||Uchuro, West Arsi
||900 smallholder farmers delivering to the Testi Ayla washing station
||Heirloom Ethiopian varieties
||1900 –2050 masl
Notes: Lots of berry flavor with red grape, floral, cherry and caramel; tart winey acidity, juicy and sweet.
Coffees in Ethiopia are typically traceable to the washing station level: The average producer here farms on 1/4–1/2 a hectare of land and delivers their cherry to the washing station, where it is blended with other producers' deliveries and processed as necessary. Here, the Naturals are picked ripe, rinsed clean, and then dried in their cherry on raised beds for 15–21 days.