About farm: Hatessa station is one of eight processing facilities operated by Alo Coffee. The primary stations—Main, Hatessa, and Chilaka are all situated in Bensa, Ethiopia. Alo strategically locates all its washing stations adjacent to coffee farms to expedite post-harvest processing and preserve cherry freshness.
About Process: Prior to processing, farmers selectively handpick only fully ripe coffee cherries, which are then delivered to Hatessa station for an initial round of sorting. A secondary visual inspection follows, where workers meticulously grade the cherries by skin color, discarding overripe or underdeveloped fruit to ensure uniformity before drying commences.
For natural process coffee, the first 72 hours are critical. Processing staff must turn the cherries on the drying beds every 2-3 hours to prevent mold growth and uneven fermentation, common pitfalls that can produce defective flavors like acetic acidity or fermented fruit notes.
Throughout the drying period, cherries are arranged in a single thin layer (3-5cm) to optimize airflow and ensure even dehydration. After 14-18 days of natural process, when moisture content reaches the target 10-12%, the parchment coffee is bagged and transferred to controlled storage.
