This coffee was processed by souring a specific farmers coffee from the Benti Nenka Kebele and processing it at the Benti Nenka Station which borders the Goro Badessa and Buku Abel kebele. The coffee was fermented naturally for 48 hours in fermentation barrel under shade so the temperature during fermentation can be fairly stable throughout resulting in a more uniform flavor. This is done for 48 hours which gives just enough fermentation and tastes like a supernatural