• Collection of Red Cherries

Farmers deliver freshly picked, ripe red cherries to the processing station.

• Initial Sorting by Density

The cherries are placed in water tanks for floatation sorting, where unripe and defective cherries, which tend to float, are separated from the high-quality ripe cherries that sink. This early sorting step helps ensure that only the best cherries continue in the process.

• Drying Preparation

The sinking, high-quality cherries are then spread out in a single layer on drying beds to begin the drying process

• Drying and Quality Control

Workers stir the cherries twice an hour to ensure even drying and reduce the risk of fermentation from moisture buildup. During this time, they also continuously remove any unripe or defective beans that may have been missed in the initial sorting.

• Layer Adjustment

After a few days, once the cherries have reached a certain dryness level, they may be spread in two layers to optimize drying space and airflow without compromising quality

• Extended Drying

The drying process continues for 8-15 days under sunny conditions or 15-25 days in cooler or cloudy weather, aiming for a final moisture level of around 10-12%. This careful moisture control is essential to prevent mold and ensure optimal quality.

• Conditioning

Once dried, the coffee is stored in a warehouse for 5-8 days to stabilize and condition before hulling, allowing the beans to settle.

• Primary Hulling

After conditioning, the coffee undergoes primary hulling at the farm gate, where the outer husk is removed.

• Secondary Processing and Quality Control

The hulled coffee is then transported to centralized facilities, often in Addis Ababa, for secondary hulling and cleaning. Here, additional quality control measures are applied, including defect separation and size grading, before the coffee is bagged and prepared for export.