These red Ethiopian cherries are picked and freshly sorted at the farm. Then, the cherries are dried for approximately twenty days depending on the weather conditions and are covered with tarps during the day to slow the drying process. Dried parchment is stored for thirty more days and then moved to Addis, in central Ethiopia, for further processing.
These grade-1 beans are harvested at roughly 2200m and made up entirely of the Ethiopian Heirloom varietal. After the batch is honey-processed, the beans are laid out to sun-dry on raised beds.