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COFFEE BEANS

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Types of Coffee Beans

  1. Harrar: Wild berry acidity, strong, dry edge, heavy body

  2. Yirgacheffe: Smooth and mild, fruity acidity, floral aroma

  3. Sidamo: Rich-bodied, floral aroma, mild acidity

  4. Limu: Wine-like, spicy, floral overtones, some acidity, sharp

  5. Lekempti: Heavier body, rich yet balanced, sharp, lingering profile

  6. Teppi: Bright, fruity, some hints of coco Guji is wet processed beans, bringing out notes of tangerine, lychee, and strawberry with strong acidity

  7. Guji: is wet processed beans, bringing out notes of tangerine, lychee, and strawberry with strong acidity.

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There are many steps that coffee beans must go through before they arrive at the roasting stage and ultimately become a delicious cup of coffee. Regardless of whether the beans are washed or unwashed, the goal is to remove the coffee bean (the seed) from the various layers of skin and mucilage that surround it, whilst retaining the aroma the mucilage holds. 

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With this method, the coffee cherry is pulped straight after harvesting, which means the outer layers are removed. What remains is fermented in water for what tends to be several days. Then, the mucilage is washed off the bean.  The washed method tends to produce higher quality coffee but this requires skill and water. It results in a coffee that’s generally fruitier, brighter and cleaner. 

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This is the most natural way of extracting the bean. The cherry is washed before being laid out to dry in the sun for up to several weeks. This process is complete when the cherry’s moisture content reaches around 11%. The unwashed method is known to produce a coffee that’s complex, smooth and has a heavy body.

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