This coffee has undergone a 72 hour fermentation. A step that is unusual for the typical Ethiopian coffee, but that imparts an additional layer of flavor complexity.

After the coffee cherries have been sorted for quality, the best beans are selected and placed inside the fermentation tanks. These tanks were modified to include a one way relief valve along with a hose that is placed inside a water bottle outside of the tank. The hose is placed inside the water bottle allowing the water to act as a barrier so that no oxygen can enter inside the tank and only allowing gasses to exit, creating an environment free of oxygen within the tanks. After fermenting in the tanks for 72 hours, the coffee is then transferred to raised beds to dry for 17 days where the coffees are routinely raked and rotated by hand to assure consistent exposure and uniform drying.

Uraga's high altitude, moderate climate, and diverse microclimates foster ideal conditions for Arabica coffee, yielding a wide range of flavors. The Guji Zone, which encompasses Uraga, boasts rich biodiversity thanks to its lush landscapes and varied elevations. This biodiversity greatly influences the coffee's complexity, shaped by the surrounding environment.