Importing Ethiopian Arabica Specialty Coffee Gudieline

APracticalGuidelineforpurchasingandimportingEthiopianSpecialtyCoffeeBeans
KaldiBiz,AnImportExportMarketingConsultantandBroker,www.kaldi.biz,
kaldi@kaldi.biz,kaldi.biz@gmail.com,POBOX5141,AddisAbaba,Ethiopia

Ethiopian Coffee Buying
Guideline

A Practical Guideline for purchasing
and importing Ethiopian Specialty
Coffee Beans
Thisguideispreparedforpotentialcoffeeimporterswhoareinterestedin
EthiopianArabicacoffee.

TherearebyfarmoredifferentanduniqueflavorprofilestobefoundinEthiopia
thananyothercoffeeproducingcountry.

Thecountry’sincrediblegeographicalandgenotypicvarietiesattributetothe
uniquenessofEthiopianArabicacoffee.

Thisbrochurewillhelpyounavigatethebeautifulvarietiesofcoffeelandand
coffeeofferingsthatmakeupthemotherlandofcoffee-Ethiopia.

YouwillalsofindinformationonhowtobuycoffeefromEthiopiathrough
kaldi.biz-animport-exportmarketingfirmthathandlesglobalmarketing
strategiesforaconsortiumofcoffeegrowers,farmers,cooperativesandexporters
whohaven’tbeencapitalizingenoughoninternationaltradingduetovarious
internalreasons.



Ethiopia – The motherland of coffee

Ethiopiaisalarge,landlockedcountryintheeasternhornofAfrica,withan
estimatedpopulationof85millionpeople.

Asonewouldexpectwithsuchalargecountry,Ethiopiaishometoahugevariety
ofgeographicalSub-Regions,fromsandydesertintheextremeeasttolush
tropicaljunglesinthefarsouthwest.
However,onofthedefiningcharacteristicsofthecountryisitshighelevation.

Coffee Characteristics

ThemostimportantthingtorememberaboutEthiopiancoffeeisthatEthiopianis
themotherlandofallArabicacoffee.Inacertainsense,allArabicacoffeeis
Ethiopian,whetheritisgrowninLatinAmericaofIndonesiaoronthehillsidein
Sidama.

ArabicacoffeehasbeengrowinginEthiopiaforthousandsofyears,intheforests
ofsoutheasternEthiopia.Itisperfectlyadaptedtotheclimate.Thisistheimmense
advantagetothatEthiopiahasoverallothercoffee-producingcountries.

Inadditiontotheabovereason,Ethiopiahasanotheruniquefeature:hundredsof
heirloomvarietals.Inmanycases,farmersgrowtheirownuniqueheirloom
varietals,themajorityofwhichgrownowhereelseintheworld.Agreatmanyof
themhavenotevenbeenclassified.

ItisdifficulttomakegeneralizationabouttheflavorofEthiopiancoffee.Each
coffee-growingregionishometouniqueflavors.

IfonehadtomakesinebroadgeneralizationsaboutEthiopiancoffee-keepingin
mindthattherearemanyexceptionstotherule-oncecansaythefollowing:


Ethiopian Coffees:
- tendtobegrownatmiddle-hightovery-highaltitudes,resultingina
hard-beantype,withintenseflavorandaromatics
- Fruitflavorsarecommoninallregions,thoughthespecificfruitcharacter
variesfromregiontoregion.
- Berryaromaticsarerelativelycommon,asarecitrusandchocolate
- Canbefull-bodiedorlightinbody,butineithercasethemouthfuloftop
qualityEthiopiancoffeesisgenerallysmoothandpleasing

EthiopiagrowsandexportsonlyArabicacoffee,notRobusta.

Coffee Production Styles in Ethiopia
Ethiopiaishometolargequantitiesofcoffeeinbothoftheworld’stwomajor
productionstyles:
1. Sun-dried natural
2. Fully washed

Certainproductionstylesaremoreprevalentincertainregions,butingeneralitis
possibletofindbothstylesacrosstheboardinEthiopia.

Processingrefersprimarilytothemethodofremovingtheskin,pulp,and
parchmentfromtheouterlayersofthecoffeecherry,torevealthegreencoffee
bean(actually,theseedoftheplantunderneath).Themannerinwhichthisis
donehasahugeimpactontheflavoroftheresultingcoffee.
Coffeepulp,ormucilage,isverystickyanddenseinsugars.Specialprocessesare
neededtoremovethemucilagefromthebeans.

