This coffee was grown in the renowned Sidamo coffee region at an altitude of 1900–2100 m. Farmers deliver the cherries to the station immediately after harvest. These are local Typica varieties grown on small farms, each averaging 4–5 hectares of land.

Everyone knows that the Sidamo region offers a wide variety of flavor profiles. This diversity is the result of an incredible number of microclimates and nutrient-rich soils. But in reality, the abundance also reflects the extraordinary biodiversity of the local varieties, which are considered ancestral. These local variations differ from town to town, and sometimes even from farm to farm. When a cooperative blends dozens of these varieties into one lot, we get the most unique range of flavors.

Traditional cultivation methods in the region involve intercropping coffee with other food crops on the same land. This approach maximizes land efficiency while providing food for the families.

This lot is just that — harvested by hand on small farms and immediately delivered to the processing station, where the cherries were washed, sorted, and sent for washed processing. This method emphasized the unique genetics and terroir in which these remarkable trees grew. That is why today we can enjoy this lively, fruit-forward coffee.