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Ethiopia:
Coffee & Tea Authority
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Quality Control System
 In Ethiopia, coffee-grading and quality control are effected at the producer, regional and central level. This integrated control system helps to grade coffee before auction and export, which is very important for all those involved in the production, collection, export and consumption of coffee.
The present coffee-grading and quality control system is based on both green and cup-quality assessments, which include the cleanliness of the cup and the origin, taste and character of the coffee. Coffee-grading and quality control are very useful in encouraging good-quality coffee production, as well as in ensuring dependable and competent exporters and in creating lasting business friendships with overseas clients.
Ethiopian coffee-grading and quality control is effected at three major levels:
- The Regional Level
In every majore coffee-producing district, there is a quality inspection office which checks the grade and quality of every truckload of coffee before it leaves for the central quality grading and auction center. Any coffee that does not meet the minimum standard is rejected on the spot. Any coffee with more than 11.5 per cent moisture content and eight per cent impurities by volume is not allowed to be transported to the auction center.
- The Central Level
At the central level, the grading of the coffee is done in two ways, by visual green analysis and by cup-tasting. Exporters usually buy different grades and qualities, of different origins, from the auction. In many cases, the exporter has to reprocess the coffee to match the country's export standard.
- The Export Level
Before exporting, every exporter must bring the coffee to central quality control for checking and certification, with the following objectives:
- to check if the green and cup qualities have met the export standard
- to check the origin character
- to keep the country's export reputation for its coffee quality
- to protect the overseas client's interests
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