Ethiopian coffees are often associated with floral aromas, bright citrus, and delicate sweetness, and this washed lot from Refisa is a lovely example of why. There’s something special about a coffee that manages to feel both delicate and expressive, with enough acidity to keep things lively, without overwhelming the softer flavours underneath.

Refisa is a washing station in the Nensebo district of Ethiopia’s West Arsi region, where around 550 smallholder farmers bring their coffee cherries for processing. Working with local farmers, the station gives these coffees the care and infrastructure needed to bring out their best, with each lot handled carefully from harvest through drying.

Once the cherries arrive, they ferment in the shade for 45 to 60 hours before being washed to remove the remaining fruit. The beans are then spread across raised drying beds, where they dry slowly over 7 to 10 days. It’s a more traditional approach to processing, but one that allows the coffee’s natural character to shine through, rather than adding the heavier, fruitier notes you might expect from a natural process.

Grown at around 2,150 metres above sea level, this heirloom-variety coffee benefits…