When I hear “semi-washed” it conjures up imagery of people in public bathrooms barely splashing their hands in the sink, even though there’s just no excuse for not knowing proper hand washing technique since Covid. Fortunately for all of us, this coffee has absolutely nothing to do with that, and I’m wondering why I’ve left that in the copy.

Semi-washed is used as a broadly recognizable term that can mean vastly different things as to how a coffee is actually processed. In this instance, it may be helpful to describe this lot as anaerobic washed. The coffee is first fermented anaerobically for 48 hours before then being depulped and fermented again in sealed bags in a water bath, with both the temperature and pH carefully controlled. After this second fermentation the coffee is semi-washed and then dried. The resulting cup is distinctly complex and clean, with loads of florals and a sticky berry sweetness.