Marlon purchased these cherries from his neighbors; they are believed to be Yirgacheffe, although the exact variety remains unknown. Intrigued by their potential, he chose to process them as a natural with extended whole-cherry fermentation. The cherries were placed in sealed tanks for five days, allowing slow, controlled microbial activity to intensify their fruit character and build a rich, layered sweetness.

The result is a deeply expressive and fruit-forward coffee, with pronounced notes of blueberry, chocolate, and vanilla. Its juicy profile, combined with a smooth sweetness and a lingering dessert-like finish, showcases the beauty of long-fermented naturals and Marlon’s commitment to experimenting with coffees beyond his own farm.