In the Tome kebele, where the best Guji coffees are found, this coffee is collected by 4 Edema brothers that run Oboleyan drying station, which means “brother” in the Oromia language. Once cherries arrive at the station, by horse or car, they are sorted for 2 days on drying beds. The coffee then dries for 12 to 15 days. Every noon, station employees mix the coffee to ensure even drying, and cover it to avoid direct sunlight. It is uncovered the next day at around 7am. The operation is repeated until the desired moisture content of around 11% is reached.