Known as the birthplace of coffee, Ethiopia is provided with coffee for export from around 1.1 million farmers. This specific coffee is from a private wet mill in the local community in Yirgacheffe.
Yirgacheffe is part of the Sidamo region in southern Ethiopia, but its sometimes exquisite washed coffees are so well-known that is has been sub-divided into its own micro-region, which has been trademarked by the Ethiopian government. This steep, green area is both fertile and high – much of the coffee grows at 2,000 metres and above.
At first glance, Yirgacheffe’s hills look thickly forested, but in fact, it is a heavily populated region and the hills are dotted with many dwellings and villages’ growing ‘Garden Coffee’. There are approximately 26 cooperatives in the region, representing some 43,794 farmers and around 62,004 hectares of garden coffee. The production is predominantly washed, although a smaller amount of sundried coffees also come out of Yirgacheffe.
The people do an excellent job especially in processing coffee. The coffees are carefully washed, dried and sorted out. In the highlands, the coffee has more time to grow and therefore more time to unfold different characters.
The cherries are sundried on the raised bed immediately after washing to remove any unripe floating cherries. It's then sundried for 14-21 days depending on the weather. Once dried, it's kept in storage for resting to stabilise its water activity. The cherries are hull right before sorting and bag for export.
This classic natural heirloom coffee is refreshing and vibrant. Bursting fruitiness of berries, apple & apricot candy sweetness. This is gonna be your daily cup of super fruity Ethiopian coffee.
Brewing Recipe :
1 : 15
25th of September 九月二十五號
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