With blueberry, dried red fruits, chocolate, and vanilla tones, this brand new offering from the birthplace of coffee is sure to please. These heirloom varietals grown elevations exceeding 6,000 ft above sea level are harvested by small holder farms, then processed at coops utilizing the waters of the Awash River, where it is graded and dried in whole cherry. Typically, whole cherry is put into soaking tanks where the "floaters" (under ripe coffee) are removed. The coffee is then laid to dry on raised drying beds where it takes around 3 full weeks to dry. During this time workers tend to the drying beds, turning the coffee to facilitate even drying, and hand picking out any defects they see.