This micro-lot comes from fourth-generation coffee producer Kefyalew Obese, where his family continues a long tradition of cultivating exceptional coffee. Rather than immediately drying the cherries, they are sealed in an oxygen-free environment, allowing naturally occurring yeasts and microorganisms to ferment the sugars in the fruit in a controlled setting. This extended fermentation helps build greater depth, intensity, and complexity in the cup while preserving the vibrant fruit character of the coffee. After fermentation, the whole cherries are spread on raised beds to dry slowly, allowing the fruit to continue imparting its sugars and aromatics to the developing beans. The result is an expressive coffee with layers of tropical fruit, floral aromatics, and deep, wine-like sweetness.