Bright fruit and honey sweetness make this a refreshing cup to start your morning or enjoy wherever the day takes you.

Region: Worka Chelbesa, Gedeb, Gedeo Zone, Ethiopia.

Altitude: 1,950–2,200 meters.

Varieties: Wolisho, Dega.

Process: Washed, dried on raised beds.

Roast: Light.

Grown high in Ethiopia’s Yirgacheffe region, this coffee gets its clean, bright character from washed processing. After fermentation, washing and soaking, the coffee dries on raised beds for 10–14 days. In the cup, you’ll find apricot, honey and pomegranate with a light body and bright acidity.

For filter brewing, start with 1 gram of coffee to 15–17 grams of water at 205°F. For espresso, try an 18g dose and a 36–38g yield over 25–32 seconds at 203°F. Adjust to taste.

Happy Brewing!