Cultivation
Farming methods in the region remain largely traditional. Farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.
In addition to remaining traditionally intercropped, most farms are also organic-by-default. Farmers typically use very few—if any—fertilizers or pesticides. Most farm work is done manually by the immediate family.
Harvest & Post-Harvest
Farmers selectively handpick cherry and deliver it to the washing station station. At intake, employees hand sort incoming cherry to remove any under- or over-ripes or damaged cherry.
Cherry is then pulped and fermented. After fermentation, parchment is washed in clean water and transferred to raised drying beds. Workers rake parchment frequently to ensure even drying. It takes approximately 12 to 14 days to dry. They marksall drying beds with a code that makes it simple to keep track of traceability and processing status.
Ethiopia Grade 1
Grades in Ethiopia depend on visual inspection for defects and on cup quality. Grade 1 is considered the highest quality coffee. Grade 1 and 2 are considered specialty coffee, grades 3-9 are classified as commercial coffee. Grade 1 is free of cup faults and taints and has zero quakers.
Coffee in Ethiopia
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.