Fair Trade and organic-certified coffees from the Yirgacheffe region are blended lots of coffee
produced on multiple certified farms. The process of producing Washed coffees in Ethiopia will
vary slightly from washing station to washing station, but generally speaking the coffee is picked
ripe and depulped the same day. There is usually a fermentation period of 8–12 hours in open-
air tanks, then washed in water channels to remove the mucilage. The coffee seeds will be
spread on raised beds to dry for 5–15 days, depending on the weather. The Cup: Mild, sweet,
with warm honey, nut, and apricot flavors.