This Ethiopian varietal is produced in the region of Gedio, Yirgacheffe, and grown on a 120-hectare farm. Produced between a small attitude range of 2050m – 2100m, with average annual temperatures of 23 degrees Celsius allows for flowering to begin in August, with harvesting starting between November and December. The anaerobic process method was introduced to the region. The process is to ‘ferment’ the coffee in a fully sealed and oxygen-deprived fermentation bags or tanks. Carbonic maceration is the anaerobic process used for this varietal. Typically, the cherries will be fermented for 4-5 days, however, this lot was left in the fermentation tanks for 10 days. This allows for the mucilage to have a longer contact time with the coffee seed and for the flavours of the sweet fruit to impart on the coffee bean. This intensive processing technique results in highly fruity coffees with wild funky flavours.