Produced at the Goro Site washing station, this coffee reflects Habtamu Fekadu Aga’s focus on careful processing and long-term farm quality. After harvest, the coffee is fermented for 24 hours with 10% of the mucilage intact, then hand-washed and dried on raised beds for 8–12 days. Drying takes place out of direct sunlight to prevent scorching and encourage a slow, even finish. The station also supports farmers with agronomy education centered on organic methods, shade growing, and regenerative practices that help improve both coffee quality and environmental health.