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This Ethiopia Yukro coffee is complex and refined. As a light roast, it highlights floral aromatics, tea-like clarity, and delicate stone fruit, with notes of jasmine, candied lemon, and honey sweetness.
Ethiopia Yukro is sourced from 579 smallholder farmers in the Agaro woreda of the Jimma zone in the Oromia region. The community of Wanja Kersa farms at 1,800–2,200 MASL on small plots of 0.1–2 hectares, intercropped with false banana and maize. Fertile sandy loam soils and abundant rainfall support healthy coffee production without the need for fertilizers. At the Yukro washing station, cherries are mechanically depulped, soaked overnight, and carefully dried on raised beds for 6–8 days with frequent turning. Coffee is the main source of income for Oromo families here, who maintain ancestral customs and a lifestyle deeply tied to coffee farming.
Elevation: 1800-2200 MASL
Process: Washed (The fruit/covering of the coffee bean is removed before drying)
Cultivar: Ethiopia Heirloom
This Ethiopia Yukro coffee is complex and refined. As a light roast, it highlights floral aromatics, tea-like clarity, and delicate stone fruit, with notes of jasmine, candied lemon, and honey sweetness.
Ethiopia Yukro is sourced from 579 smallholder farmers in the Agaro woreda of the Jimma zone in the Oromia region. The community of Wanja Kersa farms at 1,800–2,200 MASL on small plots of 0.1–2 hectares, intercropped with false banana and maize. Fertile sandy loam soils and abundant rainfall support healthy coffee production without the need for fertilizers. At the Yukro washing station, cherries are mechanically depulped, soaked overnight, and carefully dried on raised beds for 6–8 days with frequent turning. Coffee is the main source of income for Oromo families here, who maintain ancestral customs and a lifestyle deeply tied to coffee farming.
Elevation: 1800-2200 MASL
Process: Washed (The fruit/covering of the coffee bean is removed before drying)
Cultivar: Ethiopia Heirloom