Coffee is made this way.

The women picked out the coffee beans that were not fully roasted.

The worker poured the coffee beans into the roaster

Pour the roasted coffee beans into the plate to cool down.

There is a place in Ethiopia called Kafa. Local residents have found that cattle and sheep become excited and powerful after eating a plant that grows small red beans. Later, people began to pick and consciously grow it, using Kafa as food, drink and medicine, and the world slowly defied it as Coffee.

That string of coffee cherries filled every corner of Ethiopia and the air with the smell of coffee. In traditional Ethiopian families, there are 2 to 3 coffee times a day, and there are a variety of drinking etiquette or rituals, coffee traditional culture strongly supports the country's coffee cultivation.

The coffee produced here belongs to Arabian species, and there are many kinds of coffee: Haller, Mocha, Yega Xuefei, Simoda and so on, among which Haller is the leader of many varieties.

Interestingly, although Ethiopia is the birthplace of coffee, the coffee maker in Ethiopia is left by the Italians. At the end of the 19th century, the Italians occupied Ethiopia and left it with their coffee maker and spaghetti.

Ethiopia is the largest coffee producer and exporter in Africa and the sixth largest coffee producer in the world. Here, there are many coffee workshops, large and small. Adhering to the idea that high-quality coffee should be as pure as a thoroughbred, the coffee workshop follows the traditional production process, so the wonderful taste is still so mellow. From green coffee beans to mellow coffee, there are a series of processing links, such as washing, drying, baking, grinding and so on, of which baking is the most important. Interestingly, Ethiopians also put pictures of horses on the coffee package to show the purity of the coffee.