Yirgacheffe Koke Grade 1 Natural
There is only one main harvest a year in Ethiopia – this usually takes place in November and December across all of the country’s growing regions. Roughly 220 smallholders contribute cherries to this lot, grown on plots of land less than 1 hectare in size. During the harvest, producers will deliver the freshly picked cherries to the Beker Washing Station. Here, the coffee is sorted and evenly dispersed on raised beds to dry in the open sun. The coffee remains here for 16 days until the ideal moisture content is reached. The coffee is then hulled and prepared for export.
Ethiopia, widely acknowledged as the birthplace of coffee (to the chagrin of Yemen and Sudan, who have also laid claim), produces some of the most exceptional and dramatic coffees found anywhere in the world. From the bright bergamot and floral Yirgacheffe to the ripe fruit notes of Harrar, the unique flavours offered by this spectacular country have, over the last 10 years, become some of the most sought after in specialty coffee.