Ethiopia Yirgacheffe Region | Michelle Coffee Cooperative (Fair Trade)

Ethiopia Yirgacheffe Region | Michelle Coffee Cooperative (Fair Trade) Flavor Profile

The Michelle Coffee Farmers Cooperative Union is located in the Dilla Zuria district on the northern shore of Lake Abaya, Ethiopia's largest lake. The cooperative now has 2,191 member farmers with an annual production of 7,900 bags (approximately 475 tons) including both natural and washed processed coffee. Farm members are distributed across high-altitude mountains ranging from 1,900 to 2,300 meters above sea level, mostly growing traditional coffee varieties. The cooperative is a member of the Fair Trade Association in Ethiopia.

The washed processed coffee beans are elongated in shape, small in size with dark green color. They emit a distinctive jasmine tea aroma with very clean and long-lasting fruit sweetness that will help you fully understand the difference between Yirgacheffe and Sidamo washed processed coffees.

Yirgacheffe is a sub-region of Ethiopia's Sidamo province, located on the northwest side of Sidamo, surrounded by mountains and lakes. It is one of Ethiopia's highest altitude coffee growing regions. However, the production methods and flavor profiles here are so outstanding that Ethiopian coffee farmers compete proudly to claim their coffee has Yirgacheffe characteristics. Consequently, it became independent from the Sidamo region, establishing its own identity and becoming Africa's most renowned coffee region. Initially, Yirgacheffe coffee trees were cultivated by European monks (somewhat similar to Belgian monks growing grain to brew beer), later transitioning to farmer or cooperative management. Yirgacheffe is actually composed of surrounding coffee communities or cooperatives, including Idido near Misty Valley, Harfusa, Hama, and Biloa, all using washed processing, though a small amount of exceptional beans are intentionally natural processed to enhance charming fruit aromas and body.

These mountain villages are shrouded in mist with spring-like conditions year-round. Summers bring gentle breezes—cool but not hot, rainy but not humid—while winters avoid frost damage, creating a unique regional flavor characterized by citrus and floral notes. Coffee trees are mostly planted in farmers' backyards or intercropped with other agricultural crops, with each household producing limited quantities, representing typical pastoral coffee cultivation. Award-winning Yirgacheffe beans almost exclusively come from the aforementioned coffee villages and communities. The so-called "Yirgacheffe flavor" refers to intense jasmine floral aromas, lemon or lime citrus acidity, as well as peach, almond sweetness, or tea-like notes.

Flavor Profile

Mature and juicy strawberries, cherries. Aromas of raspberry and rose, cranberry and apple acidity, with almond and peach finish.

Farm Characteristics

Farm Name: Michelle Coffee Farmers Cooperative Union

Farm Owner: Various small producers

City: Dilla Zuria district

Region: Yirgacheffe

Country: Ethiopia

Altitude: 1,900-2,300 meters

Farm Size: Composed of 2,191 members

Coffee Characteristics

Variety: Local traditional varieties

Processing Method: Washed processed and dried on raised beds

FrontStreet Coffee's Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, using 15g coffee grounds. First pour 25g water for 25-second bloom. Second pour to 120g, then pause. Wait until the water level drops to half before continuing to pour slowly until reaching 225g total. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly define the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring helps extend extraction time.

Important Notice :

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Tel:020 38364473