This grade 1 microlot from Kochere Beloya was naturally processed with an extended 120 hour 'anaerobic' cherry fermentation in vacuum sealed bags.

The ‘anaerobic’ bacteria takes over fermentation after around 18-24 hours, due to the build of CO2 pressure in the bags. The fermented cherries are then dried in the sun on raised African beds for 15-18 days, during which they are carefully turned to prevent spoilage from mould formation.

Once the cherries have sufficiently dried they are rested before being transported to a central dry mill in Addis Ababa for secondary processing (hulling, grading, sorting and handpicking).