This coffee is sourced from the Gedio region of Ethiopia, where over 400 smallholder farmers cultivate heirloom varieties at elevations between 2,000 and 2,200 meters. The beans undergo an anaerobic natural process, involving fermentation in oxygen-free environments followed by 18 days of drying on raised beds. This experimental method enhances the intensity and complexity of the cup. The resulting coffee is fruit-forward and boozy, featuring distinct tasting notes of wild berries, black grape, and blood orange liqueur.
