This micro-lot is produced by Luel Abera, a fermentation specialist born and raised within the same wild forest where the coffee grows. At 2050–2280m, cherries develop under a biodiverse canopy that filters light and maintains stable temperature — ideal for long, slow ripening. Only fully ripe cherries are selected for oxygen-free fermentation in temperature-controlled cold rooms. After fermentation, the cherries dry gently under the forest’s filtered sunlight, allowing the final cup to show both intensity and clarity. A striking anaerobic natural: rich fruit depth lifted by the brightness of true wild-grown coffee.