Coffees are grown and harvested in small-holder farmers’ backyards (known as ‘garden
coffee’) in the Yirgacheffe region
o Cherries are taken to the washing station where small-holder lots are combined
o Coffee is pulped and floaters separated before going into large tanks for fermentation
o Beans are covered in water and wet-fermented for 12-24 hours to remove mucilage
o After fermentation beans are rinsed thoroughly in channels to remove the remaining
mucilage and further separate any floaters
o Beans are moved to African beds under sun to dry for 10-15 days until moisture level
reaches 10-12%
o On very hot days and overnight beans may be covered in plastic to control the drying
rate
o Dried beans are stored in parchment for protection until milling and export preparation
where further hand and colour sorting is conducted to improve overall quality
o As a minimum they do a triple-pass through a colour sorter and a triple-pass through hand-sorting
tables to improve overall quality where further hand and colour sorting is conducted to
improve overall quality

Process: Washed