Description
Ethiopia Yirgacheffe Rachia Gr1
Region/area Yirgacheffe Idido
Altitude 2200 MASL Washed Process
Cupping Profile
notes of Lemon sugar, lime zest, earl grey tea – makes an outstanding cup
High Scoring
Cupping Profile
notes of Lemon sugar, lime zest, earl grey tea – makes an outstanding cup
This coffee comes from more than 350 farmers in Idido village, Yirgacheffe. After harvesting, the ripe cherries are delivered to the Gizat washing station, where they are sorted by density, fermented for 36 to 72 hours, washed, and floated to remove any defects. They are then spread across raised drying beds for 8 to 15 days, or until they reach the ideal moisture level of 11.5%.
The raised African beds are designed to encourage steady airflow and help maintain the right drying conditions. The cherries are turned regularly to protect quality and reduce the risk of over-fermentation or mould. Once they reach 11.5% to 12% moisture, they are stored locally before being sorted again by colour, density, and screen size, then milled and prepared for export.
