This coffee comes from the Wote Konga processing station in Yirga Cheffe, Ethiopia, sourced from hundreds of smallholder farmers with plots under 2 hectares, at approximately 2,200 meters above sea level. Produced by Gemechu Shonora, it is an Heirloom variety processed using the natural (dry) method with double cherry selection and slow drying on raised beds for 2–3 weeks. The cup offers notes of raspberry, blueberry compote, dried peach, unrefined palm and date sugars, dried flowers, rustic cacao, and a chocolate-berry milkshake finish.
