This coffee is grown on a 5.05-hectare farm in the Biloya region, cultivated by Ashenafi, a dedicated farmer who inherited the land from his father — a legacy of passion and tradition spanning generations. Today, Ashenafi manages the farm with his four children, who are actively involved in every stage of production: from pruning and selective harvesting to applying organic fertilizers and meticulously handpicking defective beans. Situated in the family’s own backyard, the farm benefits from rich loam soil and the ample shade of native trees, which together create an ideal microclimate for coffee cultivation. At altitudes of 1,700 to 2,200 m.a.s.l., and through the exclusive use of organic fertilizers, the farm embodies a commitment to sustainability and environmental stewardship, resulting in a coffee that is both authentic and of exceptional quality.