Like all Solino coffees, our espresso is drum roasted in small batches in Ethiopia. After the roasting, the coffee is immediately airtight packed and shipped by sea to Hamburg.
For our espresso we get the coffee beans directly from the farmers in the region of Illubabor and Jimma. We exclusively use sundried coffee beans for our espresso. According to this traditional method, the beans are dried in the sun for 2 weeks after the harvest.
We believe that sundried coffee has a more aromatic taste. At the same time, sundried coffees are less acid and therefore more wholesome. In addition, processing sundried coffee requires less water compared to washed coffee.
This video from 2016 shows our coffee production in Ethiopia in only 3 minutes (link to video).
Local value creation
The roasting of coffee beans at the origin helps Ethiopians to participate in the value addition process and makes them earn 60% more compared to exporting raw unroasted coffee. Unfortunately, up to now, this is still the standard way of manufacturing coffee.
We support the Ethiopian initiative OurFathersKitchen by donating 1000 meals to disadvantaged children in Addis Ababa for each imported container of coffee. We like this initiative, because 100% of the donated money reaches the children. We are visiting this initiative many times and we like it because all employees work voluntarely and there is no administrative cost. Only the chefs who prepare the meals receive a salary.