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Yergacheffe Edido
Yergacheffe Edido G.2 is produced by cooperatives of small farmers in the Edido kebele (village), who bring their harvested cherries to several washing stations located in the neighboring Aricha kebele. Both villages belong to the Bunna woreda (coffee district), in the Gedeo Zone, Yergacheffe Region of Ethiopia. For the majority of these small producers, the natural process is the preferred method.
This choice reflects both a cultural tradition—the natural process being the oldest method of coffee preparation in the world—and practical considerations, including the simplicity of the infrastructure and accessibility for small farms. The cherries are carefully dried on raised beds in the sun, with frequent turning to ensure even drying and preserve the intrinsic aromas of the bean. This meticulous attention at the producer level contributes to the distinctive floral and fruity profile characteristic of Yergacheffe's natural coffees.
This choice reflects both a cultural tradition—the natural process being the oldest method of coffee preparation in the world—and practical considerations, including the simplicity of the infrastructure and accessibility for small farms. The cherries are carefully dried on raised beds in the sun, with frequent turning to ensure even drying and preserve the intrinsic aromas of the bean. This meticulous attention at the producer level contributes to the distinctive floral and fruity profile characteristic of Yergacheffe's natural coffees.
Yergacheffe Edido G.2 is produced by cooperatives of small farmers in the Edido kebele (village), who bring their harvested cherries to several washing stations located in the neighboring Aricha kebele. Both villages belong to the Bunna woreda (coffee district), in the Gedeo Zone, Yergacheffe Region of Ethiopia. For the majority of these small producers, the natural process is the preferred method.
This choice reflects both a cultural tradition—the natural process being the oldest method of coffee preparation in the world—and practical considerations, including the simplicity of the infrastructure and accessibility for small farms. The cherries are carefully dried on raised beds in the sun, with frequent turning to ensure even drying and preserve the intrinsic aromas of the bean. This meticulous attention at the producer level contributes to the distinctive floral and fruity profile characteristic of Yergacheffe's natural coffees.
This choice reflects both a cultural tradition—the natural process being the oldest method of coffee preparation in the world—and practical considerations, including the simplicity of the infrastructure and accessibility for small farms. The cherries are carefully dried on raised beds in the sun, with frequent turning to ensure even drying and preserve the intrinsic aromas of the bean. This meticulous attention at the producer level contributes to the distinctive floral and fruity profile characteristic of Yergacheffe's natural coffees.
Coffee origin
Country
Ethiopia
Region
Yergacheffe
Variety
heirloom
Altitude
1850 - 1880 m
Farm
Small local farms
Producer
Small local producers
Roast level
Light
Process
natural
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blueberry
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stewed peach
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