Behind the Cup
Widely recognized as the birthplace of coffee, Ethiopia is highly respected in the specialty coffee industry. Beans from this country are a staple around the world.
During the natural processing of the beans, farmers place the coffee cherries on a flat surface where they are then dried in the sun. This process normally takes two to six weeks, and the cherries are raked and turned so that they dry evenly. Once dried, the beans are then removed from the cherry.
Coffees from Ethiopia are generally traceable to the washing station, where small farmers — many of whom own less than half a hectare of land and as little as 1/8 of a hectare on average — deliver cherries by weight to receive payment at the market rate.