This microlot is produced from heirloom varieties grown at 2,200–2,300 meters above sea level in Buku Sayisa, located in Hambela Woreda within the Guji region of Ethiopia. The coffee is naturally processed using sun-drying methods: whole cherries are laid in thin layers on raised African beds, turned regularly, and covered with parabolic plastic sheeting in the evening to manage airflow. During the day, cherries are covered from sunlight to prevent unwanted fermentation. Drying takes 18 to 30 days depending on climate conditions. Coffee cherries are hand-picked, with both underripe and overripe fruit removed. The extended drying and fermentation process allows sugars and organic compounds to concentrate gradually, contributing to the coffee’s clarity and complexity. The result is a clean, full-bodied coffee showcasing its distinctive origins.