Produced at the Goro Site washing station, this coffee reflects Habtamu Fekadu Aga’s focus on careful processing and long-term farm quality. After harvest, the coffee is fermented for 24 hours with 10% of the mucilage intact, then hand-washed and dried on raised beds for 8–12 days. Drying takes place out of direct sunlight to prevent scorching and encourage a slow, even finish. The station also supports farmers with agronomy education centered on organic methods, shade growing, and regenerative practices that help improve both coffee quality and environmental health.
Go Get Em Tiger was founded in Los Angeles in 2013 by Kyle Glanville and Charles Babinski, both former United States Barista Champions. The company began as a multi roaster operation before launching its own roasting program in 2018, built around a philosophy of amplifying each coffee's natural sweetness and complexity. GGET sources exclusively clean, washed process coffees, intentionally avoiding trendy fermentation methods in favor of execution and consistency. That discipline reflects the founders' competition backgrounds, where precision matters more than novelty.