Thesegeneralcategories(washedvsnatural)arecommonthroughoutthecoffee-
producingworld.However,thespecificsofeachprocesscanvaryconsiderably
fromcountytocountry

Below,wehavedetailedtheprocessEthiopiancoffeegrowersdeploytodeliver
theircoffeestothemarket.


Sun-dried natural processing

Inthedryor“natural”process,coffeecherriesaredriedwhole.InEthiopia,this
isusuallydoneusingraiseddryingbeds,thoughsinecoffeesarealsodriedonthe
ground,especiallycoffeesforthelocalmarket.Raisedbedsmadeoutofwood
posts,aboutwaist-high,arecoveredinamateriallikeburlapornylonnetting.
Producerslaythecoffeecherries,skinandall,outtodryonthebeds.

Overtimetheskinandstickyjuicesofthecherriesdryoutinthesun.Thisprocess
cantakeseveraldaystoafewweeks,dependingonthetemperatureandthe
intensityofthesun.

Duringthedryingprocess,thecherriesshrinkinsizeandeventuallybecomehard
andcompletelydry.Oncetheprocessiscompleted,sacksofdriedcherriesare
takentoahaulingstationfortheremovaliftheoutercherry.

Thegreatadvantageofthisprocessisthatitdoesnotrequireanywater,norany
elaboratemachineryorfacilities.Asaresult,onefindsmorenaturalprocessed
coffeesindrierareas,aswellaspoorerormoreremoteareas.
Generally,astheresultofprolongedandsun-fueledcontactwiththecherry’s
ownnaturalsugars,sun-driednaturalcoffeeshaveasweet,fruitycharacterwitha
creamymouthfeel.Thebest,most-carefullycared-forsun-driednaturalcoffees
canhaveintenseberryflavors,tropicalfruitaromatics,andchocolatysunlight.

Naturally-processedgreencoffeebeansoftenhaveayellowishororange-like
tingetothem.Thiscamefromprolongedcontactwiththesugarsasthey“cook”
intothebeaninthesunlight.

Washed processing

Inthewashedor“fully-washed”styleofprocessing,theouterskinofthecoffee
cherryisremovedimmediatelyafterharvesting,usuallythesamedaythecherries
werepicked.Thisisdoneusingmachineswhich“pick”orscrapeawayjustthe

veryouterlayerofthecherry,leavingintacttheparchmentcoffeecoveredin
stickymucilage.

The“washed”designationreferstowhathappenstothecoffeenext.The
mucilage-coatedbeansarethenfermentedwithwaterinlargethanks,usually
cement.Theprocessoffermentationbreaksdownthesugarsinthemucilageand
freesitfromtheparchment.Fermentationusuallytakesaround24hours,though
shorterorlongerfermentationtimesarepossible,dependingonthelocalclimate,
altitudes,andotherfactors.

Oncefermentationiscomplete,thecoffeeisreleasedfromthefermentationtank
andpushedmanually,withthehelpofsomeflowingwater,downlongchannels.
Thisagitationfreesupanyremainingmucilageandseparatesitfromthe
parchmentcoffee.Attheendofthechannel,thecoffeeentersanothertankwhere
itisrinsedwithfreshwater.Theresultiswetcoffeeinparchment,freeifthesticky
mucilage.

Fromthefinalwashingtank,thewetparchmentcoffeeistakentodryinsun,
usuallyonraisedbeds.Thisprocessofdryinghappensquickly,becausethereisno
skinormucilagebetweenthesunandtheparchment.Afteroneortwodaysinthe
sun,thecoffeeisremovedfromthebedsandstoredinsacksinremovedfromthe
bedsandstoredinsacksinawarehouse.Whenitistobeexported,thecoffeeus
usuallytakentoalargercentralmillwheretheparchmentisremoved,andthe
coffeeisstoredandbaggedforexport.

Thedisadvantageofthewashedprocessisthatitrequireslargequantitiesof
waterandmoreinfrastructures.Inmanylocales,itissimplynotfeasibletodothe
washedprocess.

Washedcoffeetendstohaveaclarityofflavorandaromathatisoftenlackingin
naturalcoffees.Manycuppersassertitiseasiertotastetheinfluenceofsoiland
varietalinwashedcoffees.Aciditycomesthroughmoreclearly,andthecupis
generallycleaner.Thecleanest,highestquality,high-altitudewashedcoffeescan
haveanintenselyrefreshingcharacter.


