Ethiopian Coffee: Origin to Export

In 2024, our Head Roaster Alvin travelled to Yirgacheffe, Ethiopia, visiting the Adame and Haru Suke washing stations. The visit covered the full coffee process, including selective cherry picking, washing, 12–36 hour fermentation, and drying. At the dry mill, coffees are cleaned, hulled, and graded by size, density, and color before export. The coffees sourced through Mystic Cup are produced by smallholder farmers from the Konga Cooperative.