Ethiopia

The Arabica shrub is said to originate in Ethiopia, where it grew in the wild, and it is assumed that the word "coffee" derives from the name of the Ethiopian region of Kaffa. The coffee of this area is always grown in the so-called coffee gardens: plots in which the coffee grows in the shade of other plants, often of tobacco, banana, spices, tea and others, according to a system that allows the coffee to reap extraordinary aromatic sensations.

NOTES ON GREEN COFFEE

This coffee is raw with an average sieve 16 and the evaluation of defects, for 300 grams of coffee, is practically nil.

If toasted as an espresso (agtron 50-55, Italian) it forms a hazelnut cream with marked darker shades.

On the olfactory examination, there are very evident sensations of citrus, cardamom, tobacco and nutmeg; when sweetened, the coffee finds notes of candied citrus.

If roasted by filter and brewing (agtron 65-70, full city) this coffee can equally prove to be exceptional, elegant, and with truly wonderful notes of spices, cardamom, nutmeg and pepper. The acidity is marked, but it is a coffee to be enjoyed.