Grown in the highlands in Guji, Oromina in Ethiopia, this natural heirloom represents greatly of the Ethiopian coffee vs stone fruit flavour references. In this particular scenario, ripen yellow peach maybe the most accurate - light and gentle yet prominent sweetness different from that of brown sugar. Paired with this profile is a zingy tartness similar to cranberry and pomegranate. This zingy acidity will pop in the first mouthful as both espresso and filter!   These coffee fruits are looked after by approximately 850 small farm-holders. They are taken to Jigesa processing station on the same day as the harvest. Firstly sorted for ripeness and then quality, after which they are rinsed clean of dirt. Over the coarse of 8-25 days, these cherries are dried on raised beds whilst being turned over frequently until they achieve an ideal moisture level.