Regarding processing: The process begins with the harvesting of ripe red coffee cherries and their delivery to the Guji Hambella Washing Station. Upon arrival, the raw material is sorted to remove lower-density cherries and those that do not meet quality standards. Manual sorting of the fresh cherries serves as the initial preparation stage before further processing. The selected cherries then undergo anaerobic fermentation. The coffee is placed into sealed fermentation vessels, minimizing contact with the outside air. In this environment, the natural microflora present on the coffee cherries begins to metabolize the available sugars. During fermentation, carbon dioxide is produced, which further displaces any residual oxygen, maintaining an environment with extremely limited oxygen levels. Throughout anaerobic fermentation, sugars and other organic components within the cherries are transformed. The activity of yeasts and bacteria generates organic acids, alcohols, esters, and other metabolites. Some of these compounds—and their precursors—can influence the final aromatic and flavor profile of the coffee beans. Due to the restricted oxygen supply, these microbiological processes differ from those occurring during fermentation in an open environment. A crucial aspect of anaerobic processing is the careful monitoring of the fermentation. The duration of the process is determined by the characteristics of the raw material and the specific protocol chosen by the producer. Controlling temperature and time is essential for managing the rate of fermentation and preventing the excessive growth of undesirable microorganisms. Once fermentation is complete, the tanks are opened, the coffee is unloaded, and the drying process begins. The Guji Hambella Washing Station features over 215 drying beds, each assigned a unique code. This system enables the monitoring and tracking of individual batches throughout the processing stage. The coffee is spread across these drying beds, where its moisture content is gradually reduced. Raised beds facilitate air circulation around the coffee, while regular turning ensures more uniform drying. At this stage, it is crucial to prevent localized moisture accumulation; following active fermentation, the coffee must be stabilized, and the intense microbiological processes must be gradually brought to a halt. Once drying is finished, the coffee undergoes a stabilization phase before being placed into storage. The next stage is dry processing—the preparation of the green beans. Depending on whether the fermentation and drying took place with the whole cherry intact or after depulping, the relevant dried outer layers are removed during this phase. Subsequently, the green beans are cleaned, sized, and sorted to create a uniform batch ready for export ‎