Processing at Ibisi reflects a deep commitment to precision. Freshly harvested cherries are pulped upon
delivery, then wet fermented to develop clarity and structure in the cup. The beans are graded by density in
water-filled channels, ensuring only the highest-quality parchment proceeds. After fermentation, the wet
parchment rests under cover for 24 hours before being transferred to raised drying beds for approximately
15 days. Throughout drying, the coffee is carefully and continuously hand-sorted—often by teams of highly
skilled women—who meticulously remove any defective beans to safeguard cup quality.
Beyond quality, Ibisi Mountain places strong emphasis on community impact. After loan repayments, part of
the station’s annual income is redistributed to farmers as a premium. These funds support health insurance
contributions, children’s school fees, and improvements to homes and living standards—strengthening the
resilience of the entire farming community.