Our second year working with Mullugeta, a cup of excellence winner of Ethiopia in 2022. This is an intensely floral and sweet coffee that reminds us of lemon iced tea and juicy stone fruits. It is memorable and distinct. In 2021 Mullugeta returned to Bursa and began processing coffee at his own drying station, called Dawencho, where he won 2nd place in the Cup of Excellence for the Dawencho farmer group coffee and 6th place under his own name, Mullugeta Muntasha. In 2022, four of the top 10 CoE winners were Mullugeta’s lots, including that of Legesse Botola—the top winner and Mullugeta’s brother-in law—who processed coffee at Mullugeta’s washing station located next to his farm. Cherry is purchased from local outgrows, sorted, flowed, pulped and fermented for 36-40 hours under water. The coffee is than washed and sorted for density and dried on traditional raised beds. The Jimma Agricultural Research Centre (JARC), one of Ethiopia’s federal agricultural research centers, approved the release of 74158 in 1979. The variety originally came out of the Metu Bishari Selections taken from mother plants from the Metu woreda (district) of the Illuababora zone. 74158 was selected and propagated for its high yield potential and resistance to coffee berry disease.