This washed processed coffee from the Uraga region of Guji, Ethiopia.  This coffee comes from the Layo Taraga Washing Station, which serves 500 smallholder farms, each owning roughly 1/2 hectare of land. The coffee is sorted after delivery before being de-pulped and fermented underwater for 48–72 hours. Then the coffee is washed and gets another soak that lasts 8–16 hours before being dried on raised beds for 9–12 days, on average. The Special Prep lots have gone through more intensive sorting throughout the process, ensuring that only ripe cherry is selected to start and then removing any damaged, broken, moldy, or otherwise defective beans by hand for the duration of processing.  This coffee is balanced and sweet with a smooth mouthfeel.