An anaerobic natural highlighting the care of local smallholders and the region’s rich landscape: sweet red and tropical fruits. We taste tropical and red fruits. Recommended for espresso and filter. We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results. This coffee was produced by Daniso Horsa in the Damo area of Shantawene, part of the Bensa district in Sidamo. It is grown at around 2200 metres above sea level, where cooler conditions support slow ripening. The trees are traditional heirloom varieties, and the harvest took place in 2025. Work on the farm is done by hand, from caring for the trees throughout the year to selectively picking ripe cherries during harvest. This combination of tradition and continual improvement helps him produce coffee that is both expressive and true to its place in Sidamo. After harvest, the cherries are processed as an anaerobic natural, kept whole and rested before drying. In the cup, this results in a coffee led by sweet red fruits and ripe tropical flavours, shaped by altitude and the steady, careful work of the producer. Daniso has worked his family’s farm for many years and continues to invest in its future. He uses agroforestry techniques to support both shade and soil health, and has taken part in projects that bring agronomy support and training to help improve cultivation and processing. This combination of tradition and continual improvement helps him produce coffee that is both expressive and true to its place in Sidamo.