From Cherry to Green: Inside Welle Magado

Our wet mill sits on a 3-hectare site in Welle Magado kebele at 1,900 metres above sea level, with a processing capacity of 5,000 kg of cherry per hour.

1. Delivery and sorting

Farmers bring in handpicked, ripe cherry. Under-ripe and damaged cherries are removed before processing.

2. Pulping

The cherry is pulped to separate the skin and fruit from the parchment-covered beans.

3. Fermentation and washing

The beans ferment in our tanks before being washed and graded in our channels, where our team works the coffee with wooden rakes.

4. Drying on raised beds

Parchment is spread on raised beds and turned by hand throughout the day, then covered during the hottest hours and at night, until it reaches the ideal moisture level.

5. Ready for export

Dried parchment is rested, hulled, graded and prepared for export, with every lot traceable back to our station.