Produced by Esayas Beriso at Boku in Hambela Wamena, this high-altitude Ethiopian lot showcases the local 74158 variety through a controlled anaerobic natural process. After meticulous cherry selection, the coffee is fermented for 72 or 120 hours in dry, shaded barrels under Esayas's supervision. The cherries are then moved to shaded drying beds before final sorting, milling and packing.
Esayas began his career in a government office before entering coffee production with his brothers and planting his own trees. He committed fully to farming in 2009 and now works alongside his wife, Meskerem, who helps manage the harvest and cherry purchasing. Esayas has partnered with SNAP, The Coffee Quest's Ethiopian export partner, since 2017.
