This washed lot from Doyo Cooperative was produced in Mana District, Jimma, at elevations of 1,900 to 2,000 metres from Ethiopian varieties 74110 and 74112. In the cup it shows a profile of grapefruit, orange and plum, supported by deeper notes of sticky date, caramel, toasted almond, cocoa and black tea. That balance of bright citrus, ripe fruit and darker sweetness is characteristic of the best washed coffees from Jimma, where high elevations and local selections can produce coffees with both clarity and depth. The washed process helps emphasise structure and transparency, allowing the fruit, sweetness and tea-like finish to come through with particular precision.

Doyo Cooperative sits in Jimma, in southwestern Ethiopia, a region within the country widely regarded as the birthplace of Arabica coffee. Ethiopia’s forests are home to coffee’s oldest known origins, and coffee remains deeply woven into both the landscape and everyday agriculture of regions such as Jimma, where smallholder farmers cultivate it on tiny plots alongside food crops and shade trees. Doyo forms part of that long tradition, collecting and processing coffee from growers in Mana District before preparing it for export. Through cooperatives such as this, coffees from many neighbouring farms are brought together into lots that reflect both Ethiopia’s historic relationship with coffee and the distinctive character of Jimma itself: sweet, structured coffees with floral lift, citrus brightness, and a more rounded depth than many people expect from washed Ethiopian profiles.