As soon as the coffee is received it gets sorted by floating and picking out the ripe cherries.
Then dry it on african beds for 13-15 days; one person is assigned per each individual bed to rotate the cherries every 15 minutes to ensure uniformity of drying.
At Daye Bensa traceability is exremely important for their micro lots.
The record-keeping book is carefully handled and separation is key to guarantee the highest level of quality.
when the cherries are received they got separate by village, the coffee is then kept separate throughout
drying, processing, and storage, with labels stating the delivery dates, farm name, lot number, and
more details related to the particular lot.