NOTES: RIPE STRAWBERRIES, JUICY, SYRYPY AND CREAMY MILK CHOCOLATE BODY, BRIGHT AND FLORAL WITH LEMON CITRUS

Farming methods in the region remain largely traditional. Yirgacheffe farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.

In addition to remaining traditionally intercropped, most farms are also organic-by-default. Farmers in Yirgacheffe typically use very few—if any—fertilizers or pesticides. Most farm work is done manually by the immediate family.

To capitalize on the magnificent climate, that station provides training to help farmers produce better quality cherry. Training focuses on procedures for harvesting and transporting cherry.

Farmers selectively handpick cherry and deliver it to the washing station. At intake, employees hand sort incoming cherry to remove any under- or over-ripes or damaged cherry.

All accepted cherry is then laid to dry in thin layers on raised beds for approximately 18 days. The station has 280 drying beds. Each bed is marked with a code that makes it simple to keep track of traceability and processing status.