Every year, more and more coffees sourced from the Guji zone have captured the attention of coffee experts. Every year, more and more coffees sourced from the Guji zone have captured the attention of coffee experts. This natural is a prime example of another stellar Guji. It was sourced from 700 farmers living in Haro Wachu, a county within Oromia region. Farmers deliver ripe cherries to the Arsosala washing station, which is owned and operated by Haileslassie Ambaye. At the washing station, ripe cherries are floated to remove less dense and damaged beans and then placed on raised drying beds in thin layers where the coffee is hand sorted over a period of days to remove underripe or damaged cherries. Over the next for 15 to 20 days, the cherries are turned regularly to avoid over-fermentation and mold. Raised beds are carefully constructed to ensure proper air circulation and temperature control, for optimal drying. The cherry is covered during the afternoons to prevent harsh drying in the intense sun. Once the cherries are gently dried to 11 percent moisture, they are transported to the Haileslassie Ambaye dry-mill where the same focus on sorting and quality control is executed through to the final export stage.