It's no secret that we love washed Ethiopian coffees - and if you're not a believer yet, we think this lot of Deri Kojowa will make you one! This coffee was grown by small-holders in the Guji area - some of whom farm coffee specifically and some of whom just harvest cherry from coffee plants growing wild on their land. After harvest, all the cherry gets delivered to the Teshome Gemechu washing station where it is sorted into different grades, wet-processed, and dried on raised beds. It's a perfect processing method for Ethiopian Heirloom beans that almost always produces sweet, aromatic coffees with distinctive flavors. For Deri Kojowa, we're picking up on some juicy apricot tastes, alongside some smoother honey-like sweetness and a touch of raspberry tartness. This coffee has a really fantastic balance of acidity, sweetness, and richness that makes a perfect brew every time - we hope you enjoy it as much as we do!