Lucy  Coffee House Roasting Process

1. Green Coffee Selection
   • Ethiopian coffee is often sourced from regions like Sidamo, Yirgacheffe, Harrar, and Limu, each with unique flavor profiles. Beans are usually hand-picked from ripe coffee cherries to ensure quality.
     • Washed (wet) process beans produce bright, citrusy flavors.
     • Natural (dry) process beans produce fruity, wine-like flavors.
2. Sorting and Cleaning
   • Before roasting, beans are:
     • Cleaned to remove debris, stones, and imperfect beans.
     • Graded by size, weight, and density, as this affects roasting uniformity.
3. Roasting Methods
   • Traditional Ethiopian Roasting (Pan roasting / Mitad):
     • Green beans are roasted on a flat pan over a charcoal fire.
     • Beans are constantly stirred with a wooden spatula for even roasting.
     • Beans change color: green → yellow → light brown → dark brown.
     • Common in households and small cafes.
   • Modern Roasting (Drum or Electric Roasters):
     • Temperature-controlled roasting allows consistent color and flavor.
     • Produces light, medium, or dark roast profiles depending on taste.
     • Roasters monitor the first crack (beans pop, releasing moisture) and sometimes second crack for darker roasts.
4. Cooling
   • After roasting, beans are quickly cooled to stop further cooking:
     • Traditional: Spread on a tray or shallow pan and stirred.
     • Modern: Cooling trays with air or metal drums are used.
5. Grinding (Optional)
   • Coffee may be ground immediately for fresh consumption.
   • Ethiopian traditional coffee ceremony often uses fine to medium grind for brewing in a Jebena (clay coffee pot).
6. Packaging and Storage
   • Roasted coffee is best stored in airtight containers away from light and heat.
   • Freshness is crucial; Ethiopian coffee is often sold locally within 1–2 weeks of roasting for optimal aroma.
7. Flavor Characteristics
   • Light/medium roast: Floral, citrusy, tea-like notes.
   • Medium/dark roast: Chocolate, nutty, caramelized flavors.
   • Naturally processed beans: Fruity, complex, wine-like undertones.

Ethiopia is unique because coffee roasting is both a cultural ritual and a precise craft, with small-scale roasters preserving flavors that global markets prize.