The annual production for this washing station is just a few container loads. Though the yields are small, the focus on water conservation is quite large. Water is filtered through a complex system to preserve the water in the local river. First, the pulpy water is channeled through an open tank where it is aerated to remove the pungent smell. It is then sent through a mechanical filter to remove large pieces of organic matter. The water is then channeled to a reservoir where microorganisms further breakdown the water and separate the microscopic organic compounds. The clean water is then reused for washing coffee.
Ethiopian Yirgacheffe coffees display a fruity or winey taste with a pleasant sharpness. With a floral aroma, and soft and syrupy body, flavors of melon, strawberry, and green tea can be found.