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Espresso Workshop

Ethiopia Yirgacheffe Natural

Ethiopia Yirgacheffe Natural

ROAST LEVEL: LIGHT (FOR FILTER)

Region: Sidamo

Altitude: 1700 - 2200 meters above sea level

Varietal: Local Heirloom & JARC varietals

Process: Natural

Sizes: 250 / 1kg

Flavours: Honey, Jasmine Blossom, White Peach

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Yirgacheffe is a district in Southern Ethiopia’s Sidamo region. Yirgacheffe is widely recognized as one of coffees birth regions.  Washed coffees coming from this district are so well-known and sought-after that Yirgacheffe is considered its own micro-region.  

The majority of coffees grown in Yirgacheffe are local landrace varieties (otherwise known as Ethiopian local heirloom). The other varieties grown in the region are from the Jimma Agricultural Research Centre (JARC). JARC is an important research center for Ethiopia and provides disease resistant varieties that also preserve cup quality.

Farming methods in Yirgacheffe remain largely traditional. Yirgacheffe farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.  

In addition to remaining traditionally intercropped, most farms are also traditional and organic-by-default. Farmers in Yirgacheffe typically use very few, if any, fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing. 

Due to the size of most plots, coffee is typically handpicked by landowners and their family.

All coffee is selectively hand-harvested before being delivered to a collection center or directly to the washing station. At the washing station, coffee is sorted to remove damaged or underripe cherry. Cherry is then delivered raised beds to dry under shade for 10-14 days until moisture content reaches 12%. During this time, the cherry is regularly turned and hand sorted several times to remove any damaged or discolored cherry. This level of labor and love results in a truly exquisite cup profile. 

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