As a tribute to the region’s history of shared human and coffee evolution, this Ardi heirloom varietal is named for the early hominin fossil or human ancestor, Ardipithecus ramidus, discovered in Ethiopia in the early 1990’s. Throughout sorting, where the batches of dried coffee are scrupulously searched for under or overripe cherries, harvests of Ardi fruit are handled with just as much care as its archaeological namesake. The coffee is sun dried for 8-10 days and meticulously rotated every half hour to ensure even drying. Following the time spent in raised beds under the sun, the coffee completes the drying stage during a final 2-3 day period on concrete patios. The end product is a full-bodied coffee with a sweet profile that reflects the fertile soil of the Ethiopia’s southern Sidama region.