Jun 25 2026 Ethiopia

Ripe cherries from Hambela Layo are selectively harvested at peak ripeness and carefully sorted to ensure uniform quality. The cherries are then placed in sealed, oxygen-free fermentation tanks for controlled anaerobic fermentation, which enhances sweetness, fruit complexity, and aromatic depth through slow microbial development. After fermentation, the coffee is transferred to raised African drying beds and sun-dried gradually under close supervision. Regular turning ensures even drying and helps maintain cup clarity and consistency. Once the desired moisture level is reached, the coffee is rested, hulled, and prepared for export.