120 hours without oxygen - this lot takes you to your breath! In the coffee world there is a new type of treatment: Anaerobic Fermentation. Directly at Harenna Forest in Sidama lies the village Bombe at 2000m altitude. Here the Yonis family collaborates with 350 farmers on their Ayla Washing Station. Each farmer produces only about 100kg of coffee cherries per year on his land. After picking, the cherries in barrels under air exclusion for 5 days in cool temperatures under trees in the forest. Then they dry for 27 days in the shade on African Beds in the crystal clear air. The result is a fruit bomb that tastes like strawberry, apple rings and rosé wine.