Mormora Farm’s 200 hectares are mainly comprised of coffees grown under the shade of a forest canopy. Handpicked coffee cherries are delivered to the processing station. After hand-sorting to remove any unripe, overripe, or damaged fruit, the coffee is laid to dry in direct sunlight on raised beds. Cherries are turned frequently to promote even drying over the course of three weeks. The Guji region came into the spotlight in the early 2000s when it was discovered that coffee from Guji exhibited unique and distinctive characters that set it apart from its Yirgacheffe and Sidamo neighbors. Mormora also purchases coffee from family-owned farms located near the Mormora Coffee Plantation. Mormora collaborates with the local elementary school and has helped with the construction of two local roads.  The cherries are stored in a local warehouse after the moisture is reduced to less than 12 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and prepared for export. Wodesa and his team control processing, from drying up to the final export stage.The landscape is semi-forest, and the coffee trees benefit from the natural canopy and the decomposing foliage debris. The variety of microclimates within Guji alone encourages the development of diverse flavor profiles that present beautifully as both filter and espresso coffee.