Esayas Beriso is a former government official, now a coffee producer. While he still worked in office, he started a coffee venture with his brother where they collected coffee cherries from local producers and sold them to local wet mills. As his coffee business grew, he decided to shift his career and focus on coffee farming. Today, he runs his operations together with his wife Meskerem, who oversees purchase of cherries from neighboring farms. Esayas and Meskerem have been partners of SNAP since 2017, an Ethiopian export partner committed to improving the quality of life of coffee producers and to elevate the quality of coffee by providing support in logistics, as well as investing in education and infrastructure for the producers. Esayas' farm is located in the Hambela Wamena district of Oromia Region of Ethiopia. His land is located 2,350 meters above sea level, and he cultivates native coffee cherry varieties including this lot of Ethiopian Heirloom 74158. This lot was processed as an anaerobic natural, an innovative controlled fermentation method with a characteristic of the traditional natural process. After handpicking the cherries, the cherries are fermented for 72 hours in barrels deprived of oxygen. This process is monitored closely and once the fermentation process is complete, the cherries are moved to shaded raised-beds to dry, where the cherries are turned frequently throughout the day for 7 to 10 days. The result of this meticulous processing method is a sweet and juicy cup with a subtle and pleasant acidity of blueberry and cherry, with a fruity aftertaste of wine gums.