This Ethiopian Coffee is produced in the region of Oromiya Guji, across a 200-hectare farm. Grown within an altitude of 2000m – 2100m, this coffee provides a unique cup. Anaerobic (oxygen-free) processing method was introduced to the region in 2020. The process is to ‘ferment’ the coffee in a fully sealed and oxygen deprived fermentation tank. First, the cherries are collected and separated from under ripe, over ripe, and green cherries. Then, only the best fully ripe cherries are selected and added to a special stainless-steel tank and filled until it is tightly-packed and sealed.