About the coffee
- Cupping notes: Complex and aromatic, bright acidity and high sweetness, floral, with fruity notes of pear and honey.
- Cultivation: Mountain grown in the Yirgacheffe region of Ethiopia, at extremely high elevation
- Altitude: 6,200 to 6,900 feet
- Varietals: Local, indigenous Ethiopian heirloom varietals
- Preparation: Fully washed and sun-dried on raised beds
About the people who grow it
Top: Taylor Wilcox, unsplash.comBottom: UK Dept for International Development, Wikimedia Creative Commons
This Ethiopian Yirgacheffe coffee is sourced from small coffee farmers organized around the Abiyot Ageze washing station located in the the Gedeo zone of Konga, a district of Yirgacheffe. The washing station has 615 producers who contribute their coffee cherries annually. Ageze started the washing station in 2007 with objectives to expand marketability by becoming Organic certified. The goal of the station is to produce coffee that is sustainable and profitable for the farmers. Mr. Abiyot and his team support farmers by offering assistance in best farming practices and quality control levels on the farm.
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 Ageze’s washing station. 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 Ageze’s washing station. 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.