Pomegranate, rose jam, and concord grape cascade through this anaerobic natural Yirgacheffe — borderline decadent in its fruit, yet buoyed by a silky, tannic clarity that keeps it precise and endlessly drinkable. Sourced from smallholder farmers around the Banko Chelchele washing station in Ethiopia's Gedeb district, this "supernatural" lot is processed by EDN Ethiopian Coffee using a 24-hour anaerobic fermentation before raised-bed drying — and brought to us by our friends at Royal Coffee as part of their Crown Jewel program.