Fruity Classics A sparkling washed landrace from the hills of Gedeb: peachy, fruity, and tea-like with a classic Ethiopian clarity. • Process: Washed • Variety: Landrace • Origin: Ethiopia • Tasting Notes: Peach, Blueberry, Earl Grey Want this for espresso? This coffee comes to us from Reku, a small area within the coffee-growing community of Banko Gotiti in Gedeb, Ethiopia. Gedeb is known for producing some seriously expressive coffees, and its washed lots are especially loved for their clean, bright character and layers of fruit and florals. This amazing coffee was processed at the Banko Gotiti washing station, where Habtamu Getu oversees coffee from a few hundred smallholder farmers in the surrounding area. Most farm just one or two hectares, growing coffee alongside other crops. Freshly picked cherries arrive at the station each day, where they’re carefully sorted for ripeness before being depulped and fermented overnight in fresh water. After fermentation, the coffee is rinsed and moved to raised beds to dry for around 15–18 days, with plenty of attention along the way. The result is a beautifully classic washed Ethiopian coffee: crisp and juicy, with a delicate tea-like quality and plenty of sweetness.

Fruity Classics A sparkling washed landrace from the hills of Gedeb: peachy, fruity, and tea-like with a classic Ethiopian clarity. • Process: Washed • Variety: Landrace • Origin: Ethiopia • Tasting Notes: Peach, Blueberry, Earl Grey Want this for espresso? This coffee comes to us from Reku, a small area within the coffee-growing community of Banko Gotiti in Gedeb, Ethiopia. Gedeb is known for producing some seriously expressive coffees, and its washed lots are especially loved for their clean, bright character and layers of fruit and florals. This amazing coffee was processed at the Banko Gotiti washing station, where Habtamu Getu oversees coffee from a few hundred smallholder farmers in the surrounding area. Most farm just one or two hectares, growing coffee alongside other crops. Freshly picked cherries arrive at the station each day, where they’re carefully sorted for ripeness before being depulped and fermented overnight in fresh water. After fermentation, the coffee is rinsed and moved to raised beds to dry for around 15–18 days, with plenty of attention along the way. The result is a beautifully classic washed Ethiopian coffee: crisp and juicy, with a delicate tea-like quality and plenty of sweetness.