Yaye
Ethiopia

Yaye

Immense florals with sweet and juicy notes of peach and blueberry

€17,00
€68,00/kg
Tax included.
Size

About

Producer Yaye washing station
Region Arbegona, Sidama
Altitude 2230 masl
Variety Ethiopian heirloom
Processing Natural

Processing

The processing method for this coffee is known as “special preparation”, which entails multiple sorting to separate the defective or unripened beans.

Upon arrival, the cherries were sorted based on their ripeness. Only the red, ripe cherries were used. The cherries were then soaked in a water tank for two hours to separate the unripened and defective ones further.

The cherries were then dried on porous raised African beds under shaded nets to ensure good air circulation for an even drying. Depending on the weather conditions, the drying process can take up to 30 days. During this period, workers rotated the cherries and hand-picked the defective cherries multiple times a day.

Arbegona is one of the highest coffee regions in the country translates to higher sweetness and more vibrant acidity

Yaye Washing Station

farm story
Yaye Washing Station

Coffees in Ethiopia are usually produced on small plots of land by farmers who also grow other crops. Most smallholders deliver their coffee in cherries to the local washing station, where it will be sorted, weighed, and paid for.

This coffee was grown in the Arbegona in the Sidama region and then brought to the Yaye Washing Station to being processed. Arbegona is one of the highest coffee-producing regions in the country, with an average elevation of 2300 masl. Residing in such a high altitude, the average temperature annually reaches between 15–19° C, which helps in the slow ripening of coffee cherries that translates to higher sweetness and more vibrant acidity.

As the natural process coffee, the cherries for this coffee were delivered to the washing station on the same day as the harvest. They were sorted based on their ripeness before being cleaned and dried on the African beds.

Ethiopian heirloom

Ethiopian heirloom variety is a term used to describe varieties that are native to the countries/region. Being considered the birthplace of coffee, Ethiopia has an estimated 10,000–15,000 heirloom varieties that are grown in the wild. Most of them have not been formally genetically identified.

The heirloom variety is typically classified into two groups: JARC varieties and regional landraces. JARC varieties are developed by the Jimma Agricultural Research Centre such as 74110 and 74158 varieties. JARC varieties are designed to be more resistant to diseases while maintaining native characteristics. The regional landraces are varieties that are grown in the wild. These varieties are indigenous to a region, for example, the Badessa, Khudumi, Miqe, Sawa, and Wolichu varieties are native to the Guji area.

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