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Ethiopia Yirgachefe - Natural

Ethiopia Yirgachefe - Natural

Regular price €12,00 EUR
Regular price Sale price €12,00 EUR
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This natural processed coffee is a classic Ethiopian in its character and tasting notes. Expect acidic fruitiness with notes of strawberry, apricot and a smooth finish.

Local heirloom from Yirgachefe region are growing at an altitude of 2200 meters above sea level.

A New Era with a Start-up Founded by Powers of the Two | Wete Ambela Coffee | TYPICA

Few words about Ethiopia

While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavours. The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavour, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.

Farming methods in Yirgachefe remain largely traditional. Farmers typically intercrop their coffee plants with other food crops, including beans, peas, teff, wheat and enset (false banana), which is a staple in the region’s cuisine. This method is common among smallholders because it maximizes land use and provides food for their families.

In addition to being traditionally intercropped, most farms are also organic-by-default. Farmers in Yirgachefe typically use very few—if any—fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing.

Our supplier is partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike. Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.

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