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Located in the village of Benti Nenka in Hambela Wamena (Guji), the Guduba wet mill processes coffee from 589 small-scale farmers who manage plots ranging from 1 to 2 hectares. Established in 2012, the mill is situated at an altitude between 1,900 and 2,170 meters, which contributes to the unique quality of the coffee. Guji farmers adhere to traditional farming practices, often intercropping coffee with other food crops to maximize land use. These farms operate organically by default, with minimal reliance on fertilizers or pesticides. Most farming tasks, including harvesting, are done manually due to the small scale of the farms. Hand-picked cherries are collected and taken to the wet mill or nearby collection centers. At the mill, cherries are carefully sorted to remove defects before pulping. The coffee undergoes a fermentation process lasting about 24 hours, which can vary depending on weather conditions. After fermentation, the beans are thoroughly washed and sorted by density. They are then soaked in water for another 12-24 hours to completely remove any remaining mucilage. Drying takes place on raised beds for 12-16 days, with regular turning and sorting to maintain consistent quality. During this period, the beans are protected from direct heat and moisture by covering them during the hottest hours of the day and at night.