About the coffee
- Cupping notes: Notes of apricot, plum, and strawberry, floral-toned brisk acidity.
- Cultivation: Mountain grown in the Yirgacheffe region of Ethiopia, at extremely high elevation
- Altitude: 6,000-6,500 feet
- Varietals: Local, indigenous Ethiopian heirloom varietals
- Preparation: Natural processed and sun-dried on raised beds
About the people who grow it
Top: by USAID Africa Bureau, Wikimedia Creative CommonsBottom: UK Dept for International Development, Wikimedia Creative Commons
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 is home to the Yirgacheffe coffees, one of the most distinguished among Ethiopian varieties. A fine Ethiopian Yirgacheffee coffee displays a bright acidity along with intense, clean tastes and a complexity of floral notes in the aroma, sometimes with a hint of toasted coconut.
This lot of Ethiopia Natural Yirgacheffe Wenago is sourced from more than 850 small farmers living in Wenago near the Yirgachefe District of the Gedeo Zone within the Southern Nations, Nationalities and Peoples' Regional State, Ethiopia. Farmers deliver ripe cherries to the Wenago mill which is owned and operated by Oumer Abudu. Ripe cherries are carefully sorted and placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process.
This lot of Ethiopia Natural Yirgacheffe Wenago is sourced from more than 850 small farmers living in Wenago near the Yirgachefe District of the Gedeo Zone within the Southern Nations, Nationalities and Peoples' Regional State, Ethiopia. Farmers deliver ripe cherries to the Wenago mill which is owned and operated by Oumer Abudu. Ripe cherries are carefully sorted and placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process.