From a triple COE-winning estate run by the Degefu family, with processing led by Mulugeta – a 15-year fermentation veteran. This lot comes from Sidama Arbegona, grown at over 2600m altitude, nourished by mountain mist and natural spring water. Natural processed on raised African beds for 20–28 days, with cherries gently washed in cold spring water before sunrise (4–5am), preserving clarity and structure in every layer.