Coffee Designations

Asexplainedinthesectionabove,coffeesinEthiopiaarenowgivena
geographicaldesignationandagradeof1through9,evencooperativecoffees
notpassingthroughtheECXendupwithagradeandgeographiccode.

Allcoffeesarealsodividedintofourlargegroups:

1. commercial washed
2. commercial unwashed
3. Specialty washed
4. Specialty unwashed

Illustration
JIMMAA,Gr.4
SIDAMAC,Gr.3

Thefirstnamedesignation(JIMMA,SIDAMA)givesyouthenameofthelarger
regioninwhichthecoffeewasproduced.
Theletterthatfollowsthename(A,C)showsyoutheSub-Regionthatthecoffee
comesfrom.

Forinstance:
“JIMMAA”coverscoffeefromthedistrictsof:Yeki,Anderacha,Sheko,S.Bench,
N.Bench,GuraFerda,andBero.
“SIDAMMAC”coverstheareasofKembata&Timbaro,andWollaita
Coffeegraded1orisconsidered“Specialty”.
Coffeegraded3through9isgradedas“commercial”.
Gradesdependonvisualinspectionfordefectsandoncupquality

The Distinct Coffee Regions of Ethiopia along with their
respective geographic Sub-Regions

BelowwewilldiscussthedistinctcoffeeregionsofEthiopiaintermsoftheirrespectivegeography,culture,coffeecharacteristics,and
coffee.

HARRAR
Region Highlight Comprisestheeasternmostofthecoffee-growingregionsofEthiopiaitissubdividedinto
foursmallerregions:EastHarrar,WestHarrar,Bale,andArsi
Geography and Culture TheclimateinHarrar,Arsi,andBaleisdryerandwarmerthaninwesternorsouthern
Ethiopia.Totheeast,northandsouthofthecoffeegrowingregionsofHarrarlielarge,dry
deserts.
KaldiBiz,AnImportExportMarketingConsultantandBroker,www.kaldi.biz,kaldi@kaldi.biz,kaldi.biz@gmail.com,POBOX5141,AddisAbaba,
Ethiopia

Coffee Characteristics PracticallyallcoffeefromHarrarissun-driednatural.Thereareseveralheirloomvarietals
thatgrowspecificallyinthisregion,thatinteractwellwiththelatitude,climate,andsoil
typetoproduceaveryuniqueflavorprofiles.
QualityHarrarcoffesarenotableforafruitycharacteristicandacreamybody.
OnekindofdifferentiatedcoffeethatcomesoutoftheHarrarareaisthe“amberbean”
or“golden”beancoffee
Coffee Designation Allcomethroughanunwashedprocess.AllHarrarcoffeeisavailableinspecialtygradeand
commercialgrade.
Commercialgradecoffeesaregivenagradebetween3and9,andaredesignated
geographicallybylettersA,B,C,andD.

Geographic Sub-Regions HarrarA:EastHarrar,plusthegeographicallywesternlocationsofHirna,Gamechisa,
Debesso,Messela,Gerawa,Gewgew,andDireDawaZuria
HarrarB:WestHarrar,excludingthelocationsdesignatedunderHarrarA
HarrarC:ArsiabdGelelecha
HarrarD:Bale,WestArsi(Nansebo),andthelocationofChole
HarrarE:HirnaandMessela(Specialiygradeonly)

Specialty grade Harrar Coffees
ThesearegivenagradeofQ1orQ2

Ethiopia

SIDAMA
Region Highlight IslocatedinsouthernEthiopia.Itcomprisesmanyindividualorigins,including
geographically,theareaofYirgacheffe.HoweverYorgacheffeisclassifiedasitsown
separateorigin.
Geography and Culture ThecoffeegrowingregionsofSidamalieinthefamousGreatRiftValleythatrunsthrough
EthiopiaandKenya.Thecountrysideisgenerallylushandgreen
Coffee Characteristics Sidamafeaturesanextraordinarywidevarietyifcoffeeflavors.Manydifferentgradesof
bothwashedandunwashedcoffeesareproduced,andtherecanbestrikingdifference
fromtowntotown.Varyingsoiltypes,microclimates,andespeciallythecountless
heirloomcoffeetreevarietalsmakeforakaleidoscopeofdifferentflavors.Thestrengthof
Sidamaliesinitsvariety.
OnefeatureofexcellentSidamaCoffeeisoftenaprofoundcomplexity.Thisdrivesfromthe
manydifferentheirloomvarietals.
HighgradeunwashedSidamacoffeesareknownfortheirintensefruitycharacteristics,
whilebeingsomewhatlighterbodythanunwashedHarrarcoffees,forexample
AnotherstrikingcharacteristicofSidamacoffeesisthateventhewasgedcoffeesoften
retainasalientfruitycharacteristic,whilehavingmuchmoreclarityandbrightnessthan
theirunwashedcounterparts.
ExcellentcoffeesofmanydifferentprofilescanbefoundinallcornersofSidama
Ethiopia

