Yirgacheffe lies in the southern part of Ethiopia, situated in the Gedeo zone within the Southern Nations region. The coffee cherries are selectively hand-picked and taken to collection points near the producers' homes, typically within a 5km radius. Special attention is given to removing overripe, underripe, or damaged cherries during delivery, before consolidating them with other lots for transportation to the wet mill.
Once a day, the collected coffee cherries are transported to the mill. Here, they undergo sorting, floating, de-pulping, and are placed in a concrete tank for fermentation lasting 66 to 72 hours. After this phase, they're fully washed, graded through channels, and then placed on raised beds to dry. They are periodically turned over the course of several weeks until their moisture level reaches 12% as measured by a moisture meter.
This coffee opens with purple floral aromatics akin to lavender, unfolding into vibrant berry notes and finishing with the soft sweetness of ripe peach.
Recommended to rest beans for 7-10 days from roast date before consuming.
