**Note to 2 and 4 bag subscribers, these 3 coffees are on the subs and are dupes for you, with Bookissa nat only included in the 4 bag

This week, we are extremely stoked to continue Ethiopian season with 3 fresh bangers, 2 of them clean, washed, beautiful presentations of classic Ethiopian coffee, and a big funky natural for the 3rd. This is always our favorite time of year, and this one is only just beginning with a total of 9 left to go in the pipeline. Expect explosive clean acidity, tons of florals, and an extreme amount of flavor for the natty lovers out there.
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Ethiopia Getachew Zeleke Washed:
After saving money for years as an accountant and eventually buying his own land, Getachew Zeleke began farming in Shakiso, which is known for its very high quality potential for specialty coffee. Since first planting coffee trees in 2009, his operation has steadily grown to include its own washing station and dry mill! We're incredibly excited for this year's harvest from Getachew, having requested a contract for it back in january of this year and waiving our right to an approval sample upon landing, because we knew this one would hit. In the cup, we find a delightfully sweet and well-textured honeycomb note, alongside a bright cantaloupe juicy melon acidity, with a very strong jasmine tone as the cup cools.
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Ethiopia Habtamu Fikadu Aga Washed:
Founded in 2015 by Aaga Dinsa after inheriting a coffee farm from his grandfather, Habtamu Fikadu Aga(also known as Kuri Mountain Coffee) organizes the purchase and processing of cherry from smallholder farmers, eventually exporting them through their main hub at his grandfather's old farm. This lot, processed at Chelbasa washing station, was made up of cherry collected nearby in surrounding villages, totaling 144 registered outgrowers. For this specific lot, cherries were depulped and submerged underwater for 48-72 hours before being thoroughly washed, and submerged again for another short 12 hour fermentation. While hot, this cup presents an abundance of clean, candied apricot flavor with a punchy grapefruit acidity, complimented by an array of florals as it transitions from hot to cold, including bergamot, jasmine and magnolia. The body is a particular standout here as well, reminding us of traditionally processed Chinese red tea.
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Ethiopia Bookissa Natural:
This lot comes from Sookoo Coffee, owned and operated by Ture Waji. Founded in 2018, Sookoo Coffee originally processed all its coffee at a drying station in Suke Quto, but has now grown to include 3 stations in total, adding on Sawana in Shakiso and Wessi station in the village of Tima. This specific lot, titled "Bookissa" was processed using cherry from 31 smallholder farmers in Shakiso, living nearby the Sawana drying station. Grown at 2000-2150masl and processed as a traditional natural, this coffee us the epitome of a fruity and funky Ethiopian natural, with a ton of nearly overripe mango flavor, a creamy lactic body with a fruit character that reminds us of banana pudding, and bright citric, candy-like acidity that reminds us of gummy bears(especially the red ones.)