If you've read about our other Ethiopian release this week - a lovely purple-label coffee named Riripa Natural - you've already been introduced to Neguesse Debela. He's the computer-guru-turned-coffee-entrepreneur behind SNAP Specialty Coffee, which seeks to provide specialty Ethiopian coffees processed "consistently and exceptionally." To this end, SNAP oversees three washing and processing stations throughout Ethiopia, including the Worka Chelbessa site where we acquired this outstanding anaerobic washed lot. (Neguesse's story of how he left computers for coffee is a fascinating one, and we've written more about it on the Riripa page!) Worka Chelbessa purchases from 682 farmers in the surrounding villages, but this particular lot was sourced specifically from those smallholders in the Kubi village of Gedeb. The cherries were handpicked at peak ripeness and floated to remove any defects before being depulped and separated. The coffee underwent anaerobic fermentation in GrainPro bags and was then placed on raised drying beds for 10-14 days. In the cup, you're going to experience everything we love about Ethiopian coffees. In fact, it's exactly what we want an Ethiopian coffee to taste like: full of vibrant floral characteristics, a bright citrus acidity, and really, really sweet. We perceived these characteristics as white flowers, lemon curd, fresh peaches, and honey candy. If Neguesse's primary goal is to show off immaculately processed Ethiopian coffees, this one ticks every box. Cheers.