Description This lot is produced by approximately 750 smallholder farmers in Mundayo kebele, located in Nensebo woreda on the edge of the Harenna Forest. Farms sit in a humid, forest microclimate that support slow cherry maturation and consistent development. Cherry is delivered daily to Aash washing station, operated by Testi Specialty Coffee, where it is processed separately as a natural lot. At intake, coffee is carefully hand sorted and floated to remove defects before being spread on raised beds for drying. The station’s position relative to surrounding farms allows for timely delivery, which is critical in natural processing where freshness and control are essential. Drying begins in thin layers, with frequent turning to regulate fermentation and maintain even moisture loss. As the coffee reaches the raisin stage, bed depth is gradually increased to slow the rate of drying and preserve lot stability. Cherries are covered during peak sun and overnight to protect against thermal stress and moisture reabsorption, and drying typically takes 15 to 18 days before the coffee is hulled and rested in parchment. PROCESS Natural REGION Nensebo, West Arsi ELEVATION 1900 VARIETAL JARC, Landrace Varieties FLAVOUR PROFILE Honey, blackberry, dried cranberry, cocoa ROAST Espresso

Description This lot is produced by approximately 750 smallholder farmers in Mundayo kebele, located in Nensebo woreda on the edge of the Harenna Forest. Farms sit in a humid, forest microclimate that support slow cherry maturation and consistent development. Cherry is delivered daily to Aash washing station, operated by Testi Specialty Coffee, where it is processed separately as a natural lot. At intake, coffee is carefully hand sorted and floated to remove defects before being spread on raised beds for drying. The station’s position relative to surrounding farms allows for timely delivery, which is critical in natural processing where freshness and control are essential. Drying begins in thin layers, with frequent turning to regulate fermentation and maintain even moisture loss. As the coffee reaches the raisin stage, bed depth is gradually increased to slow the rate of drying and preserve lot stability. Cherries are covered during peak sun and overnight to protect against thermal stress and moisture reabsorption, and drying typically takes 15 to 18 days before the coffee is hulled and rested in parchment. PROCESS Natural REGION Nensebo, West Arsi ELEVATION 1900 VARIETAL JARC, Landrace Varieties FLAVOUR PROFILE Honey, blackberry, dried cranberry, cocoa ROAST Espresso