Introduction to Natural Yirgacheffe - Ethiopia Natural Yirgacheffe Flavor Profile

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FrontStreet Coffee - Yirgacheffe Natural Process Alemu Introduction

The earliest origin of coffee traces back to Ethiopia in Africa. On this ancient land, a magical fruit that continues to influence the entire world was cultivated. When people in many parts of the world still didn't know what coffee was, the Agaw people of Ethiopia were already growing and drinking coffee. Today, Ethiopia remains the source of many premium coffee beans, with Yirgacheffe coffee beans being one of them.

Yirgacheffe Natural Process Alemu

Processing Method: Natural Process

Variety: Arabica Heirloom

Altitude: 1800-1900 meters

Estate: Alemu Tukule Smallholder Farmer

Cooperative: Worka Coop

Cupping Notes: Orange fruits, citrus, fresh berry notes, black currant

Worka Cooperative Introduction:

Worka Cooperative is affiliated with the YCFCU (Yirgacheffe Coffee Farmers Cooperative Union), established in 2005 as one of 22 primary cooperatives.

Worka Cooperative is located in the Gedeb area within the Gedeo administrative region, a remote area within Yirgacheffe. It is 75 kilometers away from the local coffee distribution center of Dilla town, with poor external road conditions - a 20-kilometer dirt road stretches from the cooperative to the paved main highway.

The cooperative consists of 305 farmers with a planting area of approximately 763 hectares and an annual output of nearly 460 metric tons, making it a small-scale farmer cooperative. The altitude is very high, around 1800-1900 meters.

Because no chemical fertilizers and pesticides are used during the coffee cultivation process, Worka's smallholder farmers have also obtained Skal organic coffee certification recognized by the European Union. Just as Kochere is famous for washed processing, Worka is particularly outstanding in natural processing. However, both Worka and Kochere have green beans processed using different methods.

In recent years, natural processing has become increasingly refined, significantly improving the traditional rather extensive model of hundreds of years. More attention is paid to harvesting ripe cherries and caring for the natural drying process, allowing the beans to retain the sweetness of the fruit pulp and a lightly charming fermented wine flavor, creating flavors that washed processing cannot achieve. Alemu, Gajilu, and Behatu are all members of Worka Cooperative.

In Brief:

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