For our coffee we get the beans directly from the farmers in the region of Illubabor and Jimma. We exclusively use sundried coffee beans for our coffee. 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.
Local value creation
Like all Solino coffees, it is drum roasted in small batches in Ethiopia. After the roasting, the coffee is immediately airtight packed and shipped by sea to Hamburg. 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. This video from 2016 shows our coffee production in Ethiopia in only 3 minutes.
A little secret: all coffees are losing aroma after grinding. Therefore it is best to grind coffee directly before brewing.
Our fathers kitchen: 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. All employees work voluntarely and there is no administrative cost.