Ardi coffee is processed at a mill in the Guji area of Sidamo zone near Michicha and Kelenso Moconissa town. In Guji, 3 privately owned wet-mills pay individual farmers for their coffee. To assure that the coffee attains the right flavor, they pass through the drying cherries multiple times a day to pick out any under ripe cherries. Meanwhile the coffee is raked constantly to assure even drying -- minimizing the extent to which mildew and other molds could impart a fermented flavor to the coffee. This meticulous effort over the course of 3 weeks ensures a clean, natural Ethiopian.