Exploring washed coffees from southern Ethiopia is immersing oneself in a unique and distinct sensory world, far from the traditional experiences of coffee lovers. In these regions, where indigenous varieties are cultivated, intense and often extravagant aromatic profiles are revealed: lemon, bergamot, flowers, cocoa, and fruits intertwine in a ballet of flavors, highlighting a bright acidity. Coming from the kebele of Deri, in the Hambella zone (Guji, Ethiopia), this coffee grows at 2,300 masl and is entirely processed at the Tadele Dori washing station. During harvest, the station employs up to 150 people to precisely control the drying of the cherries, which are spread on African beds for 13 to 16 days. Traceability begins with small local producers and is maintained until its storage in Moplaco (Addis Ababa) and subsequent export via Djibouti by train. Thanks to the logistical and financial support from Ephtah (who financed the purchase of cherries and donated drying nets), this coffee is part of a responsible value chain, with tangible social impact. This area will also be part of the Ama Commitment program, which promotes sustained improvements in agricultural practices and economic stability. The cup of this clean, expressive Ethiopian natural displays a fruity fragrance with a chocolate base, where ripe red fruits and a subtle spicy background stand out. On the palate, it is sweet, creamy, and balanced. The acidity is medium-high, vinous, and elegant, and the enveloping body enhances a deep and refined gastronomic sensation. An excellent representation of high-altitude Ethiopian naturals, with clarity, sweetness, and contained complexity.