Description
The distinguished Guji Hambela Alaka Natural coffee takes its name from the kebele (local administrative division) where it's meticulously harvested. Cultivated at elevations between 1900 and 2100 meters, this coffee follows a natural processing method.
Farmers meticulously handpick the cherry and deliver it to the washing station, where a careful hand-sorting process removes under-ripe or damaged cherries. The beans are then dispersed on raised beds for drying, ensuring consistent turning and coverage to achieve uniform drying. The coffee remains here for 15 to 25 days, reaching the optimal moisture content before being hulled and prepared for export.