This exceptional coffee is sourced from Aricha village in Ethiopia's Gedeo Zone. It's cultivated by a dedicated community of 800 farmers, coffee is produced at 1,900 to 2,100 m.a.s.l This high-altitude region's unique microclimates contribute significantly to the coffee's distinctive qualities. The primary varieties cultivated are kerume and heirloom varieties, showcasing the rich genetic diversity of Ethiopian coffee.

Once the coffee arrives at the station, a thorough pre-sorting of the cherries is performed. The team carefully hand-sorts them, selecting only perfectly ripe ones and removing any unripe, overripe, or foreign material. Afterwards, the cherries are floated in water. Low-density, imperfect coffee is removed as it floats, while healthy, dense beans sink to the bottom. Next, the coffee cherries are de-pulped and fermented for 100 hours. To ensure optimal mucilage removal, the water is changed with cold water every 24 hours. Finally, the coffee is placed on African drying beds for 15 days. It's turned 5 to 6 times a day to ensure even drying