Yaye is one of the highest-elevation washing stations in the world. We have been increasing our efforts in this region for several years, and this is one of the coffees that has finally paid off. This coffee screams in the cup: ripe tropical fruit, lively acidities, and botanicals.
Hand-picked at peak ripeness. Floated to further remove defects. De-pulped. Grade 1 density separated. Fermented underwater for 36 hours. Dried on raised beds for 10-14 days.
If you have been following our work in Ethiopia, you are familiar with our continued praise of the region of Arbegona, and our struggle to develop a better buying program there. This coffee is one of the first success stories from these efforts, and it is entirely worth the wait. We cannot wait to see how these coffees develop and progress in the coming years, as they are already some of the most dynamic profiles in all of coffee.
Ethiopia is widely acknowledged as where coffee originated, and its production continues to represent about 10% of the country’s gross domestic product. DNA testing has confirmed over 60 distinct varieties growing in Ethiopia, making it home to the most coffee biodiversity of any region in the world. Given the tradition of coffee production in Ethiopia and the political interworkings of the Ethiopian coffee trade, it is virtually impossible to get single variety coffee lots from Ethiopia. This is changing, albeit very slowly. Most Ethiopian coffees are blends of the many Ethiopian varieties, and referred to simply as 'Ethiopian Landrace'.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.