Grown along the lush, forested slopes of Abana Estate in Ethiopia’s Oromia highlands, this limited-release coffee highlights the vibrant clarity and structure that define coffees from the Anderacha region. After a careful whole-cherry fermentation of 18–24 hours, the coffee is floated and slowly dried on raised beds, resulting in a cup that is balanced, creamy, and layered with notes of stone fruit, berry, chamomile, and subtle black tea tannins. Produced with a strong commitment to sustainability and community development, this coffee offers a refined and expressive Ethiopian profile—an ideal choice for those seeking both elegance in the cup and the complexity that makes Ethiopian coffees so distinctive.