The Worka wet mill is located in the Sakaro Village of the Gedeb district. The mill is owned and run by Daniel Mijane, a native of Dilla with eight years experience running wet mills in Worka Sakaro and Banko Gotiti. Daniel is part of a team which includes his brothers and his father who oversees the quality aspects of the Worka Sakaro wet mill.
Mill name: Halo
Altitude: 1900-2200 masl
Sub Region: Worka
Number of farms: 467
Farm size: 1-2 hectares
Geolocation coordinates:5°55’04.0″N 38°16’18.0″E
The company’s supply policy rests on three main pillars:
- Process specialty coffee consistently;
- Transfer the required know-how to the outgrowing farmers along with a great desire and training in processing and cleaning methods;
- Protect the environment through waste recycling systems.
SNAP Coffee’s relationship with Tropiq began quite recently. “We are quite at ease because of Tropiq’s efficiency in communication, and even more on logistics facilitation,” Abenezer, SNAP Coffee Supply Chain Manager said. He also reports that Tropiq’s regular and timely feedback on coffee lots have given SNAP Coffee a lot of insight which helps them supply consistently great coffee.
Average lot size of farmers: 1-2 hectares
Soil type: Rich and fertile red soil
Number of trees per hectare: 1800-2400
How much cherries per tree on average: 3 kgs
Average selling price of farmers per kilo of cherries for 2019/2020 harvest year: $0.8/25 birr
|Harvest and cherry selection||Cherries are collected manually and hand sorted later.|
|Pulping and pre-grading||The cherries are pulped by a traditional Agaarde Discpulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density.|
|Fermentation||The parchment is fermented in water for 48 hours.|
|Washing and grading in channels||Coffees are washed in channels, and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots.|
|Soaked under clean water||Parchment is then soaked in tanks in clean water for 2 hours before it is moved to the drying tables.|
|Drying and hand-sorting||Coffee is then piled up in layers which are 2cm in height and dried over a 10 day period then followed by hand sorting for 2-4 hours.|
|Harvest and cherry selection||Coffee cherries are harvested by family members, then hand-sorted to remove unripe and overripe cherries before they are delivered to the washing station for processing. Cherry prices reached as high as 28 Birr/kg this season.|
|Soaking and pre-sorting||The cherries will then be moved to the drying beds. Underripe and defective cherries will be sorted out by hand during the first days.|
|Fermentation||When producing naturals the level of fermentation will be determined by the thickness and layer during the first days of drying in combination with temperature. Fermentation is slower at higher altitudes as temperatures are generally lower.|
|Drying and hand-sorting||The cherries are dried in a relatively thin layer at about 3-4 cm the first days. They will build up the layers to 6-10 cm after a few days. The coffees are moved frequently and they will be covered during the hottest hours of the day to protect the cherries from intense sunlight, then again at night to protect against humidity. This will also help improve quality as the coffee is rested and the drying more homogeneous. Drying naturals at these altitudes can take up to 20 days.|
|Warehousing at the washing station||After drying the coffees will be packed in jute bags and stored in the local warehouse onsite, separated by process and grade. Lot sizes can vary from 100 – 300 bags. This process helps condition the coffee and achieve a more uniform humidity. They will normally be stored 1-2 months before they are moved. In some cases the parchment will be hand-sorted in the warehouse.|
|Transport and logistics||After the harvest season is over the coffees are moved to warehouses and dry mills in Addis. Trucking is expensive in Ethiopia. The coffee trucks must pass a local ECX checkpoint where its contents are graded and registered as an exportable product, before it continues to Addis Ababa.|
|Warehousing and dry milling||The coffee will sit in parchment in a warehouse in Addis. This is when our team will go to the warehouse and collect the samples from the specific stock lots. It remains in parchment until it is contracted and the destination for shipment is confirmed.|
|Tropiq Lab and quality control||Our team on the ground in Addis personally collect samples which we cup and grade, and measure humidity and water activity. When the specific lot is selected for purchase we register the contract with a shipping destination and approve it for milling and shipment. We are present at the dry mill during processing, grading and bagging, and we immediately take a PSS sample for approval.|
|Container stuffing and transport||We generally try to get our containers stuffed in Addis at the dry mills and moved to the port and straight on a vessel in Djibouti. This way we reduce the risk of delays or mistakes at port that frequently happen when moving coffee by truck for stuffing in Djibouti.|
Tropiq is a Nordic Approach company providing supply chain management services for transparent and traceable coffees direct from origin. Our team in Addis Ababa visit producers, washing stations and warehouses throughout the season. In the peak of the season we are daily in dialogue with the millers and exporters. Having people on the ground gives us early and direct access to samples, first-hand information on coffees, immediate entry to warehouses and timely quality control.