Nigusse Nare is a smallholder producer based in Uraga, in Ethiopia’s Guji Zone, where his 6-hectare farm sits at around 2,100 MASL. Coffee is grown under native shade using traditional, low-intervention methods. This lot undergoes anaerobic natural fermentation for 72–96 hours in sealed tanks, followed by slow drying on raised beds for 20–25 days under shade.