This Ethiopian varietal thrives on a 120-hectare farm in Yirgacheffe’s Gedio region at 2050–2100m elevation. Flowering starts in August, with harvesting from November to December.
Anaerobic processing, introduced in 2020, includes carbonic maceration (CM), where cherries ferment in oxygen-free stainless-steel tanks. While CM usually takes 4–5 days, this lot underwent a 10-day fermentation at under 25°C for enhanced mucilage contact and deeper fruit flavors. Post-fermentation, cherries turn yellow before drying on African beds for 20–25 days, resulting in a highly fruity, complex cup.
