Blueberry • Key Lime Pie • Watermelon Rind

Varietal - Kumie, Siga & Wilsho

Process - Anaerobic Natural

Elevation - 2000-2200 masl

This lot comes from the Worka Sakaro Washing Station in Gedeb, Ethiopia, where over 400 smallholder farmers deliver their harvests. Coffee here is cultivated on steep mountain slopes at elevations of 2,000–2,200 meters, shaded by Birbira, Corsica Africana, and Ensete Ventricosum trees. Farmers handpick ripe cherries, which are then carefully dried on raised beds for up to three weeks.

What sets this lot apart is its anaerobic natural process. After harvesting, cherries are floated and sealed in special plastic bags flushed with carbon dioxide and nitrogen. Over 3–7 days, controlled fermentation develops distinctive flavors before the cherries are moved to raised beds to complete drying. This experimental method brings out a vibrant and complex cup, layering fruit-forward sweetness with floral depth.