Coffee Designation SidamaCoffeesaregiventhreetags:agrade,ageographicalletterdesignation,and
designationaswashedorunwashed
Geographic Sub-Regions Commercial Grade Washed Coffees are dividedintothefollowinggroupings:

Sidama A: Borena,Benssa,Guji,Chire,BonaZuria,Arroressa,Arbigona,Bale,Arsi,andWest
Arsi
Sidama B:AletaWendo,Dale,Chiko,Dara,Shebedino,Amaro,DillaZuria,Wensho,and
LokoAbaya
Sidama C:Kembata&Timbaro,Wallayta,SouthOmo,andGamogoffa

Specialty grade washed CoffeesareQ1andQ2withthefollowinggeographicalsub
regions(someofwhicharedifferentthantheyareforcommercialgradecoffees):

Sidama A: Borena,Benssa,Guji,Chire,BonaZuria,Arroressa,Arbigona
Ethiopia

Sidama B:AletaWendo,Dale,Chuko,Dara,Shebedino,Wensho,LokoAbaya,Amaro,Dilla
Zuria
Sidama C:Kembata&Timbaro,Wallayta
Sidama D:SouthArsi(Nansebo),Arsi(Chole),andBale
Sidama E: SouthOmo,andGamogoffa

Commercial Grade Unwashed Coffees are dividedintothefollowinggroupings:

Sidama A:Borena,Benssa,Guji,Arbigona,Chire,BonaZuria,andArroressa
Sidama B:AletaWendo,Dale,Chiko,Dara,Shebedino,Amaro,Wensho,LokoAbaya,and
Amaro
Sidama C:Kembata&Timbaro,Wellayta
Sidama D:Bale,WestArsi(Nansebo),Arsi(Chole)
Sidama E: DebubOmo,Gamogoffa,Basketo,Derashe,Konso,Konta,Dawro

Specialty Grade unwashed Coffeesusethesamelettergroupingasspecialitygrade
unwashedcoffees,withtheexceptionoftheletterEgrouping,whichisasfollow:

Sidama E: SouthArsi,NorthArsi,Melo,DenbaGofa,GexeGofa,ArbaminchZuria,Basketo,
Derashe,Konso,Konta,GenaBosa,andEsera
Ethiopia


YIRGACGEFFE
Region Highlight
Yirgacheffeisasmallmicro-regionwithinthemuchlargerSidama.However,Yirgacheffe
coffeesaresodistinctandsowell-recognizedinternationallythattheyaregroupedinto
theirownspecialcategory.Itisknownevenbetterinproductionquantityandtastethan
theothercoffeeproducingregionsinEthiopia.

Geography and Culture
Itisasmalltownifabout20,000,locatedsomewhatcentrallyinrelationshiptotheother
coffeegrowingareasofSidama,betweenthelargetownsofDillaandAgereMaryam
TheseothersmallworedasorzonesthatabutYirgacheffehaveverysimilarcoffeesandare
groupedwithitintheclassification.TheseareWengo,Kochere,andGelanaAbaya.

YirgacheffeisalsoculturallyandgeographicallysimilartosurroundingSidama.Withthe
Ethiopia

growthofthespecialityindustry,ithasalsobecomesomethingofpilgrimagespotfor
internationalbuyerswhoseekouttopqualitycoffees.

Coffee Characteristics TopqualityYorgacheffecoffeessharemanycharacteristicswiththebestSidamacoffees.
Fruitflavors,abrightacidity,andasilkymouthfeelaresomeofthecharacteristicsthat
uniquelydefineYirgacheffecoffees.

Yorgacheffeproducesbothwashedandunwashedcoffees.Whileitoriginallybecame
famousmostlyforitswashedcoffees,recentyearshaveseentheexportofsomehighly
sought-after-top-rateunwashedcoffeesaswell.

