Uraga washing station receives cherry from farmers in the surrounding region. The station is located in Guji, a coffee growing region that was once part of Yirgacheffe but whose microclimate produces such unique coffee, that it was allocated as its own coffee growing region. In addition to remaining traditionally intercropped, most farms are also organic-by-default. This lot is processed using carbonic maceration, a processing technique inspired by wine making. Like anaerobic fermentation, carbonic maceration typically takes place in a sealed environment. While the method is similar, the main difference between anaerobic and carbonic fermentation is that anaerobic describes a no-oxygen environment and carbonic describes a carbon dioxide rich environment.Creating a carbon dioxide rich environment alter the kinds of microbes that will survive and flourish during fermentation. Different microbial activity will alter the flavor profile and can produce extremely unique and delicious flavors