Producer: EDN Ethiopian Coffee. Farm: Benti Nenka Smallholder Farmers. Location: Hambela, Benti Nenka Village. Variety: Kurume, 74112. Process: Natural Anaerobic. Altitude: 1,950 - 2,300 masl. EDN Ethiopia Coffee aims to contribute to nation-building by advancing the country’s agricultural agenda, improving coffee-growing families’ welfare, and introducing innovations to traditional methods. They focus on nurturing ties with peer producers and smallholder farmers, skill-building, and infrastructure to meet global customer demands for higher-end specialty coffees. The lush, mountainous Guji terrain (1,950 to 2,300 masl) receives abundant rainfall and has fertile soils, providing a conducive, shaded environment. Farming families in Hambela use traditional, organic practices, intercropping coffee with other food crops. About 450-500 families in Benti Nenka Village entrust their harvests to EDN’s processing site. Kurume, a regional landrace from the Gedeo zone, and JARC variety 74112 are known for their quality, resilience, and adaptability. Ethiopian heirlooms typically show fruity, floral, and complex characteristics. Cherries are hand-picked, then undergo flotation to remove defects, followed by visual assessment. Anaerobic fermentation occurs in pressurized, oxygen-free containers for 10-12 days, with strict monitoring of sugar content, temperature, and pressure to achieve the desired cup profile. Cherries are then transferred to drying beds for 15-20 days until 11% moisture is reached, with periodic churning. This Natural Anaerobic Guji Hambela expresses an intensified, candy-like, tropical sweetness, accented by rounded stonefruit and berry-like acidities.