Fruit-forward and
complex.
This naturally processed Ethiopian coffee comes from the Gogogu Washing Station, where cherries from more than 700 smallholder farmers are carefully hand-sorted and fermented for 72 hours with lactic bacteria added. The coffee is then slowly dried on raised beds for 8 to 25 days, producing a vibrant, expressive cup. Cultivated from heirloom varieties on small family farms, the combination of high altitude, natural processing, and careful quality control creates a coffee with rich fruit and floral notes, complemented by an exceptionally creamy body.