This washed Ethiopian lot brings together notes of peach syrup, honeysuckle, and cashew butter in a way that feels both bright and grounded. Floral, but not delicate. Sweet, but structured. The kind of cup that slowly opens up as you drink it.
It comes from 759 smallholder farmers in the Agaro region of Oromia, where coffees are known for their clarity, balance, and honeyed fruit character. These are some of the earliest Ethiopian harvests each year, and what makes them especially unique is how they continue to evolve, staying vibrant and expressive for months after arrival.
At the Kolla Bolcha washing station, every step is handled with care. After harvesting, the cherries are depulped, soaked overnight, and then dried slowly on raised beds. They’re turned frequently to ensure even drying, a process that helps create a clean, structured cup and allows the more delicate flavors to come through clearly.
