The Dry (Natural) Process
It is the predominant coffee processing technique used in Ethiopia. The natural or “dry” process, which takes several weeks, brings out the bean’s fruitier characteristics.
After being picked, coffee cherries are immediately spread out on raised bed and left in the sun. The cherries should be rotated and raked frequently to prevent mold growth as well as to ensure that everything dries uniformly. Sure, the procedure might be time consuming and arduous, but it’s a labor of love, as evidenced by the rich tastes it yields. With this technique, the bean is dried inside the fruit; the flavor of the bean is frequently pleasant and delicious. The cup profiles produced by this procedure typically have a wide spectrum of robust flavors, from fruity, syrupy scents to wine-like, fermented notes, and are stronger in flavor, sweeter, lower in acidity, and full-bodied.
    The Washed Approach
Within days of being cut from the tree, the cherry’s bean is extracted during the washing process. Before being dried, the beans are then washed, sometimes more than once. It uses more water even though it is faster than the “dry” technique.
This method results in rich, light-bodied coffee characteristics. With crisp flavors and high acidity.