Candy Coat - Washed Ethiopia

The Producer Produced by outgrower farmers surrounding the Danche sub-district in the renowned Gedeb region of the Gedeo Zone lead by Habtamu Fikadu, this coffee represents some of the best high-altitude growing conditions in Southern Ethiopia. The cherries are delivered directly to the Goro Bedesa site, a facility receiving around 1,000 tons of cherry annually to yield roughly 175 tons of meticulous parchment coffee. The Process After sorting, ripe cherries are pulped with floaters efficiently removed. The parchment undergoes a 48–72 hour clean-tank fermentation before being thoroughly washed. Drying begins with 48 hours of shaded skin drying, followed by 8–12 days on raised African beds. The coffee is turned five times daily and shaded during peak heat (11 AM–3 PM) until reaching optimal moisture content before resting in well-ventilated storage. The Coffee This lot is sweet and vibrant, offering a clean and complex taste that stays true to the classic washed Ethiopian profile. Lively and elegant, the cup bursts with bright, dessert-like notes reminiscent of lemon bars and sweet cherries, making for an effortlessly drinkable, standout coffee.