Borboya is a private wet mill in the Yirgacheffe, Oromia region. Around 670 small farms, usually under 2 acres, bring their hand picked coffee fruit to the mill for processing. The skin of the fruit is stripped and the remaining fruit is left to ferment on the beans for up to 36 hours. The beans are then washed, removing the remaining fruit, sorted and dried for up to 10 days.
Since there is no single varietal in the region, heirloom varieties are mixed, producing a unique blend of ancient coffees, from a country often thought to be the birthplace of the first coffee plant.