If we have one moral imperative as a roaster of exceptional specialty coffee, it is surely to always ensure we have a washed Ethiopian offering on the menu. Philosophical obligations aside, this number from prolific Sidama producer, Daye Bensa, earns its place on the menu and in any cup with its floral complexity and fruity fullness. An elegant cup with classic notes of lime and black tea are balanced with kiwi, grape, peach and a smooth hint of chocolate on the finish. - Wetmill: Damo Washing Station - Region: Bensa, Sidama - Variety: Indigenous heirloom varietals - Altitude: 1860-2160masl - Cupping Score: 87.5 - Process: Picked ripe, sorted, depulped and tank-fermented for 48-72hrs, then washed and bed-dried over two weeks. - Cupping Notes: Black tea, lime, peach. Elegant & fresh, sweet & smooth. - Brewing Notes: Grape juice and peach iced tea filters. Zesty lime shots. Chocolate Capps.

If we have one moral imperative as a roaster of exceptional specialty coffee, it is surely to always ensure we have a washed Ethiopian offering on the menu. Philosophical obligations aside, this number from prolific Sidama producer, Daye Bensa, earns its place on the menu and in any cup with its floral complexity and fruity fullness. An elegant cup with classic notes of lime and black tea are balanced with kiwi, grape, peach and a smooth hint of chocolate on the finish. - Wetmill: Damo Washing Station - Region: Bensa, Sidama - Variety: Indigenous heirloom varietals - Altitude: 1860-2160masl - Cupping Score: 87.5 - Process: Picked ripe, sorted, depulped and tank-fermented for 48-72hrs, then washed and bed-dried over two weeks. - Cupping Notes: Black tea, lime, peach. Elegant & fresh, sweet & smooth. - Brewing Notes: Grape juice and peach iced tea filters. Zesty lime shots. Chocolate Capps.