Ethiopian Coffee Processing

Wet process and dry process methods are shown in this narrated video by Thompson.

I wanted to show basic differences in the methods and to underscore the point that coffee is very labor-intensive, especially dry processed (natural) coffee.

This shows the basics of harvest and all the labor that goes into coffee. In my opinion, human labor is the most important aspect that makes coffee taste good … not “terroir” or variety. For a great coffee you need things to line up for sure.

You need altitude, weather, soils etc. But without the incredible hand selection of coffee at multiple points in the process, from picking fruit from the tree, to sorting the coffee in drying, to hand picking after milling, you won’t get the best possible quality.

It’s the reason we pay higher prices for Ethiopian coffee than others, far above the market, and far above the fair trade levels. -T.O.

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