Koba is a remote kebele (town) within the Uraga district of Guji. An area recoginzed for its ancestral coffee knowledge and conducive growing conditions, it is also extremely remote and difficult to access. Farmers deliver cherry via horse or donkey to the central washing station, which is a 30-90 minute walk along dirt roads - often muddy from the ever-growing rainy season. Cherry is fermented in cement tanks for 48-60 hours, then washed and dried on raised beds for 7-8 days.
