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From Farm To Cup

From The Farm to The Cup



Baby Coffee Trees (Top), Green & Red Coffee Cherries (Below)

Green Coffee Cherry

The tree take several years to become fully mature and start producing coffee.
Once the coffee tree reach maturity, the farmers will pick the ripest beans by hand every day and lay them out on patios to dry out the sweet red fruit. This process is known as the natural process and it allows the fruit to ferment on the coffee seed. This imparts the sweetness and fruitiness that you taste in the best of coffees.


This is the woman who owned one of the farms Lucinda visited. She was in her 70's and still was hand picking coffee every day. They lived in hand made mud houses. This house only had dirt floors in it.

The coffee cherries eventually dry out on the coffee. Once the cherries have dried, they go on to the next step.


The coffee cherries are then very gently milled against stones to remove the dried fruit. Not only does the cherry have to be removed, but also a woody husk that encloses the two coffee beans must also be removed. It takes great skill to be able to remove the fruit and husk without damaging the coffee beans inside because they are still quite soft and delicate. They are nearly double the size of the green coffee beans before they are dried.




Once they are cleaned, the beans are then left out again on the patios for them to dry this time. Once the beans are dried, they can be bagged and exported to shops like ours for roasting. The more traditional way of Ethiopian coffee roasting is quite a bit different than how we do it in the USA. They first wash the coffee with water to remove any dirt and debris.


Then they build a fire in an outdoor kitchen to prepare for roasting. The coffee is then stirred on a stone (similar to a pizza stone) over the fire. It is then left to cool while the water is heated.





The Cooled coffee beans are then ground by hand with stones and are brewed in a unique way in stone pots. (I know you're looking at those beans up there thinking...I'll bet Impero could roast those up a lot more evenly and without burning them!)



To go with coffee this woman made a dish called Injera. If you want to know what it tastes like, you'll have to stop in and ask. Yup, that's Lucinda kissing her first Ethiopian Harrar coffee tree!

Check Out The Ethiopian Coffee Cermony >>>