The harvest for this coffee takes place from October to December, with farmers carefully handpicking only the ripest cherries to ensure the highest quality beans. The cherries undergo a natural process, where they are spread out to dry in the sun for 2 to 4 weeks. During this time, they are regularly turned to ensure even drying and to preserve the integrity of the flavours. Once the cherries reach the ideal moisture content, they are stored in a cool environment for several weeks. This resting period allows the beans to develop deeper flavours and enhances their overall complexity. After resting, the cherries are hulled to remove the dried outer skin and pulp. The beans are then milled to eliminate the parchment layer, revealing the pristine green coffee beans, ready for export. This coffee presents a multi-layered acidity, with bright, vibrant notes that unfold in the cup. The silky texture complements the coffee’s ripe sweetness, offering a balanced and smooth mouthfeel. At Sweven, we love the vibrant complexity of this coffee—it’s a true celebration of Ethiopia’s natural process.