Coffee from Ethiopia should always get everyone excited. It excells on so many levels that it can be easily overlooked how difficult it is to create a bean so pleasing for the senses, even in prime coffee land Ethiopia, where coffee growing is ubiquitous. Traceability to the farmer remains an issue but luckily there are wet mills and other processing stations in all different states, who are next in line to create a link between farmers who can’t afford private processing and roasters. These wet mills are such an important step in the coffee chain in Ethiopia, for their expertise is necessary for the end quality of the coffee. After receiving the coffee of farmers, staff at processing stations must see to it that coffee is processed well. At Wete Ambela, coffee is both washed processed - and as in this case - naturally processed. Cherries arrive from smallholder farmers sitting at 1950 to 2100 masl where they are handpicked when red and ripe and when floated and soarted they are laid out to dry on African beds for 18 to 21 days. It is beautifully processed and really showcases the Yirgacheffe terroir: delicate, tea like, floral and fruity.