From the wild forests of Gedeb Banko (2050–2280m), this washed lot comes from coffee trees growing in a completely natural ecosystem — untouched soil, deep root networks and dense native shade. In this environment, cherries mature slowly and evenly, developing high density and refined acidity. Daniel Mengistu’s team hand-sorts only fully ripe cherries before a controlled dual-stage washed fermentation. Slow raised-bed drying preserves the forest’s clarity and floral structure. Expect a cup that captures the purity of its origin: bright, layered and remarkably clean.