Ethiopia Haro Wachu

A Forest-Grown Coffee from the Roof of Guji High in Ethiopia's Guji highlands, in a farming community called Haro Wachu, coffee still grows the old way — scattered under a canopy of native cordia, acacia, and enset trees, tended by families who've worked these same hillsides for generations. Come November, when the cherries finally ripen above 2,250 meters, they're picked by hand and carried down to the local washing station, where this particular lot — just 5.2 hectares' worth — is kept apart from everything else. It's a small, quiet operation, and that's exactly the point. What it tastes like: Bright citrus and ripe tropical fruit up front, a winey depth underneath, and a floral lift of jasmine that lingers into the finish. Why we love it: Guji has always made beautiful coffee, but Haro Wachu's producers have a knack for coaxing something extra out of it. The patient, sealed fermentation draws out layers of flavor you don't expect, but never overwhelm. And because this lot never mixes with the rest of the harvest, every bag traces back to the same handful of growers. Best way to drink it: We roast it light with an extended development time, and it truly shines as cold drip. Filter is a close second if you want more clarity up front. Secret tip: pull it as espresso and the jasmine turns almost perfume-like.