以下、商社資料より抜粋：

◆精製プロセス（Processing）について
このコーヒーは、徹底した品質管理を経て生産されています。

1. 衛生管理
収穫前に手やバスケットを消毒し、細菌汚染を防止。清潔な環境で収穫が行われてきます。

2. 収穫と選別
2024年12月中旬に収穫。熟度の高いチェリーを中心に丁寧な選別過程を経ています。

3. 精製と発酵
チェリーをきれいな水で洗い、不良豆を取り除いた後、48時間かけて発酵。発酵中も滅菌材料を使用し、カビや雑菌の混入を徹底的に防いでいます。

4. 乾燥
パーチメントは高床式アフリカンベッドで約21日間かけて乾燥。日陰ネットを使用し、温度・湿度を調整することで、均一で安定した水分値（約12%）に仕上げられています。

5. 仕上げ
乾燥後はさらに30日間休ませることで、風味が落ち着き、よりクリーンで透明感のある味わいに整えられます。

◆Tasting notes

A clean, transparent cup with a delicate floral aroma.
Gentle sweetness and soft roastiness unfold,
brightening your morning like the first light of day.

White peach・Kiwi・White flowers・Floral・Candy

◆Roasting notes

We refined the roast profile to achieve consistency for your everyday cup.
This lot is crafted to be easily brewed and enjoyed in a more casual way.

Origin: Ethiopia
Region: Guji, Shakisso, Denbi Uddo
Farm: Jigesa
Variety: Mixed Heirloom
Process: Premium Washed

Excerpt from importer’s notes:

This coffee is produced under strict quality control standards.

1. Hygiene Management
Before harvesting, all hands and baskets are disinfected to prevent bacterial contamination.
Cherries are picked in a thoroughly clean environment.

2. Harvesting and Selection
Harvested in mid-December 2024.
Only fully ripe cherries are carefully selected through multiple sorting stages.

3. Pulping and Fermentation
Cherries are washed in clean water and defective beans are removed,
then fermented for about 48 hours.
Sterilized materials are used throughout the process to completely prevent mold and contamination.

4. Drying
The parchment is dried on raised African beds for about 21 days.
A shade net is used to regulate temperature and humidity,
achieving a uniform and stable moisture content of around 12%.

5. Resting
After drying, the coffee is rested for an additional 30 days,
allowing the flavor to stabilize and develop a clean, transparent cup profile.