This month we sent out two washed process coffees to our single origin box subscribers, one from our favorite sub-region in Ethiopia and another from one of our favorite producers in Colombia making its way back to our roastery for the fourth year in a row. First up, Muda Tatesa Ethiopia.

Uraga forest coffee

In this washed Muda Tatesa lot, we taste peach cream, mint, and lemon preserves.

At some of Ethiopia’s most extreme altitudes lies Guji’s Uraga region, a dense, mountainous forest that spans almost a thousand miles. Within this immense forest lies an array of distinct sub-regions where we find some of the most extraordinary and sought-after coffees we’ve ever tasted—and this one comes from Dagne Chomen. Dagne, an experienced cupper who is highly attuned to the opportunities for this region’s coffees, recently opened his washing station Welichu Wachu in Muda Tatesa at the center of Guji to collect coffee from all over Uraga’s vast forests from elevations as high as 2,300 masl. Uraga coffees are profoundly nuanced with an unparalleled piquant florality and a bright, complex acidity—like lime and bergamot—backed by stone fruit sweetness—like ripe peaches. In this washed Muda Tatesa lot, we taste peach cream, mint, and lemon preserves.

June 2022 with the Rodriguez family, minus the oldest daughter.

We welcome back Finca El Paraiso from Ernedis Rodriguez, his classic washed Caturra packed with sweetness and clarity. If you haven’t had El Paraiso before, now’s the time! We had a few different lots from Ernedis last year, and we love the Caturra variety he produces on his farm. It is bright and delicate with notes of blood orange, raspberry, honey, and honeysuckle florality.

Ernedis is a longtime specialty producer and his farm is quite advanced when it comes to quality and environmental sustainability. Finca El Paraiso in Huila, Colombia is a picturesque farm nestled high up on a mountain ridge with steep slopes overlooking the beautiful Magdalena River Valley. Ernedis intends to keep his farm true to its name—a paradise—so he is constantly finding ways to farm and process his coffee in a way that’s harmonious with nature. Recently, he invested in an eco-pulper, which uses less water to de-pulp the coffee and, as a result, reduces contamination to the environment. The pulp is composted in basins, so there is no contact with the soil, and the pulp becomes useful organic fertilizer for the farm—a win-win for all. He is a true visionary when it comes to coffee, and someone whose coffee we are honored to roast.