Coffees in Ethiopia are typically traceable to the washing station level. The average smallholder producer here owns less than 1/2 hectare of land and as little as 1/8 hectare on average. They deliver their coffee cherries to the washing station where they’re blended with other local producers' deliveries, sorted/graded, and processed.
Endalkachew is a washing station that currently serves about 1,500 to 1,750 smallholder producers in the Oromia region of Guji.
Washed lots at this station are delivered ripe and de-pulped within 8 hours of picking. The coffee is fermented for 36 hours and washed before being soaked/fermented underwater for 12 hours. Then the coffee is washed again. The total fermentation time is between 48–72 hours. The coffee is dried on raised beds and then stored when the moisture level is 11.5%.
ABOUT ETHIOPIAN COFFEE
Unlike most coffee-growing countries, the coffee plant originated here, not introduced through settlement. Instead, growing, processing, and drinking coffee is part of the everyday way of life and has been for centuries.
There is 99% more genetic material in Ethiopia’s coffee alone than in the entire rest of the world; the result is a coffee lover’s dream. There are no coffees that are spoken of with the reverence or romance that Ethiopian coffees are.
Coffee is still commonly enjoyed as part of a ceremonial preparation, gathering of family and friends. The senior-most woman of the household will roast the coffee in a pan and grind it fresh before brewing. The process takes about an hour from start to finish and is considered a regular show of hospitality.
Honour this tradition and invite your friends and family over to enjoy a cup of Ethiopian coffee today.