Local producers deliver their cherry to the Bensa-Aroresa Washing Station in Sidama, Ethiopia. Once the coffee is delivered to the washing station, it is washed, sorted, and depulped the same day. Then depending on the weather, the coffee gets fermented underwater for 24 to 48 hours. After being washed clean of mucilage, it's spread on raised beds to dry for 10–12 days. This coffee is wonderful and has notes of black tea, chocolate, juniper and tart fruit.