Danisa is the name of a sub kebele (Hamlet) where the this group of 37 farmers are located.
Average farm size of each member is 3.35 hectares. The coffee grows under a canopy of natural forest, much like most of Guji Coffees in the area. The fertile red land is made of Clay and Loam.
All of these farmers are trained in agronomy and post-harvest practices by the "King of Guji", Ture Waji, whom is also running the drying stations. What's unique about how these drying stations are managed, including Wosasa, is how the drying beds had been handled, each day lot is tracked with a tag and kept separate from the other.
Each tag is listing the specific delivery and the start date of drying and relative Moisture Content Readings for each day, in order to guarantee a slow even drying process to insure quality and longevity of the coffee.