The harvested cherries must be processed very quickly before they ferment. They are transported to small local processing stations.

The ideal treatment for fine Ethiopian arabica coffees is the wet process. Water and fermentation will bring about chemical transformations that are favourable to the development of flavours.

First, the flesh is removed mechanically from the two beans with a pulper.

The beans are then washed to remove all traces of pulp. During washing, the beans are also sorted by grain size using gravitation. Coffee washed in this way is less acidic and has a better mouthfeel than coffee processed with the dry process.

The beans are then sun dried until they have a humidity of less than 12%.

These operations result in a parchment coffee. They require a high level of technical expertise and good quality water.

The parchment, which is the thin skin covering the beans is then eliminated mechanically by hulling.

At this stage, we obtain the green coffee or commercial coffee, which is bagged and shipped to Addis Ababa for the final quality controls.

The beans are first sorted manually by colour and by size. It is only at this stage that certain physical defects appear.

Tasters step in at this stage because organoleptic defects can be detected only after the cupping test.

The green bean is now ready for export.