The Adorsi washing station, located at an altitude of 1,925 meters in Yirgacheffe, is a prime example of traditional and sustainable coffee farming practices. This station sources coffee cherries from over 300 local farmers, benefiting from the region's distinct wet and dry seasons, which create ideal conditions for producing high-quality coffee.

Farmers in Yirgacheffe typically intercrop their coffee plants with various food crops, optimizing land use and providing sustenance for their families. Most farms are effectively organic by default, relying on minimal fertilizers or pesticides, and most farm work is carried out manually by the family.

To help farmers maximize the region's exceptional climate, the Adorsi washing station offers training focused on improving cherry quality. This training emphasizes best practices for harvesting and transporting cherries to ensure optimal results. Farmers handpick the cherries and deliver them to the station, where they are meticulously sorted by hand to remove any underripe or damaged fruit.

The cherries are then pulped and undergo fermentation for 36 to 48 hours in the station's standardized fermentation tanks. After fermentation, the parchment is washed with clean water and transferred to one of the station's raised drying beds. To ensure uniform drying, the parchment is regularly raked. The drying process takes about 18 days, and each drying bed is labeled with a code for easy traceability and tracking of processing status.

These traditional methods and attention to detail contribute significantly to the exceptional quality of Yirgacheffe coffee. The combination of sustainable farming practices and meticulous processing at the Aricha washing station ensures that the coffee produced is of the highest quality, reflecting the unique characteristics of the region.