Most farmers in the region farm on fewer than 5 hectares, with many counting their coffee farms in terms of trees rather than area.
Cultivation methods are traditional, with coffee being grown intercropped with other food crops using no chemical fertilizer or pesticide.
Farmers selectively handpick cherry and deliver it to Worka Chelichele washing station.
Cherry is then pulped and fermented for 36-48 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 360 raised drying beds.
There, they will dry for approximately 18 days until they reach 11.5% moisture content.
All drying beds are marked with a code that makes it simple to keep track of traceability and processing status.