Mulish

This coffee is produced by approximately 670 farmers from the Gelana Abaye region that belongs to the Borena zone. The high altitude in this region creates an ideal micro climate for growing extraordinary coffees! The farmers who have produced this coffee lot, work together as private farmers. This means that they do not belong to a cooperative society. After picking the cherries, all farmers bring them to the Borboya station, where they are sorted and then pulped in order to process them with water. Then, they are fermented in water for about 36 hours, depending on the weather conditions. After washing the coffee, the beans in their parchment are dried on elevated beds. After about 10 days the coffee is dry enough to be stored in the local warehouse.
In order to produce natural coffees, the cherries are put on drying beds directly after picking. These coffees are turned on the beds more regularly than wet processed coffees as natural coffees are prone to mold. Once the cherry and bean have dried, they are separated in a dry mill.