From Idido Gersi station in Yirgacheffe, Ethiopia, this Grade 1 heirloom lot is sourced from local smallholder farmers farming at altitudes between 1,900 and 2,200 m. 

After careful cherry selection, the coffee undergoes a cultured natural process: sealed fermentation tanks inoculated with selected yeast cultures are used to guide and enrich the natural ferment. The cherries are then sun-dried on raised beds (up to 21 days), with periodic turning and protective coverings to ensure even drying and preserve delicate flavours. 

This is a rare expression of experimental fermentation meets traditional Ethiopian processing — bold, expressive, and deeply rooted in origin.