Coffee cherries are hand-picked, sorted, and sent to an anaerobic processing facility, where they undergo cold anaerobic fermentation for 7–10 days at 15–18°C in a pressurized, oxygen-free environment to enhance flavor. After fermentation, the beans dry slowly for 15–20 days on shaded African beds, reaching 11% moisture through careful monitoring. Once dried, they are transported to a warehouse for final sorting and quality control before export. In Gedeb Chelchele, Ethiopia, coffee is more than just a livelihood—it’s a symbol of community and tradition. Families rely on coffee farming, and during harvest season, the community comes together, fostering unity and shared purpose. Known for its high-quality coffee, Chelchele takes great pride in its rich coffee heritage.