Natural

Fully ripe coffee cherries are carefully selected and spread out on raised drying beds. These beds are designed to promote proper airflow and maintain consistent temperatures, ensuring even and controlled drying while the fruit and mucilage remain intact on the bean. The cherries are sun-dried over a period of approximately three to four weeks, during which they are regularly turned to prevent fermentation defects and ensure uniform moisture reduction. Drying continues until the whole fruit reaches an ideal moisture content of approximately 11.5% to 12%. Once fully dried, the coffee is transported to Addis Ababa for milling, where the dried fruit layers are removed, and the green coffee is prepared under strict quality standards before final export.