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Ethiopia Tsegaye Maka - SINGLE FARM
While this is the first time offering the YrigZ at STCBD I am super familiar with this coffee having worked with it for years. This coffee was one of three I submitted that won the Roaster of The Year competition at Roast Magazine 2015!
This coffee is delicate & floral with a lively acidity. This is an exceptional representation of coffee from Yirgacheffe.
From the Importer:
On an early morning in Yirgacheffe late in the harvest season, workers arrive at the washing station and line up alongside the drying beds. Bundles of washed coffee in parchment are untied and opened wide. Dozens of hands reach into the beans, spreading them out flat to greet the rising sun. Mill managers pay close attention to the weather during the drying process. The coffee is re-covered from 11am-3pm, the hottest part of the day so that the beans are not scorched by the intense sun.
The coffee-growing region of Yirgacheffe is small but fertile, producing some of the world’s most well-known beans. Our patented YirgZ takes the classic Yirgacheffe taste profile to the next level by ensuring zero defects. The coffee is rigorously sorted in a process that includes mechanical sorting by size and density, then careful hand sorting that takes three times longer than conventional coffee.
Precise processing results in clean, intense flavors. To show appreciation for this work, we pay sorters twice the average wage and keeps wages timely and consistent despite a fluctuating coffee market. Workers say the extra income helps them support their communities and send their children to school, highlighting the importance of specialty coffee premiums and direct trading practices.
This coffee is delicate & floral with a lively acidity. This is an exceptional representation of coffee from Yirgacheffe.
From the Importer:
On an early morning in Yirgacheffe late in the harvest season, workers arrive at the washing station and line up alongside the drying beds. Bundles of washed coffee in parchment are untied and opened wide. Dozens of hands reach into the beans, spreading them out flat to greet the rising sun. Mill managers pay close attention to the weather during the drying process. The coffee is re-covered from 11am-3pm, the hottest part of the day so that the beans are not scorched by the intense sun.
The coffee-growing region of Yirgacheffe is small but fertile, producing some of the world’s most well-known beans. Our patented YirgZ takes the classic Yirgacheffe taste profile to the next level by ensuring zero defects. The coffee is rigorously sorted in a process that includes mechanical sorting by size and density, then careful hand sorting that takes three times longer than conventional coffee.
Precise processing results in clean, intense flavors. To show appreciation for this work, we pay sorters twice the average wage and keeps wages timely and consistent despite a fluctuating coffee market. Workers say the extra income helps them support their communities and send their children to school, highlighting the importance of specialty coffee premiums and direct trading practices.
While this is the first time offering the YrigZ at STCBD I am super familiar with this coffee having worked with it for years. This coffee was one of three I submitted that won the Roaster of The Year competition at Roast Magazine 2015!
This coffee is delicate & floral with a lively acidity. This is an exceptional representation of coffee from Yirgacheffe.
From the Importer:
On an early morning in Yirgacheffe late in the harvest season, workers arrive at the washing station and line up alongside the drying beds. Bundles of washed coffee in parchment are untied and opened wide. Dozens of hands reach into the beans, spreading them out flat to greet the rising sun. Mill managers pay close attention to the weather during the drying process. The coffee is re-covered from 11am-3pm, the hottest part of the day so that the beans are not scorched by the intense sun.
The coffee-growing region of Yirgacheffe is small but fertile, producing some of the world’s most well-known beans. Our patented YirgZ takes the classic Yirgacheffe taste profile to the next level by ensuring zero defects. The coffee is rigorously sorted in a process that includes mechanical sorting by size and density, then careful hand sorting that takes three times longer than conventional coffee.
Precise processing results in clean, intense flavors. To show appreciation for this work, we pay sorters twice the average wage and keeps wages timely and consistent despite a fluctuating coffee market. Workers say the extra income helps them support their communities and send their children to school, highlighting the importance of specialty coffee premiums and direct trading practices.
This coffee is delicate & floral with a lively acidity. This is an exceptional representation of coffee from Yirgacheffe.
From the Importer:
On an early morning in Yirgacheffe late in the harvest season, workers arrive at the washing station and line up alongside the drying beds. Bundles of washed coffee in parchment are untied and opened wide. Dozens of hands reach into the beans, spreading them out flat to greet the rising sun. Mill managers pay close attention to the weather during the drying process. The coffee is re-covered from 11am-3pm, the hottest part of the day so that the beans are not scorched by the intense sun.
The coffee-growing region of Yirgacheffe is small but fertile, producing some of the world’s most well-known beans. Our patented YirgZ takes the classic Yirgacheffe taste profile to the next level by ensuring zero defects. The coffee is rigorously sorted in a process that includes mechanical sorting by size and density, then careful hand sorting that takes three times longer than conventional coffee.
Precise processing results in clean, intense flavors. To show appreciation for this work, we pay sorters twice the average wage and keeps wages timely and consistent despite a fluctuating coffee market. Workers say the extra income helps them support their communities and send their children to school, highlighting the importance of specialty coffee premiums and direct trading practices.
Origine du café
Pays
Ethiopia
Région
Yirgacheffe
Variété
ancestrales
Altitude
1800 - 2000 m
Procédé
lavé
Notes de
🌱
bergamote
🍋🟩
lime
🍯
miel
Évaluations de la communauté
😶