“Jasmine, Black Tea, Lemon Candy, Honey, Clean Texture”
Atinafu Baleta, a resident of the Uraga Shakiso district, plays a pivotal role in the coffee production process. He collaborates with around 670 local smallholder farmers from Yabito Tome village. These farmers cultivate small plots of land, typically less than 2.5 hectares, situated at high elevations ranging from 1,800 to 2,150 masl. The coffee thrives under the nurturing shade of the native forest, creating a unique microclimate. The ripe cherries harvested by the local farmers find their way to the wet mill, where Atinafu Baleta ensures meticulous sorting, pulping, fermentation, washing, and drying processes are executed to perfection.