Ethiopia Kochere Hama Tej

You’d never guess this coffee was honey (tej) processed by the prep.
Its clean, polished green appearance keeps a lid on the fact that the
parchment was dried in mucilage. The coffee is high indensity,
very small in size, and has a surprisingly high water activity for an
Ethiopian raised bed coffee.Ethiopia’s genetic diversity of coffee is
no secret, but increased attention is being paid to distinguishing
cultivars and varieties, thanks in part to the work undertaken by Tim Hill
and Getu Bekele. Established in the 1960s, the Jimma Agricultural
Research Center was instrumental in selecting, breeding, and
distributing scores of cultivars throughout the country in the decades
following Haile Selassie’s downfall.These have included region-specific
varieties, specialty cultivars, and hybrids and wild selections made
for disease resistance.

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