Ethiopian mocha highland coffee boutique coffee beans

Ethiopians mostly pick coffee beans by hand. After picking them, they are exposed to sunlight and slightly fermented. When the coffee beans are dried and hard, they are crushed by hand, so that the coffee beans are separated from the pericarp. These coffee beans can be stored for a considerable period of time at the right temperature and humidity. After the beans have been washed, put them into a pan shaped iron dish, put them on the fire, pour the beans, and stir them constantly with a spatula. After a few minutes, the coffee gradually takes on a light brown cinnamon color, followed by a crackling sound that indicates that the beans have been roasted. Ethiopian coffee beans are usually best not to be deeply roasted, otherwise the beans lose their inherent characteristics. This makes the roasting of coffee beans not easy to grasp, but even though Ethiopian mocha highland coffee has such shortcomings, coffee lovers still give it a high rating due to its unique charm.

Mocha Highland coffee is soft in taste and matches the fresh fruit notes with a slight earthy note. This kind of taste is not so much dry, but rather the fragrance of nature felt when entering the mountains is more real, so that the aftertaste of the character is long.