Quality & Service

At each stage, coffee quality is ensured through an integrated quality control system. Red cherries are inspected at each washing stations before processing. We test each lot upon arrival and every container before it leaves our warehouse to ensure quality and consistency. Sidama features an extraordinarily wide variety of coffee flavors as diverse as the farms they come from. This derives from varying soil types, micro climates, and especially the countless heirloom coffee tree varietals. We manage our business with extreme discipline; our employees are passionate about serving our customers .

Production, Harvesting and Processing


In Sidama, Coffee is grown near homesteads and is planted at low densities, ranging from 1,000 to 1,800 plants per hectare. Widely practice the garden coffee production system and are fertilized with organic nutrients. Depending on altitudinal variation and rainfall distribution, the harvesting period varies from September to December. Harvesting is mostly done by family labor. Freshly hand-picked cherries are sorted before pulping and are delivered to the primary cooperatives for wet processing. Fresh clean cherries delivered to washing stations are pulped and allowed to ferment naturally. The fermented coffee is washed with clean running water, soaked in clean water and then dried in beds to retain about 11.5 percent moisture. Dried parchments (washed and dried coffee with husks) are stored in a warehouse until delivery to the Union in Addis Ababa. The husk is removed and the clean beans are packaged in labeled bags (60 kg / 132 lbs) for export .