The supernatural processed coffees at the Banko Chelchele station are sorted by hand on arrival, then floated to remove less dense and damaged cherries.

In the case of this microlot, fresh cherry is sealed into carbon fiber drums and left to ferment anaerobically (deprived of fresh oxygen) between 7 to 10 full days between 15-18 degrees Celsius. This stage allows the sugars in the fruit to develop far beyond where they would in a traditional natural without the risk of over fermenting.

After the 10-day drum fermentation, the soft and syrupy cherry mixture is carefully moved to raised screen beds to dry, slowly and gradually.  Once it reaches a fully dried state, the pods are moved to a cool warehouse where they are left to rest for a number of weeks.  This last step allows the internal moisture to equilibrate and the water activity to settle, preparing the green coffee for a long shelf life of vibrant flavors.  Finally, the green coffee is trucked to Addis Ababa for additional sorting and preparation for export.