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This micro-lot is produced by Luel Abera, a fermentation specialist born and raised within the same wild forest where the coffee grows. At 2050–2280m, cherries develop under a biodiverse canopy that filters light and maintains stable temperature — ideal for long, slow ripening.
Only fully ripe cherries are selected for oxygen-free fermentation in temperature-controlled cold rooms. After fermentation, the cherries dry gently under the forest’s filtered sunlight, allowing the final cup to show both intensity and clarity.
A striking anaerobic natural: rich fruit depth lifted by the brightness of true wild-grown coffee.
Flavour Notes
Concord Grape
Plum
Violet
Blueberry
Pear
Jasmine
This micro-lot is produced by Luel Abera, a fermentation specialist born and raised within the same wild forest where the coffee grows. At 2050–2280m, cherries develop under a biodiverse canopy that filters light and maintains stable temperature — ideal for long, slow ripening.
Only fully ripe cherries are selected for oxygen-free fermentation in temperature-controlled cold rooms. After fermentation, the cherries dry gently under the forest’s filtered sunlight, allowing the final cup to show both intensity and clarity.
A striking anaerobic natural: rich fruit depth lifted by the brightness of true wild-grown coffee.
Flavour Notes
Concord Grape
Plum
Violet
Blueberry
Pear
Jasmine