About the Producer

Nestled in the South of Ethiopia, approximately 400 kilometers from Addis Ababa, lies the renowned Yirgacheffe region, part of the Gedeo Zone, which borders the Sidamo zone. The name "Yirgacheffe" references the capital city of this area, famous for its unique and sophisticated coffees.

At altitudes exceeding 1,960 meters above sea level in Dumerso, smallholder farmers cultivate local landraces and JARC varieties. For these families, coffee accounts for over 90% of their total income, making it essential that coffee is meticulously processed to enhance its value for farmers to receive fair prices.

Farmers in this region are dedicated to quality. They selectively handpick ripe red cherries, which are then delivered to the Dumerso washing station. Upon arrival, the cherries are inspected and pulped using a disc pulper. The coffee undergoes fermentation for 36 to 48 hours before being washed in clean water. Parchment is laid on raised beds to dry, with workers frequently raking it to ensure even drying. To prevent condensation, the parchment is covered during the hottest part of the day and overnight. This drying process typically takes 7 to 10 days.

The hilly terroir, stable temperatures and nutrient-rich soil of the Yirgacheffe region play a crucial role in the slow and steady maturation of coffee cherries, leading to their complex flavour profiles. Thanks to the ongoing preservation of astonishing biodiversity among local coffee plants, Yirgacheffe coffees continue to surprise and delight coffee lovers around the world.