This one comes from producer Nigusa Nara in Bensa Village, Sidama. Nara is the village's lead farmer. Bensa's coffee is fruity, floral, clean, and complex. This one is special because Nigusa uses an anaerobic process, contributing to its intense flavor. This coffee undergoes an extended fermentation. Ripe cherries are hand-picked, sorted, and put into sealed plastic bags for 56 hours before being carefully dried under a shade net for 3-4 weeks. We taste big strawberry candy flavors up front (think of those little ones your grandma used to carry around), complemented by perfume-like florals and a sugary-sweet finish.