Raw Coffee
Yirgacheffe
Yirgacheffe coffee is produced in the Southern Nations and Nationalities People’s Region state at a Yirgacheffe woreda (district), in the Gedeo zone. Smallholder farmers that produce 100% pure Arabica and organic coffee by tradition grow and process the coffee.
The Process
Yirgacheffe coffee is typically harvested from mid of November to January. Although the majority of Yirgacheffe coffees are wet processed there are exceptional natural sun-dried coffees as well. All purchased handpicked cherries, from smallholders in the local area who own between 0.25 and 2 hectares of land, gathered for processing either at washing or drying station. In the case of washed processing, cherries go through the laborious process of soaking, fermentation, cleaning, and drying. While for sun-dried processing, red cherries laid on raised beds to dry. Drying may take two weeks or longer to achieve the desired result of the fruit being completely dried around the bean and ready for hulling
Yirgacheffe in a cup
Even in comparison to other Ethiopian locations, Yirgacheffe exhibits a great deal of variation in terms of basic notes. In nutshell, however, the main notes typically center around tropical fruits, strawberries, bergamot, peaches, apricots, and berries. It’s also well-known for having a mellow, subtle acidity. Coffee from Yirgacheffe often has a juicy mouthfeel and a light to medium body.