Kerehaklu Washed

Selection 9 cherries, harvested by skilled pickers, formed the lot's base. The producers used a starter with local microbes for fermentation, monitoring temperature and pH to complete the process in 37 hours. The coffee was then mechanically washed and shade-dried for three days, followed by 12 days of polyhouse drying on raised beds to preserve its flavor. This washed method enhanced complexity while showcasing the bean's natural traits.