**TOUR THE WASHING STATION |**The Arbegona woreda of Sidama is one of the highest coffee-growing elevations in all of Ethiopia. Here, high altitude and lower temperatures mean that coffee cherries ripen more slowly than is typical, resulting in excellent cup profiles that are sweet, bright, and sought-after. In fact, nearly everything about the coffee we are sharing with you today took place at a slower pace than we would typically expect, from its time spent on the tree to its extended stay at the Yaye washing station, one of the highest washing stations in the world. Yaye processes coffee from smallholders throughout Arbegona, and this lot in particular is one of the loveliest representations of its unique terroir to date. TRUST THE PROCESS | After being handpicked at peak ripeness and floated to remove lower-density beans, the coffee cherries are de-pulped and then separated again by density. Then, they are submerged in water for 36 hours of fermentation, before being spread out on raised beds to dry for 10-14 days. TAKE A SIP | This coffee speaks for itself, but the way it tastes is made all the more admirable when you find out that it spent more than a month longer than it should in transit, due to long detours to avoid pirate attacks on cargo ships near the horn of Africa. It held up beautifully throughout the extended journey, and these resilient little beans still showcase everything we know and love about that washed Ethiopian profile. Floral like white flowers and citric like lemons, sipping this coffee is remarkably like enjoying a nice black tea. Yellow stone fruit, like champagne mangoes, is an interesting and welcome addition to the party. ___________________________________________________________________________ Origin | Arbegona, Chericho, Sidama, Ethiopia Washing Station | Yaye Process | Washed Variety | Ethiopian landrace Elevation | 2230 masl

**TOUR THE WASHING STATION |**The Arbegona woreda of Sidama is one of the highest coffee-growing elevations in all of Ethiopia. Here, high altitude and lower temperatures mean that coffee cherries ripen more slowly than is typical, resulting in excellent cup profiles that are sweet, bright, and sought-after. In fact, nearly everything about the coffee we are sharing with you today took place at a slower pace than we would typically expect, from its time spent on the tree to its extended stay at the Yaye washing station, one of the highest washing stations in the world. Yaye processes coffee from smallholders throughout Arbegona, and this lot in particular is one of the loveliest representations of its unique terroir to date. TRUST THE PROCESS | After being handpicked at peak ripeness and floated to remove lower-density beans, the coffee cherries are de-pulped and then separated again by density. Then, they are submerged in water for 36 hours of fermentation, before being spread out on raised beds to dry for 10-14 days. TAKE A SIP | This coffee speaks for itself, but the way it tastes is made all the more admirable when you find out that it spent more than a month longer than it should in transit, due to long detours to avoid pirate attacks on cargo ships near the horn of Africa. It held up beautifully throughout the extended journey, and these resilient little beans still showcase everything we know and love about that washed Ethiopian profile. Floral like white flowers and citric like lemons, sipping this coffee is remarkably like enjoying a nice black tea. Yellow stone fruit, like champagne mangoes, is an interesting and welcome addition to the party. ___________________________________________________________________________ Origin | Arbegona, Chericho, Sidama, Ethiopia Washing Station | Yaye Process | Washed Variety | Ethiopian landrace Elevation | 2230 masl