Ethiopia is the world’s seventh largest coffee producer, and the top producer on the African continent. Residents of the country account for half of its consumption, and the other half is exported to major markets like the EU, North America, and East Asia. Production methods remain mostly unchanged, with most cultivation and drying done by hand.
About the Farm
This coffee comes to us from the Gerbota Suka Washing Station in Yirgachefe, Ethiopia. The arrival cherry is sorted by hand first
to separate the less dense cherries. Then, the good cherry is taken to raise bed to dry under the sun light for about 21 days. After
the coffee is dried with cherry, it is then milled to remove the husks and then transported to the final processing warehouse.