In the southernmost forest of the Uraga region lies the Ugo Begne forest and Wate Gogugu village, where the Gogugu washing station produces a truly singular coffee. Managed by lifelong coffee trader Kedir Jebril, Gogugu’s coffee goes through a meticulous process: first, it passes through McKinnon depulpers, then moves into washing channels where it loses the rest of its mucilage. It moves into soaking tanks for another 24 hours. This attention to care combined with amazing terroir brings us a coffee with outstanding floral and fruit complexity. We taste notes of peach, pomelo, jasmine, and mango.