The Sidamo Washed Ersha lot is crafted from cherries delivered by smallholder farmers to the Ersha Washing Station, nestled in Sidamo's fertile highlands in southern Ethiopia. Coffee cultivation in Sidamo is steeped in tradition, with families tending small garden plots for generations, nurturing indigenous landrace varieties known as "Heirloom" types. These farms, typically less than two hectares, intercropped with food crops and shaded by native trees, create a balanced, biodiverse ecosystem. The Ersha station receives ripe cherries from altitudes of 1,800 to 2,100 metres, where cool temperatures and misty mornings allow slow cherry maturation, enhancing sweetness and complexity. After handpicking, cherries are floated to remove defects, pulped, and fermented in water for 36 to 48 hours, refining acidity and clarity. The parchment coffee is washed and dried on raised beds for 10 to 15 days, turned regularly and shielded from rain and midday sun. Sidamo's red-brown, iron-rich soils and consistent rainfall contribute to its distinctive profile. In the cup, the Sidamo Ersha lot reveals bright citrus acidity, floral aromatics, and layered sweetness, reflecting the region's rich coffee heritage and Ersha's dedication to quality.