This dry process lot is from Wote Konga station, located just a short jaunt off the main road from Yirga Cheffe town. The site sits at around 2000 meters above sea level, with coffee planted between 1900 and 2200 meters above sea level. These lots are made up from the coffees of hundreds of local farmers who have very small plots of coffee, most with less than 2 hectares of planted land. Farmers deliver their coffee to stations like Konga, where it is bought as ripe cherry, and then processed down to the green seed.