This particular lot is a coffee from the Worka Sakaro Micromill and its proprietor Mijane Woresa. Mijane has recently gotten the opportunity to export to international importers due to changes in Ethiopian law. 410 smallholder farmers provide coffee cherry to two washing stations, Worka Sakaro and Halo Hartume, collectively known as Worka Halo. The coffee cherry is hand sorted, then fermented for 48 hours. It's then resorted into channels and dried on traditional raised beds for a period of 12-15 days. Mijane and his sons have been focused on reinvesting in the local community. They've invested in local cherry collection sites to reduce transportation for smallholder farmers. They've also contributed to local road construction and invested in local school infrastructure projects.