The mill, managed by Mr Mitiku Alemayehu, processes cherries from around 670 local smallholder farmers.

Farmers typically cultivate less than 2.5 hectares of land on high-elevated farms ranging between 1,800 and 2,150 masl.

Mitiku applies compost and manure to his farm and manages the trees with timely pruning.

The coffee is grown under the shade of the native forest. He is very strict on his cherry selection, ensuring that the coffee is high quality and environmentally conscious.

THE PROCESS

Ripe cherries are delivered to the wet mill for careful sorting and pulping before fermentation for 36-48 hours, depending on the climatic conditions.

After this point, the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 10 – 15 days (until the ideal moisture level reaches 11.5%).

The parchment needs to be raked and turned periodically to ensure a consistent drying process in the daytime. The coffee is then covered during the day between 12pm and 3pm to protect it from the hot sun and covered again at night to protect it from rainfall and high moisture.

Once the coffee has dried to the right level, it is transported for dry milling, grading, sorting, handpicking and bagging - ready to be transported to Addis Ababa (the capital city).

THE REGION

The town of Yabetome is in the Uraga district in Ethiopia's region of Guji zone, the Oromiya region.

The region has developed a distinguished reputation for producing some of the most sought-after coffee in the last few years.

Most coffee growing villages and areas are covered by shade trees like Wanza, Zigba, Kererro, Enset, and farmers produce intercrops for regular consumption of food crops of tomato, potato, soybeans, enset (false-banana).

A combination of high altitude, fertile soil, consistent and plentiful rains, and an abundance of local knowledge and hardworking contribute to the high status of Gedeb coffees.

The indigenous 'heirloom' varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but refined cup, characterised by strong Jasmine, rue, citric acidity, chocolate and floral, dried fruits of lavender, juice, apple flavour, lemons, and hops.