Coffee

Coffee Preparation in Ethiopia

Altitude

In our Country, coffee grows at various altitudes, ranging from 550 -2750 meters above sea level. However, the bulk of coffee Arabica is produce in the eastern, southern and western parts of the country, which have altitudes ranging from 1300 – 2000 meters above sea level.

Rainfall

Annual rainfall in the coffee-growing regions of the country varies from 1500 – 2500mm. where precipitation is less, as in the eastern part of country, which has only 1200mm per annum, it is supplemented with irrigation. It is not only the total rainfall which is important for good production but also its eight months’ distribution. The distribution patterns enable the country to harvest coffee at different times of the year, ensuring a supply of fresh beans all year round.

Soil

The soils in the southern and western parts of the coffee-growing regions of Ethiopia are of volcanic origin with a high nutrient holding capacity for clay minerals. The Mesozoic layer, made up of sand stone and calcium carbonate, is found in eastern part of the coffee-growing region. All the coffee-growing regions have fertile, friable, loamy soils, with a depth of at least 1.5meter. The topsoil is dominantly dark-brown or brownish in color, with a PH ranging mostly from 5-6.8. Almost all small coffee farmers, who are the major producers, use organic fertilizers to supplement the natural fertility of the soil.

Temperature

Coffee Arabica grows best in the cool, shady environment of the forests of the Ethiopia highlands. The idea temperature for coffee Arabica is considered 15 – 25°c. This temperature prevails in most of the country coffee-growing areas.

Coffee Preparation Methods

Specialty Coffee

Our specialty coffee is the highest grade of coffee using single origin or single estate coffee. Specialty coffees are coffees at their peak and are different from other coffee because specialty coffee has been grown at the perfect altitude of Ethiopia at the correct time of year, in the best soil, and then picked at just the right time. It is related to the farmers and the brewer what is known as the third wave of coffee. This refers to the modern demand for exceptional quality coffee, both farmed and brewed to a significantly higher than average standard.

Natural Coffee

Natural coffee refers to the dry process of preparing coffee beans for roasting. The dry process is the oldest method for preparing beans, and it often happens in different Ethiopian regions with limited access to water. The natural process, also known as the dry process, is a back-to-basics approach that stems from Ethiopia. The fruit remains on the bean and dries undisturbed. This method of processing coffee is popular in dry climates of Ethiopia. The whole coffee cherries are spread out on raised surfaces and left to dry. Only after drying are the exterior layers of the fruit removed from the coffee bean.