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- Ethiopia (washed)
Ethiopia (washed)
SKU:
$7.00
7
144
$7.00 - $144.00
Unavailable
per item
Washed Yirchacheffe, small family farms
About the coffee
- Cupping notes: Complex and aromatic, with good body, bright acidity and high sweetness, notes of peach, lemongrass, and black tea
- Cultivation: Mountain grown in the Yirgacheffe region of Ethiopia, at extremely high elevation
- Altitude: 6,500 to 7,200 feet
- Varietals: Local, indigenous Ethiopian heirloom varietals
- Preparation: Fully washed and sun-dried on raised beds
About the people who grow it
This Ethiopian Yirgacheffe coffee is sourced from small coffee farmers organized around a washing station located in the the Gedeo zone of Konga, a district of Yirgacheffe. Washing stations in Ethiopia are the way that small family farmers can collaborate by contributing their harvested ripe cherries, and earning sustainable income without the construction investment and labor costs required to process their own coffee. Washing stations also frequently offer assistance in best farming practices and quality control at the farm level.
Situated on the eastern slope of the Great Rift Valley, this coffee is grown in soil that is extremely iron rich, conditions to which the coffee plants are perfectly adapted. The Gedeo Zone is named after the Gedeo people who are indigenous to this area. Ripe cherries of heirloom, indigenous varietals are delivered to the washing station, and after the fully washed processing, coffee is laid on raised beds for 12-15 days. The beans are transported in parchment to Addis Ababa to be milled and bagged prior to export.
From ancient times, Ethiopia has produced some of the world’s best single origin coffees, renowned for their complexity with a pungent, winey quality, and a wildness in their acidity. Southern Ethiopia, known for its wet processed (washed) coffees, is home to Yirgacheffe coffees, one of the most distinguished among Ethiopian varieties.
Situated on the eastern slope of the Great Rift Valley, this coffee is grown in soil that is extremely iron rich, conditions to which the coffee plants are perfectly adapted. The Gedeo Zone is named after the Gedeo people who are indigenous to this area. Ripe cherries of heirloom, indigenous varietals are delivered to the washing station, and after the fully washed processing, coffee is laid on raised beds for 12-15 days. The beans are transported in parchment to Addis Ababa to be milled and bagged prior to export.
From ancient times, Ethiopia has produced some of the world’s best single origin coffees, renowned for their complexity with a pungent, winey quality, and a wildness in their acidity. Southern Ethiopia, known for its wet processed (washed) coffees, is home to Yirgacheffe coffees, one of the most distinguished among Ethiopian varieties.