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From the highland village of Chilaka in Bensa, this micro-lot is produced in very limited quantity—just 25 tons of natural coffee are processed at this small, dedicated station each year, all sourced from nearby smallholder farmers.
Ripe cherries are meticulously handpicked for uniformity, then placed into blue plastic tanks and sealed for 240 hours of anaerobic fermentation in a cool environment. This slow and controlled fermentation allows the coffee’s delicate complexity to emerge with clarity and balance.
Following fermentation, the cherries are spread across African raised beds for 25 days of drying, with consistent turning every hour to ensure even dehydration. To safeguard the fruit’s integrity, the beds are covered during peak sunlight hours (12–3 PM) to prevent overheating.
Once the cherries reach the ideal moisture level of 11–11.5%, they are sealed in GrainPro bags to preserve and enhance aromatic development, then stored in traditional jute bags. The dried cherries are rested for a minimum of 45 days before dry milling to allow the flavor profile to fully rest.
