This coffee was processed at a washing station in Siko village, Uraga Woreda. This area is home to thousands of small scale farmers who practice traditional intercropping with a mix of other cash crops, like fruits, vegetables, and grains, and of course, coffee. Much of the area is semi-forest, which a primary canopy that provides ample shade for coffee. The altitude in Siko reaches as high as 2320 meters above sea level, and farmers typically grow JARC landrace selections (Jimma Agricultural Research), with numbers like 74110, 74158, and 74112 commonly distributed through seedling programs. The coffee cherries are first put in water tanks before processing in order to separate any "floaters" - generally unripe coffee - from the rest. They then pulp the coffee of its fruit, and ferment the seeds in order to break down the sticky mucilage layer. They then wash away the remaining fruit from the seed using clean water, and lay the coffee to dry on raised beds.
 
Net Wt. 1 Lb