Ripe cherries of indigenous Ethiopian varietals are carefully delivered to the mill, where they’re washed and dried slowly on raised beds for 12 to 15 days, allowing the coffee’s vibrant sweetness and delicate aromatics to develop. Once dried, the coffee is transported in parchment to Addis Ababa for milling and preparation for export.

Bright, floral, and beautifully delicate, this washed Yirgacheffe showcases the elegant side of Ethiopian coffee. Notes of jasmine and and bergamot lead into juicy lemon and stone fruit, with a silky body and a clean, tea-like finish. A vibrant cup with remarkable clarity and a lingering sweetness.