A study case on coffee (Coffea arabica): Limu Coffe - IRD
A study case on coffee (Coffea arabica): Limu Coffe - IRD
A study case on coffee (Coffea arabica): Limu Coffe - IRD
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The dry method: <strong>Coffe</strong>e bean is drying in the cherry, part of the drying sometimes<br />
taking place before harvesting. Picking and drying are often the <strong>on</strong>ly operati<strong>on</strong>s undertaken<br />
by the grower, especially for agro-forest <strong>coffee</strong>. When these have been carried out, dried<br />
beans (janfal) addressed to central market are sent to local processing plants (hulleries) where<br />
the dried pulp and the parchment are removed in <strong>on</strong>e operati<strong>on</strong>. The dried bean is then sent to<br />
Addis Abeba, where it will be processed again in export <str<strong>on</strong>g>case</str<strong>on</strong>g>. Dry <strong>coffee</strong> still c<strong>on</strong>stitutes the<br />
bulk of Ethiopian <strong>coffee</strong> produced but it is c<strong>on</strong>sidered that is impossible to produce a first-<br />
class <strong>coffee</strong> by this method, although the procedure is far simple (Banttee, 1995).<br />
The wet method: This new procedure has been brought to Ethiopia during the 1970’s<br />
socialist regime and is now preferred to reach quality goals and prices. The sitting of the<br />
pulper is near a river or stream which can provide a good supply of water, and evacuati<strong>on</strong><br />
channel, at picking time since the whole process is carried out in presence of clean water. The<br />
pulpery or washery should be laid out so that the <strong>coffee</strong> is moving through each stage of the<br />
process by gravity flow (Bantee, 1995). The main c<strong>on</strong>straint of this method is the water<br />
c<strong>on</strong>taminati<strong>on</strong> inherent to rubbish then evacuated in streams feeding neighbouring<br />
households. Moreover ripe cherries start to ferment very so<strong>on</strong> after it is picked and become<br />
brown. So it is important to keep it in the shade and to process it as so<strong>on</strong> as possible, <strong>on</strong> the<br />
day it is picked. Generally washeries process the <strong>coffee</strong> grown in a 20 km radius because of<br />
that. The final product is <strong>coffee</strong> with parchment. This latter will be removed in Addis Abeba,<br />
<strong>on</strong>ce <strong>coffee</strong> with parchment has been bought to the Ethiopia Commodity Exchange 6<br />
, before<br />
getting exported.<br />
Illustrati<strong>on</strong> 5: Pulpery (akhrabie’s pulpery), Agard machine (pulper), last washing tank, and pulp<br />
evacuati<strong>on</strong> in Suntu State Farm (Bossolasco, 29 th June and 10 th October 2009)<br />
6 Refer 6.1.1) Functi<strong>on</strong> and role of each actor of the value chain.<br />
8