Before Ture Waji started a processing station in Haro Walabu, Ethiopia, coffee producers from that area had to haul their coffees hours away from home to be sold. Now this station supports 50 smallholder farms and this lot is part of their first ever coffees to go to market. Separating out coffee from this small area has big upside because Haro Walabu sits high up around 2,200-2,450 meters. It’s also heavily shaded by native trees which leads to a lengthy maturation time for coffee cherries. The complexity in the cup shows up with fruits like papaya and bergamot and a sweetness reminiscent of turbinado.