Produced by Asefa Dukamo Korma in the high-elevation Arbegona region of Sidama, this naturally processed Ethiopian coffee grows in fertile lands situated between 2,200 and 2,400 metres above sea level to provide optimal conditions. After harvesting between December and February, cherries are delivered from nearby farms and sorted by flotation in large water tanks to skim off low-density fruit. The remaining cherries are spread across African raised beds and rotated every 30 minutes to facilitate even drying and controlled fermentation over a period of 12 to 15 days. Once ideal moisture levels are reached, the coffee is bagged and rested in local warehouses to further enhance its flavour development before export.
