This special, natural processed coffee is grown in the Kore village, Kochere district within Yirgacheffe. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varieties exist naturally in these highlands, the origin of coffee. This particular coffee is a combination of heirloom Ethiopian varieties, grown by smallholder farmers affiliated with the Konga Washing Station. This coffee is picked between November and January, depulped within 12 hours, and washed using spring water. It has a strong fruit tea flavor profile, along with citrus and stone fruit. This coffee has been roasted to a medium level in order to highlight its unique flavor characteristics.