Origin: Goro Bedessa, Hambela Wamena, Guji Zone, Ethiopia
Washing Station: Kayon Mountain
Process: Fully washed, dried on raised beds
Altitude: Up to 2,100 masl
Cultivar: Indigenous heirloom varieties
Tasting Notes: Lemon bars, jasmine, juicy fruit gum
Best for: Pour over, Chemex, AeroPress, drip

This washed Ethiopian coffee comes from Goro Bedessa, a high-elevation community in the Guji Zone of Hambela Wamena, where coffee thrives among misty forests and volcanic soil. Grown by smallholder Guji Oromo farmers at altitudes reaching 2,100 meters, this lot was processed with precision at Kayon Mountain Coffee, managed by Ismael Hassen, a name synonymous with meticulous quality control.

After selective hand-sorting, ripe coffee cherry is floated for density, depulped, fermented for 24–36 hours, and washed clean with fresh spring water before being sun-dried on raised beds for nearly two weeks. The result is a coffee that embodies Guji’s signature energy and refinement: bright like lemon bars, perfumed with jasmine, and sweetly nostalgic like juicy fruit gum.

This is a delicate yet expressive micro lot, limited to just 80 bags. It captures what makes washed Ethiopian coffees so timeless: purity, vibrancy, and a cup that tastes like light made liquid.