Even at the time of grinding this coffee, you can catch a lot of the funky fruity fragrances! It is a divine example of a well-tuned carbonic fermentation process - extremely clean yet lively red/yellow fruits encased in gentle sweetness. Results are your favourite Ethiopian characteristics in candy form and fully-ripen tropical fruits.   This process is carefully monitored by the team led by Senay Hailemariam at Idido processing station in Yirgacheffe. 120 hours of fermentation in steel tanks held below 10-12° Celsius. Here, carbon dioxide is pumped into the tanks to remove any oxygen. This slows down the fermentation, giving the coffee more time to develop a myriad of nuanced aromas and flavours. Drying after this stage is also slowed down - first 48 hours in thick layer, next 5 days in thinner layers under controlled shade area with total drying time aimed around 36 - 40 days.