700 small coffee producers organized around the Kebel Aricha coffee mill, located in the Gedeo Zone of the Yirgacheffe district come together to create this wonderful coffee. The Gedeo Zone is named after the Gedeo people who are indigenous to this area.
Small coffee farmers deliver ripe cherries to the Kebel Aricha mill where the cherries are sorted and pulped. After pulping, the beans are fermented for 36 to 48 hours and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on weather, the beans are dried for 10 to 12 days until the moisture in the coffee beans is reduced to 11.5 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.