Processing Details
• Coffees are grown and harvested in small-holder farmers’ backyards (known as ‘garden coffee’).
• Cherries are taken to the washing station where small-holder lots are combined.
• Coffee is pulped and floaters separated before going into large tanks for fermentation.
• Beans are covered in water and wet-fermented for 12–24 hours to remove mucilage.
• After fermentation, beans are rinsed thoroughly in channels to remove the remaining mucilage and further separate any floaters.
• Beans are moved to African beds under the sun to dry for 10–15 days until moisture levels reach 10–12%.
• On very hot days and overnight, beans may be covered in plastic to control the drying rate.
• Beans are combined by the Project Origin team to create the Abeba profile and stored in parchment until ready for milling and export preparation, where further hand and colour sorting is conducted to improve overall quality.