Our coffee's birthplace, Koke kebele (village), is in the Gedeo zone of the Yirgacheffe region. The Shalaye processing station operates here, where, in line with Ethiopian tradition, coffee cherries are slowly dried in thin layers on raised beds. To ensure consistency and avoid over-fermentation or

mould formation, parameters such as temperature, Brix index (sugar content of coffee cherries), and moisture content are regularly monitored. Once the cherries reach the optimal moisture content of around 12.5%, they are transported to a cool place for further processing (hulling, sorting and

grading by quality, and bagging in Grainpro bags for export).