The Karmachi farm, established in 2019, spans 1000 hectares, with 350 hectares dedicated to the local Gori-Gesha cultivar. Located 5 km from Gesha village in southwestern Ethiopia, it is about 710 km from the capital. The Ethiopia Anaerobic Slow Dry (ASD) 96-Hours Karmachi Gesha is fermented for 96 hours before drying. The cherries are laid on raised beds to dry from 30% to 11% moisture over 20-30 days. This slow-drying process enhances the beans’ flavor absorption, making the coffee unique.