Grown in the Gedeb district of the Gedeo Zone, this lot gathers cherry from smallholder farmers tending plots of less than five hectares beneath native shade trees.
Ripe cherries are hand-picked over several passes, then pulped, fermented for 48-72 hours, washed and dried on raised beds, turned regularly and covered through the hottest hours of the day. The result is a bright, clean cup with stone fruit and citrus lifted by caramel sweetness.
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