Region: Kochere District, Gedeo Zone
Altitude: 1,850-1,950 meters
Grower: Smallholder Family Owned Farms
Process: Fully washed and dried on raised beds
Variety: Indigenous heirloom cultivars
Tasting Notes: Jasmine, Nougat and Peach Flesh
This coffee is sourced from family owned farms organized around a coffee mill in the Kochere district. Families deliver their ripe cherries to the mill where they are sorted and depulped. The beans are then fermented for 36 to 48 hours and washed before being laid on drying beds and turned every 2-3 hours. Depending upon weather, the beans are dried for 12 to 15 days before being transported to the capital of Addis Ababa to be dehulled and bagged for export.
Roasted light, the Yirgacheffe II is a beautifully mild and delicate coffee that highlights the wonderful origin characteristics of Ethiopia, including both fruit and floral notes. This coffee has a balanced acidity and tasting notes of peach flesh, nougat and jasmine. This fully washed coffee is a wonderfully exotic and creamy coffee.