Khalid Shifa, a familiar face at Belco, is the owner of the Sedi Loya station in the woreda (terroir) of Gera. Together with his brother, Ahmed Abateman, they own several washing stations, and their aim is always the same: quality.
Many farmers from the surrounding area bring their harvest to the Sedi Loya station, where the coffee is washed.
After harvesting, the fresh cherries are taken to Sedi Loya, where they are pulped and then washed to remove any remaining mucilage. This stage is repeated every day throughout the harvesting period.
This is why we offer different batches of this coffee, depending on the day it is harvested. Here, the one from day 19 of harvest.
After washing, the beans are dried on the station's 140 drying beds, allowing the coffee to dry evenly, for 2 weeks, until it reaches the ideal moisture level for good conservation of the beans.
