Savoring the taste of Coffee

In spite of its name, Ethiopia is the birthplace of Arabica coffee, where coffee farming has been practiced and perfected over the centuries. Dry (or natural) processing is an ancient technique of processing coffee in Ethiopia using the intense sun rays to dry the coffee cherries.

Over 80% of Ethiopia’s coffee is processed using these technique, which requires only nominal investment in terms of equipment and labour. The unique aspect of the Ethiopian dry method, is the innovative work around to the country’s erratic water supply. This method requires only low rainfall and low humidity during the drying of coffee cherry which suits well with the Ethiopian climate.

Traditionally, the fresh coffee fruits after harvesting and initial sorting, are spread evenly in thin layers outdoors, in the open air, to dry naturally in the sun.

The coffee is either dried directly on the dry ground or woven mats, on tarpaulins or even on the tarmac roadside. At times they are also dried on specially constructed patios or raised drying beds commonly called as African beds.

African beds has wooden frames covered with mess made of natural materials, plastic or wire. This mesh construct enhances air circulation and thereby drying. The cherries are painstakingly turned by hand at regular intervals to ensure that the coffee dries evenly.

After two- four weeks of drying, depending on the weather conditions and other factors, the fruits attains a blackish colour and the pulp shrinks and hardens and the drying process is complete.

The result is a fragrant aromatic coffee with ripe fruity-floral under tones and an unequalled coffee tradition.

Kerchanshe Trading is one of the top coffee exporters in Ethiopia. Our finest coffee beans are procured from Yergachefe, Lekempti, Gimbi, Djimma and Sidamo, names that exemplify fine Arabica coffee. To know more coffee stories sip in to our website.