The harvesting process is a careful and selective one. From October to December, skilled workers handpick only the ripest coffee cherries, ensuring the highest quality in every batch. These cherries then undergo washing and fermenting in water for 12-48 hours to detach the mucilage, followed by a thorough wash. Post-washing, the beans are evenly spread on raised drying beds in thin layers, allowing them to dry uniformly.

At Cini Coffee, the journey to perfection continues when our Ethiopian beans reach Boston. Here, under Nefisa's expert guidance, we embark on a detailed pre-roasting process to maintain the highest standards of quality and consistency. Beans are sorted, graded, weighed, and inspected for defects. This meticulous pre-roast grading and sorting at Cini Coffee ensures that each batch possesses consistent size, density, and quality.

Our small-batch roasting process, meticulously carried out at a local roastery in Arlington, MA. By roasting in small batches, we can ensure that each bean receives the attention it deserves, resulting in a perfectly balanced roast every time. This approach allows for precise temperature control and timing, crucial for bringing out the unique flavor profiles of our Ethiopian beans. This commitment to small-batch roasting at a local level is what sets Cini Coffee apart, offering a truly artisanal product that celebrates the rich heritage of Ethiopian coffee with every sip.

Post-roasting, Nefisa personally conducts a thorough taste-testing of the coffee to evaluate its quality, flavors, and aroma. This vital step, performed by someone with Nefisa's extensive background and discerning palate, ensures that every batch of Cini Coffee meets and exceeds the highest specialty standards.