Carefully selected from smallholder farms in the lush highlands of Sidamo, this coffee is a testament to precision and patience. At the Gemechu processing station, ripe cherries are laid out on raised African beds and dried slowly over 22 days. The team turns the cherries hourly and shades them during the hottest hours to preserve their delicate character. Once the ideal moisture level of 10–11% is reached, the cherries are sealed in GrainPro bags to lock in their vibrant aromatics, then rested for 45 days before milling. The result is a beautifully balanced cup, bursting with juicy, tart fruit notes that reflect the care behind every step of its journey.
