Grown at 1800–1900 m in Aleta Wendo, Sidama, this coffee thrives in clay soils and under the shade of local trees such as Zigba and Weyira, with an annual rainfall of 1400 mm. Produced by a small family business, the coffee is pulped with an "Agard" machine, fermented, washed, and slowly dried on raised African beds. The 74/140 variety offers a clean, balanced, and bright cup, reflecting Sidama's characteristic sweetness and clarity.
