Ethiopian coffee season is officially in full swing. It’s as if each day brings news of another beautiful fresh crop Ethiopian landing on the east coast. Eagerly, we roast and taste each lot as soon as it arrives. Anticipating what concinnity of unique flavors the new offering brings. This washed lot from Gogogu’s processing center (In the language of the native Oromo People, Oromiffa; this translates to “Dry”) fits perfectly into our small menu of East African coffees. Offering a profile that is still distinctly floral and stone fruit driven, while also providing a pleasant cooked sugar complexity and lush coconut milk texture. Every coffee is a miracle, but coffees from these small towns in the Uraga district will always feel especially precious. The adversity the people of Dida Haro Hada Raro (the town where Gogogu is located) surmounted in order to produce such a crop is immense. We thank them for their efforts, and cherish each sip.