Etiopía Yirgacheffe
Washing Station
This coffee comes from smallholder farmers in the Yirgacheffe region, in the Gedeo zone of southern Ethiopia. It is one of the most renowned areas in specialty coffee, with farms located at high altitudes, around 2,200 meters above sea level, on fertile volcanic soils and within a highly biodiverse environment.
Production is based on small family plots, where local Ethiopian varieties, known as Heirloom, are grown, typically under shade and following traditional farming practices. The result is elegant, clean, and highly expressive coffees that have made Yirgacheffe a historic origin in specialty coffee.
Process Method
After harvesting, the cherries are brought to the moist benefit, passing through a pulper to remove most of their skin and pulp layer. Coffee is placed in clean water tanks where any remaining mucilage is removed through fermentation. The fermentation process, in addition to “cleaning” the parchment, also helps convert sugars into acids.
Finally the grains are washed to release the remaining residues, the last stage before drying in the sun.
Origin
When we enter the world of washed coffee in southern Ethiopia – the most famous names are Yirgacheffe and Sidama – we enter a special sensory world different from that to which most coffee drinkers are used to. These coffees, grown in large part from native Arabica varietals very rare in almost any other place in the world, present intense and often extravagant aromatic profiles: lemon, bergamot, flowers, cocoa and bright acid fruits.
Located in the south of Ethiopia, the Yirgacheffe region has a high quality coffee, also known as the “Champagne region of the coffee world”. It has perfect growing conditions for an excellent coffee: fair amount of rain and fertile soil that absorbs all the essential minerals. Locals rarely dare to use the main road, especially in the rainy season, because they will not be able to leave their misty valley due to the muddy slopes. It is as if beauty and danger are inseparable.
Yirgacheffe is both the name of a locality and the denomination of a quality of coffee.
The endemic varieties are a wild and mysterious mixture of native varieties of wild flowers, and each zone or village has its own flavour profile, shaped for many years according to the growing conditions such as soil, elevation and climate. These profiles form the classification system for Ethiopian coffees, for example, Sidamo, Harrar, Limu, Djimmah, etc. It is widely argued that a Yirgacheffe grade can offer one of the most distinctive flavour profiles in the world, with powerful floral aroma and an intense citrus flavor.
The Gedeo area is named after the Gedeo people, whose lands are located in this territory. It extends to the south of Sidama as a narrow strip of land along the eastern slope of the Ethiopian highlands, in the Oromia region.
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