From the moment the coffee cherries are harvested to the time the green beans are ready for export, we follow a carefully controlled process designed to preserve Ethiopia's unique flavors, aromas, and heritage.
The journey begins with handpicking only the ripest red coffee cherries at their peak maturity. This selective harvesting ensures that only the best cherries enter the processing cycle, guaranteeing uniform flavor and high cup quality.
Immediately after harvesting, the cherries are sorted to remove under-ripe, overripe, or defective cherries, along with leaves and foreign materials. Clean water and manual inspection are used to ensure a clean, pure starting point for processing.
Depending on the coffee type and regional tradition, we use two main processing methods: Washed (Wet) Process and Natural (Dry) Process. Some regions also practice semi-washed (honey) methods.
Proper drying is crucial for maintaining quality. Beans are dried slowly on raised beds or drying tables, ensuring even airflow and sun exposure. The beans are dried to an optimal moisture content (around 11–12%) to preserve their flavor and shelf life.
Once dried, the parchment (for washed coffees) or dried husk (for natural coffees) is removed using hulling machines. The beans are then carefully cleaned and polished to remove any remaining impurities.
Our beans are graded by size, weight, and visual quality, following Ethiopian Coffee Exchange (ECX) and international standards. Defective beans are removed using gravity tables, electronic sorters, and hand-picking.
Every batch undergoes strict quality assurance checks, including moisture analysis, visual inspection, and professional cupping by experienced tasters. This step ensures that the flavor, aroma, and body meet the desired profile.
The final green coffee beans are packed in export-grade bags (often jute with GrainPro liners) to maintain freshness and protect against moisture during transport. We store beans in clean, dry, and temperature-controlled warehouses.
Each shipment is fully traceable back to its origin, ensuring transparency and accountability. Proper documentation and compliance with international export regulations guarantee that our coffee reaches global buyers in perfect condition.
Cherries are pulped to remove the outer skin, then fermented in clean water to break down the mucilage. After fermentation, the beans are thoroughly washed and dried on raised beds under the sun.
Result: Clean, bright flavors highlighting floral and citrus notes.
Ripe cherries are sun-dried whole on raised beds. They are regularly turned to ensure even drying and prevent mold. Once fully dried, the outer husk is removed mechanically.
Result: Sweet, fruity, and full-bodied profiles.
A hybrid method that combines elements of both washed and natural processing. Some mucilage is left on the beans during drying, creating unique flavor profiles.
Result: Balanced sweetness with medium body and complexity.
Cherry Harvesting
Sorting & Cleaning
Processing
Drying
Packaging
This rigorous process allows Aroma Green Coffee to preserve the integrity and distinct character of each Ethiopian origin, ensuring that roasters and consumers worldwide receive only the finest quality beans.
Only the finest beans meet our standards
Environmentally responsible processing
Meeting international quality requirements