TopgradewashedcoffeesfromYorgacheffearerenownedforbrightcitrusacidity,often
withalemonycharacter,withexcellentsweetness.Theotherhallmarksofthecoffeeisa
light,herbaceousqualitythatcomplimentsthefruitflavorswell,foracomplexandflavorful
coffee.

ThebestunwashedcoffeesfromYirgacheffeoftenretainahighdegreeofacidity,with
softerfruitflavorsandsometimesberrycharacteristics.

Ethiopia


Coffee Designation AllYirgacheffecoffeesaregivenagrade,aswellasalettercharacteristic,eitherAorB.
Unlikewiththeotherlargecoffeeregions,theselettersdoindeedmakeaqualitative
distinction.ForallYorgacheffecoffees,theletterAdesignates“CoffeehavingYorgacheffe
flavor”;theletterBdesignates“CoffeelackingYorgacheffeFlavor”

ItispossibletofindspecialtygradecoffeesamongtheBcategory.Thesewouldbecoffees
withexcellentcupcharacteristics,butcharacteristicsthatcannotbeconsidered“classic
Yirgacheffeflavor”

Geographic Sub-Regions All Commercial grade coffee, washed and unwashed, grade3through9,issimplycalled
YirgacheffeAorYirgacheffeB.BothcategoriesincludethefourYirgacheffeZones:
YirgacheffeA:Yirgacheffe,Wengago,Kochere,Gelena/Abaya

YirgacheffeB:Yirgachefe,Wenago,Kochere,Gelena/Abaya
Ethiopia


Specialtygradecoffee,bothwashedandunwashed,gradedQ1andQ2,isgivena
designationbyoneofthefourzonesinYirgacheffe.TheAandBdesignations,onceagain,
refertothepresenceorlackofclassicYigracheffeflavor.

SOUTHWEST REGIONS
Limu,Jimma,BongaArea,andForestCoffees
Limu LimuCoffeegrowsinthesouthwestofEthiopiabetween3,600and6,200feet.Allwashed
generallyhasamilderaciditythanSidamaandYirgacheffe;theflavorisgenerally
characterizedbyabalancedandcleancup.
LimuAtypesinclude:LimmuSeka,LimmuKossa,Manna,Gomma,Gummay,Seka
Chekoressa,Kersa,ShebeandGera
LimuBtypesinclude:Bedelle,Noppa,Chorra,Yayo,Alle,andDiduDedessa
Jimma EncompassesEthiopia’slargestbasketofunwashedcoffeeswhichincludedallunwashed
Ethiopia

coffeeswhichincludedallunwashedproducedinthesouthwesternregionofEthiopia.The
areahasamultitudeofdifferentindigenousvarietiesthatcanbequitediverseinquality.

JimmaAtypesinclude:Yeki,Anderacha,Sheko,S.Banch,N.Banch,GuraFedaandBero
JimmaBtypesinclude:Bedelle,Noppa,Chorra,Yayo,AlleandDiduDedessa

Bongaarea IntheareaofBonga,atownintheKaffaZone,morethanonehundredEthiopianinvestors
havebeendevelopingestatesandfarmsgrowinghighqualityArabicacoffee.Ithassuitable
agrologicalconditionsforspecialtycoffeeproduction.
Itsaltitudeisbetween1600and1900metersthesoilisredincolor,andtemperaturesare
conduciveforcoffeeproduction.Theareaisknownfordistincthigherlevelsof
precipitationandforthatreasonitisconsideredasoneoftherainiestregionsinEthiopia.

AsoneofthefirsttwobiospherereservesinEthiopia,thewildcoffeeforestsintheformer
kingdomofkaffahavebeenrecognizedasUNESCObiospherereserveinthebeginningof
June2010.GeshaisoneofthedistrictsiftheKaffaZone.

Mostfarms,estatesandcooperativessupplybothwashedandnaturalsun-driedcoffeesto
internationalmarkets.

Becauseofitsuniqueflavorandbeanappearancemanycupperscategorizekaffawashed
Ethiopia

coffeewithBorenaregioncoffeewhileotherscompareitsflavorwithneighboringLimu
coffee.

Kaffatypesinclude:Gimbo,GewataandChena

Nekempti(Lekempti)andWellega NekemtialsoknownasLekempti,isaregionlocatedwithinthestateofwellega.
WellegaisthehighlandareainthesouthwesternpartofEthiopiawithmorerainfallthanin
thedryNorthernandEasternareasofEthiopia.

