The Bewaye coffee comes from the Amaro district, in the very famous southern Sidama province of Ethiopia. High in the mountains, at an altitude of between 1900 and 2300 meters above sea level, 1631 farmers grow their coffees near their homes. On average, each of these farmers plants about 0.5 hectares of land with coffee trees.
In order to process the coffees with water, they have to be pulped first. Then, the beans are fermented for approximately 36 hours, depending on the weather conditions, and then washed. The beans, which are still in their parchment, are then dried between 8 and 10 days on elevated drying beds.
In order to process natural coffee, the cherries are selected and then put on the drying beds directly for about 12-15 days. The dried cherries are then milled at a private mill in Amaro. At the moment, the farmers are struggling most with a lack of pre-finance being in place at the right time so that the coffee can be prepared on time. Other crops that are planted in the region include false banana, taffe, apricot bean, wheat and barley.