Costa Rica - Volcan Azul, Typica & Washed Gesha Warm Red Honey

Ethiopia – Guzguz Tatatu Heirloom G1 Washed

Origin: Ethiopia
Region: Banco Tatatu, Gedeb, Yirgacheffe
Station: Guzguz Tatatu
Altitude: 2100–2200 MASL
Variety: Ethiopian Heirloom
Crop: Picked December 2024 / Arrived April 2025
Process: Washed
Roasted for: Filter

Tastes Like
🌸 White Floral – delicate and perfumed aromatics that lift the cup
🍋 Citrus – bright and refreshing, bringing balance and vibrancy
🍊 Grapefruit – zesty and juicy with a gentle tartness
🍵 Green Tea – clean, calming finish with soft herbal undertones

About the Station
Located at the southernmost edge of the traditional Yirgacheffe growing region, Gedeb Woreda is one of Ethiopia’s highest-altitude coffee-producing areas, averaging over 2,000 meters above sea level. These high elevations, combined with fertile red-brown loamy soil and cool nights, create ideal conditions for slow cherry maturation and exceptional flavor development.

The Guzguz Tatatu Washing Station, established in 2020, has quickly earned recognition for its meticulous processing and the clarity of its coffees. The station receives cherries from around 1,000 local smallholders, each cultivating between 0.5 and 2 hectares of semi-forest coffee. Annual production reaches roughly 1,000 tons of cherry, yielding about 150 tons of green coffee.

The coffee trees in this area are relatively young — between 10 and 20 years old — and in their prime production phase. This gives Tatatu’s coffees a distinct vibrancy and balance compared to older trees elsewhere in Yirgacheffe. Coffees from this micro-region are known for their classic Yirgacheffe character: crisp citrus, rose-like florals, and bright stone fruit sweetness.

About the Process
This Grade 1 Washed lot was carefully handpicked at peak ripeness during the mid-2024/25 harvest. After cherry selection and flotation to remove defects, the coffee was depulped and placed in fermentation tanks for 36 hours of underwater fermentation — a process that develops clarity and a refined acidity.

Once fermentation was complete, the parchment coffee was thoroughly washed in clean spring water, then moved to raised drying beds, where it dried under the sun for about 15 days, with regular turning to ensure even drying. Once the moisture content reached approximately 12%, the coffee was rested in parchment and later hulled in Addis Ababa before export.

In the Cup
This coffee is everything we love about high-elevation washed Yirgacheffes — fragrant, delicate, and beautifully structured. Expect a bouquet of lemon blossom and rose, a juicy mid-palate of white peach and mandarin, and a bright, tea-like finish.

Elegant, balanced, and crystal-clear, this is an outstanding example of Gedeb terroir at its finest.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.