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We provide high quality Ethiopia coffee to the local and export market. We source the raw fresh Ethiopia coffee from family growers from Ethiopia.

Ethiopia coffee is renowned for not only its distinctive aroma, but because the country is the origin of the Arabica variety. Ethiopia currently produces around 3 percent of the total production levels around the world. 60 percent of the country’s Gross Domestic Product comes from this crop. In fact, around 15 million people farm or depend on coffee in one way or another within the horn of Africa country. Legend has it that in 900 A.D., a goatherd noticed the energetic way the plant made his sheep after munching in the cherries and from then on, coffee became an energizing beverage. Currently, the nation produces more of the crop than any other country in Africa but is number seven in world production.

We source our Ethiopia coffee from the southwest and the west. Specific places include Sidamo, Harar, Limu and Oromia. We also have the Arabica sub-variety known as Genika that comes from the Bench Maji Zone of the country. These beans are usually tiny and grayish red in appearance. Their taste is chocolaty while the aroma is flowerlike. Our family growers farm under organic means with minimal sprays and have high dependence on farmyard manure.

We use special harvesting produce agents to conduct the berry picking process. Usually our family growers wait for up to four years for their Arabica plants to be ready for the first harvest. We use two methods of harvesting. The first one is strip-picking. This involves the stripping of the ripening cherries from the branch singly. Though this can take some time, we usually employ hand means. However, machine picking can take place when the order is urgent.

The second method of picking coffee is selective picking. Our produce agents guide trained farmhands on how to pick a single cherry at a time for a period that can extend up to ten days. We usually go for Ethiopia coffee cherries that have ripened so as to ensure their processing will be less tasking. This method is labor intensive but it is the most essential for Arabica bean harvesting. It leads to top grade beans because of the selective picking.

Our hardworking pickers can harvest at least 100 pounds of the cherries. These can produce around 9.5 kilos or 20 pounds of coffee beans. We pay our family growers fairly based on the cost of labor and the total tonnage of the crop.

We immediately ready the coffee beans for bulk export through a drying processing method. This us where we display the beans in the sun. This leads to a content of moisture of less than 11 percent. This is the internationally accredited hydration level for coffee bean export.
We then sort the heavy from the light beans by passing them in hydraulic tanks. The water solvent causes the light bean of Ethiopia coffee to float while the heavy ones to pass as sediment. We then separate them for further drying based on size and weight. We also rinse them further before the second round of drying takes place.

We then de-hull the outer skin of Ethiopia coffee beans using our warehouse hulling equipment. These remove the endocarp, also known as the parchment layer. The inner protective skin, known as exocarp also goes out as by now it is just dry matter. We then polish the silver inner skin through careful hand means. We then grade the beans once again by their sizes and weights. At this final process before packing, we also remove any beans that have nay malformation or discoloration.

We pack the dry Ethiopia coffee beans, now known as parchment coffee in gunny bags or sisal bags in readiness for export. We also have jute bags for enhanced protection and aeration. We also bulk ship the beans in containers that have plastic linings. This is usually inside the ship that would transport them. The green coffee, as the de-hulled or milled coffee is now known, goes into packing in 60 kilogram gunny bags.

Alternatively, you can avail processed Ethiopia coffee in the form that you drink it. We usually roast the milled beans at temperatures of 550 degree Fahrenheit. This is preceded by grinding in special machines to a fineness that you request specifically. We then pack the roasted and ground beans in coffee sachets of various sizes and graded according to aroma.

We store milled Ethiopia coffee beans at relatively low humidity of 60 percent while the temperature range is usually 23 degrees Celsius. We transport the beans in the same temperatures in our special coffee transportation trucks.

Thus, if you are in need of the purest coffee in the world, look no further than Ethiopia coffee which we supply. We source our produce form the heart of the west and southwest, especially Hawassa. Our family growers cultivate the crop under Global Good Agricultural Practices (GAP) while our processing is done under phytosanitary conditions. Our quantity is in any tonnage as we pack the beans in bulk. We tailor our prices to your budget and tonnage. Do make an order today!

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