This washed lot comes from Danche, in the Yirgacheffe coffee-growing area of southern Ethiopia, and was produced and exported by Habtamu Fikadu Aga. At the washing station, ripe cherries are sorted, pulped, fermented, washed, and dried on raised beds. During drying, the coffee is turned regularly and inspected to ensure even drying and to remove any remaining defects. Moisture content is monitored before the coffee is bagged and stored. The station also places emphasis on responsible water management. Wastewater is treated according to pH and is not reintroduced into the surrounding natural environment after use. Washed coffees from Yirgacheffe are known for their clarity, floral aromatics, citrus acidity, and tea-like structure.