My day begins before sunrise in the rolling hills of Yirgacheffe, the birthplace of some of the world's most sought-after coffee. The air is cool and crisp at this altitude, perfect for growing the delicate Arabica beans.
The first task is to walk through the coffee trees, inspecting the cherries. We only pick the ones that are a deep, vibrant red, ensuring peak ripeness and flavor. This selective hand-picking is a slow, careful process, but it is the secret to our quality. Each bean is a promise of the rich, aromatic cup it will one day become.
After picking, the beans are brought back for processing. Depending on the desired flavor profile, we use either the 'washed' or 'natural' method. The natural process involves drying the whole cherry in the sun on raised beds, allowing the fruit's sweetness to infuse the bean. It's a labor of love, a connection to the land and a tradition I am proud to continue.