Green coffee presents a captivating prospect for both experts and aficionados of coffee. As we prepare for the upcoming 2024 harvest, our stations are abuzz with
activities. The air is permeated with the aroma of freshly tilled soil, as farmers and workers attentively prepare the fields and equipment, ensuring that every detail is attended to with utmost care and precision.
During the bustling harvest season, let us share with you what our stations are like. The most vibrant and picturesque part of the season is during the harvest time
when the coffee cherries transform into a bright, rich red color, signifying that they are fully mature and ready to be harvested. There are two main methods for harvesting coffee cherries: strip picking and selective picking.
A coffee picker can typically gather around 100 to 200 pounds of coffee cherries per day, which – after processing – will yield 20 to 40 pounds of coffee beans. Strip picking involves removing all of the cherries from the branch in one fell swoop, either by machine or by hand. Selective picking, on the other hand, involves only harvesting the cherries that are fully ripe and ready to be picked. This method is done by hand, and pickers will rotate among the trees every 8 to 10 days to choose only the cherries that are at the peak of ripeness
Then comes the processing method. With the natural / dry processing or the washed / wet processing method being mostly practiced at our station our workers deliberately use one of those methods after the cherries are carefully selected. The coffee processing method is what makes Ethiopian coffee stand out as it
usually follows the traditional processing method, the washed and natural methods where the cherries are sun-dried and put in the sun for some time until they are
ready to go into the next step.
As the cherry dries, the skin and attached pulp (exocarp, mesocarp) attach to the parchment layer (endocarp). The mucilage layer that is degraded by fermentation in the wet process is sandwiched in between. The silverskin (chaff when roasted) often stays attached to the bean.
And In the wet processing, water is used to wash the skin and pulp off the fruit of the coffee cherry. The coffee cherries are then placed in large vats of water to
separate the defective beans (those with less density which float on top). At this point, the sticky-sweet layer of mucilage is still on the bean.
This is an exhilarating time for the agricultural industry and we are confident that the collective efforts of our team will yield a bountiful harvest. As we strive towards this goal, we remain steadfast in our commitment to excellence, leaving no stone unturned in our quest for success. With hard work, dedication, and a zealous pursuit of our objectives, we are confident that our stations will emerge triumphant,
reaping the rewards of our tireless effort.
We had a great time with our clients while visiting our washing stations. It was a great opportunity to see how the new harvest season is going while enjoying the
beautiful site. We get to engage with the farmers and workers, and even enjoy a freshly brewed cup of coffee right from our site! It’s a unique and fun experience that helps our clients gain a deeper understanding and appreciation for the coffee processing.