The wetmill is located in the village of Chelbesa, precisely in the locality of Danche, in the Gedeo Zone, Gedeb woreda, at the heart of the Yirgacheffe appellation. It is situated at an elevation of over 2000 meters above sea level. The coffees processed by the wetmill come from hundreds of producers in the region, who cultivate their plots in the vicinity of Chelbesa.
Coffee here grows in a semi-forest environment, under shade trees and near food crops like bananas. This biodiversity and high altitude contribute to the unique characteristics of the coffees produced in this area.
The wetmill has tiled fermentation tanks and approximately 164 drying beds, with a section dedicated to washed coffees and another to natural coffees. Washed coffees first undergo dry fermentation before being washed, then dried on African raised beds.
In addition to washed and natural processes, the wetmill also works with various honey process profiles, including yellow honey, red honey, and white honey. Yellow honey undergoes anaerobic fermentation before washing, while red honey is dried with its mucilage. The wetmill also conducts experiments with innovative processes, such as yeast fermentations or co-fermentations.
