Fresh, fully ripe red cherries are selectively handpicked by trained smallholder farmers and delivered to the Chelchele washing station on the same day of harvest. After careful hand-sorting and flotation to remove underripe, overripe and defective cherries, only the highest quality fruit is placed into sealed food-grade anaerobic fermentation tanks. The cherries ferment without oxygen for 72 hours under carefully monitored temperature and pressure conditions, allowing naturally occurring yeasts and microorganisms to slowly develop complex sugars, organic acids and aromatic compounds while preserving the integrity of the seed. Following fermentation, the cherries are transferred to raised African drying beds where they are initially dried under shade before gradual sun exposure. The coffee is turned frequently to ensure even drying and prevent over-fermentation, reaching a final moisture content of 10.5–11.5% over approximately 18–25 days. After resting, the coffee is hulled, density sorted, screen graded and hand sorted before export. This meticulous process highlights the terroir of Gedeb, producing a cup with intense floral aromatics, tropical fruit, berry and stone-fruit notes, wine-like complexity, vibrant acidity, silky body and a long, clean finish.