In the highlands of Hambella Woreda, Guji Zone, at elevations ranging from 2,100 to 2,200 meters above sea level, the Layo community cultivates coffee with generations of knowledge and care. Annual rainfall of approximately 1,500–2,000 mm creates ideal growing conditions. This Grade 1 Natural coffee reflects the deep connection between the land, the farmers, and the tradition of coffee cultivation. Harvest Period is from November – January.
First coffee beans are selected by hand-picking of only the ripest cherries. They are then sorted to remove defects before being spread on raised African beds for 18–25 days of drying. Regular turning and shading ensure even drying, and the coffee is dried to desired moisture.
The Belco team ensures rigorous quality testing from cherry selection to final sorting in Addis Ababa, guaranteeing transparency, quality, and a direct connection to Ethiopia's highlands.
