---------------- All of our coffees are specialty coffees. Specialty coffee is the same as organic and fair trade. Traceability is clarified. The problem of soil contamination has also been cleared, and "delicious" food is for producers. It is a coffee that is returned with the right value and is friendly to the environment and people. And it's consumer-friendly. Not found in organic or fair trade Evaluation above a certain standard for taste is "CQI Certified Q Grader" Therefore, it is guaranteed. "Delicious" and "earth-friendly" Connecting consumers and producers is It's specialty coffee. ---------------- ≪Ethiopian Yirgacheffe Natural ≫ The unique fruity aroma and sweetness unique to natural refining create a gorgeous look Floral coffee typical of Yirgacheffe Only natural refining that is dried in the sun with the pulp attached, It has a unique floral scent and sweetness, and is characterized by the gorgeous acidity of apricot and lime. A fruity coffee with character even in the depths. Production area: Yirgacheffe District Konga Agricultural Cooperative Altitude: ~2500m Variety: Ethiopian original Selection method: Natural Degree of roasting: City roast (medium-deep roast) Rich ★★★ ☆☆ Fruity ★★★★ ☆ Astringency and bitterness ★ ☆☆☆☆　　　 Sweetness ★★★★ ☆ Fragrance ★★★★★ Cleanliness ★★★ ☆☆ What is < Natural? > Coffee is made from coffee cherries, like cherries, The process of removing the seeds from these coffee cherries, drying them, and making them into green beans is called refining. "Natural" is one of these refining methods, which has a great influence on the taste of coffee. Much of the refining is done by a method called "washed". As the name suggests, "washed" uses water to remove the pulp and peel and turn it into seeds. After that, it is dried and made into green beans. "Natural" does not use water, but the pulp and peel It is also called "unwashed" by drying it while it is attached and making it into raw beans. It is said that the scent of the pulp remains in the raw beans because it is dried with the pulp and peel attached. It exudes a unique aroma and fruitiness, which is said to be a natural flavor. The coffee has a floral aroma, acidity, and sweetness. < Farm Information> A characteristic flavor similar to black tea and a full-bodied flavor that can be felt in wine. FROM THE CUP EVALUATION, THE COFFEE IN THE YIRGACHEFE AREA IS CALLED 'YIRGACHEFE' It has gained popularity in the specialty coffee market in the United States and Scandinavia. It is also one of the most difficult coffees to obtain. We continue to cultivate in a limited area without daring to expand the production area. Here at the Conga Agricultural Cooperative, the level of the management team is solid. The union has strong ties with farmers, and there is a strong sharing of intentions on quality. It has been. From the uniformity and high ripeness of the picked cherries, You can see the work of thorough quality control. ・Name: Regular coffee ・Ingredients: Coffee beans ・Country of origin: Ethiopia ・Contents: 200g ・ Expiration date: 3 months from the date of roasting (indicated on the package) ・Storage method: Store away from direct sunlight, high temperature and humidity. ・Precautions: Consume as soon as possible after opening. ・Seller: Inuit Coffee Roaster Tomohiko Inui 　　　　　387 Horiuchi, Hayama-cho, Miura-gun, Kanagawa