The Ethiopia Kayon Mountain coffee is celebrated for its natural processing method, a technique that meticulously preserves the bean's inherent qualities. After harvesting, the ripe cherries are laid out on raised beds, allowing them to dry under the Ethiopian sun. This process, which can take several weeks, requires constant attention to ensure even drying. The beans, still encased in their fruit, develop a complexity of flavors as they slowly ferment. This traditional method highlights the coffee's origin, showcasing the artisanal care and natural beauty of Ethiopian coffee processing.