Coffee Processing

Ethiopian coffee is renowned for its unique flavors, which are influenced not only by its origin but also by the processing methods used after harvesting. Coffee processing plays a vital role in determining the final taste, aroma, and quality of the beans. The two primary methods used in Ethiopia are the Washed (Wet) Process and the Natural (Dry) Process.

🌿 1. Natural (Dry) Process

This is the traditional Ethiopian method and one of the oldest coffee processing techniques in the world. It enhances the coffee’s sweetness and fruity flavors.

Steps:

1. Harvesting – Only fully ripe cherries are hand-picked to ensure uniform quality.
2. Sun-Drying – The cherries are spread on raised drying beds or patios and left to dry under the sun for 2-4 weeks.
   • They are regularly turned to ensure even drying and prevent mold formation.
3. Hulling – Once the cherries are completely dried and hardened, the outer layers (dried pulp and parchment) are mechanically removed.
4. Sorting & Grading – Beans are hand-sorted to remove defects and graded based on size and quality before being bagged for export.

Flavor Profile:

• Rich, full-bodied, and fruity with notes of berries, chocolate, and wine-like acidity.
• Naturally processed Ethiopian coffees often have intense sweetness and complex flavors.

💧 2. Washed (Wet) Process

The washed method results in a cleaner and brighter coffee, highlighting floral and citrus notes.

Steps:

1. Harvesting – Only ripe cherries are selected and immediately processed.
2. Pulping – The cherries are sent through a pulping machine to remove the outer skin, leaving the beans covered in mucilage.
3. Fermentation – The beans are placed in fermentation tanks for 12-48 hours to break down the mucilage naturally.
4. Washing – The beans are thoroughly washed with clean water to remove any remaining mucilage.
5. Drying – The washed beans are spread on raised beds or patios and dried under the sun for 10-15 days.
6. Hulling & Sorting – Once fully dried, the parchment layer is removed, and the beans are sorted for quality control.

Flavor Profile:

• Bright, clean, and floral with citrusy acidity and tea-like characteristics.
• Washed Ethiopian coffees tend to be more delicate and complex in flavor.

Other Processing Methods in Ethiopia

Apart from the two main methods, some specialty producers also use:

• Honey Process – A hybrid of natural and washed methods, where some mucilage is left on the bean during drying, enhancing sweetness and body.
• Anaerobic Fermentation – A modern experimental method where beans are fermented in a sealed, oxygen-free environment to develop unique flavor profiles.

☕ Why Processing Matters

Coffee processing affects flavor, body, and aroma significantly. Ethiopian coffee, whether naturally processed for its rich fruitiness or washed for its clean and bright profile, is among the world’s finest. Each method showcases the diverse and distinctive taste profiles of Ethiopia’s legendary coffee regions.

At Lemlem Trading, we ensure that our coffee is meticulously processed to maintain its highest quality, delivering an authentic Ethiopian coffee experience to the world. 🌍☕