NATURAL PROCCESS
Most Ethiopian coffee is grown as garden coffee, typically produced sustainably.
Sun Drying
Coffee trees has existed in the wild for many centuries in Ethiopia.
wet Proccessed
When sorting cherries using wet processing, also known as washing, the cherries are submerged in water.
Our Story
Sumuda Coffee, Maker Organization
SUMUDA COFFEE ETHIOPIA is an independent coffee exporting company based in Addis Ababa Ethiopia. We believe that producing the best coffee in the world can be a creative and inspiring endeavor. SUMUDA Coffee Exports Natural Coffee Processing Plant is a source of high quality natural and certified ORGANIC, NON-ORGANIC and ANAEROBIC (oxygen-free) coffee. With a favorable climate and conditions, this company continuously provides us with high quality, fully accessible and sustainable natural coffee. First of all, the movement has created an income opportunity for many women's and youth's to change their lives and the economic pole advantage of our country's. We are happy to announce that we will be shipping the new SUMUDA Coffee Export every year until the beginning of January.
Washing station established since 1991 in Aleta wendo and since 1992 in yirgalem dagiya gidabo as one of the leading speciality coffee making based in Hawassa and Yirgalem, Sidama Region. Sumuda Coffee is made up of seasoned professionals who have reach experience in the coffee industry. Our philosophy is driven by a passion for coffee and commitment to source and Making some of the highest quality Ethiopian coffee beans the very pure Arabica coffee from different regions of Ethiopia. We deliver quality coffee for international coffee market. Now you can explore the best Ethiopian coffee through the experience of a professional coffee maaker.
History of Coffee
Kaldi's journey
Coffee grown worldwide can trace its heritage back centuries to the ancient coffee forests on the Ethiopian plateau. There, legend says the goat herder Kaldi first discovered the potential of these beloved beans. The story goes that that Kaldi discovered coffee after he noticed that after eating the berries from a certain tree, his goats became so energetic that they did not want to sleep at night. Kaldi reported his findings to the abbot of the local monastery, who made a drink with the berries and found that it kept him alert through the long hours of evening prayer. The abbot shared his discovery with the other monks at the monastery, and knowledge of the energizing berries began to spread. As word moved east and coffee reached the Arabian peninsula, it began a journey which would bring these beans across the globe.
Our company is truly unique?
We have managed to achieve all-rounded excellence in all the four pillars of our industry:
-
PRODUCT QUALITY
- SPEED
- SAFTY
- RELIABILITY
- CUSTOMER SERVICE
Welcome to Sumuda Coffee
Our Coffee Production Proccess
NATURAL PROCCESS
Most Ethiopian coffee is grown as garden coffee, typically produced sustainably. "Garden coffee" is frequently intercropped with other plants planted by farmers near their homes. Additionally, it's typical for farmers to cultivate coffee in a semi-forest system, which involves removing bushes and weeds to control shade before introducing coffee seedlings.As a result, only about 5% of coffee from Ethiopia is produced on specific plantations. Furthermore, Ethiopian coffee beans are either naturally processed or washed.
WET PROCCESS
When sorting cherries using wet processing, also known as washing, the cherries are submerged in water.As a result, the less-dense cherries will float, and the denser cherries will sink. The fruit is then mechanically removed by eco-pulpers, which remove the skin to access the parchment coffee. The parchment coffee is then fermented for two to three days to eliminate the inner layer of pulp, also known as mucilage.
SUN DRYING
When sorting cherries using wet processing, also known as washing, the cherries are submerged in water.As a result, the less-dense cherries will float, and the denser cherries will sink. The fruit is then mechanically removed by eco-pulpers, which remove the skin to access the parchment coffee. The parchment coffee is then fermented for two to three days to eliminate the inner layer of pulp, also known as mucilage.
Buy Amazing Ethiopian Coffee.
Make a CallWhy Ethiopian coffee is so good
ORIGIN
Ethiopia is considered the birthplace of coffee.
ALTITUDE
The general rule of thumb: High Altitude = High Quality.
VARIETY
Ethiopia has more than a thousand of diversified coffee types.
PROCESSING
The processing methods that we use are very much unique.
PLANT CARE
We care about the plants and harvest them by hand.
TRADITION & CULTURE
Coffee is in our blood. We have been coming together over coffee for centuries.
Ethiopia's Coffee Regions
Get in touch
Kumneger Shika Adela
Owner & CEO
Contact Infomation
Addis Abeba, Kirkos SS House #402, Ethiopia
Hawassa, Atote, Ethiopia
Get Direction