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Harvesting & Processing Types

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At Omme Coffee, we believe that each bean’s journey from harvest to cup is essential to creating an exceptional coffee experience. Our harvesting and processing methods are rooted in traditional Ethiopian practices while embracing techniques that enhance flavor and quality. We work closely with our local farmers, respecting their deep knowledge and skill in selecting and processing coffee beans. Here’s a closer look at how our beans are transformed: The hand-picking tradition also allows our farmers to form a deep connection with the land, treating each plant with care and respect. This approach, passed down through generations, ensures that only the best beans are harvested, setting the foundation for Omme Coffee’s exceptional quality.

Harvesting: Hand-Picked Perfection

Our coffee beans are carefully hand-picked, ensuring only the ripest cherries are selected. This labor-intensive process is performed by skilled farmers who have been trained to recognize the perfect moment of ripeness. Each cherry is chosen for its rich color, full size, and optimal flavor potential. Harvesting by hand allows us to avoid unripe or overripe cherries, ensuring a consistently high-quality yield. The hand-picking tradition also allows our farmers to form a deep connection with the land, treating each plant with care and respect. This approach, passed down through generations, ensures that only the best beans are harvested, setting the foundation for Omme Coffee’s exceptional quality.

Processing Types

The way coffee cherries are processed has a profound impact on the flavor and aroma of the final cup. At Omme Coffee, we use three main processing methods each one meticulously chosen to highlight the unique characteristics of Ethiopian coffee.

Washed Process (Wet Processing)

The washed process is celebrated for creating a clean, bright flavor profile with a crisp acidity. Here’s how it works:

Pulping
After harvesting, the cherries are depulped to remove the outer fruit skin, exposing the beans inside.
The beans are then soaked in water to break down any remaining mucilage (the sticky fruit layer) that clings to the beans. This fermentation period lasts between 24 to 48 hours, during which naturally occurring enzymes break down the mucilage, enhancing the beans’ clarity of flavor.
After fermentation, the beans are washed thoroughly to remove any residue, then spread out on raised drying beds under the Ethiopian sun. They are turned regularly for even drying, taking up to 12 days depending on climate conditions.

Flavor Impact

The washed process emphasizes the coffee’s inherent acidity and clarity, resulting in a bright, refreshing taste with floral and citrus notes. This method is ideal for Ethiopian beans, as it highlights their nuanced flavors and allows the terroir to shine.

Natural Process (Dry Processing)

The natural process, one of the oldest methods, brings out a rich, fruity, and complex profile in the coffee. Here’s how it unfolds:

Drying with the Cherry Intact
Drying with the Cherry Intact: Unlike the washed process, the cherries are not de-pulped. Instead, they are spread out on drying beds with the fruit intact, allowing the beans to dry within the cherry.
The cherries dry under the sun for up to three weeks, depending on the weather. During this time, the natural sugars from the cherry infuse into the bean, enhancing its sweetness and body.
Our farmers turn the cherries frequently to ensure even drying and prevent fermentation or spoilage. Once the cherries are fully dried, they develop a raisin-like texture, and the beans are carefully separated from the dried fruit.

Flavor Impact

The natural process produces a deep, fruity flavor with notes of berries and tropical fruits, giving the coffee a full-bodied richness. This method accentuates sweetness and complexity, making it ideal for those who enjoy a bold, layered cup of coffee.

Honey Process

The honey process is a hybrid technique, combining elements of both the washed and natural methods. Known for its balanced sweetness and smooth body, the honey process requires careful attention. Here’s how it’s done:

Partial Pulping
After harvesting, the outer skin of the cherry is removed, but some of the mucilage is left on the bean. This mucilage, or “honey,” remains on the bean throughout the drying process, lending the coffee its unique name.
The beans are spread out on drying beds and dried more slowly than in the washed process. The remaining mucilage ferments slightly as it dries, which influences the flavor.
Farmers carefully monitor the drying beans, balancing the fermentation process to ensure that the final flavor is sweet and smooth without becoming overly fruity.

Flavor Impact

The honey process creates a balanced coffee with a soft sweetness and a smooth mouthfeel. It combines the fruity notes of the natural process with the clarity of the washed method, resulting in a well-rounded cup with hints of caramel, honey, and gentle acidity.

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