Purchasing coffee from a single farmer in Ethiopia is not unprecedented, but it remains relatively rare. Sharbo Maro is a member of Jabanto, a group formed in 2017 to make use of Ethiopia’s policy allowing smallholder farmers to independently export and sell their own coffees. Sharbo is one of a few Jabanto members with the infrastructure to wash coffee, making this offering all the more uncommon. The process accentuates sweet flavors of black tea, honeydew melon and a sparkling acidity reminiscent of limeade. Pronunciation: SHAR-bo MAR-oh Sharbo Maro acquired this farm in 2015, though he estimates the land has been producing coffee for nearly 130 years. Sitting at 1,850 meters in Wenago county, just outside of Yirgacheffe town, the farm is managed primarily by Sharbo and his sons. The primary variety grown is Kurume, found alongside other improved varieties common in the area. After harvesting, coffee cherries are floated to remove any damaged fruit, then depulped and left to ferment under water for 24 hours, with the water being refreshed roughly every six hours. After this period, the coffee is washed and left to soak for another 24 hours before a final wash and transfer to raised drying beds.