From the highland village of Hatessa in Ethiopia’s Bensa district, this micro-lot is crafted in limited quantities—just 5 to 8 tons of natural coffee produced yearly at a dedicated station sourcing from nearby smallholders. Ripe cherries are handpicked for uniformity, then sealed in blue plastic tanks for 72 hours of cool anaerobic fermentation to enhance clarity and balance. They dry on African raised beds for 25 days, turned hourly and shaded during peak sunlight. Once reaching 11–11.5% moisture, the coffee rests in GrainPro and jute for 45 days, developing remarkable aromatic depth and refinement.
