Processing introduction
Enzyme washed
The washed process can better remove the mucus on the surface of the coffee beans, while protecting the natural flavor components of the coffee beans from being destroyed. This treatment produces a cleaner and brighter flavor with fewer impurities than sun exposure.
Enzyme washed is the process of fermenting coffee berries at a specific temperature and then washing off the liquid from the peel and pulp with water. It is composed of natural enzymes, fructose, glucose and other components, which can effectively remove the mucus on the coffee beans and protect the nutrients of the coffee beans from excessive destruction.
The beans are soaked in a caffease wash and then stirred to ensure that the liquid covers the surface of each bean. In an airtight container, soak for 12 to 24 hours to ferment thoroughly.
Introduction to Origin
From the southern part of the Cold Obia in the village of Arama near the station Arama, the Irgakhv Highland of the National and People’s Region (SNNPR), located above 1800 meters above sea level. The station is privately owned and is one of the 22 cooperatives that make up the Yirgacheffe Coffee Farmers’ Cooperative Union, the Arama Cooperative is located in the kebele (village) of the same name, above the Yirgacheffewereda.
Design ideas
The white and pure jasmine exudes a delicate and elegant fragrance, and the soft and clear sweetness of green tea moisturizes the hot mood brought by the hot summer. This refreshing coffee bean will help tasters find a sense of calm in the hustle and bustle of the city.
The packaging refers to the style of Monet, a painter who represents Impressionism, with a serene and comfortable brush touching the color on the canvas, leaving a jasmine innocent gesture. The lush green tea leaves and mint leaves contrast with the yellow color of the honey in the background, which also brings out the flavors of this bean: green tea , jasmine , mint , honey .
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