This lot comes from Bukusayisa village, Hambella district, Gugi zone, the work of some 790 small holder farmers. We tend to love both washed and natural processed Gugi coffees. This lot is a natural process, meaning that after harvesting the coffee cherries, they are laid out to slow dry on African raised beds for 14-21 days, the cherries manually turned over every couple of hours, ensuring a balanced stabilization of the moisture content of the beans. After more meticulous sorting, the coffee is milled and prepared for export. While natural process coffees tend to be more fruit forward, this coffee is also very balanced with mellow sweetness, vanilla, and baking spice complexity.