Coffee
ETHIOPIAN COFFEE
In Ethiopia
Coffee Production Systems
There are four types of coffee production systems in Ethiopia. 95% of the coffee production from these systems can be considered as organic, although not yet officially certified. Garden coffee production is the dominant system in the Sidama zone.
FOREST COFFEE
PLANTATION COFFEE
GARDEN COFFEE
SEMI-FOREST COFFEE
Sundried Coffee Processing
Dry process is also known as unwashed or natural method and it is the most common method of processing coffee. The dried coffee is weighted and recorded before hulling. The picked red cherries are directly taken into the table and dried for not more than 3 weeks. The dried red cherries are stocked in the separated, clean, cool and well ventilated ware house using new and clear bags. After some certain weeks, the husk is removed by hulling at a small factory in the region. The hulled green bean also is stocked at a separated clear area by using new bags until deliver to ecx warehouse center. Before the green beans transported to the ecx warehouse, the damaged beans are picked manually by hand and finally the cleaned beans are packed, traced and transported to the ware house of ecx at hawassa center. After arrival at ecx ware house, it also labeled and stocked separately according to the grade and type of coffee until sold in ecx auction and transported to the central export ware house in addis ababa. Sun dried coffee can be of great quality when matured cherries are used all over ripe produce ” wiry” or ”fruity” cup test where green cherries give a grassy green flavor. Bunaroma coffee export is working with producers to deliver this quality more and more.
Wet Coffee Processing
The harvested red ripened cherries are harvested and picked from trees with a high production and without any disease or other affliction. The delivered cherries are inserted to wet processing machine in the same day. Before pulping under ripe and over ripe cherries are picked out from the good cherries. After pulping, the parchment coffee is fermented for 72 hours so that the mucilage can removed easily. After fermentation, the parchment is washed to isolate the floater coffee and after get rid of floater the final washing is done and the heavy parchment is taken to the drying table. The table, which is made up of chicken wire, is covered by hessian cloth, and the parchment coffees are spread thinly. After slow drying for 2 weeks, the dried coffee is weighted and traceability is assured through clear recoding of incoming coffee and the steps in processing and storage. Fully washed coffee is classified by grade for absolute best but normal export quality sells as grade 2 which allows 12 defects with a clean cup.
Bebeka Coffee
Bale Coffee
Lekempti/Ghimbi Coffee
Harar Coffee
Illubabor Coffee
Limu Coffee
Jimma Coffee
Sidamo Coffee
Tepi Coffee
