ALTITUDE: > 2,300 meters above sea level Red Volcanic Soil
VARIETAL:Dega and Kurume COFFEE GRADE: Gr. 1 PROCESSING: Natural
Washing Station:Harobedame
high scoring coffee:
Cup Profile
full body with notes of dark cherry – stewed berries – winey dark chocolate
This Mora Layo lot showcases the peak of high-altitude Ethiopian coffee, grown in the Choriso district of Yirgacheffe in the wider Gedeo zone and processed at the Haroberdame washing station. These coffees deliver remarkable depth and complexity, driven by elevation, terroir, and careful processing
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VARIETAL: JARC Varietals COFFEE GRADE: Gr 3 PROCESSING: Natural
Cup Profile
notes of Berry and stone fruit – a balanced and well rounded cup
Yirgacheffe Moki is a Taste of Ethiopia’s Highlands
In the misty highlands of Gedeb, on the southern edge of Yirgacheffe, smallholder farmers handpick ripe coffee cherries from gardens rooted in rich, red soil. Here, at elevations of 1,700–2,200 meters, heirloom Arabica varieties flourish under cool mountain breezes, developing a complexity found nowhere else.
Sun-dried on raised beds in the traditional natural process, each bean carries the essence of its origin—juicy bursts of dark and red berries and at times the lingering sweetness of honey and chocolate. The result is coffees that are as bright and layered & complex as the landscapes it comes from,
Every sip of Yirgacheffe Moki is a journey through Ethiopia’s coffee heartland—crafted by generations, guided by tradition, and perfected by nature.
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