To reach Bensa, the journey begins with a flight to Ethiopia’s capital, Addis Ababa, followed by a local flight to Hawassa. From there, a three hour drive leads to Bensa and the central washing station in Shentawene, known as Ayla. The Ayla washing station is supplied by 725 farmers. Due to the rugged terrain, travel time to the station is typically about an hour, whether producers walk and transport coffee by mule or travel by truck. Coffee is the main source of income for producers in Shentawane, who cultivate it on small farms ranging from 0.1 to 2 hectares. They usually intercrop with false banana trees to provide shade. Fertilization is rare in the area, as the soil is naturally fertile.
At the Ayla washing station, the process begins with cherry selection. Cherries are immersed in water tanks to remove floaters. After sorting, they are depulped and fermented for 100 hours. Once fermentation is complete, the parchment is spread on raised African beds and dried under a parabolic shade net for 15 days. This coffee is part of an improved process project that includes a five day fermentation period with water changed every 24 hours. Fermentation proceeds slowly at ambient temperatures of 18.5 to 20.5 degrees Celsius. Because many farms are remote, families often lack access to clean water, electricity, and schools. Children from the most distant farms tend to begin working at a young age. Educational opportunities are limited, and migrating to cities is not an attractive option due to the large education gaps between rural areas and urban centers. As a result, many young people stay on their parents' farms or purchase nearby land to continue farming coffee.
