This washed Grade 2 lot comes from Mokonisa Washing Station in Yirgacheffe, Sidamo (southern Ethiopia). The station collects ripe cherry from 37 nearby kebeles and works with smallholders growing local landrace (heirloom) varieties plus JARC cultivars from the Jimma Agricultural Research Centre. Coffees here grow at roughly 1,700–2,200 m.a.s.l., supporting slow maturation and the bright, floral Yirgacheffe profile. Farming is largely traditional: smallholders intercrop coffee with food crops, use minimal inputs (organic-by-default), and harvest selectively by hand. At Mokonisa, cherries are sorted, depulped, wet-fermented for about 24 hours, then washed and carefully dried before export prep. Grade 2 allows about 4–13 full defects per 300 g sample and signals solid physical and cup quality. In the cup, washed Yirgacheffe G2 is typically clean and fruity, with no off-flavors and a refined, balanced finish.