Our first Ethiopian selection of the season comes from one of the more important washing stations in Ethiopia. This washing station has consistently produced some of the best Ethiopian coffees, and helped to shape our understanding of what Ethiopian coffee can be. In the cup we find classic Ethiopian florality, ripe stone fruit, and citrus.
Hand picked at peak ripeness. Floated to further remove defects. Depulped on a Penagos eco-pulper on the day of harvest. Soaked overnight. Dried on raised beds.
The Yukro washing station will go down in history as one of the most important washing stations in the history of Ethiopian specialty coffee. Along with a handful of others, Yukro was one of the first washing stations of the TechnoServe project aimed at trying to fight poverty by developing advances in coffee production. This project has produced some of the most successful washing stations in all of Africa, and continues to produce some of the highest quality coffees in Ethiopia.
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.