Sixty percent of the blend comes from Buku Abel in Guji, a washed coffee grown at an extraordinary 2350 meters above sea level. Built by producer Wondafrash Edema, Buku Abel sits in the volcanic highlands where cool temperatures slow cherry maturation and concentrate sugars. The result is a structured cup with refined acidity and deep chocolate sweetness, grounded in tradition and elevated by intentional processing. The remaining forty percent comes from Gotiti in Gedeb, an anaerobic natural coffee produced by an Ethiopian woman owned exporter committed to empowering women across the coffee sector. Grown between 2150 and 2200 meters under indigenous shade trees like ensete, this coffee brings layered fruit character and festive intensity. Biodiverse farms, chemical free cultivation, and careful fermentation highlight cranberry brightness and spiced fruit depth.