There's this funny syncing up of experiences every year in early spring over here in BTC land. Winter gloom slowly dissipates. Much like the excited anticipation of leaves on tree branches, so too we wait for signs of new coffee on the horizon from Northern Hemisphere origins like Ethiopia. The weather gets warmer. Still, not a leaf in sight. Then suddenly some blossoms appear here... there... & over there. And what's that over there? Some kind of brilliant green dot! Look! Another over there.  Bam, barren branches are gone and it's nice out. It's the same with coffee. We hope new coffee is on the horizon. Then a sample arrives. Then another! Boom, we've got new coffee at the ports! Just in the knick of time, too. So, here's to now :) This coffee hails from the villages surrounding Danche Station (around 2200 M.A.S.L). It's mostly Wolisho & Kurume varieties of coffee. Once ripened, cherries were depulped, fermented for 96 hours, washed clean, & dried on raised beds for 2 weeks. The result is sparkly, floral, clean, & juicy-sweet coffee- everything we love about Ethiopian coffee & everything that makes us so excited for this time of the year! <3 btc