Ethiopia is the origin of the Coffea arabica species and the coffee plants grow wild in the forests of the Kaffa region. The country shows a typical “smallholder” structure. This means that a high number of farmers with a usually small yield carry their cherries to central washing stations, where the beans are carefully sorted, depulped, fermented for 24-36h, washed and graded in washing channels and finally, dried on the so called ‘African beds’, also known as ‘drying tables’, during 10-15 days.
The coffees from the Yirgacheffe region, located at the central-southern part of the county, reveal a very special character and unique cup profile that justify the fame of being some of the best coffees in the world. This coffee come from a single washing station from the Koke cooperative. It was founded in 1975 and joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) in 2002. It currently has 828 member farmers, who grow their coffee organically on plots of land under 4 hectares.
Cup Profile: citric acidity, black tea with floral profile, jasmine and some velvet honey melon