Our coffee comes from the Amederaro Konga washing station that collects the daily harvests of around 800 nearby smallholders. A smallholder cultivates an area of less than 1 hectare on average, with up to 1500 trees. The coffee cherries arriving at the station are sorted by hand and then, according

to the “super natural” process, they are put in plastic crates in the shade, where spontaneous fermentation occurs. After that, the cherries are spread on raised drying beds in thin layers and are turned every 2 to 3 hours in the first few days to avoid over-fermentation and mold growth. Depending

on the weather conditions, 4 to 6 weeks later the beans are transported to Addis Ababa where the final hulling, sorting and export preparation takes place.