NOTES: FRAGRANT FLORALS OF JASMINE, HONEYSUCKLE, JUICY PEAR, SWEET STRAWBERRIES, MILK CHOCOLATE

Farming methods in the region are largely traditional with farmers intercropping their coffee with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families. Most farms are also organic by default with very little pesticides used, and fertilizer mainly limited to organic compost from previous harvests. Most farm work is done manually by farmers and their immediate families. Aricha Station also provides training focused on harvesting and transport methods to help farmers deliver better quality cherry.

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

Cherry is then pulped and fermented for 36 to 48 hours in the station’s 12 standardized fermenting tanks. After fermentation, parchment is washed in clean water and transferred to some of the station’s 280 raised drying beds. Parchment is raked frequently to ensure even drying. It takes approximately 18 days for parchment to dry. The station marks all drying beds with a code that makes it simple to keep track of traceability and processing status.

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.