At an impressive altitude of 2020 meters above sea level, Gara Kogane produces exceptional lots of naturally processed coffee. Other figures are equally impressive – the station employs 200 workers. The station receives cherries from a thousand independent farmers. On average, each farmer owns between two and five hectares of land. Coffee is their primary source of income, so families also grow food – maize, grains, and bananas in the shade of local trees – Birbira, Wanza, and Acacia. The terroir is further enhanced by the high slopes. Most farmers grow coffee at altitudes between 1950–2150 meters. The low temperatures at these heights, the rich flora, and the incredibly fertile soils of the Refisa community create outstanding conditions for producing exceptional coffee.

From the harvested coffee, a special blend is made. Workers select 85% ripe cherries, add 5% semi-ripe and 10% overripe dark cherries. Then they are soaked in water, and floating cherries are removed – this defect sorting is called a floater. The washed and sorted cherries are then placed on suspended African drying beds in 5 cm layers. The beds are positioned in areas with good airflow and minimal direct sunlight for even drying and slow fermentation.

This meticulous and careful process makes an already terroir-driven coffee very sweet, gives it an interesting velvety texture, and highlights its uniqueness.