Ethiopian Arabica of natural experimental processing of the specialty class from the plantations of the Sidamo region, in the Guji district. Here, on a sunny little hill, is the Uraga Raro processing station, owned and operated by the exporting company SNAP COFFEE. Farms from which coffee is supplied to the station have high yields thanks to fertile soils and high standards of agrotechnical cultivation methods. Currently, 430 neighboring farmers bring their coffee cherries to Uraga Raro to sell. This lot consists of Dega and Volisho varieties, grown at an altitude of more than 1,950 meters above sea level. After manual collection, the coffee was sorted by immersion in water to remove unripe berries and additionally manually sorted. The most ripe and high-quality cherries were wrapped in dense black plastic film for 72 hours. During this time, once a day, the plastic was opened and the cherries were stirred for uniform air access. After fermentation, the coffee was laid out on African beds in 2 cm thick layers to dry for 10 days. After drying, the coffee was manually sorted again. As a result of all the manipulations, we have an interesting tropical multi-fruit cup profile