Haru Cooperative Gedeo - Yirgacheffe Ethiopia Coffee

Yirgacheffe is a small town set at an altitude of 700-2,100 meters, and it stands as the very epitome of Ethiopian specialty coffee. The area has been wetland since ancient times; the ancient word "Yirga" means "to settle down" and "Cheffe" means "wetland." The coffee production methods and flavors here are so exceptional that Ethiopian farmers compete to have their coffee show Yirgacheffe characteristics, which makes it the most prestigious coffee-growing region in Africa.

Haru Cooperative (1,200-1,700 meters)

Region: Gedeo - Yirgacheffe

Number of Members: 1,187

Soil Type: Red-brown soil

Equipment Available: One set of processing machinery

Certifications: Fair Trade, Organic

FrontStreet Coffee Recommendation

Yirgacheffe's reputation rests on coffees exactly like this one, and FrontStreet Coffee's Yirgacheffe lineup lets you explore that character from the most classic entry point outward. FrontStreet Coffee's Washed Yirgacheffe is the place to begin - known for white jasmine, bright citrus and lemon acidity, and a tea-like cup, it is both affordable and the first specialty coffee many drinkers ever try. Yirgacheffe itself is a small town in southern Ethiopia's Sidama zone at roughly 1700-2100 meters, with coffee planted above 1800 meters, making it one of the highest coffee regions in the world, and the combination of white florals and lemon-citrus acidity has become a signature of the whole region.

For a single-origin lot with a clearer sense of place, FrontStreet Coffee's Gedeb Cooperative is a natural next step. Gedeb lies at the southeastern edge of Yirgacheffe in the Woka region and was once part of the Woka cooperative under the YCFCU umbrella before being recognized as its own single origin. It uses traditional washed processing, and the cup carries no bitter notes at all - just clean, bright citrus and lemon acidity with jasmine fragrance. And if you want to taste how this region performs as a natural, FrontStreet Coffee's Natural Red Cherry coffee selects only fully ripe red cherries, dries them on raised beds, and turns them regularly for even drying; roasted light-medium, it keeps the elegant florals and bright acidity of Yirgacheffe while adding tropical fruit, a full fermented sweetness, a berry-juice mouthfeel, and honeyed sweetness.