At a stunning altitude of 2250 meters above sea level, in the small neighborhood of Haro Wachu, there lies 5.2 hectare farm ripe with factors to create a most memorable coffee. Under the careful shade of Cordial Africanas and Acacia trees, growing from the red brown fertile soil are some of Ethiopia’s most notable varieties. Once the smallholders have picked their way through the ripe cherries during the harvest cycle running from November to January, they deliver the cherry to the Zelalem Alemu mill. Here, the cherries are tightly packed into sealed bags, and vacuumed free of oxygen. In the following hours, the fermentation process will begin with the buildup of CO2 causing pressure to break down the mucilage of the beans, continuing for 4-15 days until the red cherry has broken down and visually fermented to a yellow color. From there, the coffee is removed and dried on African drying beds for 15-18 days without shade. All of this comes together to give a magical final cup, brimming with white grape and florals.