SNAP COFFEE was established in Addis Ababa in 2008, by coffee-passionate entrepreneur, Negusse. The company runs three coffee washing and processing stations in Chelelektu, Kochere District of the Gedeo Zone and a partnering washing stations in Uraga, Guji and Nensebo, West Arsi exporting specialty Arabica Washed and Natural Grade 1 coffee beans to customers worldwide. The Company is headquartered in Addis Ababa.


Our mission is to provide Specialty coffee processed exceptionally through consistent in quality for export markets. Currently, the company has undergone investments in coffee warehousing and processing facility in Addis Ababa as well as a coffee cupping laboratory at the head office.

SNAP has enabled importers to satisfy their guests with one of the perfect world-class coffee through our competitive edges across the supply chain as well as the art of doing business.

The company’s supply policy rests on three main pillars: Process specialty coffee consistently; transfer the required know-how to the outgrowing farmers along with a great desire and training in processing and cleaning methods and guarantee the environment protection through waste recycling systems; this way we aim at sustaining the future of Arabica coffee to the world market.

Coffee production in Ethiopia remains largely traditional, typically with limited use of fertilizers and pesticides and with a manual coffee cultivation system and drying methods. There are four different ways of producing coffee in Ethiopia: forest coffee, semi – forest coffee, garden coffee, and plantation coffee
• Forest coffee is a wild coffee grown under the shade of natural forest trees.
• Semi-forest coffee farming is a system where a farmer living nearby a forest coffee does some thinning and pruning on the forest coffee to finally claim ownership of the forest coffee. The thinning will allow adequate light to reach the coffee plant without exposing the plant to too much sunlight. The farmer who prunes and weeds the forest area claims to be the owner of the semi-forest coffee and collect the annual yield of the plant.
• Garden coffee is normally found in the vicinity of a farmer’s residence. Farmers use organic fertilizers to produce Garden coffee and inter-crop it with other crops.
• Plantation coffee grows on commercial farms, built by the government or private investors for export purposes. This type of coffee plantation most commonly applies fertilizers and herbicides. We collect our coffee from semi-forest, coffee farming and garden coffee.

Our coffee used selective harvesting, picking of only ripe coffee fruit by hand. Unripe coffee is left on the tree for future harvesting. Overripe coffee is picked and kept separate from the ripe fruit. Pickers spend the day picking ripe fruit and filling their baskets. Full baskets are periodically emptied into a larger collection bag. At the end of the day, the harvest is spread out and unripe or overripe fruit as well as any foreign debris that accidentally made their way into the ripe coffee are culled.


Coffee is naturally dried; coffee cherries are picked and spread out on to African drying beds after harvest with the coffee fruit and mucilage (that sticky layer just under the skin) still on the bean. The coffee processed naturally is known for their deeply sweet and fruity, full-bodied characteristics, reminiscent of a deep flavor. Once dried, the fruit and mucilage are then removed from around the coffee seed all at once. Common flavor profiles include blueberry, strawberry, and/or tropical sweetness and acidity.


During, processing the skin of the fresh cherry is physically removed using a pulp machine and water. The coffee is then fermented under water for 24-36 hours, depending on the weather conditions. During the process sugar coating or mucilage around the parchment is removed during the fermentation process. Once fermentation is completed the parchment is thoroughly washed. It’s then graded in washing channels in to two grades based on density, and then soaked under clean spring water in tanks for 12-24 hours to remove all traces of fermented mucilage. Washed coffees tend to have a pronounced acidity and a delicate, complex flavor profile.

At Chelelektu, the parchment is dried on African raised beds under shade for 10 up to 12 days until the bean’s interior reaches 12% moisture.

In the meantime we continue to handpick defected parchment at the drying tables, where the coffee is sun dried resting on hessian cloths.

They’re covered by plastic during midday to protect from the intense midday sun, and also overnight.

This gentle drying under shade results in a concentrated cup and long shelf life.

The clean and dried beans are stored in a warehouse with a region label and are graded. Then they will be ready for export to the international coffee market.

For sales, pre-orders contact at

Currently, we have different coffee varieties growing on our farms.

Our Coffee is washed and processed by our farm, but grown by surrounding farmers or gathered from the wild coffee forest.

Head Office Location
P.O. Box 14303
Addis Ababa

Tel. +251 116 62 30 40/41
Mob. +251 960 437 085
Mob. +251 960 437 086