Ethiopia Siko G1 is a standout example of Ethiopia’s renowned coffee craftsmanship, celebrated for its refined processing and delicate flavour profile.

The washed process begins with depulping the cherries, then wet fermentation for 24 to 72 hours. It is then washed in channels and graded by density in water. Lower-density cherries float and are discarded, leaving behind the denser, higher-quality beans.

Following fermentation, the coffee is soaked in clean water for 6 hours, then dried in thin layers for 13 days. The cherries are then hand-sorted for 2 to 4 hours to ensure the highest quality before being packed. This “washed” method removes the mucilage, resulting in a coffee that is cleaner and brighter, with a more complex and subtle taste profile compared to natural coffee.

The result is a beautifully balanced coffee, Ethiopia Siko Washed combines gentle chamomile florals with creamy vanilla and the sweet vibrancy of nectarine.