Ethiopia "Yirgacheffe" G2
Varieties: Indigenous Heirloom Cultivars
Processing: Fully washed, dried on raised beds
Growing Altitude: 1500m - 2100m
Nectarine, Maple, Chocolate
Ethiopia is widely regarded as the birthplace of coffee, and Yirgacheffe—in the bottom half of the country, in the Gedeo Zone of the Southern Nations, Nationalities and Peoples’ Region (SNNPR)—is amongst its most famous growing regions. And for good reasons: Its coffees are absolutely unique and absolutely delicious.
We are utterly on board with James Hoffmans’ description of Yirgacheffe in The World Atlas of Coffee: “So many of the great washed coffees from Yirgacheffe are explosively aromatic, full of citrus and floral notes and have a light and elegant body, so this is undeniably one of the greatest and most interesting regions for growing coffee.”
Ethiopia Commodity Exchange (ECX)
After 2008, most of Ethiopia’s coffees (those not privately owned or from farms smaller than 30 hectares) legally had to go through the ECX, at which point they lost all their traceability. But in recent years, the government began working to change this.
Today, traceability has largely been restored to ECX trading. A buyer can see the exact grade and which truck and washing station a coffee came from, down to the woreda (district). There’s now also better physical and sensory data, such as cup scores (provided by Q Graders), moisture content and water activity of the coffee.
We purchased this coffee through an exporter, Mamo Kacha, which selectively buys higher-grade washed lots from the ECX—curating lots from washing stations they know and trust—and mixes them for us, creating a regional Yirgacheffe profile we know and love: chocolate, lemon, floral and herbal.
As part of the cooperative's mission to give back to its community, it recently renovated buildings at a primary school and outfitted it with new supplies.