Originally,Lekemtiisasun-driednaturalbeanproducedinwesternEthiopia.Thecoffeeis
knownforitslargebeansize,andtheflavorcanhavepronouncedperfume-likeaftertaste.

Coffeeprocessingstylesinwellegahavetraditionallybeensun-driednatural.

Nekemptiandwellegacoffeeexportdesignationsinclude:KelemWollega,EastWollega
andGimbi

Ethiopia

Buying Specialty Coffee from Ethiopia

ProcuringspecialtycoffeebeansfromEthiopiarequiresduediligencebythebuyer,buyersshouldgainathroughlevelof
understandingaboutexportproceduresbeforeactuallyexportingprocessisinitiatedontheexporterspart.

Overview of the buying system

CoffeemaybepurchasedinEthiopiathroughoneofthethreemainchannels:fromexporters,cooperativeunionsanddirectlyfrom
privateestates.

ExportersgenerallypurchasetheircoffeethroughtheEthiopianCommoditiesExchange–ECX

Theexchangeincorporatesatradingplatformforcoffeeandasthenameimplies,itdealsinseveralcommodities,notjustcoffee.The
basicfunctionoftheECXistoprovideacentralized,standardizingbodywhereagriculturalgoodsandfuturescanbetraded.

CoffeewasaddedasoneofthecropsundertheumbrellaoftheECXinlate2008,replacingtheold“Auctionsystem”inEthiopia.

AllcoffeethatenterstheECXisgivenagradeandageographicaldesignation.Gradesarebasedonphysicalinspectionoflotsandon
cupping.1isthehighestgrad,and9isthelowest.Geographicaldesignationsaregivenatthe“sub-regional”level,morespecific
thanlargeregionslikeHarrarorSidama,butlessspecificthantheparticularfarm,villageofworedalevel.
Ethiopia

Oncecoffeeisgraded,itisstoredatanECXwarehousetopreventtampering,andcoffeeisbidonandsoldtoexporters.

Where Kaldi.Biz Comes in
Importing with Kaldi.Biz
KaldiBiz,animport-exportmarketingfirmisestablishedtoenableaconsortiumofCoffeegrowers,Cooperativeunions,private
growersandExportersthatareseekingtocapitalizeontheinternationalcommoditymarket.

Ourteamofinternationaltradespecialistworkswithyouonaconfidential,oneononebasistohelpyouplanandimplementyour
coffee-orientedimportstrategies.

OurGlobalMarketingstrategy,whichispoweredbyhighlysophisticatedandefficientInternetMarketingtoolsets,hasbeentestedand
workedefficientlyonvariouscommodityandstocktrading;nowshiftingitsthinkingandapproachtodeliveringpotentialcoffee
growersandexportersinEthiopia,especiallythosewithlimitedaccesstointernationalmarketopportunity.

KaldiBizassistsandprovidesEthiopianCoffeegrowersandexporterswithnoorlimitedglobalmarketshareaccesstotheinternational
commoditymarketandimportersinvariouscountries.

Ethiopia

Preparing to Purchase Ethiopian Coffee Beans
The Nine Steps to buying Ethiopian green Coffee beans.

Step1 –Inspect Initial Sample
InspectFirstsampleanddocumentphysicalbeanqualityandflavorprofile.
Step 2-Request Specific Coffee Info
Requestspecificcoffeeinformation:Grade,Region,Community,Processingmill,Farmer.
Step 3-Collect more unique data
Collectmoreuniquedataaboutthecoffeeanditsorigin.Assignanagent,suchasKaldi.Bizand/orvisitEthiopia.
Step 4-Request Sample
Exportersendsatleasttwolbsgreenbeansanddiscloseslocationofstoragefacility.
Ethiopia

Step 5-Check Sample with Profile
Compareflavorprofileandphysicalbeanqualityoffirstandsecondsample.
Step 6 [Optional]-Request inspection
Requestinspectionofcoffeelot(s)andschedulepreliminaryQ-gradingandcupping.
Step 7-Negotiation on Price, Packaging and Logistics
NegotiatecontractwithexporterthroughKaldi:Proce,Quality,packaging,shippingtimeline.
Step 8-Work on Export Sales Contract
Developexportsalescontractwithexporter.

Step 9-Finalize Import Formalities
Obtainfinalpre-shipmentsampleandfinalizeimportformalities.
Ethiopia

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