How Do We Grade?

As there is no specific global clasification for grading coffee, countries have developed their own methods and standards for grading coffee beans.  The most common criteria relied upon are screen size, altitude and number of defects.

In some regions of Ethiopia, coffees were traditionally  bundled together and labelled as Sidamo. As traceability evolved regional flavours would become distinct & recognisable.

Today we have regional flavour profiles which emphasise the unique diversity of Ethiopian coffee’s.

We have our own methods of selecting the best gourmet and garden variety coffee available. They include washed variety, bean size, defect count and cup quality.