Lastly, the beans are placed on raised beds to dry. The beans are turned regularly over the course of several weeks. Finally, the coffee is transported to primrose’s dry mill and warehouse in Addis Ababa city. Here the coffee is dry milled, removing foreign material, remaining parchment and defective beans. Once separated the coffee is mechanically pulped and sorted into three grades by weight. Next, the cherries are placed into a concrete tank, where they ferment between 48 to 72 hours. Once the fermentation is complete, the coffee is washed via grading channel, separating the coffee and removing any remaining mucilage. There is only one main harvest a year in Ethiopia. This takes place between November and December. The coffee beans are hand-picked before being delivered to the mill collection points. Here they are separated into lots. At the mill the coffee cherries are sorted by hand, removing any of poor quality. The coffee beans are grown on small-hold farms in Jimma zone. Next, they are sent to the Kecho Anderacha washed coffee processing centre. The farmers can travel up to 7km to deliver their produce here. Ethiopia is the birthplace of coffee and produces some of the worlds finest beans. This Grade 1 Ethiopian coffee variety from Limmu is outstanding. Known for having bright and floral elements. We roast the beans to a lighter colour which helps these notes shine through. A truly special coffee most certainly worthy of a place on your kitchen counter.