This coffee is grown by 33 farmers in the Okoluu Farmers’ Group in Guji, Ethiopia, at elevations between 2000 and 2150 meters. The post‑harvest processing centers on anaerobic fermentation (18–24 hours) followed by sun-dried drying on raised beds for 2–3 weeks. Farms employ traditional cultivation with minimal inputs, and the washing station aims to improve cherry quality through training and careful picking.
