The birthplace of our coffee, Koke kebele (village), is located in the Gedeo zone of the Yirgacheffe region. The Shalaye processing station operates here, where, in accordance with Ethiopian traditions, the coffee is slowly dried in thin layers on raised beds. Once harvested, the beans are

completely de-pulped, soaked and fermented before being washed again and dried. As soon as the beans reach the optimal moisture content of around 12.5%, they are transported to a cool place for further processing (hulling, sorting and grading according to quality, and bagging in Grainpro bags for

export).