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With over 30 years of experience in the quality control and inspection of coffee, Alumashu has a wealth of knowledge related to bringing premium standard of coffee to your cup. Although a fairly young company, its founder has served as a supervisor and head of coffee quality control in Ethiopia since 1984, with extensive experience in consultancy in addition to quality inspection. Alumashu operates on a global scale, working closely with farmers and local coffee growing communities in various regions of Ethiopia to ensure traceability and an uncompromising standard of specialty coffee.
Visit to a coffee farm. Rural Ethiopia | 1988
OUR COFFEES
We provide a range of washed and unwashed (natural) specialty coffees from various regions across Ethiopia. The main regions from which we source speciality coffees are listed below. We also provide coffees from other regions (such as Harar and Nekemti) depending on the interest of our clients.
YIRGACHEFFE
Our Yirgacheffe coffees are medium to full-bodied with citrus undertones, distinct floral fragrances in the aroma, and a clean finish. These coffees also reveal hints of nutty and chocolatey notes.
LIMU
Our Limu coffee is exhibits a relatively low acidity yet is somewhat sharp. The brewed cup is distinguished by its well-balanced body and spicy flavors. It often reveals fruit-toned, sweet, wine-like and vibrant floral overtones.
SIDAMO
Our Sidamo coffee is known for its rich, full body (mouthfeel), rather complex and sweet flavour, low acidity, floral aroma, and a finish that is soft, yet vibrant.
GUJI/SHAKISO
Our Guji Shakiso coffee is balanced with sweet and spicy fragrances and a rich aroma and taste. The brewed cup can give off a toasted berry taste.
QUALITY YOU CAN TRUST
Quality control is the most crucial and rather lengthy part of our process, which starts from selecting the right seed variety all the way to packing for export. Our selection process involves choosing specific locations for their distinct cherry varieties. Once our team has selected the right coffees, there are essential agricultural and agronomic processes that follow. By giving technical training (before and after processing) on the spot, feedback and other timely support, we build long-lasting relationships with the local farmers, whilst simultaneously ensuring our quality standards are met. Our strict quality control measures continue beyond the initial stages of our process. We’d be happy to give you a detailed run-through of our testing standards, so contact us today if you’d like to speak with a service rep.
OUR PROCESS
PICKING
The right bean at the right time. Mature red cherry is preferred for picking in the first stage of our process.
POST-PICKING
We use specialized methods of pulping, fermenting, washing and drying to ensure the coffees are processed from cherries to beans in the best way possible.
STORING
We store our green coffees at dry and well-ventilated store houses, which is crucial for keeping the coffee in optimum condition.
PACKING/SHIPPING
CUPPING
This is one of the most crucial stages of our process where our team assess the quality and potential of the coffees.
GREEN QUALITY ASSESSMENT
At this stage our team assesses the proper moisture content, defect content , color, odor and uniformity of the green beans.
GET IN TOUCH
If you wish to have a free sample sent to you or have any queries about the coffees we provide, please do not hesitate to get in touch using the following form: