Of the approximate 600 smallholder farmers that provide coffee to this washing station in Gedeb each year, Getachew Eshete is especially known for his high quality production and efficiencies. After being picked and sorted, this coffee was de-pulped and fermented in tanks for 24 hours. Once fermentation was complete the coffee was soaked for another 24 hours and then dried on raised beds for 14-16 days. The soil in this particular area is very rich and this, along with the expertise in processing, contributes to a clean and classic representation of an Ethiopian coffee.
A balanced, clean and sweet coffee. The first taste is of apricot and other stone fruits and softened by the delicacy of black tea. As it cools the body and sugary sweetness comes out with vanilla and is most prominent when using a paper filter.