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Washed & Dried

from $19.00

Volume 7 • Mirado Station

Grown by 510 farmers in the town of Mirado and processed by Asefa Dukamo Korma at the Mirado Station in SNNP, Sidama, Ethiopia.

  • Washed Processed • Cherries were harvested depulped before the seeds were aerobically fermented in water to loosen their mucilage which is later washed off. The seeds are finally left on raised mesh beds to dry in the Ethiopian sun.

  • Heirloom Varieties • Native varieties that have naturally grown in Ethiopia for centuries, often uncategorized and simply referred to as “Heirlooms”.

  • Grown at an altitude of 1900-2100 Meters (6230-6890 Feet)

  • Harvested from September - November 2025

Flavor Profile • Floral & Cakey, Gentle Fruits, White Tea

Bag Size:

Volume 7 • Mirado Station

Grown by 510 farmers in the town of Mirado and processed by Asefa Dukamo Korma at the Mirado Station in SNNP, Sidama, Ethiopia.

  • Washed Processed • Cherries were harvested depulped before the seeds were aerobically fermented in water to loosen their mucilage which is later washed off. The seeds are finally left on raised mesh beds to dry in the Ethiopian sun.

  • Heirloom Varieties • Native varieties that have naturally grown in Ethiopia for centuries, often uncategorized and simply referred to as “Heirlooms”.

  • Grown at an altitude of 1900-2100 Meters (6230-6890 Feet)

  • Harvested from September - November 2025

Flavor Profile • Floral & Cakey, Gentle Fruits, White Tea

Mainstay • Washed & Dried

Washed & Dried is our signature washed offering, meant to highlight affordable yet exceptional washed processed coffees. As coffee goes in out of seasons, we will constantly be searching for fresher crops, introducing new “volumes” every 6 - 8 months.

Processing refers to the method a coffee farmer takes to get the coffee from within the cherry, to a dried seed that’s ready to be exported to us. Washed processing is often considered the “standard” processing method in specialty coffee, usually accentuating brighter, crisper acidity and cleaner brews.

Coffee cherries are depulped, leaving coffee seeds covered in mucilage (The flesh of the coffee cherry).

After depulping, the seeds are fermented in tanks (often 12-48 hours) to break down the mucilage.

The seeds are then removed from the tanks and the mucilage is washed off.

The coffee is then dried for around 5 - 15 days forming a hard, papery shelled known as parchment.

Finally the green coffee is milled of it’s parchment layer, and sent to us!

Transparency

This coffee was imported by Keffa who paid Asefa $4.30/lb of green coffee. This FOB price included Asefa’s cost to transport the coffee to the port.

We paid Keffa $5.10/lb of green coffee and $0.40/lb in initial shipping costs for 180 kg (396.8 lbs) of coffee, and contracted a total of 600 kg (1322.8 lbs) of coffee.

Our final green cost was $5.50/lb