coffee grown at an altitude above 1500 meters, is thicker and contains more nutrients than the coffee husk that grows in lower areas. The wine taste sensation produced by the fermented coffee skin permeates into the processed coffee beans. This is because coffee beans are very sensitive to the aroma in their environment.

The sensation of taste and aroma of wine that is so strong in this coffee occurs because in processing this coffee, it takes up to 45 days. During this time, all the aroma produced by the fermented coffee rind is absorbed by the coffee beans. After drying, these whole coffee beans are ground to produce coffee beans ready for roasting. Here the problem arises again, because of this complicated process. When ground, more than 50% of the resulting coffee is broken and unfit for roasting into high quality coffee. The combination of all these uniqueness and features, makes the selling price of this coffee far above the average coffee price