Around 750 local smallholders deliver to the station, their farms are located at high altitudes, around or above 1,900 meters above sea level. Grown in Harrar, their coffee takes on the fruity and vinous character dear to Harrar coffees and uses Grade 1 processing to create a unique and tasty coffee.

Farmers in this region have been growing coffee for generations. They are true specialists. Cultivation methods in Harrar remain largely traditional.

Farmers in Harrar generally grow their coffee plants alongside other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.

Besides traditional intercropping, most farms are also organic by default. Harrar farmers generally use very little – if any – fertilizer or pesticides. Most agricultural work is done manually and very few tasks are mechanized, even during processing.