Demse Wote’s farm sits at 2,046 meters above sea level in Lalesa, Yirgacheffe. The warm days and cool nights help concentrate sugars for sweet, dense cherry, and the cooler weather means that there are far fewer pests and diseases to deal with. Demse Wote cultivates coffee on his 6.5-hectare farm in Lalesa, Yirgacheffe. His farm sits at 2,046 meters above sea level. The high altitude provides the ideal conditions for cultivating specialty coffee. The warm days and cool nights help concentrate sugars for sweet, dense cherry, and the cooler weather means that there are far fewer pests and diseases to deal with. Each year, Demse produces approximately 8,200 kg of Natural coffee for export. Demse’s father, Wote Jego, also owns and operates a similar size farm right across from Demse. Their farms are among the largest in the neighborhood. In addition to coffee, Demse also cultivates enset (false banana), kidney beans and fruit. Kidney beans help fix nitrogen in the soil and provide nutrients for coffee trees while fruit trees provide shade for growing coffee. Demse selectively handpicks ripe, red cherry and processes it on his farm. He lays cherry on raised drying beds to sundry. Demse turns cherry every hour to ensure even drying. It takes approximately 14 days for cherry to dry. He stores dried cherry in a warehouse on his farm, allowing it to rest, for 4 months before transporting it to the dry mill to be prepared for export.