Ethiopian Yirgacheffe coffee beans are hand-picked, which makes the quality rank high amongst other coffees. Processed through the wet-processing method, Ethiopian Yirgacheffe's beans are fermented for over 72 hours after having their fruit and pulp removed by the use of natural enzymes. This process allows the Ethiopian Yirgacheffe to absorb the sugars in the coffee fruit, creating a stronger full-body flavor in comparison to the dry-method of processing coffee.