Grown in the mineral-rich, volcanic soil of Durame Village, this coffee thrives at a staggering 2,050+ meters above sea level. To build its signature complexity, local producers use a hybrid processing technique: the unwashed cherries undergo a carefully controlled 36–48 hour wet-mill fermentation before being transferred to sun-drenched raised beds for 16 to 17 days. This extended drying period locks in intense fruit sweetness, creating a complex and incredibly expressive African natural.

Prepare for a wonderfully bright and fruit-driven experience. A light roast preserves the brilliant, natural character of these high-altitude beans, delivering a luscious splash of sweet strawberry and tart pomegranate right at the first sip. As it cools, the cup deepens into rich, jammy blackberry notes, leaving a crisp, lively finish that lingers delightfully on the palate.