Ethiopia Coffee processing method introduction to Ethiopian Coffee processing

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Coffee processing options in Ethiopia

Both washing and tanning are common in Ethiopia. Getahun told me that during the sun treatment, "farmers put the coffee fruit on a flat surface and dry it in the sun." This process usually takes two to six weeks, then rake the coffee beans flat and rotate them to dry evenly. Once the seeds are dry, pick them from the cherries. "

"typical Ethiopian washed coffee exudes elegance," Paul said. It has delicate floral and citrus flavors, clean and smooth. But its taste is regional.

"Natural coffee tends to be more deep and has a large, round fruit flavor. Compared with washed coffee, better naturally processed coffee keeps citric acid and floral aroma clean, adding sweetness and mellow thickness. " When you find one of them, it's not far from magic. We are seeing more and more honey-treated coffee from Ethiopia, which I think is the result of producers being able to sell directly to the market, with incredible results.

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