Definition of Ethiopian coffee
Red cherry
Red cherry is picked and freshly sorted before pulping. Over-ripe and under-ripe beans are handpicked and separated before processing. Fresh red cherries are supplied to the washing stations.
Sun-dried natural
Ethiopia is home to large quantities of coffee with two major production styles: Sun-dried natural, and fully washed. Harar and Jimma coffee are mainly sun-dried natural coffees, where as Sidama and Yirgachefe coffees are mainly washed coffees. Coffee processing involves removing the skin, pulp, and parchment from the outer layers of the coffee cherry, to reveal the green coffee bean.
Transported
Dried parchment coffee is stored in field warehouse until it is transported for further processing to Addis Ababa. The parchment coffee is processed in dry processing warehouse to remove the husks and the clean beans are packaged in label bags (60 Kg bags/ 132 lbs) for export..
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High-quality coffee beans with balance acidity, sweetness, and bitterness in one sip, with a smooth flavour.
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