The coffee trees in Ethiopia reach heights of up to 3.50 m.
 
The original coffee home is the Ethiopian highlands. The growing regions mainly include the eastern region of Harar and the region of Sidamo in the south of the country.
Coffees of special quality come from these regions, full-bodied and fruity like the Sidamo coffee.
 
In Ethiopia, only Arabica varieties are cultivated, the plants are treated without chemicals, which makes
the Ethiopian coffees and game varieties among the purest in the world.
It takes approx. 10 months for the coffee to reach maturity. During the ripening process, the fruits change their color from green to red and are only then harvested.
The raw coffee cherries have one fruity and slightly sweet taste. No green or overripe black cherries are picked during the coffee harvest in Ethiopia, so that the taste is not impaired.
The subsequent picking, i.e. hand picking, is very important. This is the only way to harvest the best quality coffee cherries. The coffee farmers go with a trained eye and only pick cherries with perfect ripeness. The harvest time for individual trees and plantations can be up to be three months, the peak phase begins in July and can last until December.

After the harvest, the fruits are cleaned.
The harvest is later placed in a depulper station. After the elaborate preparation process, the coffee is packaged and shipped to Germany, then checked and certified.
 
We can also supplyunfermented beans for our customers.