The Garse drying station is located in the Yirgacheffe region, within the Gedeo Zone, renowned for supplying exceptional lots. Situated at approximately 2160 meters above sea level, this station benefits from ideal conditions for producing high-quality coffees.
Built in 2011 by the family-owned company DWD (Dukale and Family Coffee Pulping and Station PLC), the station was designed to implement processes that reveal the full quality of the coffees produced in the surrounding villages.
DWD works with 110 farmers, who supply their coffee cherries from the villages of Garse, Dobe Toga, and Wachile. These farmers perfectly master coffee cultivation, with their agricultural expertise passed down from generation to generation.
The coffees are carefully processed at the station, where various processing methods are implemented depending on the lots, including natural coffees as well as anaerobically fermented lots. For the latter, the coffee cherries ferment in a sealed environment for approximately 52 to 96 hours before being dried on African beds for 18 to 22 days. Classic natural coffees, on the other hand, are dried under shade for approximately 18 to 20 days, a method that preserves the aromatic complexity of the lots.
Located in a later maturation zone than other regions of Ethiopia, Garse benefits from a specific harvest rhythm that contributes to the typicality of the coffees produced. The station also stands out for its strong involvement in the life of the local community, where visitors are often welcomed to the sound of Protestant songs and prayers, testifying to the importance of coffee in the social and cultural life of the region.
