If you want to try one of the best coffees of your life, this is a good place to start. Cherries are grown around the mountainous village of Bombe and brought to Samson Zi’s processing station where these cherries are fermented in sealed tanks with mosto (coffee cherry juice) for seven days. Next, they are dried in direct sunlight for two days before shade drying slowly for 30 more days. This extensive fermentation and drying process creates a fruity and harmoniously sweet profile that sparkles with notes of pineapple, blueberry kombucha and cardamom.