The coffee comes from smallholder coffee farmers in the Goro Badessa Woreda of Hambela Wamena, a high altitude region that tops out at 2100 meters above sea level. These lots are made up of coffee from several hundred different farmers, most with only a couple hundred coffee trees or less.

The small family run wet mill near Hambela has their own milling equipment, oversees quality management, and the preparation for export. Like most of Ethiopia, the farm is planted in regionally distinct local strains of coffees that have spread from the wild forest plants from the western part of the country.

This particular lot was naturally-processed, meaning that the seeds are dried while inside the cherry on raised beds, capturing a ton of fruit aroma and flavor.