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, with a focus on soil health and careful land stewardship. In recent years, he has begun processing select microlots himself — moving beyond cooperative delivery to improve quality and traceability with the support of local partners. This lot undergoes anaerobic natural fermentation for 72–96 hours in sealed, oxygen-free tanks to build fruit intensity and sweetness. The cherries are then slow-dried on raised beds for 20–25 days under shaded conditions, allowing for even moisture reduction and greater clarity.