Ethiopia Yirgacheffe Kana – June
More than any other country, Ethiopia has a broad genetic diversity among its coﬀee varieties, with each type having distinctive taste, shape and colour. As a result, each region in the country can oﬀer a diﬀerent ﬂavour proﬁle, forming the grading system for Ethiopian coﬀees e.g. Sidamo, Harrar, Limu, Djimmah etc. Yirgacheﬀe is therefore both a town and grade of coﬀee in Ethiopia, and it is widely argued that a Yirgacheﬀe grade coﬀee oﬀers one of the most distinctive ﬂavour proﬁles in the world, with pungent ﬂoral aroma and intense citrus ﬂavour.
The town itself is located in the Gedeo zone in the Southern Nations and Nationalities Peoples Regional State (SNNPRS) in Southern Ethiopia. Processing in Yirgacheﬀe can take the form of both washed and natural, with most of the coﬀee growing at over 2000 metres above sea level. Much of the coﬀee grown in Ethiopia is cultivated using traditional methods, under shade trees alongside other crops and without the use of chemicals. Coﬀee from Yirgacheﬀe is often referred to as ‘garden coﬀee’, as it is grown on very small plots, often in the back yard of small dwellings.
This is a natural processed Heirloom varietal bean growing at 1950-2150 MASL on smallholdings in Haricha Woreda, Yirgacheffe.
These smallholder farmers have hand-picked their cherries and sold them to a local trader who oversees the processing and sorting before selling the beans to the ECX who grade according to SCAA standards.