It feels like a perfectly ripe cantaloupe, Swedish berries on a summer road trip, and sipping a tequila sunrise on a beach lounger somewhere in the Caribbean. 🍹 Grown by members of the Banko Gotiti Cooperative on family-owned farms in the southern district of Gedeb, this naturally processed coffee is known as one of the best-selected lots in Ethiopia. The natural or traditional processing method is how they’ve processed coffee for centuries in Ethiopia, and it hasn’t changed too much over that time. These coffees are sun-dried with the coffee cherries fruit left on the bean. The fruit pulp is not removed until just before export. Once carefully harvested, ripe cherries are immediately placed on raised beds constructed in such a way as to ensure proper air circulation and temperature control for an optimal drying process. The cherries are stored in a local warehouse after the moisture is reduced to between 11.5 and 12 percent and then transported to Addis Ababa, where the coffee is milled and exported.