This coffee is sourced from over 400 smallholder farmers in the Gedio region of southern Ethiopia, grown at elevations between 2,000 and 2,200 meters. It is an Heirloom variety processed using an experimental anaerobic natural method, where cherries are fermented in oxygen-free environments before being dried on raised beds for 18 days. The resulting cup is fruit-forward and boozy, featuring distinct tasting notes of wild berries, black grape, and blood orange liqueur.
