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Ethiopia's Yirgacheffe coffee is petite, but gentle and sweet. As the home of coffee, Ethiopia's millennia of growing and processing traditions have resulted in high-quality washed Arabica beans. Light baked with unique lemon, floral and honey sweet aromas, soft fruit acids and citrus notes, fresh and bright taste. No milk, no sugar, let the rich texture and unique soft floral brush your taste buds, leaving endless aftertaste…

Yegashefi is a small town, 700- 21,000 meters above sea level, synonymous with Ethiopian fine coffee. It is a wetland since ancient times, and the old saying "Yirga" means "settle down" and "Cheffe" means "wetland". The way coffee is produced and the flavor is so prominent that Ethiopian coffee farmers compete to be proud of their coffee with Yegashfi flavor, which has become Africa's most famous coffee producing area.

At first, the coffee trees in Yegashefi were planted by European monks, but later by farmers or cooperatives. Yegashefi is actually formed by surrounding coffee communities or cooperatives, which generally include: Hafusa, Hama, and Biloa.

These mountain villages are foggy, spring all year round, cool but not hot in summer, rain but not damp in winter, and they breed unique regional flavors of citrus and flowers. Coffee trees are grown mostly in farmers 'backyards or mixed with other crops on the farm.

Yegashefi is produced at the Kebel Aricha processing plant, near which there are about 650-700 small coffee farmers who send ripe coffee berries for processing and cash. After the processing plant selects the available berries, they are placed directly on the shelf and exposed to the sun. They will be turned every 2-3 hours for the first few days to prevent excessive fermentation. After four to six weeks of sun exposure, depending on the weather and temperature, workers will remove the outer layer of pulp by machine and transport it to addis for storage. Sun-treated beans are usually stored in the form of shelled beans, which are not shelled until they are exported to ensure the quality of raw beans. This batch of sun-cured Arica is rated G1 by ECX, the highest rating. From green bean appearance, consistency, freshness to dry aroma and flavor, it is excellent. You can't miss it if you like bright acidity and strong berry flavor!

Flavor description: Light fermented wine aroma, dates, sweet orange tones, dark berry, lychee, carambola, peach, peach, longan, dates, honey sweet, cocoa with a little spice, body thick and lasting finish

About Project Origin

Sasa Sestic, winner of the 2015 World Barista Competition, started a green bean shopping project called Project Origin three years ago with his business team ONA Coffee. The project works directly with coffee farmers in poor countries and regions to improve their production conditions and pay them 20% above fair trade prices.

The project also aims to strengthen the relationship between roasters and coffee farmers and to guide coffee farmers to grow high-quality coffee beans. So far, Sasa has established relationships with coffee growers from eight countries, including Brazil, Panama, India, Ethiopia, El Salvador and Costa Rica.

Country: Ethiopia Fiscal year: 2003

Grade: G1

Production area: Gediyo

Altitude: 1900-2100 m

Treatment: Sunlight

Breed: Native species

Produced by Kebel Aricha

Flavor: Light fermented bouquet, sweet orange, spice, sweet honey