Mr. Gobena Bendo is a 65-year-old farmer with a lifetime of experience in coffee production. He inherited 10 hectares of land from his father and hopes to pass it on to some of his children, who still live in the same village. For many years, he has relied on income from coffee production to support his livelihood. This income covers his expenses for health, transportation, and other daily needs. Mr. Gobena produces 7 to 8 quintals of coffee per hectare and also grows cereals on part of his land to meet his family’s annual food consumption needs.
To assist with the farm-work, he employs two part-time workers, in addition to the help he receives from his adult children, who live nearby. 
The process of producing Washed coffees in Ethiopia will vary slightly from washing station to washing station, but generally speaking the coffee is picked ripe and depulped the same day. There is usually a fermentation period of 8–12 hours in open-air tanks, then washed in water channels to remove the mucilage. The coffee seeds will be spread on raised beds to dry for 5–15 days, depending on the weather.