Peje-West Coffee Farmers are one of the oldest traditional farmers in West Africa. They produce shade grown coffee (80% Arabica and 20% Rubusta) from the hills and valleys of Lei hills. The Peje-West Chiefdom produces more than 1/3 of the country's 15,000 tons of coffee produced annually. This region is also known for the production of other cash crops, such as cocoa, kola nut, and piasava.
The Chiefdom is blessed with hills, valleys, rivers, flood plains, and rainforests and contains the perfect soil for coffee to grow without the help of chemicals.


Peje-West Farmers use a mortar and pestle to clean their coffee beans. Freshly ripe fruits are slightly pounded in a mortar, and beans are washed in large tubs of water and dried in the sun. Once the beans are dried, they are again pounded in the mortarto remove the remaining inner covering on the beans. The beans are then picked through for quality control before they are bagged for export. Their washing method prevents fermentation and therefore improves the taste of the coffee.