Ethiopian coffee production methods how Ethiopian coffee is produced sustainably

Ethiopian coffee production method

Ethiopian coffee is usually produced in a sustainable way, mostly as garden coffee. This means that it is planted by farmers near their houses and is often intercropped with other plants. It is also common for producers to grow coffee in semi-forest systems, where natural forests are modified, weeds and shrubs are trimmed to regulate shade, and coffee seedlings are introduced. In Ethiopia, only about 5% of coffee is produced in a special plantation.

Getahun Gebrekidan is the product manager of coffee and tea for East and Central Africa, an African fair trade organization. "Ethiopia has its own growers (contract farmers), plantations and smallholder coffee producers," he said. Coffee producers' groups of smallholder farmers in Ethiopia are organized in accordance with the principles of a cooperative society. They are voluntary and open to all farmers.

"any small farmer who is willing to join the cooperative and is able to assume the responsibility of membership can join the cooperative without discrimination in terms of gender, social status, race, disability, religion, etc. Cooperatives are democratic organizations run by members who actively participate in policy-making and decision-making; each member has an equal right to vote. "

Coffee cooperatives "support and help their coffee farmers adopt good agricultural practices, collect red cherries, process coffee cherries in washing or dry methods, export coffee if they have the ability to export, and distribute dividends to their farm members," Getahun said.

He told me that two or more major partnerships could form a coffee supply chain between trade unions and society in Ethiopia. The union supports individual primary cooperatives in harvesting and handling and "doing secondary processing including shelling, sorting, polishing, packaging, and exporting coffee and sharing dividends."

It is an effective hierarchical system that focuses on sound, consistent monitoring and strict international quality standards-an important factor for professional coffee buyers.

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