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The shape, colour and odour of beans | by DFID - UK Department for International Development
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The shape, colour and odour of beans

Raw coffee, ready for testing. The process is thorough. First, the moisture content of the coffee is checked. If it is too high, the warehouse won't store it because of the risk that fungus will grow and contaminate other coffee. Next, the coffee sample is checked for impurities and immature beans. Then the raw coffee is scored according to shape, colour and odour. Finally the coffee is roasted and made, with scores given according to ‘cup cleanness’, acidity, body and flavour.

 

DFID supported two leading research institutes who were tasked with finding a solution to Ethiopia's inefficient food and commodity markets.

 

The UK aid funded research recommended setting up a commodity exchange and helped to design the warehousing, logistics and payment systems that the exchange uses today. The exchange helps to boost exports and secure a better deal for farmers and consumers.

 

More information: www.dfid.gov.uk/ecx

 

Photo: Pete Lewis/Department for International Development

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Taken on June 14, 2011