The story starts in Aroressa, a mountainous wereda home to the Sidamo Nations. Ms. Aregash Waktola is in charge of the 3.3-hectare Anogara Site, which can accommodate 215 African drying bases. In its processing unit, Tadi Coffee makes both washed and naturally processed coffees. Horses & Donkeys carry freshly harvested red cherries from 6 p.m. until 3 a.m. Ms. Aregash and her teams of incoming inspectors examine the cherries at incoming to ensure that only red cherries are transported to the hopper for washed coffees or to the drying beds for natural coffees. The two beans were then released from the cherries by the Haggard pre-grader and placed in the fermentation tanks, where they sat for 40–44 hours, depending on the weather and the level of fermentation. The person in charge of the fermentation tanks, Ato. Bayu, determined whether the beans were prepared for laying on raised coffee drying beds. The beans then took 10 to 12 days to reach 12% moisture. The coffee is then dumped into a warehouse to rest and develop its flavor before being transferred to the capital for an extra 21-day process. The coffee is packaged in a 60 kg jute bag after 21 days and transported to Addis Abeba for additional processing. After arriving at the Addis Abeba warehouse, the coffee undergoes a number of intensive operations for grading purposes, including the removal of parchment, the removal of foreign materials, and the removal of defects, such as broken, chipped, and sour beans. The diligently prepared bean is then sealed in Grain Pro bags weighing 60 kg till it is ready for shipping.