The Chelbesa Danche processing station is located in the Gedeo region, near Irgachiff. The station buys berries from 313 small farmers whose farms are scattered at altitudes of 2000-2300 meters above sea level. The policy of the company is based on: - continuous production of specialty coffee; - transfer of the necessary knowledge and experience to the younger generation of farmers; - respect for the environment, with the help of waste disposal systems. SNAP Coffee is also involved in other activities. For example, they have an electronics assembly business and a software development company. They started their coffee export business in 2017 when the ECX (Ethiopia Commodity Exchange) reformed the rules to make it easier for the company to export coffee. The company currently exports about 78 containers per year and employs about 253 employees, 13 of whom are exporters of coffee. Berries are harvested and sorted by hand. Then the skin and pulp are separated from the grain on a traditional disc depulper (Agaarde Discpulper). Further, the grain, with the muslige remaining on it, the parchment shell and the silver skin, is fermented in water for 48 hours. Next, the coffee is washed in special channels to clean the beans from the remnants of muslizh, and at the same time sorting by density takes place. Grains with a lower density float and, since they are of lower quality, they are removed, leaving only the denser grains. After that, the grain in the parchment shell is soaked in clean water for 2 hours. Next comes the drying process. Coffee is stacked on African beds in 2 cm layers and dried for 10 days, after which manual sorting is carried out for 2-4 hours. After drying, coffee is packed in jute bags and stored at a local warehouse, divided by processing method and grade. Usually coffee is stored here for 1-2 months before export.