Washed Coffee Processing Steps at Washing Stations:

  • Collection and Monitoring of Red Cherries

Farmers bring freshly harvested red cherries to the washing station, where a designated staff member oversees the purchase and quality control of the cherries.

  • Pulping and Initial Sorting

The cherries are pulped to separate the skin. During this process, light and unripe cherries are removed as floaters, ensuring that only high-quality cherries proceed to the next steps.

  • Fermentation and Mucilage Removal

The pulped coffee is transferred into fermentation tanks filled with clean spring water, where it ferments for 36-72 hours. This duration may vary based on altitude and temperature, as higher altitudes and cooler temperatures in Ethiopia can extend the fermentation time. During this period, the water is changed three times to keep it clean. Once the mucilage has broken down, the coffee is released into washing canals, where it is washed, and floaters are removed again to further ensure quality.

  • Soaking for Quality Enhancement

After washing, the coffee is placed in a soaking tank for an additional 8-16 hours. This Ethiopian-specific step enhances the coffee's flavor clarity and overall quality.

  • Initial Drying on Parchment Drying Tables

The coffee is then spread on parchment drying tables for one day to allow any remaining surface water to evaporate.

  • Drying on Raised Beds

Next, the coffee is moved to raised drying beds, also known as African beds, which are set up on wooden posts. This setup promotes optimal airflow around the beans, allowing them to dry from above and below and helping maintain quality.

  • Continuous Stirring for Even Drying

Workers regularly stir the coffee to ensure uniform drying, prevent moisture buildup, and reduce the risk of unwanted fermentation.

  • Final Drying to Target Moisture Level

The coffee is dried on these raised beds for 9-12 days, depending on weather conditions, until it reaches the target moisture level of around 10-12%.


  • Transport and Secondary Processing in Addis Ababa

Once dried, the coffee is transported to a processing facility in Addis Ababa equipped with hulling machinery. Here, the coffee undergoes secondary hulling to remove any remaining impurities and defects before it is bagged and prepared for export.