It was processed at a station called Reka, which we ourselves chose to conduct this experiment. Last year, all the cappings washed coffee from this station was the brightest of all the samples. Since it is the quality of washed coffee that shows the potential of the terroir and the quality of processing at the station, we decided that experimental coffee will turn out even better here. Even during the harvest season, we asked Isaac Tesfay, a co-owner of Siz Agro and Reku processing station, to make us many lots of experimental treatments according to various recipes. And one of them is — Ethiopia Tesfay with the stage of anaerobic fermentation for 200 hours. According to Siz Agro, they have never made fermentation coffee for more than 120 hours, and this lot — is their longest fermentation. In addition, the weather during processing was especially hot, and we were very worried that coffee could be overfermented. But the result was incredible and very impressed both us and Isaac. Experimental processing — is always a big risk. And we are very glad that we are so lucky this year. We rated this coffee during the cappings in Ethiopia by 90 points, but after transporting to Russia we adjusted the estimate to 89, which often happens with experimental coffee treatments. In any case, this is an incredible result.