Located in the Benti Nenka village of Hambela Wamena, Guji, the Guduba Wet Mill processes coffee from 589 smallholder farmers, each managing plots ranging from 1 to 2 hectares. Established in 2012, the mill sits at an elevation of 1,900 to 2,170 meters, contributing to the coffee's unique quality.
Guji farmers adhere to traditional farming practices, often intercropping coffee with other food crops to maximize land use. These farms operate organically by default, with minimal reliance on fertilizers or pesticides. Most agricultural tasks, including harvesting, are performed manually due to the small scale of the farms.
Harvested cherries are handpicked and delivered to the wet mill or nearby collection centers. At the mill, the cherries are carefully sorted to remove defects before pulping. The coffee undergoes a fermentation process that lasts around 24 hours, which can vary based on weather conditions. Post-fermentation, the beans are thoroughly washed and sorted into grades based on density. They are then soaked in water for an additional 12-24 hours to ensure the complete removal of any remaining mucilage.
The drying process takes place on raised beds for 12-16 days, with regular turning and sorting to maintain consistent quality. Throughout this period, the beans are protected from direct heat and moisture by being covered during the hottest parts of the day and overnight.
