This coffee is from the Guji region of southern Ethiopia, and Arsosala is the name of the station where the coffee is washed. The Arsosala washing station works as a small community where approx. 1200 small producers from the Urga district have come together and invested in a joint washing station.

The coffee berries are picked when they are ripe, and the same day the pulp is removed (depulping). The coffee ferment overnight and thereafter it is washed. Finally, the coffee is left to dry on so-called raised beds  –  high, flat "beds" that ensure good air flow and even drying. If the sun is shining, it takes about 8-15 days for the coffee to dry this way, while it can take 15-20 days if the weather is cloudy.

Ethiopian coffees can typically be traced back to the station where they were washed, as it is common for many small producers to share a washing station. In this way, Ethiopians who own very little land can supplement their subsistence agriculture with income from coffee production.