Notes: black tea, honey, and grapefruit.

This exceptional coffee originates from Mundayo village, nestled within the Refisa municipality, Nensebo District, in Ethiopia’s Oromia Region. It’s cultivated at impressive elevations ranging from 1,945 to 2,100 meters above sea level, benefiting from the unique microclimates of this high-altitude terrain. The varietal comprises heirloom varieties.

This specific lot undergoes an improved washed process, a meticulously executed method designed to enhance the inherent characteristics of the coffee.
The cultivation and processing involve a dedicated community of approximately 750 smallholder farmers. These producers deliver their cherries to the AASH –
Testi Coffee Washing Station. Testi Coffee, a family-owned company, is well regarded for its commitment to quality.

Once delivered to the station, cherries are depulped within 6 to 8 hours after harvesting. Following depulping, the coffee undergoes a controlled
fermentation in tanks for 36 to 48 hours. This crucial step effectively loosens the mucilage, preparing it for the next stage.

After fermentation, the team washes the coffee in water channels until all mucilage is removed. The washing continues until the water, initially cloudy,
becomes crystal clear, indicating a thorough removal of impurities. Additionally, a manual check is performed to confirm the complete absence of mucilage.

Once washing is completed, the coffee is carefully spread out on raised African beds. These beds are strategically placed under a shade net, allowing for a
gradual and even drying process over 5 to 7 days, depending on prevailing weather conditions. The coffee remains on these beds until its moisture content
reaches the optimal range of 11% to 12%