This crema coffee is traditionally roasted very slowly at low temperatures using the drum method. It is extremely low in acid and therefore more digestible than industrially roasted coffee.
The beans for crema coffee come from the southern Ethiopian regions of Illubabor and Jimma. It is always made from sun-dried Arabica coffee beans. According to this traditional Ethiopian method, the coffee berries are dried in the sun after harvesting. This enhances the aroma of the coffee berries. Sun-dried coffee contains less fruit acid and differs from washed coffee in its spicier and more aromatic taste.