Ethiopia Haro Wachu

Coffee from a forest high in Guji, Ethiopia

Haro Wachu is a farming village high in the Guji mountains of Ethiopia. Here, coffee still grows the old way. It grows in the shade of wild trees, like cordia, acacia and enset. The same families have farmed these hills for many years. In November, the cherries get ripe, high above 2,250 meters. People pick them by hand and bring them to the local washing station. This coffee comes from just 5.2 hectares, and we keep it apart from all other coffee. Small and quiet, and that's the point.

What it tastes like: Bright citrus and ripe tropical fruit first. Then a deep taste, like wine. It ends with jasmine flowers that stay with you.

Why we love it: Guji always makes great coffee. But the farmers in Haro Wachu get even more out of it. The beans ferment slowly in sealed tanks. This adds layers of flavor that surprise you, but never too much. And because this coffee is never mixed with others, every bag comes from the same small group of farmers.

Best way to drink it: We roast it light and a little longer. It's best as cold drip. Filter is a close second if you want a cleaner taste. Secret tip: make it as espresso, and the jasmine smells almost like perfume.