100% Arabica.

The cooperatives Beloya, Harfusa, and Koke are in a network of cooperatives in the

Yirgacheffe region belonging to the Yirgacheffe Coffee Farmers Cooperative Union

(YCFCU).

Its smallholder members distinguish themselves with their impeccable

attention to detail in processing.

Ethiopian heirloom varietals are chosen from the forest and transplanted to small

gardens, adding a layer of selection to the incredible complexity available among wild

coffee plants.

Farmers hand-sort for unripe and overripe cherries. Coffee is pulped with a 5-disc

Agaarde pulper and wet fermented for 24 to 36 hours. After sorting based on density,

the fermented coffee is washed in clean water before being dried for one to two

weeks on cloth drying beds. Workers cover the coffee with plastic at midday and at

night. Once dried, the coffee is screened 14 and up.

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.

Country: Ethiopia

Region: Woreda Zone, Gedeo, Yirgacheffe

Cooperative: Yirgacheffe Coffee Farmers Cooperative Union (YCFCU)

Altitude: 1.900 - 2.300 masl.

Flavor profile: Flavors of bergamot, peach, and orange marmelade.

Body: Tea–like but silky body, delicate and articulated

Variety: Mixed Heirloom.

Processing: Washed.