Farm:
Multiple Smallholder Producers/ Community Lot
Process:
Washed
Varietals:
Ethiopia Landraces
Elevation:
1950 – 2,300 masl
Roast Level:
Light
Tasting Notes:
Meyer Lemon, Custard, Melon
Additional Information:
Yirgacheffe is a remote community in Ethiopia and home to one of the oldest coffee-growing traditions in the world. The terrain in Yirgacheffe is extremely rugged and mountainous, coffee grown here is grown at some of the highest elevations in the world. Most farms are incredibly small, between .1-2 hectares and most farmers will transport their cherry by motorcycle, horse, or donkey directly to the nearest collection center where it is then transported in bulk to a washing station. The majority of producers here belong to the Gedeo culture and speak the Gedeo language. The traditions of their native culture are still very present in producers’ daily life.
The producers intercrop their coffee with native trees of the area like the false banana tree to shade and fertilize their fields. Since the producers deliver all their coffee in cherry, they don’t have the waste generated by depulping to compost with, so the collection centers prepare and store organic compost and distribute it among the producers. Their coffee is fermented between 48 and 72 hours in cement tanks then dried between 4 and 5 days on raised beds, based on climate.
This coffee represents a classic profile you would expect from this legendary region. The cup has a really nice sweet citrus and melon fruit profile, which is balanced out by a super creamy custard like body/mouthfeel. It's a nice offering that differentiates itself from other Ethiopia coffees we tend to source that usually have floral and tea like qualities.
