Despite the ongoing political crisis and other challenges and difficulties our farmers and producers face, this beautiful coffee has safely reached our business. Originating from a region near Gedeb, approximately 1880 meters above sea level, the land is fertile, water is plentiful, tropical climatic conditions and rich red soil. It lies between Yirgacheffe and Guji, separated by only 10 km, with the coffees from this region presenting unique flavour characteristics.
Our coffee is sourced from around 200 small holding farmers, although this number can fluctuate based on price. These farmers are paid twice for their cherries: once upon initial delivery to the washing station and then through a percentage dedicated to community projects, such as schools. This approach ensures that the coffee's proceeds contribute to the development and support of local communities. We love supporting these social initiatives with projects like building village schools in Yirgacheffe.
In terms of processing, the coffee cherries undergo a fermentation process, allowing the sugars to dry onto the seeds, resulting in a more complex and fuller-bodied coffee. Our roasting process further enhances the development of aromatic compounds, contributing to the coffee's overall flavour profile.
To preserve the coffee's quality, it remains in parchment for as long as possible, ideally between 4-6 months. By hulling the coffee after this optimal timeframe, you can achieve a more pronounced sweetness and flavour as the acids and sugars have had time to settle and develop.
Yirgacheffe gained distinction during the rise of speciality naturally processed / sundried coffees around 2012 when Raul Rhodas (our friend and partner from Guatemala) won the World Barista Championships. The community of farmers in Yirgacheffe are recognised for consistently producing excellent naturals. The region's coffee holds a special place in the hearts of coffee enthusiasts due to its nuanced profiles and rich heritage, all adding to its allure.
