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Ethiopia - Yirgacheffe Carbonic Maceration (Filter)


Farming methods in this region remain largely traditional. Yirgacheffe farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders bgecause it maximizes land use and provides food for their families. In addition this traditional intercropping method is also organic by default.

Farmers selectively hand pick ripe cherries and deliver them to the Worka processing facility. Only the ripest cherries are selected for anaerobic fermentation. Selected cherries are tightly packed in Grain PRo bags and sealed shut. 

The cherries ferment anaerobically (without oxygen) for 18 to 24 hrs. After fermentation coffees are dried on raised beds with the flesh in tack (natural).

Growers: Small Holders
Region: Gedio 
Process: Carbonic Maceration
Varietal: Arabica Bourbon
Altitude: 2050 - 2100masl

Roasters Notes:  Heavy fruit notes, muscat liquor, jam and floral with a rich dark chocolate body.

About the region

  Yirgacheffe is a renowned coffee region nestled in southern Ethiopia, known for producing exceptional coffee beans. The area's high elevation, fertile soil, and unique microclimate create optimal conditions for cultivating the prized Arabica coffee variety, indigenous to Ethiopia. Yirgacheffe coffee boasts a distinct flavor profile with floral, fruity, and citrus notes, a delicate acidity, and a rich body. Local farmers follow traditional cultivation methods, often employing hand-picking to ensure the highest quality beans. The region's coffee has gained global recognition, attracting coffee connoisseurs and enthusiasts alike, and its production remains a vital source of livelihood for the local community.