The Yirgacheffe region is one of Ethiopia’s most celebrated coffee origins, famed for producing floral, fruit-forward coffees with exceptional clarity. Grown at high altitudes, in fertile soils and under consistent rainfall, coffees from this region benefit from ideal growing conditions and the presence of indigenous heirloom varietals that grow wild in Ethiopia. These unique varieties contribute to the complex and delicate flavor profiles Yirgacheffe is known for.
Traditional & Sustainable Farming
Farming practices in Yirgacheffe remain largely traditional and organic-by-default. Most smallholder farmers intercrop their coffee with other food crops, both to make efficient use of land and to sustain their families. Chemical inputs are rare, and nearly all work is done manually by the immediate family.
To support quality, the local washing station offers training to farmers on best practices for harvesting and transporting cherries—ensuring only the ripest fruit makes it to the drying beds.
Harvest & Processing
• Selective handpicking of ripe cherries
• Careful hand sorting upon delivery to the washing station
• Cherries are then dried in thin layers on 280 raised beds for approximately 18 days
• Each bed is coded for traceability and meticulous quality control
The result is a vibrant and expressive natural coffee, showcasing the floral, citrus, and tea-like qualities that make Yirgacheffe a true icon in the specialty coffee world. A beautiful example of Ethiopian tradition, terroir, and craft.
