There are many factors that contribute to the quality of coffee, mainly man and nature. Natural factors include altitude, duration and severity of rainfall, type of soil, genetic origin, location of producing area and so forth. Ethiopian coffees have the genetic make-up and sturdiness to grow and spread with very little human interference. This means that there is not much need for pesticides and fertilizers, making them naturally organic.

Supervision of quality coffee begins with the coffee seedlings and ends when the coffee is shipped out to the international markets. Experts who are trained in the cultivation and handling of coffee are placed in each of the coffee producing regions to train and guide producers in the modern and scientific methods of planting, cultivating, processing and storing of coffee. These Coffees go through rigorous inspection checks by the Ethiopian Coffee and Tea Authority before they end up at the auction centers in the capital City Addis Ababa and Dire Dawa. The coffees are again inspected at the auction centers in order to discourage tampering en route.

The coffee we purchase at auction is brought to one of our three storage and processing facilities where its machine cleaned and further hand picked by some 300 plus workers depending on quantity to ensure that only the perfect beans make it to our customers. Sample coffees are regularly liquored to ensure that the entire batch meets the high quality standard our customer's expect.

Our coffee is then sent to the Quality Control Department of the Ethiopian Coffee and Tea Authority for a declaration certificate to its cleanliness, evidencing that each truckload of coffee scheduled for shipment conforms to the quality and grading standards stipulated in each of our sales contracts. The Department inspects and conducts cup tasting before it certifies the coffee fit for export.

This integrated quality control system from the point of production to the point of delivery ensures that you receive the finest Ethiopian coffee.