Originating from the Alaka Kebele in the Hambela District of Ethiopia's Guji Zone, this natural-processed coffee is a testament to the region's rich coffee heritage. The Alaka Kebele, situated at elevations between 1,900 and 2,100 meters above sea level, is renowned for its fertile soil and favorable climate, which contribute to the cultivation of high-quality Arabica coffee.

Farmers in this area practice traditional coffee cultivation methods within a complex agroforestry system. Shade trees such as Millettia ferruginea and Albizia species provide canopy cover, creating an ideal microenvironment for coffee trees. This approach not only supports biodiversity but also enhances the flavor profile of the beans.

The coffee cherries are handpicked at peak ripeness by local farmers, ensuring that only the finest fruit is selected. After harvesting, the cherries are delivered to the Hambela Alaka washing station, where they undergo a meticulous selection process to remove under-ripe or damaged cherries. The beans are then dried on raised beds for 15 to 25 days, with regular turning to achieve uniform moisture content.

This careful processing method brings out the coffee’s intense fruitiness and vibrant acidity, resulting in a cup that is bold, dynamic, and full of tropical character. Tasting notes include plum, grape, and tropical fruits, offering a rich and complex flavor experience.

The Guji Zone, where Alaka is located, is bordered by the Gedeo Zone to the north and the Borena Zone to the south. The region's principal freshwater source is the Ganale Dorya river, which also acts as the boundary line with the neighboring Bale Zone to the east.

The dedication of the Alaka community, combined with the region's unique terroir, results in a coffee that not only offers an extraordinary taste experience but also connects you to the heart of Ethiopia's rich coffee heritage.