Our first Ethiopia of the new harvest season comes to us from Guji Shakiso! This is a very special washed lot. It has been fermented with a specific strain of yeast in between the pulping and the washing steps. This process is growing in popularity because it helps to control fermentation and sometimes bumps up the coffee's score slightly. It has also been found to extend the green coffee's shelf life.

This coffee was processed at Biru Bekele’s washing station in Odo Shakiso Kebele, at elevations of 1750-2050 masl. Behind this lot, 45 contributing out-growers delivered their cherry to the station. Once the coffee was washed, it was dried on raised beds for 16 days. And after taking it for a spin in our Loring, the result is a cup of coffee with fresh peach, bright lemon, juicy raspberry, and floral honey notes. This is the quintessential summer coffee—we’ve heard rumors it tastes even better when you’re wearing shades and flip-flops, try it out!