Ethiopia, Habtamu Fekadu Aga

Since taking ownership of this mill in 2020, Habtamu Fekadu Aga has made significant investments in improving the farm's processes by investing in new equipment for increased consistency. The mill's water is meticulously treated to protect the surrounding environment, while coffee is carefully sorted and pulped to remove mucilage.

10% of the mucilage is left intact, and the coffee is then fermented for 24 hours, handwashed, and dried in indirect sunlight with regular turning and inspections. This meticulous process takes between 9 and 12 days.

To ensure transparency, every transaction from producers to the mill is accompanied by a receipt as proof of payment.

Additionally, the washing station provides valuable agronomy education to local farmers, emphasizing the importance of organic methods and regenerative agriculture.

The washing station also takes an active role in renovating a nearby school and often provides producers with interest-free advance payments.