Yirgacheffe Green Coffee
Yirgacheffe is a coffee region that needs little introduction. With a mild climate that experiences a lot of rainfall, Yirgacheffe’s high altitudes produce fruit-forward, sweet coffees that are always a favorite among coffee drinkers around the world. Kochere, where this coffee comes from, is a woreda at the peak of Yirgacheffe with an altitude of 2,100masl.
Ancient landrace varieties dominate the smallholder coffee gardens that are tended by farmers who intercrop food crops to maximize the potential of this region’s fertile soil. One of the most common varietals is 74158 that was based on a local landrace and further developed by the Jimma Agricultural Research Center. The small-sized beans, which are characteristic of Ethiopian coffee, contain distinctly sweet and fruity flavors that yield a delicious cup profile full of balanced acidity and complex notes.
How is coffee graded in Ethiopia?
In Ethiopia, coffee is graded on a scale from Grades 1 to 9, with Grades 1 and 2 signifying top-tier specialty coffee, assessed through both physical attributes—such as size, shape, color, and defects—and cup profile, focusing on aroma, flavor, acidity, and body. Coffees are further classified by their region of origin, such as Sidama, Guji, or Yirgacheffe, whose unique terroirs greatly influence flavor profiles. Processing methods, such as washed or natural, also play a role in shaping the coffee’s final characteristics and quality grade.
Washed Coffee from Ethiopia
Most Ethiopian coffee beans are traditionally natural-processed and sun-dried as whole cherries, but many washing stations also produce fully washed lots. In this method, freshly harvested cherries are meticulously sorted and pulped immediately, with the beans then fermented in water to break down residual mucilage. After fermentation, the beans are thoroughly washed and re-sorted using the flotation method, which removes any defective beans that float to the surface. Finally, the beans are sun-dried to achieve the optimal moisture content, ensuring both quality and stability for export.
Ethiopian Coffee History
Ethiopian coffee goes way back—so far, it predates written history! Arabica coffee plants are native to Ethiopia, and coffee consumption has played a symbolic role in local culture for centuries before coffee was adopted as the global go-to beverage. Most Ethiopian coffee producers are smallholders who use traditional cultivation, harvesting, and processing methods, often without chemical fertilizers or pesticides.
Although the historical infrastructure of bringing Ethiopian coffee to market made full traceability difficult, new regulations have allowed farmers to apply for export licenses and sell their coffee directly. The new system, introduced in 2017, empowers Ethiopian coffee farmers to have more control over their part in the supply chain and be fairly compensated for their efforts in quality coffee production.