Ethiopia has been harvesting wild coffee beans in a relatively primitive way, coupled with inoculation in high altitude environment and washing Ethiopian coffee, so its coffee flavor is smooth and soft, with complex and rich fruit aroma and outstanding chocolate flavor.

Wilderness and natural environment have forged the wilderness of Ethiopian coffee, but due to the limitation of planting and harvesting methods, the yield is relatively low.

The origin story of coffee

More than a thousand years ago, a shepherd found that sheep became very excited and lively after eating a plant, and then discovered coffee. It is also said that a coffee forest was accidentally burned by wildfire, and the smell of barbecue coffee attracted the attention of the surrounding residents.

Local aborigines often grind the fruits of coffee trees, then mix them with animal fat and knead them into many spherical balls. These indigenous tribes regard these coffee balls as precious food for soldiers who are about to go out. It was not until 1 1 century or so that people began to use brewed coffee as a drink.