In the Yirgacheffe region’s Idido village, roughly 350 farmers bring their ripe, hand-picked coffee cherries to the Gizat Washing Station, owned and operated by Gizat Alemayohu. The farms of Idido sit around 2200 meters above sea level, developing a really delicate acidity and clarity in the cup.

Once at Gizat Washing Station, cherries are sorted by density, fermented for 36-72 hours, washed, and floated to remove defects. They then dry on raised beds for 8-15 days, turned regularly to avoid over-fermentation, until reaching 11.5% moisture. The raised beds ensure proper air circulation and temperature control for steady drying.