Green Coffee



Garden coffee is found in the vicinity of farmers' residences. It is found mainly in the Southern and Eastern part of the country (Sidamo, Gedeo, and Wolayta). It is planted at low densities ranging from 1000 to 2500 trees per hectare, mostly fertilized with organic material and inter- cropped. It accounts for about 85% of the total production in the country and it is highly practiced system and currently being diversified in most areas of the Country


Ethiopian coffee is rightly known as highland coffee by consumers. The diversified types of Coffee arabica in the country, growing in an ideal environment has allowed Ethiopia to be attractive to the world coffee market. It has a great deal to offer in the way of gourmet, specialty and organic coffees. Ethiopian coffee is rich in acidity and body. It possesses an aromatic and sweet flavor and is characterized by winey, spicy notes and the world famous mocha tastes so highly prized by connoisseurs. Because it has so much to offer, it can be enjoyed as a single varietal and it can also be blended with coffees from other origins to upgrade them.



The red ripened cherries are harvested and picked from trees with a high production and without any disease or other affliction. The delivered cherries are inserted to wet processing machine in the same day. Before pulping under ripe and over ripe cherries are picked out from the good cherries. After pulping, the parchment coffee is fermented for 72 hours so that the mucilage can removed easily. After fermentation, the parchment is washed to isolate the floater coffee and after get rid of floater the final washing is done and the heavy parchment is taken to the drying table. The table, which is made up of chicken wire, is covered by Hessian cloth, and the parchment coffees are spread thinly. After slow drying for 2 weeks, the dried coffee is weighted and traceability is assured through clear recoding of incoming coffee and the steps in processing and storage. Fully washed coffee is classified by grade for absolute best but normal export quality sells as grade 2 which allows 12 defects with a clean cup.


Dry process is also known as the unwashed or natural method and it is the most common method of processing coffee. The dried coffee is weighed and recorded before hulling. The picked red cherries are directly taken to the drying bed and dried for not more than 3 weeks. The dried red cherries are stocked in the separated, clean, cool, and well-ventilated warehouse using new and clear bags. After some certain weeks, the husk is removed by hulling at a small factory in the region. The hulled green bean also is stocked in a separated clear area by using new bags until delivered to the central export warehouse in Addis Ababa. Before the green beans are transported central export warehouse, the damaged beans are picked manually by hand and finally, the cleaned beans are packed, traced, and transported to the central export warehouse. After arrival at the warehouse, it is also labeled and stocked separately according to the Grade and type of coffee processed and exported. Sun dried coffee can be of great quality when matured cherries are used all over ripe produce '' wiry'' or ''fruity'' cup test where green cherries give a grassy green flavor. Bunaroma Coffee Export is working with producers to deliver this quality more and more.