Ethiopian Coffee is an independent processor and exporter of coffee with processing sites in Guji, Gedeb and Chelchele in southern Yirgacheffe, and Sidama. The coffee was processed at the local site in Guji’s Benti Nenka community, part of the Hambela district, which borders with southern Yirgacheffe. 

The Benti Nenka site services the coffee produced by about 500 outgrowers, each with an average of 1-2 hectares of diversified farmland. While not certified organic, farming methods among smallholders here have traditionally favored organic and regenerative practices, and all produce subsistence crops for the families who live on site. 

EDN processes coffee both as sundried natural and anaerobically-fermented naturals. During the harvest months the Benti Nenka site employs about 130 people to manage the continuous rotating and sorting of sundried cherry, as well as intake, payment, security, and inventory operations. All workers and their families receive educational resources, full daily meals, and on-site lodging during the harvest. They are also pursuing sustainability and social governance certifications to expand their global market. 

The washed coffee is traditionally wet fermented for 36 to 72 hours and then dried on African beds with clean plastic mesh and sheet, for about 9 to 12 days to around 10% moisture. during the high sun, the beds are covered to prevent over-drying.