Gurus 2.

Process: The coffee beans harvested at the Gasharu washing station are grown at an altitude of 1700 to 2100 m. After harvesting, the beans are floated in water in floating tanks, then passed through a Mckinnon disc pulper and then transferred to fermentation tanks where they undergo 14 hours of dry fermentation. The coffee is then sorted in density sorting channels with sufficient clean water, where the coffee is divided into three qualities:
1. Grade A (thick, high-quality coffee)
2. Grade B (less dense medium quality coffee)
3. Class C (lower quality)

These different qualities are moved separately to be sorted again on pre-drying tables and then moved to the raised African beds where they are dried for 16 to 20 days. Once dried, these coffees are well-preserved and await the time when experienced women dehull and sort them before packing them into Grainpro and jute bags for export.