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 lot comes from Goro Bedessa, a high-altitude community in Guji where coffee grows among clouds and volcanic soil. Smallholder farmers here work steep plots at elevations pushing 2,100 meters, harvesting indigenous heirloom varieties that have been growing in these forests longer than anyone can remember.
Kayon Mountain Coffee handles processing, and Ismael Hassen doesn't mess around. Cherry gets hand-sorted, floated for density, depulped, fermented for 24–36 hours, and washed with fresh spring water before spending nearly two weeks drying on raised beds. It's tedious. It works.
The result is what Guji does best: brightness that doesn't bite, florals that don't perfume-bomb you, and a sweetness that tastes like childhood. This is a delicate coffee with a loud personality.
Only 80 bags made it out. If you like washed Ethiopians that taste like light made drinkable, this is it.