This lot comes from smallholder farmers working with producer Biru Bekele and the Shakiso cooperative in Guji, where washed coffees reveal a different and more delicate side of the region’s character. Cherries are selectively handpicked and depulped within hours of harvest, then fermented for 24 to 36 hours before being washed through multiple channels and dried slowly on raised beds for 10 to 14 days. The cooperative has spent years refining this process, investing in modern eco-pulpers, water recycling systems, and quality control to ensure clarity and sustainability. The result is a clean, expressive coffee that highlights Guji’s floral aromatics, citrus lift, and tea-like elegance while reflecting the dedication of farmers who have carefully nurtured this land for generations.