Of the over 100 million people in Ethiopia, almost 15 million rely on coffee for income. Refisa Washing Station, located in the heart of Nensebo Woreda, purchases coffee cherries from 593 smallholder farmers from surrounding villages, where the average farm size is two hectares. These farms contain a mix of local coffee varieties, including varietals originating from the neighboring forests. These heirloom varieties are processed at the washing station using single fermentation for 24 hours and then dried on raised beds between 8-12 days. The cup profile is emblamatic of washed process Ethiopian coffees with lots of fruits and florals. Brewed on a Kalita the peach and strawberry notes are incredibly juicy and ripe. The peach and strawberry become fresh and vibrant brewed on a V60 while the lavender brings an interesting floral complexity.