In these southern regions of Ethiopia, farmers pick coffee selectively, harvesting only ripe cherries individually by hand. Pickers rotate among the trees every eight to ten days, choosing only the cherries which are at peak ripeness. Coffee is depulped and washed by hand in cement canals at community washing stations.
Region: Guji & Yirgacheffe
Altitude: 2000 m
Proc. Method: Washed
Cupping notes: Balanced, Lemon, Cane Sugar, Creamy Body