The coffee comes from the Jimma region, located north of the famous Yirgacheffe. Coffees from Jimma are known for their full-bodied texture and effervescent acidity. Its producer is Mensur Abahika, which independently offers its coffee to exporters. This is a unique form of business, as usually coffees from Ethiopia come from cooperatives of up to several hundred producers. The 18-hectare farm of Mensur and his wife is famous for its high-quality coffees and is a model for local farmers. JARC 74112 and JARC 74110 were developed in western Ethiopia and have a high resistance to coffee fruit disease. The coffee has undergone traditional natural (dry) processing. This processing method raises the sweetness and body, and exposes the ripe, fruity flavor notes. After harvesting, the coffee fruits are spread out on a concrete patio, where they dry for several days. During this time, fermentation takes place inside the fruit, the course of which is determined by atmospheric conditions (temperature, humidity, wind). These factors cannot be controlled, making each batch of coffee unique, yet requiring the producer to watch over the drying process and respond at the appropriate moments to changes in weather and conditions.