More than any other country ,ethiopia has a broad genetic diversity among its coffe variaties, with each type having distinctive taste,shape & color.At hosea trading house, we are determined to bring you the full range of washed and sun dried one hundred percent traceable green arabica coffes grown in every region of ethiopia in its best quality possible.
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.





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

Low acidity, medium to good body, with a light citrus flavour. Altitude: 950-1300 meters (3116.-4,265.092 feet).

Bale Coffee

Mild sweet fruity acidity with medium light body and cinnamon-chocolate tinged aromas and flavours. Altitude: >1600 meters (5,249.344 feet).

Lekempti/Ghimbi Coffee

Good acidity, medium body with wild fruity finish. Altitude: 1,700-2,200 meters (5,570-7,210 feet).

Harar Coffee

Medium to light acidity, full body, strong mocha flavour with blueberry notes. Altitude: 1,510-2,120 meters (4,950-6,950 feet).

Illubabor Coffee

Balanced,full bodied, hearty flavour. Altitude: 1,750 to 2,000 meters (5,740-6,550 feet).

Limu Coffee

Well balanced cup, medium acidity and body with spicy/winey flavour. Altitude: 1,400- 2,100 meters (4,590-6,880 feet).

Jimma Coffee

Full bodied with a winey after taste. Altitude: 1,650-2,000 meters (5,410-6,550 feet).

Sidamo Coffee

Bright acidity, medium body with spicy and citrus flavours, altitude: 1,550-2,200 meters (5,080-7,210 feet).

Tepi Coffee

Low to medium acidity, well rounded with a smooth aftertaste. Altitude: 1,100-1,900 meters (3,600-6,230 feet).

Yirgacheffe Coffee

Bright acidity, medium body, marked by jasmine and lemon flavours. Altitude: 1,770-2,200 meters (5,790-

Unique Ethiopian Coffee

Ethiopian coffee is rightly known as highland coffee by consumers. The diversified types of coffee arabica in the country, growing in an ideal environment has allowed Ethiopia to be attractive to the world coffee market. It has a great deal to offer in the way of gourmet, specialty and organic coffees. Ethiopian coffee is rich in acidity and body. It possesses an aromatic and sweet flavor and is characterized by winey, spicy notes and the world famous mocha tastes so highly prized by connoisseurs. Because it has so much to offer, it can be enjoyed as a single varietal and it can also be blended with coffees from other origins to upgrade them. The flavor wise in Sidamo area which is characterized by spicy tends to floral and tends to sweet.