the washing station level, where smallholder
farmers—many of whom own as little as 1/8
hectare on average—deliver coffee cherries
by weight to receive payment at market rate.
The coffee is sorted and processed into lots
without retaining information about whose
coffee harvest is in which bag or which lot.
After delivery the cherry is sorted, de-pulped,
and fermented underwater for 48–72 hours.
Then the coffee is washed a second time,
getting another soak that lasts 8–16 hours
before being dried on raised beds for 9–12
days, on average. The preparation these lots
have gone through involves intense sorting
and provides a rich and consistent flavor
profile that the washing station is known for.