For this Espresso A, we chose a washed coffee from the legendary Shakisso Farm in Guji. It is owned and managed by Haile Gebre, often called the “Godfather of Guji Coffee.” Located at 1,800 masl in a lush, semi-forest environment, this 640-hectare farm benefits from ideal conditions like volcanic soils and consistent rainfall. Through his network of over 320 neighboring outgrowers, Haile ensures that every cherry is cultivated under the same high standards of Organic and Rainforest Alliance certification. Mixed heirloom varieties undergo both washed and natural methods at Shakisso’s own washing and drying stations, resulting in exceptional clarity, vibrant acidity, and layered complexity in your cup. For this Espresso A, we chose a washed lot. When brewed as an espresso, this coffee exhibits a creamy body that immediately envelops the palate. The first sip reveals a gentle wave of vanilla custard, followed by a light jasmine floral note that goes around on the tongue. Beneath this, a lively red currant freshness pushes through, giving each sip a bright taste before settling into a lingering milk chocolate sweetness.