Perched high in the mist-shrouded highlands of the Guji Zone, Uraga Haro is renowned for producing some of the most aromatic, complex coffees on earth. Smallholders tend micro-plots beneath indigenous shade canopies in deep red clay soils.

Cherries are hand-sorted, pulped, fermented for 36–48 hours in clean spring water, and dried slowly on raised African beds for 12–15 days under gentle morning sun.