Around 1,000 farmers deliver cherries to Chelbesa One Washing Station from the surrounding region at elevations between 1,950 and 2,200 masl. At the station, cherries are floated for sorting, then depulped and dry-fermented in tanks for 2–3 days. After fermentation, they are washed and dried on raised beds. The parchment is turned regularly over 7–10 days, depending on weather conditions, until the target moisture level is reached. This coffee has a floral and citrus aroma, a light body, and caramel-like sweetness.