Over the years, this region has developed a distinguished reputation for fine coffees, producing some of the most sought-after microlots in the world. The combination of high altitude (up to 2200 MASL in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge all contribute to the high quality of Yirgacheffe and Guji coffees. The indigenous heirloom varietals, that grow wild in Ethiopia, contribute significantly to the unique flavours and an unusual, yet refined cup.

Farming methods in the region remain largely traditional. Guji farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.

To capitalize on the magnificent climate, Uraga washing station provides training to help farmers produce becer quality cherry. Training focuses on procedures for harvesting and transporting cherry.

Farmers selectively handpick ripe cherry and deliver it to Uraga. Cherry is hand sorted at intake, pulped and fermented for 48 hours. ACer fermentations, parchment is washed and then soaked in clear water before being brought to the raised drying beds where it will sundry for approximately 18 days.