Situated in Hambela Wamena, nestled in the Dimtu Tora village, this new processing station can be found. Since 2022, the station has taken root here—surrounded by rich forests, smallholder communities, and red cherries ripening under a canopy of native trees. Dimtu Tora lies within the eastern part of West Guji, bordering the lush regions of Gedio, Shakiso, and Uraga, making it a natural crossroads of southern Ethiopia’s finest coffee-growing zones.
At altitudes ranging from 1,850 to 2,250 meters above sea level, coffee thrives in fertile clay-sand soils and an evergreen ecosystem. This region is known for its agroforestry traditions, where coffee trees share space with native shade trees like Enset, Albizia, Acacia, and Polyscias. Coffee is cultivated in both homestead gardens and semi-forest systems.
The Dimtu Tora processing station covers 1.2 hectares and operates with a clear vision: producing clean, sweet, traceable coffees that carry the signature perfume of Guji. The cherries are hand-sorted for ripeness and dried on raised African beds for 12 to 15 days, until the moisture content reaches 10–12%. Local climate conditions—sunlight, wind, and cloud cover—are carefully managed throughout the drying phase to ensure even, controlled fermentation.
1850 - 2250 masl.
The coffee is fully traceable. Every delivery of red cherry from the 158 contributing farmers is documented using a voucher system that tracks each stage—from reception to drying to final conditioning. The farm plots, totaling 237 hectares, host around 2,500 trees per hectare, making up a collective network of smallholders with passion and precision.
