Ethiopian coffees also differ from others in that, given the size of the country, it is sometimes difficult to trace the best plantations and origins of coffee - whether they are individual farmers, cooperatives and start-ups, or the Ethiopian Commodity Exchange (ECX) - an institution based in 2008 and umbrella small farmers in order to protect them from any risks and market pressures. This coffee is grown at an altitude of 1980 m and is harvested from November to January.
After harvesting, the husk and part of the pulp are removed from the coffee beans. The grains are then placed in large containers with water for the necessary fermentation. The coffee is then washed to completely remove the pulp. The grains are poured into water channels with water, where they are divided on the basis of density into higher quality (they fall to the bottom) and lower quality (they float on the surface). Finally, the coffee is allowed to dry in the sun or in dryers. This method is financially demanding, because it has high demands on the supply of drinking water, as well as the provision of machines for pulp removal, fermentation vessels, or the construction of water channels.