We don't buy a lot of coffees from Yirgacheffe, but this exquisite selection is exceptional. In the cup we find lemon verbena, pink lemonade, and plum.
Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Wet fermented for 36-72 hours. Dried on raised beds for 9-12 days until the coffee reaches ~10% moisture content.
In the last ten years, coffees from Yirgacheffe have stepped back from the spotlight and into the shadows of coffees from Guji and Sidama. However, coffees from Yirgacheffe can still be some of the cleanest and most vibrant expressions of florality and citrus that can be found anywhere in the world. We are unsure if the coffees from Yirgacheffe have lost some of the quality they were once known for, or if they are unchanged, and we have discovered louder more dynamic coffees elsewhere. Regardless, it must be recognized when a coffee from Yirgacheffe stands up to its full potential.
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.