Sweet coffee with notes of flowers, dark berries, milk chocolate and grapefruit. This Ethiopia natural processing — is almost the perfect coffee for espresso. It has bright descriptors characteristic of Ethiopia, as well as high sweetness and balanced, not too high acidity. This coffee blends perfectly with milk, and cappuccino gives a taste of berry yogurt with chocolate notes. This coffee makes natural processing so balanced and bright. Coffee comes from small farmers to well-known processing stations owned by the company Kerchanshe, which specializes in hastily coffee. At berry processing stations, — special mesh flooring is laid out over the surface of the earth. Coffee is dried in the sun, regularly turning over, and in the process of drying sugar from pulp and gluten remain on the surface of the grains. This is one of the reasons why natural coffee is sweeter than washed. But the main difference of this variety — is a bright, complex and stable taste, despite 4 grad. In Ethiopia, coffee is sorted by gradation depending on the number of defects, in particular quakers. Quakers — are immature berries with underdeveloped grains, the chemical composition of which is not fully formed. Because of this, Mayyar’s reactions and caramelization do not occur in Quakers, cooked coffee takes on the taste of cellulose, the aroma becomes flat, and the — grains themselves are lighter than the bulk of the coffee. Read more about Quakers in our article. In Ethiopia, berries are usually manually sorted out, so 1 grade coffee (without defects) is 2-3 times more expensive than 4 grade coffee. At the same time, the peculiarity of this lot is that it comes from well-known processing stations, where all processes are debugged — coffee is dried correctly, fermentation and defects are not allowed. As a result, the initial taste potential of this coffee is high, and the presence of Quakers — is the main difference between the grads. Accordingly, if you remove the quakers, the coffee rating will grow by several points at once. You can clean coffee from Quakers only after roasting, sorting the grains by color. A — colororter is installed in our production, which determines color deviations and removes defective grains using compressed air. In an hour, it can be used to clean 250 kg of roasted coffee with an accuracy of 99.5%. As a result, we get bright and stable coffee at a very good price. Read more about the coloriter in our article. Many coffee houses throughout Russia work on this coffee house, and our own coffee houses use it to make milk drinks, although espresso is still only cooked on microloans.