Ethiopia's coffee processing methods continue to evolve, and this particular coffee stands out for its unique processing technique - the modern natural wine process (also known as Carbonic Maceration). Harvested in the Guji zone, it's another example of the region's high-quality coffee. Compared to traditional processing methods, the natural wine process is relatively new and experimental, and shares similarities with anaerobic fermentation. However, this method creates a CO2-rich environment that fosters a unique form of fermentation and flavor development. By manipulating the microbial activity through a CO2-rich environment, the flavors in the coffee are further developed and enhanced, making this coffee truly one-of-a-kind.