1. Process specialty coffee consistently;
2. Transfer the required know-how to the outgrowing farmers along with a great desire and training in processing and cleaning methods;
3. Protect the environment through waste recycling systems.

SNAP COFFEE is a business group engaged in other activities as well. They have an electronics assembly business and a software development company. They began their speciality coffee export business after the ECX reformed regulations to make it easier for companies to export coffee in 2017. The company currently exports about 78 containers per year. They employ around 253 employees, of which 13 are in their speciality coffee exporting business.

Farms

• Vegetation: Semi-forest
• Number of trees per hectare:1800 -  2400
• How much cherries per tree on average: 3 kgs
• Average farm size of out-growing farmers: 6ha
• Soil type: Rich and fertile red soil
• Average cherry price for harvest year: 54 ETB (1.10 USD)

Post-Harvest Processing - Washed

Cherries are collected manually and hand sorted later. The cherries are pulped 12h night time after picking and they use a traditional Agaarde Discpulper (4 discs). The pulping capacity is 30.000 kg a day. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density. They have 12 fermentation tanks with an average capacity of 20.000 kg. Coffee is fermented for 72h. Coffees are washed in channels, and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots. Soaking takes place for 2 hours. The quality of the water is good since it comes from Hurufa natural spring. Coffee is then piled up in layers that are 2cm in height and dried over a 10 day period then followed by hand sorting for 2-4 hours

Warehouse and Supply Chain Management

After drying the coffees will be packed in jute bags and stored in the local warehouse onsite, separated by process and grade. Lot sizes can vary from 100 – 300 bags. This process helps condition the coffee and achieve a more uniform humidity. They will normally be stored 1-2 months before they are moved. In some cases the parchment will be hand-sorted in the warehouse. After the harvest season is over the coffees are moved to warehouses and dry mills in Addis.

SNAP COFFEE supports the community of smallholder living near the washing station through partnerships with washing station owners. The washing stations build schools and SNAP COFFEE provides computers and other facilities. SNAP COFFEE is also constructing roads to less accessible farming areas. SNAP COFFEE are also planning to build health clinics in the future to improve access to healthcare for farmers in the washing station areas.