Yirgacheffe is a district in Southern Ethiopia’s Sidamo region. Yirgacheffe is widely recognized as one of coffee’s ‘birth regions.’ Washed coffees coming from this district are so well-known and sought-after that Yirgacheffe is considered its own micro-region.  
 
All beans are selectively hand-harvested before being delivered to a collection center or directly to the washing station. At the washing station, the beans are sorted to remove damaged or underripe cherry and is then delivered to the pulpers to be pulped. It will then be fermented for around 24 hours, depending on the weather conditions.   
Once fermentation is complete the parchment is thoroughly washed and is then graded in washing channels, separating each lot into two grades based on density. Once graded, the beans are sometimes soaked under clean spring water in tanks for 12-24 hours to remove all traces of fermented mucilage.  
After washing, the beans are delivered to raised beds to dry under shade for 10-14 days until moisture content reaches 12%. During this time, the beans are regularly turned and hand sorted several times to remove any damaged or discolored beans. The beans are covered with plastic during the hottest hours of the day to protect the parchment from drying too quickly and overnight to prevent condensation from seeping into the drying parchment. This level of labor and love result in a truly exquisite cup profile. 
 
Please note our green bean stock levels are subject to change and there may be the rare occasion where for whatever reason we are unable to fulfil your order. In this instance we would get in touch to decide a resolution. 
 
These green beans do not include a suggested roast profile.