The YAYE washing station boasts a superior natural environment due to its proximity to a natural water source and employs scientific management methods. Each functional area is meticulously divided, and the location of the African coffee beds is planned and adjusted based on the angle of sunlight. Processing rooms are built in shady areas to create a low-temperature fermentation environment. Most drying beds are equipped with shade structures to achieve slow drying conditions. The YAYE processing station, built and operational since 2021 and managed by Testi Coffee, is a relatively new station with well-developed infrastructure. The nearby Grena River provides the station with the fresh water needed to process the coffee cherries. The introduction of natural water not only simplifies processing but also ensures that the produced coffee has a more consistent regional character. During the harvest season, approximately 300 independent growers transport freshly picked coffee cherries from nearby areas daily. After being harvested from the tree, the coffee cherries undergo peeling and pulping within 6-8 hours to interrupt the natural fermentation process and prevent flavor deterioration. The coffee beans are fermented in fermentation tanks for 36-48 hours to fully soften and remove the pectin layer. Processing station staff then wash the parchment-covered coffee beans in a washing tank until all the pectin is removed. After fermentation and washing, the parchment-covered coffee beans are spread on elevated African-style drying racks and placed under curved shade nets for drying. Depending on weather conditions, the drying period is 5-7 days; when the moisture content drops to 11%-12%, the coffee beans are transferred to warehouse storage. During cupping, one can perceive a sweetness reminiscent of orange hard candy, a crispness of green apple, and a white tea aftertaste.