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Ethiopia - Yirgacheffe - "Grade 2" Washed

Ethiopia - Yirgacheffe - "Grade 2" Washed

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C O F F E E  P R O F I L E

Origin: Yirgacheffe, a district within Southern Ethiopia's Sidamo region, stands as a revered birthplace of coffee. This micro-region has gained recognition for producing exceptional washed coffees, which have earned global acclaim.

Varieties: The majority of coffee grown in Yirgacheffe consists of local landrace varieties, often referred to as Ethiopian heirloom. Additionally, the region cultivates varieties from the Jimma Agricultural Research Centre (JARC), which focuses on providing disease-resistant varieties that maintain cup quality standards.

Farming Methods: Traditional farming methods thrive in Yirgacheffe, with coffee plants often intercropped alongside other food crops. This approach maximizes land utilization while offering sustenance for local families. Most farms adhere to traditional and organic practices, employing minimal fertilizers and pesticides. Much of the work remains manual, and mechanization is limited, even during processing.

The Process: The journey of Yirgacheffe coffee encompasses a series of meticulous steps, ensuring its exceptional quality:

  1. Harvest: Coffee cherries are selectively hand-harvested before reaching collection centers or washing stations. Damaged or under ripe cherries are removed during sorting.

  2. Pulping: At the washing station, the cherries undergo pulping to separate beans from their fruit.

  3. Fermentation: The pulped beans are then fermented for approximately 24 hours, adapting to prevailing weather conditions.

  4. Washing and Grading: Following fermentation, the parchment coffee is thoroughly washed and graded in washing channels, categorizing it into two density-based grades.

  5. Mucilage Removal: To eliminate any remnants of fermented mucilage, some lots of coffee undergo a soaking process in clean spring water tanks for 12-24 hours.

  6. Drying: Coffee is meticulously dried on raised beds, sheltered from direct sunlight for 10-14 days until its moisture content reaches 12%. Regular turning and hand sorting during this phase remove damaged or discolored beans.

  7. Protection: To ensure optimal drying, the parchment coffee is shielded with plastic during the hottest hours of the day and overnight to prevent excessive drying and condensation.

  8. Labor and Dedication: The culmination of these labor-intensive practices imparts a remarkable depth of flavor and character to each bean, resulting in an exquisite cup profile.

Yirgacheffe coffee, rooted in tradition and nurtured by the hands of dedicated farmers, embodies the essence of coffee culture. Its journey from cherry to cup reflects the harmony between nature, craftsmanship, and the commitment to delivering an unparalleled coffee experience.

Coffee Grade: Grade 2
Farm: Various Smallholders
Varietal: JARC varieties & Local Landraces
Process: Fully washed
Altitude: 1,700-2,200 meters above sea level
Owner: Various Smallholders
Region: Yirgacheffe
Farm Size: Average <5 hectares per farmer

Cupping Notes: Aromas of caramel and lemon, with hints of floral lemongrass. Flavours of black tea, lemon, and honey with a juicy acidity and a round body.