The station is located in Guji, a coffee growing region that was once part of Yirgacheffe but whose microclimate produces such unique coffee, that it was allocated as its own coffee growing region. Farming methods in the region remain largely traditional. Guji farmers typically intercrop their coffee plants with other food crops.
This lot is processed using carbonic maceration, a processing technique inspired by wine making. Like anaerobic fermentation, carbonic maceration typically takes place in a sealed environment. Creating a carbon dioxide rich environment alter the kinds of microbes that will survive and flourish during fermentation. Different microbial activity will alter the flavor profile and can produce extremely unique and delicious flavors.