The warehouse held around 90 tons of green beans, and the G2 grade cherries were lined up on the African beds. The small pond nearby enabled the washing station to operate in this location. We also planted coffee trees on the property that were provided by the farmers. Fresh meat was prepared for lunch after our visit to the station, which was similar to the beef yukhoe we eat in South Korea.

Moplaco’s station processes natural cherries. After removing defective beans using the weight of the cherries, the cherries were sorted by color for processing. 

We also visited a school supported by Heleanna and learned about the importance of education for the children.

At the end of the day, we arrived at an inn with lovely huts and enjoyed dancing together to joyful music. We also experienced a coffee ceremony, which was a great way to unwind after a long day. 

During dinner, I had the opportunity to sit next to Heleanna and hear her thoughts on the reality of Ethiopia. She mentioned issues such as the extensive cultivation of Khat that replaces coffee, the lack of strategy for the future of coffee and the trade of coffee, the shortage of pickers, the importance of COE Competition for Ethiopian Farmers as well as the problems that COE faced. I especially sympathized with her concern about the gradual decrease of the number of coffee trees in Ethiopia, which is a large-scale problem that we will have to solve together someday.

During this challenging time, Mr. Moriyama asked Heleanna if she believed in God. She replied that she did not, to which Mr. Moriyama responded, “I do, because I believe in the God of coffee.” Heleanna found these words very inspiring and they still resonate with her to this day. As she spoke, I found myself relating to her situation and emotions.

We eventually arrived at the cupping site and participated in a traditional Ethiopian ritual together. As someone with a different religion, it was a fascinating experience for me. Then, we went on to cup 44 different lots in the sequence of washed, natural, orange, and anaerobic.

During the breaks between cuppings, Heleanna and I chatted about various topics, including coffee producers, the environment, and washing stations. As a novice, I wasn’t quite sure about what to make of my first origin cupping, but I was nonetheless intrigued by the notes of Ethiopian food, which was likely influenced by the fact that I had been enjoying Ethiopian cuisine during this trip.

After completing the cupping, it was time for me to check out of the TYPICA Lab. It was a great opportunity to reflect on our shared experiences and thoughts with one another. It was clear to me that everyone present was there for the love of coffee and the happiness it brings. I can’t wait to share my excitement about this incredible experience with others when I get home.

During the cupping, I noticed some similarities in the comments made by Japanese and South Korean roasters. However, we also had differing opinions depending on whether we focused on the preferences of our customers or on how we thought about specific flavors during the cupping. After the challenging cupping session, I took a break by going shopping

I shopped for some clothes and cups as souvenirs while talking with my wife back in South Korea on a video call.

At the end of the day, we had a chance to share our visions, which was a valuable experience. We listened to what other roasters envisioned, and shared our concerns and directions, offering our perspectives. Through these conversations, our bond deepened further.

We had dinner at Wete Ambela’s office, and they served a fantastic meal. It was our last night in Ethiopia, so we talked non-stop, enjoying the memories of the trip. We promised to get together again and ended the day. Back at the hotel, I updated the “value” page of my Lab Note, which allowed me to reflect on my experiences during the trip and see that I’ve grown a little.

Afterward, we had lunch at Heleanna’s café, where we were served various brunch items, including intriguing caracas drinks. We finished our meal with mango and strawberry gelato. 

The chef who made the gelato had been trained in Italy, which I found interesting. When I mentioned to Heleanna that I would like to work as a guest barista there someday, she welcomed me and said it was a great idea.

Next, we visited Moplaco’s dry mill and saw the equipment that identifies defective beans and processes green coffee. The green beans are first filtered to remove cracked ones, and then unwanted substances are removed with the help of magnets. Workers then remove parchment, peel off the skin, and sort the beans by size in a process called grading. 

A device that uses gravity is used to remove light materials and sort out defective beans again. Finally, a machine sorts the beans by color. It was a valuable experience for me to witness the green bean refining process firsthand.

Later in the day, we toured Moplaco’s lab and office, which provided a great learning experience. The company, which has been in business for three generations, looked impressive with its long-standing history of success.

We also visited a store that produces simple crafts and had dinner at a restaurant that served traditional food. The restaurant was packed with people, and traditional music was playing, which made for a lively and enjoyable experience. It reminded me of the pre-pandemic era.

But making it edible takes a lot of work. Before the plant becomes ready to be eaten, the stalks attached to the leaves are hardened, aged for three months, and then grilled with salt. This quick brunch-like meal is a popular dish in Ethiopia.

In the car, I had a fun conversation with Hiro about roasting. I want to visit Japan one day to see roasteries with advanced techniques.

We toured the Bensamo Washing Station, near the Bensa river. The station was built to purchase coffee from local small farmers. Moplaco owns and manages 70% of the station, while the farmers own the remaining 30% and receive a monthly stipend. We were told that directly managing a washing station will pay off in the long run.

Next, we visited the Cocosse Washing Station, where cherry skins are peeled off with machinery, and the green beans are processed with the skins and water. After the aging process, the cherry skins are provided to nearby farmers as fertilizer, and the water is treated in a reservoir before being discharged into the river. 

Workers were fermenting cherries in tanks and throwing in something during the process. I was able to see the farmers dry cherries on African beds, too. The most important thing during the drying process is to dry the cherries slowly. Here, the cherries are dried in the shade for three days, followed by three days in the sun.

There were a few steel African beds, but they are expensive and not realistic options, but nonetheless serve as a great shield against sudden rainfall.

After visiting the station, we enjoyed a simple meal and coffee ceremony. We had potatoes, sweet potatoes, passion fruit, and traditional Sidamo spicy butter with honey alcohol.

Though the itinerary was physically demanding due to long travel and poor road conditions, the experience of seeing the stations I had only read about was invaluable.

During dinner, I spoke with a Japanese roaster and employees of Moplaco, and realized that I can work globally if I want to. I realized I need to get better at what I do first and foremost. The day ended with the sound of hyenas as I drifted off to sleep.

Our first destination was Wete Ambela, where we tasted fermented coffee processed through anaerobic and natural methods, and toured the farm where most cherries had already been processed.

Located on a steep, sloping hill, the farm had coffee trees of various ages. Although we didn’t see any ripe cherries on the lush coffee trees, we were delighted to see the fermentation tanks and African beds at the washing station.

Later, we passed through a deep forest and arrived at the farm where we would be staying for the night. The farm owner gave us a warm welcome, and after dinner, we had the opportunity to learn about his philosophy regarding the future of Ethiopian coffee. He spoke about the lack of a system in general and how it posed a challenge.

Tomorrow we will be visiting his farm, and I am excited to see how the farm owner’s ideas are reflected in their coffee.

After checking into our hotel, we had a meeting with the team that will be joining us on this trip. We introduced ourselves and talked about the theme of our trip, which left us all feeling more motivated.

Over dinner, we had the chance to listen to a farm owner’s story. It’s always interesting to communicate with farm owners on social media, but meeting them in person was like meeting a superstar I had seen on TV. I now have a better understanding of what they think about the present and the future, and it’s given me a lot to ponder. Here’s hoping that the rest of the trip goes off without a hitch.