DETAILS

CULTIVATION

Farming methods in the region remain largely traditional. Yirgacheffe farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.

In addition to remaining traditionally intercropped, most farms are also organic-by-default. Farmers in Yirgacheffe typically use very few – if any – fertilizers or pesticides. Most farm work is done manually by the immediate family.

To capitalize on the magnificent climate, that station provides training to help farmers produce better quality cherry. Training focuses on procedures for harvesting and transporting cherry.

HARVEST & POST-HARVEST

Farmers selectively handpick cherry and deliver it to the washing station. At intake, employees hand sort in coming cherry to remove any under ripe or damaged cherry.

Cherry is then pulped and fermented for 36 to 48 hours in the station’s 12 standardized fermenting tanks. After fermentation, parchment is washed in clean water and transferred to some of the station’s 280 raised drying beds. Parchment is raked frequently to ensure even drying. It takes approximately 18 days for parchment to dry. The station marks all drying beds with a code that makes it simple to keep track of traceability and processing status.

All accepted cherry is then laid to dry in thin layers on raised beds for approximately 18 days. The station has280 drying beds. Each bed is marked with a code that makes it simple to keep track of traceability and processing status.

ETHIOPIA GRADE 1

Grades in Ethiopia depend on visual inspection for defects and on cup quality. Grade 1 is considered the highest quality coffee. Grade 1 and 2 are considered specialty coffee, grades 3-9 are classified as commercial coffee. Grade 1 is free of cup faults and taints and has zero quakers.