This exceptional coffee, grown at high altitude in Arbegona, in the Sidama region, is fermented anaerobically (without oxygen) for 48 hours, a method that magnifies its natural qualities. A bright, funky coffee! It reveals a juicy, explosive cup, with intense aromas of blackberry and blueberry, enhanced by a hint of bergamot. A fruity, vibrant experience that surprises and delights with every sip.