SNAP was established in Addis Ababa, the capital city of Ethiopia in 2008, by entrepreneur Negusse. Today, SNAP owns multiple washing stations and also works in collaboration with partner-stations in key coffee-producing regions, such as Sidama and Guji, allowing SNAP to excel in souring and producing a wide selection of Ethiopian coffees. SNAP is committed to improving the quality of life of coffee producers and to elevate the quality of coffee. They provide training and education to over 6,000 producers, equipping them with knowledge and skills in soil and water conservation, coffee nursery management, production and processing methods, as well as increasing deforestation awareness. Educating the producers and equipping them with the right tools contribute to the overall improvement of rural livelihoods and environmental sustainability, as well as ensuring only the best cherries move forward. In Ethiopia where multiple producers of small lots gather at washing stations, it is crucial to have a leading body the producers can rely on for quality control. This specific lot of coffee was processed at one of SNAP's facilities, the Chelbesa washing station in Yirgacheffe. This washing station uses water-saving eco-pulpers to float, sort, and to remove the coffee cherry skins to the parchment coffee. The mucilage is removed by keeping the parchment coffee in a fermentation tank for two to three days. The coffee is then placed in a soaking tank for 12 hours, then put on a raised bed to dry for 7 - 10 days. The dried coffee is then sorted for the second time and any damaged beans are removed. The result of this carefully processed coffee is one with a classic, clean and delicate washed profile. This coffee has refreshing notes of bergamot, sweet like apricot, with a hint of citrusy yet sweet blood orange juice.