About the coffee
- Cupping notes: Complex and aromatic, balanced acidity and very sweet, with notes of black tea, lemongrass, and peach
- Cultivation: Mountain grown in the Yirgacheffe region of Ethiopia, at extremely high elevation
- Altitude: 6,500-7,200 feet
- Varietals: 74-110, 74-112, Ethiopian Heirloom
- 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 in the Gedeo zone of Konga, a district of Yirgacheffe. 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 a central 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.
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.