Guji Raro Boda, from Guji, Ethiopia

For the Washed process, ripe cherries are selectively hand‑picked and delivered to the station. Using a Penagos eco‑pulper, the cherries are depulped and fermented underwater in ceramic‑tiled tanks for 48 to 72 hours—tiled tanks prevent bacteria accumulation, yielding a cleaner cup. The parchment is then washed in channels, sorted by density, soaked in clean spring water, and dried slowly on raised African beds for 10 to 14 days, shielded during intense midday sun. The result is a bright, sparkling cup with jasmine, peach blossom, and citrus notes.

For the Natural process, whole hand‑sorted cherries are spread in thin layers across raised bamboo drying beds and turned regularly for 15 to 21 days until reaching optimal moisture levels of 10.5‑11.5%. This method produces a fruit‑forward profile with mango, raspberry preserves, and dark berry jam, with a syrupy, rich mouthfeel.