Cedar Mochizo Coffee with aroma and Flavor the taste of the manor area features high-quality coffee beans.

Manor coffee, Ethiopian Heirloom variety of Sidamo, Sidamo Manor coffee from Cabey Manor,"Lifestyle and consumption concepts are changing, Manor coffee has become a popular product for home, hospitality, party, experience and business, you can use raw beans with small roasters in personality stores, theme stores, experience stores, according to the amount of fresh roast This viscous, weak acid, fruity with chocolate flavor, so that consumers can drink pure, A fruity and sweet tasting manor coffee. Washing-type coffee flavor is less likely to have wild flavor, with pure, refreshing characteristics, suitable for City to Full City roasting degree, some excellent Ethiopian washing-type coffee beans, sometimes can be perceived obvious lemon, citrus essential oils, jasmine flowers, honey flavor, etc., sour more obvious, mellow feeling thin. Sun-treated mocha beans have wild flavor in basic flavor, but the degree or more and less difference, more suitable for Full City to Vienna baking degree performance. Excellent in nature, the sun, mocha beans, its final rhyme will have a distinct dark chocolate flavor, some have a pleasant blueberry like fermented fruit and red wine like texture "Ethiopia." Sidama "is a type of single origin that grows in Ethiopia. Arabica coffee in Sidama province. As with most African coffee, Ethiopia. Sidamo is characterized by small gray beans but is characterized by its rich, spicy, alcoholic or chocolate-like flavor and floral aroma. The most characteristic flavours found in all sidamo coffees are lemon and citrus, bright crisp acidity During harvest, farmers harvest bright red fruits every two days and send or sell a unit of coffee fruit to a washing plant for treatment. Coffee fruits that have not been treated by water treatment plants will usually undergo natural fermentation for about 12 hours and then be exposed to sunlight for drying and shelling. In the washing field, coffee cherries are soaked and fermented for about 12 hours to soften the pulp, and then the pulp and coffee beans are separated by stirring through the waterway. The pulp is discharged along with the gate, while the coffee beans need six days of sunshine drying treatment, but the treatment time is only from sunrise to 11:00 in the morning and from 03:00 in the afternoon to sunset. The water content of the processed raw beans should be about 12%~12.5%; After selecting the leftover or inferior beans, they are packed in sacks and trucked to coffee auctions in Addis Ababa.

There are many water treatment plants along the main roads of coffee producing areas, especially in the Gima region. Many treatment plants are underutilized because of fierce competition, so the managers of treatment plants pay higher prices to farmers because of this, but they are worried about whether they can make a profit. Nowadays, a kilogram of raw beans usually sells for about 2 Birr(Ethiopian units); The daily capacity of each plant is approximately ten bags per day for two months of continuous work by plant employees without rest days throughout the harvest period.