This lot is sourced from more than 350 farmers living in the Yirgacheffe, Idido
village. Farmers deliver ripe cherries to the Gizat washing station, where they are sorted into grades using density channels, fermented for 36-72 hours, washed, floated for defects, and then sent to raised drying tables for 8-15 days or until the desired moisture content is reached (11.5%).

These African raised beds are carefully constructed to ensure proper air circulation and temperature control for optimal, steady drying. Cherries are also turned regularly to prevent damage via over-fermentation and/ or mould growth. The cherries are stored at a local warehouse after their moisture content is recorded at 11.5-12% and then further processed (colour, density, and screen size sorted) and milled ready for export.