Lot K is produced by Bette Buna in Megadu, Guji. The coffee is processed as a natural using a 96-hour anaerobic fermentation method. The process begins with carefully sorted cherries placed in hermetic barrels or high-capacity bags to create a low-oxygen environment. During fermentation, naturally occurring microorganisms, including yeasts and lactic acid bacteria, break down sugars within the cherry. Because they use nitrogen to displace the oxygen from the environment, the yeasts are not able to do their job and lactic acid bacteria take the lead. This is the reason why the taste profile is so different to the average ethiopian coffees. A 96-hour fermentation period gives the production team a controlled framework for managing time, oxygen exposure and lot separation before drying.