Washed coffees from Southern Ethiopia have a character all to themselves, with a mixture of mild, citric acidity and floral aromatics, these coffees renowned for their clarity and sweetness.  

This lot in particular comes washing stations in the Guji Zone. These coffees are harvested by hand and delivered to a washing station to be processed.  After removing the outer fruit layer, the pulp-covered seeds will be fermented underwater for several days then sluiced down concrete channels to remove the remaining fruit.  Once clean, the coffee is moved to raised beds to slowly dry over a series of weeks.

The resulting cup is a classic representation of washed coffees from this region, with flavors of lemon, honeydew, and jasmine.