Processing Stations
Coffee stations in Ethiopia are a vital part of the country’s coffee industry. They are where coffee beans are processed and prepared for export.
Coffee stations typically have three main stages:
- Reception: This is where the coffee beans are received from the farmers. The beans are inspected for quality and then weighed.
- Processing: This is where the coffee beans are processed. The beans are first pulped to remove the outer layer. The beans are then fermented for a short period of time, which helps to remove the mucilage layer. After fermentation, the beans are washed and dried.
- Grading: This is where the coffee beans are graded according to quality. The beans are sorted by size, color, and defect level. The highest quality beans are sold for the highest price.
Once the coffee beans have been processed and graded, they are packed and shipped to buyers around the world.
Nardos Coffee has several stations throughout Ethiopia.
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Foge Station
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Our Farm
We are a third-generation, family-run coffee business, with heritage tracing back to the 1960s when our family began farming in the Oromia region of Ethiopia.
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